Skip to main content


Showing posts from August 23, 2012

French Bread

Shaping the baguette is easy once you get the hang of it. Unlike most bakers who use tons of flour on the board during shaping, i use nada, zip, as in nothing. I hate using flour because it adds flour that has no flavor to the dough, and makes it heavy in the process. Relaxing the dough for at least 10 minutes will make them easily pliable. Doughs are like people too, they feel unhappy when forced to do something they are not up to. Proof start at this size. Glazing Voila! Notice the size difference? Yum! For hands on baking classes, which includes a lesson on French Breads of course, go to