Le Tecniche

In this chapter, students learn the fundamentals of making, shaping, and baking yeast doughs. The recipes are written to be prepared by hand as they are taught at the school, but all of the yeast doughs may also be made in a standing mixer fitted with a dough hook. Recipes for breads only include directions for baking in a static oven, but a convection oven may be used equally well. See “Forno a convezione” for directions on how to calculate correct baking temperatures in a convection oven. For a more complete discussion of working with yeast doughs, see Lesson 10.