These guides illustrate some of the basic steps and concepts of baking bread and creating laminated doughs. The bread guide is part of a cookbook I edited and illustrated for the Appalachian Mountain Club Backcountry Huts in the White Mountains of New Hampshire from 2019-2020. The drawings of various desserts are part of the same cookbook. I made the lamination and croissant shaping guide for the croissant program I developed while working as a pastry chef at Rosemont Market and Bakery in Maine in 2019.
Timber Baking is a baking and bakery development consulting team with 40 years of experience in artisan bread and pastry.
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