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Learn the basic steps of baking bread and laminating dough with this two-part DVD from the Culinary Institute of America. Topics include: ingredients and equipment needed for lean doughs, the straight-dough mixing method for lean dough, shaping and scoring techniques to produce the best-looking breads and rolls, essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas, etc. |
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| Click here for more details about Restaurant Chef Training Video: The Basic Steps of Baking Bread and Laminating Dough | ||||||||
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