The Quintessential "Bread Porn" Video (new 7/13/17)
- Mixing and Folding of Dough
- Dividing and Pre-shaping
- Shaping
- Scoring Baguettes
- Evaluating Finished Product
Working with high hydration doughs:
- Northwest Sourdough (75%)
- Peter Reinhart (80%)
- High Hydration (85%) The Rubaud Mixing Method
- French Kneading Method (high hydration doughs)