How-To: Making Baguettes Part Two

March 16, 2012 | Filed under: Videos | Posted by:


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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8 Responses to How-To: Making Baguettes Part Two

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

    MOLRobocop
    March 16, 2012 at 10:38 am
    Reply

  2. 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

    Mrcrazyinagoodway
    March 16, 2012 at 10:48 am
    Reply

  3. very clear and useful- thanks!!

    howtohanna
    March 16, 2012 at 10:54 am
    Reply

  4. “First thing I will do is lightly flour my fists for this de-gassing.” – Chef Michael

    Deathofacook
    March 16, 2012 at 11:35 am
    Reply

  5. pongan las cantidades en español

    777asturias
    March 16, 2012 at 12:11 pm
    Reply

  6. Speak very, very, very, very….and, the cameraman is a sheet.,

    rendli
    March 16, 2012 at 12:59 pm
    Reply

  7. where is part one?

    irandanke
    March 16, 2012 at 1:39 pm
    Reply

  8. thanks !

    absolutblue
    March 16, 2012 at 2:15 pm
    Reply

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