I had the pleasure on going on a bread making course at an away day at work recently. To this place, no less.) The teaching method was based on that developed by Richard Bertinet. Check this out: http://www.youtube.com/watch?v=sOjSp5_YiF0 . His book ‘Dough’ comes complete with DVD.
Since then I’ve made a baguette using his method. & Am about to make another boule. Here we go! –
Got a bit squished as I put it in the fridge when I was at work before cooking it. Hey ho. But I also got made a foccaccia out of the same mixture (500g strong bread flour, 330ml warm water, 2tsp salt, 1/2tsp fast action dried yeast- double if not proving overnight). I think all this baking and everything else has tired me out, though!