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August 24, 2021

Grab your rolling pins and dough cutters and come to attention because class is in session! Join Peter Endriss, head baker at Runner & Stone, as he expertly demonstrates how to handle and shape the dough of (almost) every kind of break you can bake.

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0:00 Introduction
0:22 Boule
2:34 Roll
3:44 Chapeau
4:57 Parker House Roll
5:41 Brioche à Tête
7:24 Baguette
11:11 Épi
12:05 Bâtard
13:53 Fendu
15:03 Braided Loaf
18:25 Kaiser Roll
19:56 Bagel
20:42 Pretzel
21:46 Pullman Loaf
23:16 100% Rye
24:51 Focaccia
26:12 Ciabatta
27:23 English Muffin
28:46 Fougasse
30:30 Lavash
32:20 Breadstick
33:43 Pita
34:42 Pizza

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How To Bake Every Bread | Method Mastery | Epicurious

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