This post has a video of me shaping baguettes.
As you can imagine I’m multitasking and probably not doing a good job of anything.
Again, this will show me shaping baguettes. I’m new to this. My technique is horrible. I’m trying to record as a way for me to remember what I did.
The dough feels much better than previously. It does have some lumps in it that I suspect is dough that wasn’t fully hydrated. That will be interesting to see after they’re baked.
I do have rice flour top and on the Couche. Last time I didn’t and the loaves stuck to the cloth. Hopefully this won’t happen again.
Here’s the video (raw) of me shaping my baguettes after separating, measuring, preshaping and then bench-resting for 20 minutes.
NOTE This video only shows me shaping the first baguette.
I shaped the loaves and got them covered in the Couche. The method says to let prove for 2-3.5 hours. Not sure I’ll let them go that long. I’ll poke them and bake maybe 90 or so minutes from now.
I’ll certainly be trying to NOT put out my oven with my steam!
Here is a gallery of photos of the loaves in the Couche and about to be baked.