The Fresh Loaf

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Splitting seams on Baguettes

April 16, 2012 - 5:47am -- peteryoung
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Hi, I am Peter Young in Nottingham UK

I have been making bread for a while, but I am currently struggling with baguette seams splitting.

I think it's because I'm not sealing the seams properly during shaping (and perhaps the ends, but then

I usually just roll the ends to a point).  I've heard a bit about 'tension' but I am not sure how to achieve it.

Any suggestions would be welcome.

 

 

 

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