National Bread & Pastry Team Championship (2004)에서
Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation을
수상한 Ciril Hitz를 소개합니다. http://www.breadhitz.com/
* Degustation(dégustation) is a culinary term meaning "a careful, appreciative tasting of various foods" and focusing on the gustatory system, the senses, high culinary art and good company.
Better Bread DVD 1
Simplified Bread Baking
Baguette to Pretzel
Baguette to Pretzel covers simple fermentations, such as sponges, poolishes, bigas, and straight dough fermentation techniques.
By simplifying the number of doughs and maximizing their versatility, you will learn to efficiently create a multitude of products, including variations on::
- Baguettes
- Challah
- Pretzels
- Foccacia
- Whole Wheat Breads
- Bagels
DVD—NTSC • 113 Minutes
 | Better Bread DVD 2
Simplified Bread Baking
Laminated and Sweet Doughs
Through clear step-by-step instructions, Chef Hitz teaches about the different techniques utilized in producing a variety of sweet and savory laminated products suitable for the breakfast table or luncheon buffet, including:
- Croissants
- Whole Wheat Variations
- Sweet Dough Russian Braid
- Danishes
- Savory-filled Variations
DVD—NTSC • 80 Minutes
Better Bread DVD 3
Simplified Bread Baking
Enriched Doughs
Enriched Doughs covers proper mixing techniques, biga and poolish pre-ferments, and cold fermentation techniques.
Yeasted Dough Techniques also expands on the scope of these enriched dough products through the easy addition of different ingredients and spices.
Products covered on this DVD including:
- Stollen
- Traditional Brioche
- Strawberry Almond Brioche
- Rosemary Raisin Suns
- Pannetone
- Gibassier
- Pumpkin Brioche
DVD—NTSC • 66 Minutes
Better Bread DVD 4
Simplified Bread Baking
Quick Breads
Quick Breads shows how to increase the variety in product line through the use of simple quick breads.
From the fundamental mixing methods of creaming and blending to the finishing touches on scones, biscuits and breads, Quick Breads cover all aspects of creating a variety of products, including:
- Tyrolean Chocolate Cake
- Banana Bread
- Scones
- Swiss Carrot Cake
- Zucchini Bread
- Biscuits
DVD—NTSC • 33 Minutes
 | Better Bread DVD 5
Shaping Bread: Creating Variety through Form
In this fifth disc of the Better Bread DVD series, Chef Ciril Hitz illustrates how to easily expand the visual variety of an existing bread line through the use of simple and decorative shaping techniques.
Using one basic lean dough formula, Chef Hitz demonstrates over 30 new variations to add to your bread-shaping repertoire.
From easy cuts and twists to more elaborate appliqués, these techniques will create new interest and variety in your breads while allowing them to retain the unique flavors of your own personal formulas. Included are:
- variations of baguettes
- round loaves
- oval loaves
- crowns
- folded breads
- rolls
DVD—NTSC • 54 Minutes
 | Better Bread DVD 6
Sourdough Breads I
Through clear, step-by-step instruction, Chef Hitz introduces the basic principles of working with sourdoughs, from starting and managing your own culture to understanding the role fermentation plays in developing the unique flavor profiles characteristic of sourdough breads.
Topics and formulas include:
- Starting a sourdough culture
- Maintaining a sourdough culture
- Understanding fermentation and flavor
- Sourdough Miche
- Pumpkin Sourdough Bread
- Olive Sourdough Bread
DVD—NTSC • 69 Minutes
 | Better Bread DVD 7
Sourdough Breads II
Expanding on the information introduced in Sourdough Breads I, this disc focuses on the combinations of different flours (including rye and whole wheat) and the addition of other ingredients such as nuts, seeds, and fruit to increase the scope of your sourdough repertoire.
