The Institute of Culinary Education:
Lesson 26 - Starters
The Institute of Culinary Education:
Lesson 26 - Yeast
The Institute of Culinary Education:
Lesson 27 - Baker's Percentage
The Institute of Culinary Education:
Lesson 27 - Maia and Chef Scott Mixing Dough
The Institute of Culinary Education:
Lesson 27 - Poolish
The Institute of Culinary Education:
Lesson 27 - Mixing Dough
The Institute of Culinary Education:
Lesson 27 - Denise Mixing Dough
The Institute of Culinary Education:
Lesson 26 - Bread Dough
The Institute of Culinary Education:
Lesson 26 - Chef Scott Shaping Dough
The Institute of Culinary Education:
Lesson 27 - Fougasse
The Institute of Culinary Education:
Lesson 27 - Fougasse
The Institute of Culinary Education:
Lesson 27 - Chef Scott Slashing Bread
The Institute of Culinary Education:
Lesson 27 - Fougasse
The Institute of Culinary Education:
Lessons 27 & 29 - Fougasse and Baguettes
The Institute of Culinary Education:
Lesson 29 - Dough Left Overnight
The Institute of Culinary Education:
Lesson 29 - Forming Bread
The Institute of Culinary Education:
Lesson 29 - Baguettes
The Institute of Culinary Education:
Lesson 29 - Baguettes
The Institute of Culinary Education:
Lesson 29 - Braiding Salt Dough
The Institute of Culinary Education:
Lesson 29 - Chef Scott Braiding Salt Dough
The Institute of Culinary Education:
Lesson 29 - Braiding Salt Dough
The Institute of Culinary Education:
Lesson 29 - Chef Scott and Ivana's Braided Dough