Baguettes | Preferment and Mixing with Autolyse | 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.

Episode One focuses on the preferment and mixing stage using the autolyse method.

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