The King Arthur Flour Bakery: Artisans at Work

Summary by Krater

Baker Amber Eisler and other employee-owners at King Arthur Flour demonstrate the 18-hour process of making baguettes, including scaling, shaping, and baking in a steam-injected deck oven.

From the video

Answers: How do professional bakers make baguettes at King Arthur Flour?

• Baguette shaping
• Commercial bread baking
• Dough scaling
• Steam-injected deck oven

Ingredients

• Galahad AP Flour

What it concludes

• A little bit of folding adds a lot of strength to the final dough.
• Baguettes are more complicated in the shaping process than most other breads.
• Cutting the loaf with a blade tells it where to expand in the oven.