— Linda Hopkins

So not sure specifically what the difficulty is with the French baguettes, but the chef is there anything that you might give as a high level technique and tips what? what I great I great most of the bread recipes that students meeting and the problem s of usually always around keeping the loads. They usually are shaped a little bit I think. And and want to do that then the bread cannot develop as much you won't get the low feel that you want and also the crumb is going to be a little tight. So it's easy to say, you know, it takes it takes some time to practice and I mean the recipe that we have is the what's really well we have our student Which you would just put it into the shaping of sweatings goes out don't overshape it. I would rather see somebody under under Champion when I say shape. It won't shape it. So tightly try to ship it a little bit less and then won't touch it too much because the more you touch it the more you kill all the bubbles that have been created your first we shape the small pieces of those into round and so why and then it's resting and well it's resting. bubbles are being created by the East and so Like over pressing those baguette. You kill all the all those bubbles that have so let's let's pressing less tight shaping and then and then make sure the oven is is very hot and don't overproof. Also if you approve your your any kind of bread. That red will not have what we call the Oven spring. It will not be able to just rise up during the baking. So so those are the things that I would tell Linda but you know, she can continue well to contact us through the Q&A will always be there to help until I get that up more beautiful than the baker that is actually 50 yards from where I live in third generation. So, you know, this can be done. This can be done. Right if our students just takes practice. You know, I get this one of the most difficult bread to make so next time.