Making Baugette length rolls
Hi everyone :)
I am relatively new to making bread and I have been using Peter Reinhart's 'The Bread Baker's Apprentice' to learn about the practice. I have made a number of successful round breads but seem to struggle baguette shaped breads. I knead my bread to the same tacky consistency that normally works for my other breads and then shape it and start rolling it. Its quite springy so I have to rest/bench it in order to get it to the proper length, which is a good sign. Once I've rolled out my bread however and leave it to proof it simply expands sideways. I've checked the bread at this stage and its like it loses its springy consistency and needs to be kneaded again. I am not sure why this happens or how to prevent it and would welcome any input.