Peter Reinhart demonstrates a technique from his book “Peter Reinhart’s Artisan Breads Every Day.” Available in bookstores November 2009.
On YouTube. Baguette shaping from the bulk fermented dough through to finished bread. Everything except how to load a wood-fired oven—they use modern electric bread ovens. The technique is awesome, and I learn a number of things that I am going to be incorporating into my daily baking.