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BAGUETTES 101

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 Rose Riccardo

Rose Riccardo

 Peter Jones

Peter Jones

How to shape your baguette in preparation for its first rise

Here's an inexpensive way to form a couche to help your baguettes rise before cooking.

Here I show you how to slash/cut your baguettes decoratively.

Here's  how to cut and shape an EPIS - the decorative wheat stalk shaped baguette that tears apart into individual rolls.

Dr. JJ performs a side by side baguette challenge to determine which cooking vessel or surface creates the best loaf - an EMILE HENRY baguette baker, a FOURNEAU Cast Iron oven, or a baking stone?

Dr. JJ describes the results of baguettes cooked on stone, in ceramic or cast iron - she looks specifically at the CRUMB of each loaf

Stone vs. ceramic cloche vs. cast iron...which baguette wins for GOOD LOOKS?

Is it the bread baked on stone, in a ceramic cloche or in cast iron? Dr. JJ will weigh in the winner on TASTE.