I use my normal recipe for bread (780g bread flour, 550g water, 2.5 teaspoons salt, yeast), but they keep coming out pretty dense. I've tried a longer proof, but that didn't seem to help.
I'm making balls, letting them rest, then stretching out several times with rests in between.
Any suggestions or advice?
Last pic is butter and raspberry preserves. Typical European snack.
by twilightmoons
26 Comments
Use a specific recipe for baguettes eg https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe. They are most often made with an overnight poolish.
Then watch some videos on shaping eg https://www.youtube.com/watch?v=ba2DHI299PU&t=3s. Baguettes are tricky because they have a long seam running along them, so it’ll take some practice to get a smooth taut skin.
I can dispose of them for you. Send them to me.
Look at some videos on shaping baguettes, that looks like the weak link here to me. You could probably improve in some other places, but I think that’s where you’d see the biggest improvement.
Seriously
You call that ugly but I would literally frame those if they came out of my oven!
Are you shaping them at all? You mentioned forming balls and then shaping, but these look like they have no structure and were just taken straight from the mixer.
Work on developing more gluten (more kneading, stretch and folds, etc). When you form the balls before letting them rest, make sure they are tight. The dough should look smooth.
I know what you are saying but also those look absolutely beautiful to me
They look delicious, not ugly!
To me it looks like it’s 90% a shaping problem. Look up king Arthur’s professional baguette shaping.
Humble brag?
Great humble brag op!
I use a bread couche for shaping in the final proof and then use a long board to transfer them before baking. The shape holds well and creates a more uniform look.
https://www.kingarthurbaking.com/videos/artisan-bread/5-tips-shaping-baguettes
I would crush those regardless! Just posted another KA resource!
I’m not a fan of the wiggly scoring. Straight even slashes and I think they’d look better (though nice cake on them!).
What are you talking about?
The first time I made baguettes they went sort of flat/oval and they were still delicious.
These look fantastic and unlike mine wasn’t panini looking.
Look bad but taste real good? That’s where Ive been for a minute.
The dough shouldn’t be tearing if it’s mixed and developed properly.
I do just a very basic straight overnight dough:
– 1kg Strong White Bread Flour
– 750g Water, 70-80F depending on room temp
– 25g salt
– 7g Instant Yeast
___
Mix dough, knead to just smooth (you don’t need window-pane–it will autolyze overnight). Proof 1 hour, chill 12 hours. Divide & shape, final proof to poke test. Bake@450F with steam tray to ~190-195F internal temp.
Yield: 5 standard ~25″ baguettes (350g raw weight ea.)
You can divide the dough more for smaller baguettes of course, and/or scale the recipe as needed.
Best hand-kneading video:
https://youtu.be/T8FK5apuL40?si=l2X-szgyxR10-WP3
(Note: he says “faster is better” but I don’t think that’s right, you don’t want the dough tearing too much as you knead. Just go as fast as the dough can handle, you’ll feel it if it’s getting too tight)
Basic method for shaping baguettes: https://youtu.be/H9-YN6SQT44?t=106
Actual shaping method for baguettes:
https://youtu.be/amkIIBED-3w?list=PL1KDuhMOPRT-PHdxFLygNvpBZX9IK7B6R&t=447
Just call them rustic. But check out some youtube videos on shaping and scoring baguettes.
I love using rice flour as my final shaping flour as It’s amazing stuff. Dusting of that rice flour, then I roll the cylinder between the counter and my hands a few times to even them out and smooth them out. Tapering the ends is another thing I do. Then I set them on the board for final proof.
Score them when ready and then straight in the oven they go.
Here’s a great [French Baguette](https://m.youtube.com/watch?v=8clAqfrk-pk) video from a master of the craft Richard Bertinet showing where I got that technique from.
They look SO tasty. I think you’re shaping just needs a little work is all! I took a lot from [this video](https://youtu.be/8clAqfrk-pk?si=HdA-J9_wxrPr9Pw2)
Ashamed to admit I’ve paid for baguettes that look worse than this
Do you use a preferment at all? That could help with gluten structure for you, but…
….based on the few responses I’ve read and the 3rd picture in particular, this is a shaping technique issue.
From balls do you press into a rough rectangle then fold in thirds lengthwise followed by a rest 5-10 min.
Then light press then again folding and pinching into thirds to lengthen it into final shape and develop tension?
Scoring should be nearly vertical along the length of the baguette letting the developed tension expand it into a 45-50° opening when baked.
Knead dough longer! Maybe 🤔
Look beautiful to me. The obsession with “perfect” looking food must stop! Enjoy their character and uniqueness. If they taste great, they are great.