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.

Episode Two focuses on the shaping and scoring stage and how to properly load the oven.

Related Posts