how do you shape your baguettes
hi i just wanted to ask as there are so many different techniques out there, how do you shape your baguettes. i made seven baguettes the other day from a batch of pain ordinaire that i had made up from the village baker. initially i wanted to practice my scoring. the technique i used to shape was one i had seen in a video on youtube, 'artisan breads week 2 - baguettes'. i thought it was really informative. so i tried this as well as the technique described by richard bertinet in his book dough.
i noticed the first method had more folding involved while bertinet's just had the one fold after the initial 'envelope fold' then rolling to elongate and seal seam.
bertinet's method i used for only the last one and it did come out the nicest looking in appearance (shape, scoring, inside texture) but whether this was due to the technique or practice on the previous six baguettes, i don't know lol !