The French Baguette 99.99 €

1) Presentation of the French baguette

This entire training course is dedicated to showing you how to make great baguettes. What are the characteristics of this product? What results can you expect with this course?

2) Origins of the French baguette

It is hard to pinpoint the exact date or event that determines the origins of the baguette. What we are sure of though, is that consumers have always loved eating baguettes!

3) The recipe

Here’s the recipe to make baguettes!

4) Adapting the recipe

5) The role played by ingredients

There aren’t a lot of ingredients but each one of them is essential!

6) What is an improver?

7) Presentation of equipment

In the olden days making bread required a lot of strength. Today machines facilitate this task, but you must pay attention and watch what’s happening to have a high quality of production.

8) Different kinds of kneading machines

9) Light equipment

Here is the material used to make baguettes.

10) How to choose flour?

11) Composition of flour

Studying the composition of flours tells us more about the main ingredient in baguettes. It allows us to get more information on the quality of baguettes.

12) Manage your flour’s protein rate

What can you do if your flour’s protein rate is not between 10.5 and 12.5?

13) Water

14) The other ingredients

15) In conclusion

You now have all the knowledge you need to launch a production.

16) Introduction

17) Preparation

This video presents the equipment and ingredients required.

18) Calculate the temperature

19) Kneading

20) Mixture kneading and slow speed kneading

Once you have dosed your ingredients and checked the water temperature, you can launch the mixture kneading stage. Here is where you mix the ingredients together. It begins the kneading process. Turn ...

21) High speed kneading

Once the slow speed kneading has finished, we can start the high speed kneading process.

22) With a Spiral Mixer

This video presents you with specificities of a spiral mixer.

23) With an Artofex Mixer

This video presents you with specificities of a spiral mixer.

24) After kneading process

25) Resting in the dough mixer

What should you do when the kneading process is over?

26) Dough defects

Unfortunately, there are often small defects in dough. Observing its behavior will help you determine the causes. Here are some frequent defects and remedies you can try out.

27) Do you need help?

28) Adapting the recipe

29) Adapting it to atmospheric conditions

Here are a few possibilities to tweak the dough production process to your working conditions.

30) Adapting your ingredients

As you learned, each ingredient plays a key role. So what can be done if you don’t have the same characteristics?

31) In conclusion

You now have all the knowledge you need to succeed in making dough.

32) So what happens in the production process?

33) Division

The dough is divided into 330 gram (11.64 oz.) dough pieces.

34) Shaping

What happens during the shaping procedure?Be careful, this gesture is a very technical one! Shaping will take a lot of practical experience before succeeding in doing it well.

35) The second fermentation: proofing time

Once the baguettes have been shaped and have rested, we can begin the proofing time.

36) Preparation of the baguettes

How do we know if the baguettes are ready? Watch the video to find out.

37) Blade marks

The baker has one last operation before cooking. He puts blade marks on the surface of the baguette.

38) Cooking: In a stone hearth deck oven

What adjustments must be done on an stone hearth deck oven? The video will give you all the important information.

39) Cooking: In a rotating rack oven oven

The baguettes are placed on a cooking plaque before cooking in a rotating rack oven. What adjustments must be done on an a vacuum filter oven? Watch the video to find out.

40) Focus on Maillard's reaction

41) It’s ready!

Be careful, when you open your oven, its heat will be evacuated! Once the cooking is done, the baguettes must cool. During the cooling process, we have the cooling phenomenon, where baguettes loos ...

42) A good cooling process

43) Do you want to freeze your baguettes?

Sometimes you have to freeze baguettes, either because of your production organization or to conserve them for customers.

44) Checking baguettes

Your goal is to sell good and good-looking bread. How can you check your production?

45) Sensorial analysis

Making bread is international know-how. Each country has its own idea and its own specificities. You have to use your senses to judge the quality of bread and seduce your consumers and customers.

46) A few tips to correct defects

47) Defects baguettes have

Baguettes regularly have defects that you have to know how to identify to correct them. It’s a great challenge to improve until your dough is perfect!

48) Adapting the recipe

49) Adapting it to atmospheric conditions

Here are a few possibilities to tweak the baguette production process to your working conditions.

50) In conclusion

There you are! The baguettes are ready!

51) Thanks!

And don't forget to send us pictures of your productions at helpdesk@baguetteacademy.com so that we can share your photos on social media!