Discovering the Art of Making French Baguettes

Please join us for a three hour class to learn how to make authentic French baguettes from scratch.

Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to create delicious, crispy and flavorful French Baguettes

During the class, you will create your own baguettes and go through all the steps including:

making the Poolish (pre-ferment),
mixing the dough,
practicing the window pane method to gauge gluten development,
learning and practicing stretch and fold methods,
learning and practicing baguette shaping techniques,
scoring and baking your baguettes.

While the process is two days long, Alain will prepare ingredients, make some dough and preshape baguettes ahead of time so that we are able to explore and practice every step of the process.

Students will go home with:

2 baguettes that they will have personally scored and baked during the class.
Shaped baguettes and more dough to shape into baguettes and to proof & bake at home the next day.
A hand out of the presentation given in class and your instructor contact information for troubleshooting.

** NOTE **: this class, while open to all levels of bakers, is best suited for people who have already made yeast raised bread and are familiar with bread making process.

Please know that shaping baguettes takes practice and the more you do it, the better your results will be.

Cancellation policy: You can get a refund (minus the Humanitix ticketing fees) up to 14 days before the event. Cancellations with less than two weeks from the date of the class will only be rescheduled /refunded for a later date if we can reschedule the class. If you wish to cancel the class, please contact us as soon as possible. Ticket holders are welcome to transfer their class to another guest ( in that case, please provide Triskell with the name and contact information of new ticket holder so we can reach out to them).

Contact the host of Discover the Art of Making Traditional French Baguettes.