RecipeMuncher

The San Francisco Baking Institute, from which I graduated earlier this year, has launched a series of baking videos as a companion to its comprehensive textbook, Advanced Bread and Pastry. I can’t comment on the series in general as I haven’t seen it, and there is an annual access fee, but one of the free sample videos is on shaping a baguette. It’s worth a look. It explains the process in clear detail, but starts from the point where the dough (about 350 grams) has already (...)