  You too can produce your own high-quality pizza doughs, baguettes, hard rolls, and focaccia. In the first part of this DVD, you will: Examine ingredients and equipment needed for lean doughs. Learn the straight-dough mixing method for lean dough. Discover shaping and scoring techniques to produce the best-looking breads and rolls. In part two, you will: Learn the essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas. Discover mixing, rolling, and shaping methods. Find out how to evaluate quality in your finished baked goods. |