Baguettes | Shaping and Scoring | CMB Study Hall

Welcome to the CMB Study Hall series, brought to you by Craft to Crumb and Retail Bakers of America.
In this three-part installment, Lee Ann Adams, CMB, demonstrates how to prepare baguettes for RBA’s Certified Master Baker Practical Exam.
This episode focuses on the shaping and scoring stage and how to properly load the oven.

[@tdematteo01]

I have arched one video after another searching for how to improve my banquettes. Finally, someone who explains why we do things and how to do them, or not. Outstanding video.

[@lagerman42]

Love watching your work, thank you please keep the instruction coming

[@foxfire1112]

very helpful information here, thanks

[@rumbusmerrylegs]

thank you so much for these, they're super helpful

[@user-ty6ex2hq9g]

Спасибо, ваша информация мне помогла в работе