The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a short baguette video

mcs's picture
mcs

a short baguette video

Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes


If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com


proth5's picture
proth5

(and what, really do I know...) what you are doing is a very close approximation of the "classical technique" for high hydration doughs. Which is to my knowledge:  pre-shape to a rough rectangle, fold twice and then roll.


"My teacher" warns strongly against tapering the ends, but chacun a son gout!


Thanks for the video - they are always very instructive!

mcs's picture
mcs

proth5,
That shows how much I know.  Maybe then I should've said, "In this video, I'm demonstrating the classical technique for baguette shaping" or something like that.  Yeah, I know about the tapered ends thing, but I just can't help myself.  I love having the pointed 'ice cream cone' ends when they're done.  Perfect for tearing off and dipping into soup!


-Mark

ehanner's picture
ehanner

If you ask my kids, they would all tell you that the ends are where the vitamins are. It took a while but eventually they all bought into my story.


Eric

Janedo's picture
Janedo

In France, tapered ends mean a baguette "tradition" and who wouldn't like tapered ends? It's the best part!


Untapered here means the usual, probably pretty industrial or excessive kneading regular baguette.


Jane

Wisecarver's picture
Wisecarver (not verified)

...Excellent.
I love that work surface you have there.
btw, tapered ends is a classic technique of its own, especially with Jewish breads.
Personally, I like the ends that way, you get less of a "butt" when slicing.
  Salute,
    Mark

mcs's picture
mcs

"tapered ends is a classic technique of its own, especially with Jewish breads"


I learned something else.  Glad you like the video.
-Mark

LindyD's picture
LindyD

Much appreciated, Mark.  I'll be making the Anis baguettes again tomorrow and will attempt to do as you do.  If I'm successful, I know my scores will be a heck of a lot better.


Lindy

dmsnyder's picture
dmsnyder

Hi, Mark.


I love your videos! A video's worth a thousand photos.


I thought pointy ends were "classic." Maybe it has been too long since I've been in Paris. Hmmmm .... Like I need an excuse.


David

proth5's picture
proth5

This is one of the few weekends in the year when I have no garden work to do - have finished the baking/canning/candy making and wrapping/packing/shipping - and can relax a bit.  That's when I think "Why didn't I book a trip to Paris to see the Christmas windows?"


As many of you know I do not dare to cross "my teacher" - but when unobserved sometimes I do the pointy ends... I think they are lovely.


Happy Solstice! (The days get longer from here - yippee!) and as always


Happy Baking!


Pat

mcs's picture
mcs

Classic? Vitamins?  Wow, I must be doing something right!


-Mark

AprilSky's picture
AprilSky

Hi, Mark:


It's been pleasant to watch your videos. I haven't made any buguette lately. Actually no knead bread made me a very lazy baker. I only spend little time and it always turns out good. I even tried to make buguette with no knead bread dough but didn't really succeed. I'll come back to regular dough for buguette later.


Wishing you a very happy Christmas and a better year of 2009


April


 


 

mcs's picture
mcs

And Merry Christmas to you also.  It's nice hearing from you again, haven't seen you on The Fresh Loaf much lately.  I still haven't tried your Spring Onion Cheese Roll recipe that you posted here, but it's on my list of recipes I want to try. 


-Mark