Julia Child saves the day! This is something special to know that somebody might currently have to go to school in a large city to observe and learn. I observed a French baker shape baguettes, use a couche , and I observed a baker use a transfer peel (or flip board). I needed this information. Jacques Pépin replaces a couche with dish towels and wooden dividers. The wooden dividers can be replaced with other things. I have used cans of food. Julia also forms bâtards. These are the advanced baking techniques people use in big cities . This video is supposedly from 1971. I put a citation for some written information in a colorful and exciting book, The Way to Cook, by Julia Child. I discovered this book in a citation in a book on French sauces. This book does not seem to be demanding or intimidating. This baker may be a professor from France that is important to Julia Child, Thomas Keller, and to many other bread makers.
1. Julia Child: The Way to Cook (New York: Knopf, 1989), 35-44.
2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 553-560.