Shaping pain l'ancienne
Hi, I'm looking for some hints on how to shapemthese loaves better. I follow Reinhart's recipe exactly. I start my shaping with a rectangle of dough roughly 3" x 8" and then try and stretch that into a 14"-16" long loaf on the baking tray. Instead of a pleasing looking loaf, I usually end up with more of a dumbbell shape - skinny in the middle, but thicker at the ends where I've held onto the dough while I stretch it. Usually end up with some great rise in places, but flat spots too. Any clues on how to get a more classic baguette shape, or videos that people might have seen greatly appreciate.