I have already described my classes at the San Francisco Bread Institute. You can also find my friends Susan, MC and Shiao-Ping talking about their own classes in great length on each of their blogs. I got a lot of practice in all aspects of baguettery, as well as some quality human contact with people all interested in the same thing, baking bread.
Baguettes are the most commonly-known French bread. It's familiar but isn't easy to bake. Even with the basic ingredients of flour, water, yeast and salt, it's just not simple! Variables such as water temperature, friction factor, percentages, and any principles of baking contribute to make baguettes a challenge.
Getting it right has got to be like the law of averages, no? Not really. It's more like paying close attention to detail; fermentation, pre-shaping, shaping, cuts, slashing, practice and repetition. But once achieved, (the mantra according to SFBI master baker Michel Suas), you can bake anything!
With great thanks to MIchel, Safa Hamzé and all the staff, I present you with the baguette!