Presentation
Baguettes, the difficulty of simple tasks
A master class on what a baguette is and how to make it, by one of Barcelona's master bakers.
Barcelona's bread lady, Anna Bellsolà, will be using her talk to explain the importance of baguette down through history, its developments, and current trends. The manager of Obrador Baluard will discuss the multiple methods used, with different flours and ingredients and the possible processes, either directly or indirectly, with block fermentation or using pre-formed sections. She will also touch on baking techniques and the differences obtained when bakeries change technical conditions and parameters.
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