The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Baugette length rolls

Eben's picture
Eben

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.


 


Regards


Eben

LindyD's picture
LindyD

Ciril Hitz has made some wonderful videos on bread baking - his baguette shaping video is a classic.  I can't get the exact YouTube URL address (am using an office computer older than dirt) , but this TFL link will get you there:  http://www.thefreshloaf.com/node/18968/baguette-shaping-ciril-hitz


South Africa, eh?  Check out Paul's (PMcCool) blog on Eureka Meulens.


Welcome to TFL.


 

bnom's picture
bnom

Do your loaves have support?  Baguettes are typically pro0fed between the supporting folds of a linen or heavy canvas cloth (couche). Are you using that? 

Eben's picture
Eben

Dear LindyD

Thanks so much for the video. It seems I follow most of those steps correctly, although his method is a bit different to what I was doing and I will give that a try. Thank you for the info about Eurika, I use their flour exclusively, because it is the only flour in South Africa that is not chemically treated.

Dear bnom

I have not been using the linen for support, I was not aware how critical it is for the shaping process. I thought it was just a convenient way to separate your loaves while they proof. I figured that if they had the right kind of elasticity then they would take the correct shape regardless (since I don't give my other loaves support and have not experienced problem). I should definitely go find some appropriate material to use. Thank you for the advice!

Regards
Eben

Gourmand2go's picture
Gourmand2go

When I've made baguettes, I've used a baguette tin to proof the loaves, but I've never actually put it in the oven as intended and had good success.


One other thing you might consider is how long the baguettes are allowed to rise before going into the oven.  I wouldn't let them double; I'd just wait until they had risen to about half again their original size.  In a hot steamy oven on a baking stone they should rise in the first 10 minutes.  I also add gluten to the ap flour.