For a long time, it was said that German bakers could not bake a "proper" baguette. Master baker and confectioner Wolfgang Lasch from Karlsruhe shows that this is no longer the case. He buys flour specifically for his baguettes in France. Because he also lives near the border, he has exchanged ideas with French colleagues several times and knows the secrets of a good baguette. One of them: The dough needs time. You can't make a baguette in a day. And the pore of the crumb must always be coarse and uneven.
IN THE VIDEO
Wolfgang Lasch, master baker and confectioner
CREDITS
Author: Wolfgang Dürr
Camera: Adrain Zaiser, Klaus Woller, Lars Reuther, Tobias von Hellborn
Editing: Alex Seip
Editing: Rolf Hüffer
Social Media Editors: Land und Leute RP Online