My Baguettes...An Adventure

[Ore]

Ciao,

I have been playing with dough and a baguette recipe for a few weeks now. The post can be found HERE and there are pictures to help out. Any pointers would be great. My biggest questions is about the shaping stage. I don't really know where or what to do there. I just shape the baguettes like I think they do elsewhere!

Also, the first rise...is that before or after the salt...if you autolyse?

Ciao,

Ore

[Peter Reinhart]

Ciao,

I have been playing with dough and a baguette recipe for a few weeks now.  The post can be found HERE and there are pictures to help out.  Any pointers would be great.  My biggest questions is about the shaping stage.  I don't really know where or what to do there.  I just shape the baguettes like I think they do elsewhere!

Also, the first rise...is that before or after the salt...if you autolyse?

Ciao,

Ore

←

Hi,

Usually the autolyse is just a short rest, about 15-20 minutes, and then you add the salt (and yeast if you haven't already) and then the first fermentation begins.

As for shaping, this is a big subject and it helps to have visual instrcution. As a rule, though, remember to be firm with the dough but don't de-gas it totally when you shape, as the air you retain helps with bigger irregular holes later. Don't force it--take it halfway there, let it rest a few minutes, then shape it further. if it needs another rest, do so. Raymond Calvel saiys "You need an iron hand but a velvet glove."

I hate to be shameless, but if you can get ahold of "The Bread Baker's Apprentice" there are some good instructionals for baguette shaping (or use one of many other fine books, like the new "Bread" by Jeffry Hammelmann, or Maggie Glezer's "Artisan Baking Across America," or any number of others).

Good luck and let me know your progress.