The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Moulder / Baguette Roller

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AlanTheBreadGuy's picture
AlanTheBreadGuy

Bread Moulder / Baguette Roller

I suppose that this is a question for the professionals out there.

I am looking to purchase a bread moulder for shaping high hydration (75-78%) baguettes.  Most of what is out there is suitable only for 55-65% hydrated doughs.

Any recommendations?  Thanks in advance.

(I am near Toronto in Canada.)

cerevisiae's picture
cerevisiae

I've only had experience with this one from Bongard, but it worked pretty well. I think the highest hydration dough we ever put through it was about 74% hydration, but it handled it well. Occasionally had things come out a little funny (messy seam that appeared to be on opposite sides of the baguette), but rather infrequently.

Adjustable length and tension made it adaptable to different doughs and shapes. Never saw it break down, though it sometimes sounded like it might.

Since I had nothing to do with the acquisition of said machine, I don't know how easy or hard it was to get, but it was a veritable workhorse.

AlanTheBreadGuy's picture
AlanTheBreadGuy

Thanks for this.  I have a feeling that I will find what i am looking for in Quebec, as their ties to France are a little stronger than they are here in Ontario.

Cheers!

samf526's picture
samf526

i've also put 75% hydration (with a high % of poolish, too!) through a Bongard. 

AlanTheBreadGuy's picture
AlanTheBreadGuy

Thank-you, Sam.  All I have to do now is find a good, used one.