How to Make an Authentic French Baguette (March 22)

$ 115.00

• Sunday, March 22, 2015
• 1:30 – 3:30 PM
• Instructor: Sarah Black

Amy's Bread at Chelsea Market
75 Ninth Avenue
New York, NY 10011
212.462.4338

Class attire and cancellation policy

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Bread building is about understanding a dough’s structure with your own two hands, and the baguette is a perfect model of education. You will learn how to mix a dough, how to shape in the traditional French method, and how to score to allow the baguette to bloom to its potential while baking.

Each step of making a baguette will relate to the building blocks of making any bread, and we will nudge you past your fear of yeast, sticky hands and the mystery of fermentation. We’ll turn you into a true baker, and promise you’ll love making bread as much as we do by the end of the class.

And as always, you’ll take home all the baguettes you make, and a goody bag of bread from the bakery.
Sarah Black has been a baker for 25 years, and is working hand-in-hand with Amy Scherber to develop the Amy’s Bread Baking Classes. Her upcoming book called: Two Hands~One Dough~Ten Breads will be published by Houghton Mifflin Harcourt in 2015.