This is a recording of a class that originally took place on September 12, 2023. Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. In this class, Louis Volle helps you navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: -Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style -Differences in preferments and what role they play -Discuss various fermentation & fabrication methods and their advantages & disadvantages -Common quality issues with baguettes and how to avoid them ABOUT THE INSTRUCTOR Louis Volle holds a Brevet de Maîtrise from the Institut National de la Boulangerie-Pâtisserie. He competed for Team USA at the 6th Mondial du Pain, placing first in the viennoiserie category. Beginning his baking career in Paris at Fauchon, he then went on to establish the bread programs at Dean & DeLuca and Blue Hill at Stone Barns. While working at Tartine Bakery, he assisted with their expansion in San Francisco, Los Angeles, and Seoul. Recently he opened Lodi in Rockefeller Center and was acknowledged as a 2022 James Beard Semifinalist for Outstanding Baker. His interests include working closely with grain breeders, farmers, and millers. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.