Baguettes Six Ways

This intensive demo and hands-on class is
aimed at beginning/intermediate bakers
and offers students the opportunity to
compare a variety of baguette formulas
and techniques.
Pousse lente, intensive mix, and poolishbased
baguettes, among others, are
included as the class explores the
advantages and disadvantages of each
style. There will be extensive hands-on
shaping and scoring practice.

Instructor:
Jeffrey Hamelman