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.
- 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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