I was idly hypothesising about how one might slash the dough of a baguette to achieve the characteristic tear, when it struck me that this here internets would probably hold the answer. Well done internets; you did me proud. These videos are comprehensive, and come from a name I’ve come to trust: Jeffrey Hamelman. Serious skills. Videos after the break. Continue reading
In this, the second slice of my doughy journey, I’ll describe some of my experiences, and some of the things I found most useful, whilst learning to bake bread. Read about my bready beginnings in the first part, here. It bears mentioning that, as I write this, I am still very much in my “fresher” period of baking; a few months in with some loaves I’m happy with under my belt, but I’ve still a lot to learn. My hope is that, by writing as I do so, I’ll help those at a similar stage, and learn from the communal wisdom of the baking blogosphere as I go.