Baguettes & French Techniques
Authentic French baguette techniques
What You'll Learn
Requirements
- Intermediate sourdough skills (shaping, bulk fermentation, cold proof)
- Baguette pan, couche (linen), or well-floured tea towel
- Baking stone or steel, plus a steam source
Who This Course Is For
- Bakers obsessed with the perfect baguette
- Anyone who's been to Paris and wants to recreate that bread at home
- Sourdough enthusiasts ready for their next challenge
Free Sample Lesson
Watch before you enroll — no account needed
The French Method: Mixing, Autolyse & Fermentation à la Française
Pierre demonstrates the traditional French approach to sourdough baguette dough — a longer autolyse, a wetter dough, and a completely different folding rhythm than American country loaf methods.
Course Curriculum
4 modules • 18 lessons • 10 hours total
Your Instructor
Chef Pierre Dubois
French Master Baker & Baguette Specialist
Pierre Dubois trained at École Banette in Paris and spent 12 years as a boulanger in the 11th arrondissement before moving to the US. His baguette recipe has won awards at the Coupe du Monde de la Boulangerie. He believes every home baker deserves to taste a real Parisian baguette.
Student Reviews
I'm from Lyon and Pierre's method is the real thing. My baguettes finally taste like home. The couche technique alone changed everything.
I've tried every baguette recipe on the internet. This is the only one that actually works. Pierre explains WHY each step matters, not just what to do.
The steam section was incredibly helpful. My home oven baguettes now have a real crust for the first time. Shaping is still hard but getting better.
30-day money-back guarantee
This course includes:
- 10 hours on-demand video
- Downloadable resources & worksheets
- Access on mobile & desktop
- Lifetime access
- Certificate of completion
- Instructor Q&A support
Baguettes & French Techniques
30-day money-back guarantee