Online Class

The Baker's Guide to French Breads

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Make bakery-worthy baguettes that loved ones will devour! King Arthur's Certified Master Baker Jeffrey Hamelman shows you how.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn how to make baguettes and other classic French breads that rival those at the best Parisian bakeries and elicit satisfied "mmms" from grateful guests. King Arthur's Jeffrey Hamelman starts by breaking down hydration, fermentation and gluten development while you make your first batch. Once your dough is fully mature, find out how to evenly divide each piece and form it into that distinctive baguette shape. Jeffrey shares the tools you'll need to get consistently flavorful results, and he explains how to create the steam that's so essential to a crusty-delicious baguette. Stronger dough, added flavor and less processing time? Jeffrey shows you how with pre-fermentation. Plus, learn the importance of pre-shaping, and master a few new shapes, from sandwich loaves and dinner rolls to bâtard, épi de blé and more!

Lesson Breakdown

1. Basic French Bread Dough
Meet Certified Master Baker Jeffrey Hamelman of King Arthur Flour, who will guide you through the life cycle of French bread dough and get you started on your first batch. Along the way, you'll learn about hydration, baker's math, fermentation and gluten development.
2. Shaping & Proofing
3. The Bake
4. Baguettes With Poolish
5. Shaping & Baking
6. Exploring Additional Shapes

Taught by

Jeffrey Hamelman
Jeffrey Hamelman
Jeffrey Hamelman is one of only a few Certified Master Bakers in the United States. He joined King Arthur in 1999 to open their baking and teaching facilities, and today, he serves as Director of King Arthur Bakery. He is the author of BREAD: A Baker's Book of Techniques and Recipes, he was captain and coach of Baking Team USA and he is a recipient of the prestigious Bread Bakers Guild of America's Golden Baguette Award.

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