The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

tight seam on baguettes

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raneen's picture
raneen

tight seam on baguettes

How does one create a tight seam on a baguette? 


I shape by folding and pressing the edge twice, but it works for baguette dough but not for really wet dough.  I'm happy with my baguettes, but have yet to be pleased with any attempt at "big hole" bread! 

mcs's picture
mcs

Check out this video I did on shaping baguettes.  Many people use the heel of their hand to seal the seam, but I find it easier to use my fingertips for a couple of reasons:
-I feel like I can be more accurate with them.
-Using the heel of the hand requires either more bending over or cocking the wrist in an awkward position.
-I can create a narrower seam with my fingertips than with the heel of my hand.


-Mark


http://TheBackHomeBakery.com

csimmo64's picture
csimmo64

Do a youtube search on how Ciril hitz shpes his baguettes. He uses the correct method with using the heel of his hand and he explains why its better. If it feels awkward, then you probably aren't doing it correctly.

wally's picture
wally

but there is no "corrrect" method, except that which results in a well-formed baguette.


I prefer using the heel of my hand, because that's how I learned to do it.  However, Mark (above), who is a professional baker, uses his fingertips to seal the baguette, as does my current mentor.  Both produce beautiful baguettes.


It's the result that counts.


Larry

dmsnyder's picture
dmsnyder


I shape by folding and pressing the edge twice, but it works for baguette dough but not for really wet dough.



Can you describe the problem you are having with "really wet dough?"


I wonder if you are getting too much bench flour on the surfaces you are trying to seal.


David