Comments on: It’s All About the Baguette

By: French Bread | Zeb Bakes

French Bread | Zeb Bakes — Sat, 10 Jul 2010 13:27:45 +0000

[...] remember reading Susan at Wild Yeast writing about making baguettes solidly for two weeks at SFBI, that’s the answer I guess if baguettes are what your heart desires [...]

By: Shandy

Shandy — Mon, 28 Sep 2009 17:39:43 +0000

I am so envious and absolutely love your bread baking experiences. Thank you for taking the time to share. Your baguettes are gorgeous and your instructor probably sees baguettes in his sleep too =).

By: Elizabeth

Elizabeth — Fri, 25 Sep 2009 18:38:59 +0000

I think I would probably fail in the pastry eating section as well – that is if the pastries are made by the same folks who are running this school.

Wonderful looking baguettes! I don’t think they look like baseball bats at all.

(Ooooooh, I never thought of using the garage to house an oven!!)

By: Jesse

Jesse — Mon, 21 Sep 2009 13:30:35 +0000

I hope you’re having a great time at school! And I hope you’re loving Frank as much as we did – he’s a fantastic instructor!
And make sure and take advantage of going in on Saturdays. It really made the whole experience come together.

By: Lisa A.

Lisa A. — Mon, 21 Sep 2009 01:20:17 +0000

Oh how fun… thanks for sharing your SFBI experience with us! I can’t wait for future updates. I wish I could go as well, so this is as close as I will probably get.

I think the middle one looks the prettiest, but I’d taste them all!

By: Laura

Laura — Mon, 21 Sep 2009 00:34:16 +0000

Thanks for sharing your SFBI experience. Makes me nostalgic for my days at ICE . . . And my vote is for the middle loaf (although this loaf scoring is something I really never got the hang of . . )

By: mlaiuppa

mlaiuppa — Mon, 21 Sep 2009 00:04:08 +0000

AH! Fresh bread and a hunk of imported sharp provolone cheese. Maybe a fresh tomato on the side. That’s all you really need. Fruit for dessert and you’re set.

I love to bake bread. Will I ever be a baker? NO. Why? Because bread bakers get up in the middle of the night to bake bread so it’s fresh when the shop opens at the crack of dawn.

I sleep in. That said, Sundays are my bread baking days. I get up when I get up and start. And it’s done in plenty of time before I go to bed. If I’m lucky, I can have fresh bread for dinner. And plenty for the rest of the week.

By: Rachael

Rachael — Sun, 20 Sep 2009 21:58:57 +0000

First off, I widely share the sentiment that coffee is of utmost importance when getting up before the roosters being to crow. Secondly, I guarantee I have not once said ‘uh-oh’, but something more along the lines of borderline inappropriate and colorful profanity muttered under my breath while attempting to perfect my baguette shaping technique. As you mentioned, much trickier than one might anticipate. Glad to be in class with you and thanks for the shout out! See you bright and early tomorrow, along with those evil little pastries and plenty of caffeine!

By: Kristen

Kristen — Sun, 20 Sep 2009 19:27:47 +0000

Five AM??? {swoon, faint}

Which baguette is the best? The one that tastes the best! I mean, aesthetics is nice, but I’ll happily take the “ugly” ones off your hands.

By: Adam

Adam — Sun, 20 Sep 2009 18:26:33 +0000

Beautiful looking loafs. Wish I could taste one!