Today is the day to bake baguettes! I’ve been juggling baking schedules in my head since today I’m baking not only these baguettes but sourdough loaves and croissants as well!
My morning started out with baking my bread. I’d preloaded my Dutch Ovens and set my oven to preheat this morning. All I had to do this morning was get them out of the fridge and score before popping them in to bake.
At the same time I got my croissants from the fridge and placed them into proofing bags so they could rise. Normally this is a four hour+ step meaning I’d be baking around noon.
Noon is also the time I need to get my baguettes into the Couche to proof since I’d like to begin baking them at 2pm since I’ve an event at 4pm that I need to attend.
That means at 11am I need to have the baguettes preshaped shortly after 11am since the method has them bench resting unfloured and uncovered for 45 minutes.
Juggling the baking schedule is normal…
Here is my preshaping of the baguettes. Basically it was simply dividing them into six (6) 330g rounds and then letting them bench rest for 45 minutes.
Out of fridge 
Cover removed 
Estimating size 
Weighing out 
Shaped into rounds
It’s going to get busy here shortly…. And ll take more pictures and convey more in subsequent posts. Stay tuned…
Baked By Bear Sourdough 