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Traditional French baguette
An authentic traditional French baguette made with liquid sourdough starter, featuring a beautifully golden crust and a creamy, open crumb, emblematic of a baking tradition recognised as part of UNESCO’s Intangible Cultural Heritage.
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Autolysis technology
Techniques covered
- Understanding autolysis
- Understanding the enzymes involved in autolysis
- Understanding the proteins that make up gluten
- Using autolysis appropriately
- Understanding the benefits of autolysis for dough
- Understanding the benefits of autolysis for the finished product
- Performing an autolysis
- Forming a glutinous network
- Remove the dough from the mixer
- Folding a leavened dough
- Dough proofing
- Kneading bread dough with a mixer
- Performing delayed bulk fermentation
- Shaping a dough piece
- Cutting bread dough
- Shaping bread dough
- Final proof & dough rising
- Shaping a baguette
- Baking bread in the oven
- Baking a baguette in the oven
- Scoring a loaf of bread
- Cooling on a wire rack
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