Ciril Hitz, cookbook author and instructor at Johnson & Wales has made a marvelous collection of instructional videos. They are on www.YouTube.com. His video on baguette shaping is one of the best I've seen. He goes through each step and each is photographed from several angles
Another video I like focuses on pre-shaping and shaping baguettes, boules and rolls.
Hi all,
I want to make Ciril Hitz's panettone (from his book "Baking Artisan Pastries and Bread") for a dinner party. I want to make small individual panettone, and I have bought the paper cups and all the ingredients as well. I have a few questions:
1. Can I make them a day or two ahead? The dinner party I am hosting is on a work day, and I will only have a couple of hours at home before the guests arrive -- not enough time to start making them. I was thinking of baking them either the day before or a couple of days before, but I don't know how they'll keep.
