The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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the blind meat cutter's picture
the blind meat ...


I cannot get my baguettes to come out nice and round like a long log. They always rise outward even with a baguette pan. The recipe is a basic French bread with 66 percent hydration. and I am rolling the loaves out like logs pushing  out from the center. What gives. Thanks

WoodenSpoon's picture

A photo would be helpful, I suppose it could be anything from how you are shaping em to how you are scoring em to how long they are being proofed and what they are being proofed on/in.

Antilope's picture

This Youtube video shows stretch & fold and baguette shaping.
Baguette Shaping with Ciril Hitz