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The Baker's Guide to Artisan Bread Shaping

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Item # 15291297
Instructor : Ciril Hitz
$39.99 $29.99
Skill Level 4 : Skill Building
Shape couronnes, chignons, baguettes, dramatic bread centerpieces and more with help from cookbook author and King Arthur Flour guest instructor Ciril Hitz. From the simple to the spectacular, professional shaping techniques bring a new element of artistry to your bread-baking adventures.    Shape couronnes, chignons, baguettes, dramatic bread centerpieces and more with help from cookbook author and King Arthur Flour guest instructor Ciril Hitz. From the simple to the spectacular, professional shaping techniques bring a new element of artistry to your bread-baking adventures. More
Learn professional bread-shaping techniques for bakery-worthy loaves.

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Description
Shape couronnes, chignons, baguettes, dramatic bread centerpieces and more with help from cookbook author and King Arthur Flour guest instructor Ciril Hitz. From the simple to the spectacular, professional shaping techniques bring a new element of artistry to your bread-baking adventures.  
 Shape couronnes, chignons, baguettes, dramatic bread centerpieces and more with help from cookbook author and King Arthur Flour guest instructor Ciril Hitz. From the simple to the spectacular, professional shaping techniques bring a new element of artistry to your bread-baking adventures.
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Instructor
   Ciril Hitz

Ciril Hitz teaches bread baking at the International Baking and Pastry Institute at Johnson & Wales University in Rhode Island. He has written two books on baking bread, "Baking Artisan Bread" and "Baking Artisan Pastries and Bread," and has produced two bread baking DVD series. His work has also been featured on NBC's "Today" show, Food Network and TLC.

Materials: What you Need

1 . Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk
2 . Stand mixer with dough hook
3 . Parchment paper or couche
4 . Large container with cover (proofing tub)

Lesson Plan: What you Learn

Lesson 1 : Mastering Basic Shapes
00:38:40

Meet Ciril Hitz and start class by mixing a decorative straight dough and producing three basic shapes: baguette, bâtard and boule.

Lesson 2 : Intermediate & Advanced Shapes
00:32:26

Learn about intermediate and advanced shapes next. Find out how to shape couronne bordelaise, tabatière, daisy and chignon and discover how to tell when your dough is ready to be shaped.

Lesson 3 : Artful Scoring
00:16:35

Find out how to expand bread to its full volume and lend a decorative effect. Then use multiple scoring techniques on a baguette and dive into interesting variations such as épi de blé.

Lesson 4 : Knotting Techniques With Enriched Dough
00:24:06

Mix enriched challah dough and find out how to divide and preshape the dough, knot fleur de lis and create faux braid shapes before baking them to pillowy perfection.

Lesson 5 : Braided Shapes & Combinations
00:27:09

This lesson is all about the braid. Explore the shaping sequences for two-, three-, five- and six-strand braids. Then find out how to combine two separate braids for the dramatic combo braid.

Lesson 6 : The Sundial Decorative Centerpiece
00:40:28

Finally, learn how to mix a live, decorative dough and put what you've learned about rolling, shaping and braiding to use. Plus build a dramatic centerpiece crowned with a bread rose and create custom stencils for personalized loaves.



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