Roopa The last time I tried to make baguettes was a little bit of a mess. I had forgotten some of the techniques I learned in pastry school, which are fairly important when making baguettes. I also didn’t have anything resembling a couche and used strategically placed ladles and towels. Needless to say, that was … More Baguettes
Roopa Who doesn’t love a French baguette?! I was most excited to make a baguette and bagels when I started this class. One thing to note about this recipe is that it’s a great go-to white dough recipe. I definitely need to work on my slashing technique, but regardless of appearance, it was delicious! Technically … More French Baguette
The “punch down” technique is used for stretching out the gluten in the dough. It also helps to redistribute the yeast, and even out the temperatures difference between the core and the surface.