Are you going to travel and face another language?
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The pastry dough allows us a variety of preparations, from savory entrees to delectable desserts. It is a classic dough and through the years each chef has perfected his own recipe varies a little more or a little less of each ingredient and one other staff touch. Depending on the usage we will have two versions: sweet version and basic version:
Richard Bertinet is a master baker who has taught thousands through his books, videos and online resources. In practice I use his technique, when elaborate recipes and mine. He teaches us to make the best bread from each dough at our table. Here is a video that teaches 5 types of dough to make 50 types of bread.