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The Art of Shaping Baguette Dough

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I have always been captivated by the intricate process of shaping baguette dough. Join me as I delve into the artistry and precision required to create this iconic bread.

The Art of Shaping Baguette Dough

Introduction

Ah, there’s nothing quite like the satisfaction of mastering the art of shaping baguette dough. As a bread enthusiast, I’ve spent countless hours honing my craft, and let me tell you, there’s magic in those hands when they start working that dough. Join me on a journey through the intricate process of shaping baguettes; I promise it’s a ride worth taking.

Getting Started

When it comes to shaping baguette dough, preparation is key. Here’s how I kick off the process:

  • First, I gather all my ingredients – flour, water, salt, and of course, my precious sourdough starter ‘Harriet’ from Proof Bread.
  • I mix the ingredients until the dough reaches the perfect consistency, smooth and elastic to the touch.

Shaping Techniques

Now, let’s dive into the heart of the matter – shaping the baguette dough. This part requires finesse and a bit of elbow grease:

  • I start by gently patting the dough into a rectangle shape, being careful not to deflate it.
  • Using a technique known as the “letter fold,” I fold the top third of the dough towards the center, then the bottom third over the top.
  • Next, I seal the edges with my fingertips and roll the dough into a log, applying gentle pressure to ensure a tight shape.
  • To finish, I taper the ends of the log by rolling them gently between my palms, creating that classic baguette shape.

Baking Like a Pro

Once the baguette dough is shaped to perfection, it’s time to let it rise and then bake it to golden perfection. I preheat the oven, slash the dough with a WireMonkey lame for that signature look, and slide it onto a baking stone for a crisp crust and airy crumb.

Conclusion

Shaping baguette dough is an art form that takes practice and patience, but the rewards are endless. With each loaf that emerges from the oven, I feel a sense of accomplishment and pride in my skills. So, roll up your sleeves, get your hands dirty, and embrace the magic of shaping baguette dough.

FAQs

  1. How long should I let the baguette dough rise before shaping?
  2. Where can I purchase WireMonkey lames for baking?
  3. Can I use any flour for shaping baguette dough, or is a specific type recommended?
  4. What’s the best way to store shaped baguettes before baking?
  5. Does Proof Bread offer virtual classes on shaping baguette dough?
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