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Baguettes Six Ways

Published on 16 of March of 2012 by anonerror
Date and Time: 
06 of July of 2012 (All day) to 07 of July of 2012 (All day) of of

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.

Jeffrey Hamelman

Map location: 
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