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Shaping and Scoring Batards

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Uploaded by on Sep 23, 2011

Kneading Conference West -2011 - Professional Baking Class -Shaping Scoring and Baking Batards - Instructors Michael Eggebrecht and Jesse Dodson

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Howto & Style

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Uploader Comments (NorthwestSourdough)

  • what is the material on the table ?

    (the black thing)

    and are all this breads on this videos made from the same dough ?

  • @azt3c The bread was all made from a baguette dough.

  • @NorthwestSourdough but they use sourdough for all their doughs right ? i've seen the videos from king arthur's bakery, and they are great..

  • @azt3c No they used preferments, but only one of the breads used levain.

  • @NorthwestSourdough do you know how do they make the preferment and how long do they leave it to ferment ?

  • @azt3c Yes I do I was taking the videos because I was in their class. They had several preferments, not just one.

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  • @azt3c I am not sure, but we had a hard time using that surface

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