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Create bakery-quality bread with a crackling crust and open, airy crumb. Learn the techniques of high-hydration doughs, proper shaping, and steam baking to achieve the perfect artisan loaf using the basic bread ratio with strategic adjustments.

Master the rich, buttery world of brioche using its signature ratio. Learn the proper techniques for incorporating butter, developing gluten structure, and creating that signature tender crumb and golden crust.

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Create croissants, Danish, palmiers, turnovers, and cheese straws and more from one versatile dough. This single recipe unlocks dozens of sweet and savory pastries found in professional bakeries.

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