Getting closer to the perfect baguette
Okay, maybe the subject is a bit misleading because can we really ever achieve perfection? But it doesn't stop us from trying now does it? My most recent experiment produced, in my humble opinion, my best baguette appearance wise. Over the last few months I've been thrilled with the improvement in my shaping and especially with my baguette shaping. I remember the days when I had difficulty shaping LOW hydrated doughs. But after lots and lots of practice shaping has become so much easier. This dough had a hydration level of about 80%, but I was still able to get a tremendous amount of surface tension during the final shaping.
Now, appearance is one thing, but mouthfeel, flavor and taste are another. I was extremely curious to cut into my newest creation and find out if I had hit the fermentation correctly. I was even more curious to take a bite! What I found was both helpful and encouraging, but not quite "perfect". The crust was terrific, crisp and crunchier than any of my previous attempts. The taste was really good and far better than my standard french baguettes. There was a creamy, nuttiness with just a small amount of tang coming through from the sourdough. My biggest issue was that the crumb was not as open as I would've liked, especially for a 80% hydrated dough. I'd attribute this to the fact that it was a tad underproofed with the possibility that I overworked the dough in the early processes of mixing. 
Excellent shaping and good scoring!
The crumb is surely good, too. Maybe it could be more open, but the crumb looks brown. What is your flour mix?
You have probably discovered that getting really good surface tension during final shaping while avoiding excessive degassing is tricky. It does come with practice. Keep in mind you are stretching the dough around the baguette but putting minimal to no downward pressure on it either while folding or while lengthening it.
David
Everything stated above, I agree with. Your shaping is excellent. As we've come to understand for ourselves as well as from what others have written about the standard shaped breads, the baguette is the hardest to shape and score well. Kudos!
alan
Thank you both so much! David it's just KA unbleached bread flour. I think the lighting in the picture actually made it look darker than it was.
I think the most difficult thing about learning to shape and score well is the lack of consistent practice. Most of us don't work in professional bakeries and don't have the ability to shape and score dozens of doughs over the course of the day. For many of us it's 1-2 loaves in the kitchen and when it's time to shape it can become a very anxious moment and an even more anxious moment when scoring.
We've all learned that swift, confident slashes are best when scoring, but it takes a good deal of practice to really understand what that means. David, I've read your tutorial on scoring so many times now that I practically have it memorized. It's helped me more than most posts on this site (which means a lot since there are so many helpful posts here). Using "practice swings" as you suggest in your post is something I still do. Problem is I compare these practice swings to the practice swings I take in golf. What I mean by this is that when I usually take a practice swing in golf it is usually my best swing. I don't think too much and just let my body flow fluidly. But then I step up to that little white ball envisioning the swing I just took and as I begin to swing I start to overthink things, my hands grip the club a bit tighter and my follow through is quite often tentative. The result is usually me topping the ball. I find the same problem when scoring dough. My practice swings are often the best because I'm not anxious. But the moment I step up to that dough I start to think that I only have one shot at this and this usually leads to poor scoring efforts. As is always said practice makes perfect. If there was only a way to practice scoring more daily. In golf you have the driving range. I wonder if anyone has any thoughts on how to practice scoring without actual dough (play-doh??)?
As for shaping, I've always liked the idea of practicing with a towel and it's pretty effective. You can begin to understand the principle of surface tension without wasting any dough, which is always a plus.
-Josh
The optimal state of consciousness for golf, archery, calligraphy and bread scoring is the same. You need the proper moves in motor memory, which comes from critical practice. But, when actually doing it, your mind needs to be empty. That is, empty of self talk. "Just do it."
I know. It's easy to say but hard to do. Try this: Before scoring, visualize in your mind the cuts you want to make. Try some "practice swings," but visualization is probably more helpful at this point. Then stop thinking and make the cuts.
Practice does help. You will pass through a stage of inconsistency, where sometimes the scoring is perfect. Other times, it's not. Consistency does come. It took me a few years. Somebody (Ciril Hitz?) said it starts to come together after you have shaped 10, 000 baguettes. You are on your way!
David
and I'm still a novice getting just above the 50% point these days. I agree that "just do it" is right but I don't do more than about 2 loaves a week so practice time is limited.
no matter how great a batch comes out there is a better one still out there somewhere:to discover when you least expect it. Keep after it and you will find it sooner rather than later. Well done and
Happy baking