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This set of 4 DVDs takes viewers through the art of making breakfast pastries, artisan breads, and much more. This series is designed for everyone, from the home baker to the true professional. For the home baker this set includes two DVDs on Bread Art (home version) to make simple bread decorations.

Disc One - 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

Disc Two - 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

Disc Three - Enriched Doughs

Enriched Doughs covers proper mixing techniques, higa 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 include:

• Stollen
• Traditional Brioche
• Strawberry Almond Brioche
• Rosemary Raisin Suns
• Pannetone
• Gibassier
• Pumpkin Brioche

Disc Four - 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

About Chef Ciril Hitz

Chef Ciril Hitz brings a unique expertise to the field of artisan and decorative breads. He received a Bachelor of Fine Arts degree at the Rhode Island School of Design and then completed a three-year pastry-chocolate apprenticeship in his native Switzerland. Since that time, Chef Hitz developed a passion for baking exquisitely crafted bread that has earned him national and international recognition. He is currently the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island.

Chef Hitz competed in the 2004 National Bread & Pastry Team Championship where his two-person team won the Gold Medal and Hitz independently swept all three individual bread awards. In 2002 he represented the USA as a member of the Bread Bakers Guild Team at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris, France, where the team took home the Silver Medal. He has been a guest intructor and judge at many national and international culinary schools and events and serves on the Advisory Board of the Bread Bakers Guild of America.

Ciril Hitz has been featured on The NBC Today Show and The Food Network and has been honoured as a Top Ten Pastry Chef by Pastry Art & Design magazine in 2007 and 2008. He is the producer of two DVD series, Bread Art and Better Bread, and the author of the book, Baking Artisan Bread (Quarry Books/2008), and numerous magazine articles. For more information, visit www.breadhitz.com.