Topics and formulas include:
- Walnut Raisin
- Classic Sourdough
- Chocolate Cherry Sour
- Light Rye
- Country Sour
- Toasted Hazelnut
- Harvest Loaf
- Blue Cheese Walnut
- 100% Rye
DVD—NTSC • 71 Minutes
Better Bread DVD 8
Wood-Fired Baking and Cuisine
In this eighth disc of the Better Bread DVD series, Chef Ciril Hitz demystifies the process of utilizing a wood-fired oven as he demonstrates a modern approach to this ancient method of baking and cooking.
Filmed on location using a Panyol® oven at the Stone Turtle Baking and Cooking School, this disc explains in detail the basics of working with a wood-fired oven, inspires confidence, and provides helpful tips and techniques to the novice and experienced baker alike.
Topics and formulas include:
- Miche
- Hazelnut Sourdough
- Focaccia
- Pizza
- Brioche
- Pain de Mie
- Linzer Tart
- Lasagna
- Pizza Toppings
- Roasting Vegetables
- Roasting Meats
DVD—NTSC • 92 Minutes
 | Bread Art DVD 1
Decorative Breads for the Professional
Yeasted Dough Techniques
Yeasted Dough Techniques shows yeasted decorative breads which may be used to enhance a buffet or create an eye-catching window display.
Yeasted Dough Techniques covers basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects:
- 2 to 6 strand braided breads
- Basketweave centerpiece, part 1
- Personalized flour-dusted logo
- Checkerboard centerpiece, part 1
- Wine bottle centerpiece
- Valentine Heart, part 1
- Round Display
Additionally, Baguettes and Miché French Country style bread are included on this DVD.
DVD—NTSC • 80 Minutes
 | Bread Art DVD 2
Decorative Breads for the Professional
Non-Yeasted Dough Techniques
Non-Yeasted Dough Techniques focuses on utilizing non-yeasted decorative breads to further enhance the yeasted decorative bread techniques covered in Disc 1 of this series.
Yeasted Dough Techniques covers basic tools, equipment, and mixing techniques necessary to successfully make the doughs and create the following projects:
- Marbleizing techniques
- Autumn centerpiece
- Silkscreen techniques
- Festive seasonal ornaments
- Gluing techniques
- Valentine Heart, part 2
- Preservation techniques
- Bastetweave centerpiece, part 2
- Building a small showpiece
- Baking on simple 3-D forms
- Checkerboard centerpiece, part 2
- Easter Display, part 2
Additionally, Totally-toasted Hazelnut Bread and Ciabatta "Focaccia" are included on this DVD.
DVD—NTSC • 115 Minutes
Bread Art DVD 3
Decorative Breads for the Professional
Building a Competition Piece
This DVD is for the baker/pastry chef who wants to take the decorative bread techniques presented in Discs 1 and 2 to the competition level. Chef Hitz teaches about advanced tools and equipment, as well as how to design and execute a visually stunning showpiece.
Topics covered in this disc include:
- Advanced marbleizing techniques
- Working with specialty molds
- Combining yeasted and non-yeasted elements
- Design elements and flow
- Calculated risk taking
- Practical tips on preparing for competition
Also included on this DVD: Laminating doughs • Pumpkin Bread.
DVD—NTSC • 85 Minutes
(설명과 이미지는 C.H.I.P.S.books에서 가져왔음을 밝혀둡니다.)
이 사람 책에 부록으로 딸려온 DVD를 맛배기로 보니 꽤 좋아서 관심갖게 되었어요. 보는 걸로 쏙쏙~ 쉽게 익히고, 새로운 빵의 세계도 접하며 감탄하고, 빵에 대한 관점도 좀 바뀌게 해주는 좋은 educational material이라 생각합니다. 베이킹 책들에서는 보통 언급되지도 않고 넘어가는 부분들을 실제로 만드는 시연과정을 눈으로 보면서 깨우치게 되는 점도 있답니다. DVD에 수록된 것들의 레시피는 따로 웹사이트에 접속해 제공받을 수 있는데, 전혀 친절하지 않은 레시피이니 역시 책도 갖고 있어 줘야할 것 같아요 ^^ |
