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!
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.
Turn your dough into loaves that are ready to bake. Learn to recognize when the dough is fully mature, then divide it into even pieces for shaping. Jeffrey walks you through the steps to create the distinctive baguette shape and score the top so the loaf expands as it bakes.
Jeffrey reviews the setup for your oven. You'll need a thermometer, baking stone and cast-iron pan. The latter will help create the steam that is so critical to a proper baguette. Learn about the science behind the steam, then bake your loaves. Jeffrey will also show you how to evaluate and store them.
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