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Art of the Baguette
Class Prep
Welcome! (2:48)
Recipes & Ingredients (2:18)
Tools You May Need (3:36)
Bread Making Concepts
Bakers Formulas Explained (4:48)
Flour Types & Ash Content (4:11)
All About Preferments (2:49)
Mixing Styles (2:11)
Desired Dough Temperature (4:10)
Gluten Analogy (1:34)
Dough Folding (3:48)
Dough Shaping (3:09)
Dough Scoring (3:21)
Traditional Baguette (with Poolish)
Making the Poolish (2:54)
Mixing the Dough (7:16)
Stretch & Fold (1:41)
Dividing & Preshaping (4:38)
Final Shaping (6:39)
Scoring & Baking (Plus other Oven/Prep Tips!) (7:02)
White to Wheat Baguette (with Whole Wheat Poolish)
Making the Whole Wheat Poolish (2:09)
Mixing the Dough (4:24)
Stretch & Fold (1:08)
Dividing & Preshaping (1:39)
Final Shaping (1:56)
Scoring & Baking (3:24)
Sourdough Baguette (with Liquid Levain)
Making the Liquid Levain (1:59)
Mixing the Dough (3:36)
Stretch & Folds (1:58)
Dividing & Preshaping (1:59)
Final Shaping (2:29)
Scoring & Baking (3:14)
Class Conclusion
Baking Assessment (4:06)
Farewell! (0:39)
Bakers Formulas Explained
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