Watching Ciril Hitz’ wonderful video on baguette shaping and baking, I quickly saw the answer to one of my long-standing questions. For years, I have done my best stretching, folding and shaping my baguettes, only to get a little confused and frustrated about ruining their shape as I moved the loaves from my linen couch to the peel. But there in the video is my answer. The baguette slipping board. You... Read More
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. Read More
I had a lot of fun working with a prototype of the not-yet-released Presto oven (it is coming soon, though) this weekend, and one of the capabilities I wanted to test was bread baking. Baguettes to be more specific. Spoiler alter—it came out great. Here’s a little background information. I wanted to shoot for traditional, light, airy, crusty French baguette, so I choose general purpose flour from Trader Joe’s. For... Read More
