artisinal breads week 2 - baguette

review of shaping baguettes

Category:

Education

Tags:

• baguettes

[dagny226]

straight dough baguette white flour 100% water 68% salt 2% yeast 1% incorporate (s1); autolyse; mix (s1/s2) ferment: 3 hrs fold: 1 proof: 30-45 min score bake: 20-25min @ 470 (haven't tried it in my oven yet as i'm scared to destroy it trying to create steam... any "safe" suggestions?).

[unamyzarc]

This video is great ! Do you have more ?

It would be great to ses how he cuts the baguettes...

Thanks a lot !

[dagny226]

cuts as in dividing before preshaping or cuts as in scoring?  for baguettes i don't have either but i do have a bagel dough dividing video and a batard scoring video if interested.

[unamyzarc]

Thanks for your message.

When I say "cuts", I am talking about the cuts you do on the top along the dough before baking...

Anyway, any video are welcome !

Thanks again !

[dagny226]

posted a video on batard scoring. it's essetially the same technique. using a lame help a lot in angulation so you get good ears on the final product. have fun!

[bluescommander]

wow. that's serious skill.

[fibreoptik]

I had no idea making baguette was so much trouble lol

[zNazaretu]

thank you from Poland :-)

[thedr00]

very clear. thank you.

[snuckyr]

damn, that's a pro!

[fangchaoran]

BAGUETTE!!!

[palebluedot]

I'd be happy baking bread for the rest of my life.

[VergeVerge]

Amazing.

[Antiks72]

penis bread 2:22

[chykcha]

This is awesome, I am going to try this with my dough tonight!