August 21, 2009 - 7:19am
Using a couche
I don't use any type of "couche" for shaping my breads but I'd like to try. My question is this?
When shaping a baguette in one of these, what prevents it from losing it's shape when moved from the cloth to the baking stone?
My doughs always seem to lose their shape. I could add more flour, but then I'd lose the texture I'm trying for.
-Susie