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pyrotechnicmonkey
I mean, they look pretty good. Really hard to stay without looking at the crumb. The only recommendation I would make if you’re not already doing so is to experiment with a Long overnight cold proof in the fridge. It really does help with developing the overall flavor of the dough compared to a quicker bulk fermentation at room temperature.
That_Obligation_5555
That’s some beautiful F$&@ing bread 😍
Grand_Clue_7860
You give us tips
FeralRedOne
These look really good! Was this a batch you made at work or home?
NathanGPLC
Looks like 12 tips to me; they are on either end of each baguette, but can easily be missed. 😉
Dr-Retz
Only tip is slice,add butter then eat
BigLexx318
Baby these look good wym😭😭
willemlispenard
these are literally perfect looking baguettes. you give US tips
TheOnlyWise1
Litterally tearing up rn, might be a gas leak(that’s besides the point), but those look beautiful, I’m open to any tips you have for me.
They look good! I don’t see much ear – the angle of the blade can really help there. Nice even cuts though
Top_Ad8783
$100 tip
toxiamaple
I don’t want tips. I want some bread!
MacSamildanach
You know darned well those/you don’t need any ‘tips’.
Why not explain how you made them?
ChickensAllTheWayDwn
lol did op come here to humblebrag? These look amazing
Impressive-Shame-525
Dayum. Those look amazing.
inperfect-is-perfect
I see twelve tips.
HersheyGurl
You don’t need none… Help us
RutabagaMysterious46
Nah, I think you pretty much got it
petewondrstone
Move to France and open a bakery, Jack
sweaty_missile
The fuck outta here lol. Give ME tips. And some of that bread
jillianashleyb
Those scores are beautiful! I’d love to know what hyderation level you used.
caf4676
Yes. They’re 12 of them.
Fuzzy_Welcome8348
Looks excellent!
AbeFromanLuvsSausage
Looks a bit like French bread baguettes rather than traditional baguette, but the consistency of shape and scoring is great!
cobblerino
Hold your blade at a 45° angle (seriously) and score *downward not across* holding that 45° angle the whole way (seriously) also SCORE DEEPER I promise you need to go a lot deeper than you are right now to develop an ear
If you divide the bread into 1/3 sections vertically (imagine lines) your scores should stay *strictly* within that middle 1/3. Enjoy 🙂
Dziadexd
Those are already looking your scoring is super clean.
niceabear
No notes!
deltacharmander
I advise you to send these to me so I can devour them
Troesler95
the tips are on both ends of the baguette. Hope this helps!
pocket4spaghetti
I see 12 tips
Rock_Tiles
These look beautiful and I’m sure they taste great, but they don’t look like baguette, more like brioche. Can you share a picture of a slice?
witchspoon
Tips on each end!
Big_Locksmith_4211
Don’t let Kasane Teto see those, she’ll inhale them
therapistmurderteam
Put them in my ass god
northshorehiker
The shaping consistency makes me super jelly.
Maybe dust them with flour before scoring? Just personal preferencem…
41 Comments
If you are looking for assistance with a specific result or bake, you may need to provide a recipe in order to receive advice. This community may not be able to help you without details from your recipe (ingredients, techniques, baking times and temps).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Baking) if you have any questions or concerns.*
I mean, they look pretty good. Really hard to stay without looking at the crumb. The only recommendation I would make if you’re not already doing so is to experiment with a Long overnight cold proof in the fridge. It really does help with developing the overall flavor of the dough compared to a quicker bulk fermentation at room temperature.
That’s some beautiful F$&@ing bread 😍
You give us tips
These look really good! Was this a batch you made at work or home?
Looks like 12 tips to me; they are on either end of each baguette, but can easily be missed. 😉
Only tip is slice,add butter then eat
Baby these look good wym😭😭
these are literally perfect looking baguettes. you give US tips
Litterally tearing up rn, might be a gas leak(that’s besides the point), but those look beautiful, I’m open to any tips you have for me.
Please send me two
Yes…send me a sample! They look sexy as hell!
Perfect! Add ham.
Slash down[ not across.](https://youtu.be/1ebKpEG0tBM?si=Ruwtn8d1wuN5015k)
I’ll take two
They look good! I don’t see much ear – the angle of the blade can really help there. Nice even cuts though
$100 tip
I don’t want tips. I want some bread!
You know darned well those/you don’t need any ‘tips’.
Why not explain how you made them?
lol did op come here to humblebrag? These look amazing
Dayum. Those look amazing.
I see twelve tips.
You don’t need none… Help us
Nah, I think you pretty much got it
Move to France and open a bakery, Jack
The fuck outta here lol. Give ME tips. And some of that bread
Those scores are beautiful! I’d love to know what hyderation level you used.
Yes. They’re 12 of them.
Looks excellent!
Looks a bit like French bread baguettes rather than traditional baguette, but the consistency of shape and scoring is great!
Hold your blade at a 45° angle (seriously) and score *downward not across* holding that 45° angle the whole way (seriously) also SCORE DEEPER I promise you need to go a lot deeper than you are right now to develop an ear
If you divide the bread into 1/3 sections vertically (imagine lines) your scores should stay *strictly* within that middle 1/3. Enjoy 🙂
Those are already looking your scoring is super clean.
No notes!
I advise you to send these to me so I can devour them
the tips are on both ends of the baguette. Hope this helps!
I see 12 tips
These look beautiful and I’m sure they taste great, but they don’t look like baguette, more like brioche. Can you share a picture of a slice?
Tips on each end!
Don’t let Kasane Teto see those, she’ll inhale them
Put them in my ass god
The shaping consistency makes me super jelly.
Maybe dust them with flour before scoring? Just personal preferencem…