Aim: practical hands on baguette lab. Mixing, Shaping and baking

On hold. To be competed 

Goals

1. Practice mixing a Baguette dough that is manageable, and mechanically mixed to the optimal dough development to achieve an open airy crumb.

A. Use a tried true formula that has proven to yield good results.

B. Practice using our senses to gage dough development. Touch, look., and smell. Taking care not to overly work the dough. Leaving time, and temperature to fully develop the gluten network. 

2. Gain proficiency in handling, divide, preshaping and shaping.

3. Scoring practice 

4. Practice using steam and optimal oven temperature for a professional looking, and tasting baguette.

5. Pray that this self guided lab works out as hoped. Smile...