Professional Baking and Pastry

Master baker Michael Jubinsky of King Arthur Flour demonstrates how to make crusty, hearty artisan breads.
Also available in this series:
* Baking sweet dough [DVD]

Geared towards the hospitality industry and professional baker, Chef Ciril Hitz shows you simple quick breads. From the fundamental mixing methods of creaming and blending to the finishing touches on scones, biscuits and breads, this disc covers all aspects of creating a variety of quick breads
Also available in this series:
* Better bread [DVD] : simplified bread baking : enriched doughs
* Better bread [DVD] : simplified bread baking : laminated & sweet doughs
* Better bread [DVD] : simplified bread baking : baguette to pretzel
* Shaping bread [DVD] : creating variety through form
* Sourdough breads I [DVD]
* Sourdough breads II [DVD]
* Wood-fired baking and cuisine [DVD]

Disc three of the Bread Art series [is] geared toward the professional baker/pastry chef wanting to take the decorative bread techniques presented in Discs 1 and 2 to the competition level. Chef Ciril Hitz teaches about advanced tools and equipment, as well as how to design and execute a visually stunning showpiece. -- Container.
Also available in this series:
* Bread Art : Decorative breads for the professional [DVD] : non-yeasted dough techniques
* Bread Art : Decorative breads for the professional [DVD] : yeasted dough techniques

French Apprentice is a complete instructional 8 DVD Collection teaching you the fine art of French Patisserie. Presented by Chef Patissier Alain Desgranges. An apprenticeship in French Patisserie would not be complete without learning how to perfect Choux Pastry. It is the basis for many traditional French pastries.
Also available in this series:
* Biscuits traditionnels
* Creams & Sauces
* Fruit tarts
* Puff pastry
* Chocolate & confectionary
* Ice cream & sorbets
* Large & small cakes

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).

The most famous Italian food, pizza, is a feature of this episode, showcasing the traditional dome-shaped oven for pizza baking. Discover where and when pizza was invented and how this poor man's food came to be such a prized national dish that is popular all over the world.
Also available in this series:
* Our daily bread : Bread shapes [DVD]
* Our daily bread : Fillings in bread [DVD]
* Our daily bread : Fried Bread [DVD]
* Our daily bread : Indian Bread [DVD]
* Our daily bread : Malay Bread [DVD]
* Our daily bread : The French connection [DVD]
* Our daily bread : Turkish and other Middle Eastern bread [DVD]