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How-To: Making Baguettes Part Two

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Uploaded by on Feb 17, 2010

The second installment in a three-part series on making yeast-risen French bread, presented by Chef Michael Montgomery of the Culinary School of the Rockies.

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  • What cookbooks rarely tell you about good bread is that the recipe is only 50% of the equation. The other 50% is handling technique.

  • this guy is the bomb - he knows his stuff. better than the crappy cooking videos filmed on someone's phone. I appreciate the filmography and professional advice

  • very clear and useful- thanks!!

  • "First thing I will do is lightly flour my fists for this de-gassing." - Chef Michael

  • pongan las cantidades en español 

  • Speak very, very, very, very....and, the cameraman is a sheet.,

  • where is part one?

  • thanks !

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