Title:
The basic steps of baking bread/laminating dough [videorecording] / writers/producers, Philip Miller, Joanne A. Meyer ; produced with the Culinary Institute of America Baking and Pastry Department ; produced by the Food & Beverage Institute.
Author:
Culinary Institute of America.
Food and Beverage Institute (Culinary Institute of America)
Publication Information:
[Hyde Park, N.Y.] : Culinary Institute of America, 2007.
Call Number:
TX763 .B375 2007
Abstract:
Demonstrates different methods of folding dough, and shows how to cook puff pastry (pt. 1). Demonstrates the straight dough method for baking crusty, lean dough breads. Discusses proper use of bakeshop tools and equipment, the critical time-temperature relationship, ingredient function, dough handling, and characteristics of well-prepared finished bread (pt. 2).
Added Corporate Author:
Series Title:
The bake shop series 1
ISBN:
9781583153352
Series:
The bake shop series 1
Physical Description:
1 videodisc (63 min.) : sd., col. ; 4 3/4 in.
General Note:
Joanne A. Meyer and Philip Miller were writers for The basic steps of baking bread and Philip Miller was the writer for Laminating dough.
ProChef Training Materials--On container.
Part one: Laminating dough (23 min.) c2000, c2007, part two: The basic steps of baking bread (40 min.) c1998, c2007.
Contents:
Lesson 1. Laminating dough (40 min.) -- Lesson 2. The basic steps of baking bread (23 min.) -- Extras (From 1 to 4 min. each)
