🥖 The Baguette Course Is Now Live!
After months of filming, testing, and shaping more dough than I care to admit — Simplifying Baguettes is finally live!
This course is designed to help you level up your baguette baking with:
✅ 7+ baguette styles: straight dough, poolish, levain, whole grain & more
✅ Bonus chocolate & squid ink baguette recipes
✅ Printable formulas in PDF and Excel formats
✅ Mixing demos: hand, KitchenAid, and spiral mixer
✅ Detailed shaping, scoring, and troubleshooting videos
✅ Lifetime access, future updates, and bonus content
✅ Exclusive bonus interview with MOF Alexandre Laumain — now live!
Whether you're baking at home or in a bakery, this course will help you build confidence, improve consistency, and bake better baguettes.
The Resource
Master the art of baking beautiful baguettes in your own kitchen. This hands-on course goes beyond just recipes to teach you the skills, techniques, and structure behind bakery-quality baguettes — from mixing and shaping to scoring and baking.
What You’ll Learn:
Module 1 – Introduction
• Course Overview + Objectives
• What Makes Baguettes So Challenging
Module 2 – Getting Started with Baguettes
• Tools & Equipment for Success
• Understanding French Flour + T65 Substitutes
Module 3 – Mixing Techniques & Bassinage
• Hand Mixing
• Stand Mixer + Spiral Mixer Methods
• When and Why to Use Bassinage
Module 4 – Baguette Recipe Tutorials
- Straight Dough Baguette
• Poolish Baguette
• Baguette au Levain
• Baguette de Tradition
• 100% Whole Grain Baguette
• Overnight Rye Levain Baguette with Seeds
• Baguette en Bac
Module 5 – Scoring, Styling & Storage
• Decorative Scoring Techniques
• Rolling in Seeds: Towel + Seed Mix Method
• Storage & Refreshing Tips
Module 6 – Downloads & Resources
• Full Recipe Excel Sheet
• Printable PDFs for Every Formula
Module 7 – Conclusion & Bonus
• Thank You + What’s Next
🧡 What Students Are Saying
“The Overnight Seeded Baguette with Rye Levain was a standout — crusty, full of flavour, and with a beautiful open crumb. Matthew’s guidance demystified each step and gave me the confidence to take my baguette baking to the next level.”
— John Hawkins
“Loving the course! The tradition and chocolate baguettes are next on my list, and I’m already seeing improvements in my fermentation and shaping. Also, I really appreciate how you updated the levain timing — that attention to detail makes a big difference.”
— Page Weibley
“Absolutely love your baguette course so far! Just starting, but it’s exceptional. Thank you!”
— Whitney Lohmeyer
Your Instructor
As a chef and avid bread connoisseur, I’ve built a career that blends my passion for artisanal bread with the art of teaching. With over 15 years of experience across the globe — from intimate specialty bakeries to Michelin-starred restaurants — I’ve honed my expertise in the craft of artisan bread.
Today, I teach full-time at a Canadian culinary college, run a micro-bakery and baking studio, and share my knowledge through online courses, videos, and hands-on workshops. Whether you're just starting or refining your technique, my goal is to give you the tools, confidence, and clarity to succeed.
My journey has included collaborations with legends like German master baker at Bäckerei Pfeifle and Jeffrey Hamelman of King Arthur Flour. I’ve trained at world-class institutes like the San Francisco Baking Institute and the French Pastry School, and bring a deep respect for tradition — along with a few fun tricks up my sleeve.
Learning Outcomes
Master the Baguette: Learn how to bake a range of bakery-quality baguettes at home, including Straight Dough, Poolish, Baguette de Tradition, Baguette au Levain, 100% Whole Grain, Rye Levain, and Baguette en Bac.
Understand the Baguette Process: Build a strong foundation in dough fermentation, mixing, shaping, and scoring techniques for consistently great results.
Mix with Confidence: Learn how to hand mix or use a planetary or spiral mixer for each dough — adaptable for home or bakery settings.
Refine Your Technique: From proper dough development to decorative scoring and seed crusts, you’ll gain the practical skills to take your baking to the next level.
Explore New Styles: Experiment with whole grains, rye blends, and preferments to develop your signature baguette.
Requirements
Curiosity & Commitment: This course is for anyone excited to master baguette baking — whether you're brand new or refining your craft.
Basic Tools: Everything can be made with hand mixing, and we’ll also walk through using stand and spiral mixers for scalable approaches.
All Levels Welcome: Whether you're just beginning or you're a seasoned baker wanting to refine your baguette game, this course is designed to meet you where you are and take you further.
Who Is This Resource For?
Home Bakers: Learn the secrets to baking beautiful, crusty baguettes in your own kitchen.
Aspiring Pros: Bakers who want to build confidence and improve consistency with levain or prefermented baguette styles.
Food Professionals: Perfect for chefs, pastry cooks, and culinary educators expanding their bread offerings.
Bread Geeks & Grain Nerds: If you're obsessed with crumb, crust, and scoring, you’re in the right place.