Proper scoring of a baguette
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Uploader Comments (breadhitz)
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Hello, im a little boy from france and your technic inspired me :) i would truly love to learn the way of the baguette and share expereinces with you. my uncle is a baker so he could help improve your cooking
Gros bisous à la famille,
Malo Qancard
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Johnson and Wales! Oh yea!
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a traditional french baguette should be like in 3:00 ? or is a variation ?
is there any site who can tell me how does all kinds of bread should be like ?
German bread, Italian, bread, etc etc...
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Love your work, but we would get shot at the bakery if we produced bread with air pockets like that in it. I get that you've done it purposely that way for your bread though.
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Something that would be interesting to see is how the blade angle affects the opening of the cuts. Mine don't open very much and I'm not sure why.
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Nicely presented.
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Can't be clearer than that! Lovely video, thank you!
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Thank you so much, Chef Hitz! You are a great teacher.
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Ohhhhhhh... NICE video. Really makes sense with your very clear instructions.
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Very cool video. I think I'm the first viewer and commenter. As a young bread baker I'm wondering how you got started in the bread baking realm.
DumbAndLethal 1 year ago
@DumbAndLethal
I got interested in baking about the time that I was in college. I decided to go back to europe and do an apprenticeship, and then it all fell into place. One day I woke up and knew that I was on the right track, and I still wake up every morning and love what I am doing. So if you can get there and truly say this, I believe that you too will be on the right track.
breadhitz 1 year ago