Fabulous French Baguettes
4 hours
Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920 when a law went into effect forbidding them from starting to work before 4 a.m. In response, they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional baguette—starting with a flavorful poolish, hand rolling, and ending with a very crisp crust surrounding a soft, holey interior. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must airlifted from Paris.

You'll leave BAKE! with the knowledge to make baguettes at home, the recipe, dough to bake at home and 4 baguettes you made in class.

Just 5 spots left in 10/13 class.
$100

Thursday, September 30, 2010  5:30pm-9:30pm	SOLDOUT
Wednesday, October 13, 2010  5:30pm-9:30pm
Thursday, November 18, 2010  5:30pm-9:30pm
Friday, January 7, 2011  1:00pm-5:00pm
Sunday, January 30, 2011  1:00pm-5:00pm