Wow, it looks so party, that crust I bet is crispy and the rest is soft, and the color 🥰✨
Friendly-Ad5915
They look great! Im going to try these soon too!
idlefritz
Looks great but you can improve your shaping greatly and fairly easily. When ready to shape lightly press (don’t stretch aggressively) into a square or rectangle trying to maintain most of the puffiness of the mass. Fold the bottom edge up about 1/3 towards the top and press that in firmly up the edge but try not to press out all the air. Do this again and again using the heel of your hand or the fat portion below the thumb to get a tight outer skin and a fairly even diameter from end to end and to create the length you want. Don’t do that floppy sausage roll thing you see in so many videos. For the last press really pound the seam against the table and stretch that thin flap of dough to create a tight and even seam. Pinch closed if necessary. Place this seam up in a couche or a flour dusted dish towel that holds it straight but not too tight. After proof flip out on to your tray or oven stone and score 5 times vertically with the scores at an angle so they can slightly (1/5th or so) overlap. With proper shaping it will unfurl in the oven and the tension you created will improve the crumb, crust and overall vibe.
Electronic_Grade508
Don’t be afraid of the rolling back and forth. It takes a while to learn how to pinch the seam together and then roll it into a nice sausage. I’m still learning myself. I once spent an afternoon just shaping a bucket of dough and then resetting it and reshaping it again and I’m still struggling. This helped me: https://www.theperfectloaf.com/guides/shaping-baguettes/
Now with all that said, for your first time these look amazing. They really do. The crust is great and the crumb texture looks really really good. Well done chef!
Poesoe
the baguette on the left has a shocky-face cuz he looks so good!
6 Comments
seam side down would make a big difference
Wow, it looks so party, that crust I bet is crispy and the rest is soft, and the color 🥰✨
They look great! Im going to try these soon too!
Looks great but you can improve your shaping greatly and fairly easily. When ready to shape lightly press (don’t stretch aggressively) into a square or rectangle trying to maintain most of the puffiness of the mass. Fold the bottom edge up about 1/3 towards the top and press that in firmly up the edge but try not to press out all the air. Do this again and again using the heel of your hand or the fat portion below the thumb to get a tight outer skin and a fairly even diameter from end to end and to create the length you want. Don’t do that floppy sausage roll thing you see in so many videos. For the last press really pound the seam against the table and stretch that thin flap of dough to create a tight and even seam. Pinch closed if necessary. Place this seam up in a couche or a flour dusted dish towel that holds it straight but not too tight. After proof flip out on to your tray or oven stone and score 5 times vertically with the scores at an angle so they can slightly (1/5th or so) overlap. With proper shaping it will unfurl in the oven and the tension you created will improve the crumb, crust and overall vibe.
Don’t be afraid of the rolling back and forth. It takes a while to learn how to pinch the seam together and then roll it into a nice sausage. I’m still learning myself. I once spent an afternoon just shaping a bucket of dough and then resetting it and reshaping it again and I’m still struggling. This helped me: https://www.theperfectloaf.com/guides/shaping-baguettes/
As did watching this: https://www.youtube.com/watch?v=Tq2aDik3vZY
Now with all that said, for your first time these look amazing. They really do. The crust is great and the crumb texture looks really really good. Well done chef!
the baguette on the left has a shocky-face cuz he looks so good!