Baguette-pre and shaping

Just a short clip on 75% hydration baguette pre shaping and final shaping. Time between pre and final shape was 35 minutes at 80 degrees. http://TheBackHomeBakery.com

Category:

Howto & Style

Tags:

• back
• baguette
• bakery
• home
• montana
• shaping

[gesres]

I didn't notice you covering your hands with flour before working the dough. How do you keep it from sticking?  Also, doesn't pressing down so hard on the dough when forming the baguettes lose a lot of the big bubbles?

[markcsinclair]

@gesres This dough just came out of the fridge, so despite it being high hydration (75%), it's not too hard to work with. As it warms up it gets more difficult. Although it looks like I'm pressing hard on the dough, the only part I apply a lot of pressure is with my fingertips where the seam is.

[gesres]

@markcsinclair

Ok, thanks. Maybe I need to put the dough in the fridge for a while before the final shaping, and then maybe at the end of proofing. I can't get a good scoring in the sticky dough.

[markcsinclair]

@gesres If the dough's gluten is properly developed (from the mix) it makes it easier to work with. Something that might not be apparent in the video above, is I never touch the sticky side of the dough. The floured side goes from the scale to the bench, then both sticky sides come together during the preshape and shaping so I'm always touching the floured side.

[sassimami08]

wow ur technique is so amazing. im praticing and working but still its not easy..not giving up tho. ty for the videos.

[markcsinclair]

Hey thanks. It does take practice and as long as you keep at it, it'll become easier.

[kiheitek100]

You're too cool! As a novice baker, who is still trying to make bread to perfection, you make it seem so easy! Thanks for posting & hope to see more!!

[azt3c]

one of the most beautiful bread styles, but my personal nightmare...

thanks for sharing your technique.

[gesres]

@markcsinclair

Inadequate gluten development is probably the problem. I've been deliberately undermixing and trying to compensate with folds, in order to minimize oxidation. I don't think the dough ever passes the window test. I'll grit my teeth and leave it in the mixer a while longer.

Thanks for the tips (and the videos).

[gesres]

@markcsinclair

Ok, thanks. Maybe I need to put the dough in the fridge for a while before the final shaping, and then maybe at the end of proofing. I can't get a good scoring in the sticky dough.

[Jsuarez6]

Wow. So simple and yet so effective.