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?