March 24, 2022 - 9:15am
Baguette Shaping and Scoring Video
This is the video I just created to show how I’m currently shaping and scoring my baguettes. There are so many different ways to do this and I don’t pretend to be a master of any of them. I am using the technique that Scott Megee shows in his video and this is only my second time using it. I am quite pleased with the quality of the baguettes I made using this shaping method.
Hope you enjoy the video.
Benny
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Good job shooting and editing this very informative video Doc, thanks for sharing it. As for the shaping I don't see anything appear to be special there, I have seen some other baguette shaping techniques that put more tension to the dough than that, whatever works I guess. I think your fermentation timing was close to perfect with your latest baguettes which produced those awesome open crumb shots, give yourself credit for that rather than this new shaping technique that you have just acquired.
I guess the Scott Megee shaping was different enough from what I previously did that I thought others might be interested in it so thus the video. Unfortunately my camera didn't stay in the ultra wide angle during the shaping part of the video and it somehow turned off when I was doing the time lapse oven spring portion as well. Oh well, better luck next time.
Benny
Don't get me wrong, I was not questioning the intention of your video, I was very impressed with it. I am not sure what ultra-wide angle you referred but I thought everything was clearly demonstrated.
Thank you Ming.
and your typical excellent open crumb baguettes as well.
I've already adhered to Mr. MeGee's method for ciabatta for quite a while now. It's time for me to give this technique a run through as well. If you haven't yet seen it and are ready for the next leap, his video on croissants is the best I've yet seen.
Thank you Alan, if you haven't given his baguette shaping a try you should. I'd be interested to see if you find it helpful for open crumb as I think I do. It was you who pointed me in the direction of Mr. Megee's ciabatta shaping video when I last made ciabattas which had always been my nemesis. I quite like his ciabatta but next time I get around to making them, I think I want to try one of the barely shaping types of shaping for ciabatta just to see the difference it might make.
Benny
this is wonderful, Benny. Thanks. I've been struggling with shaping and will try this out when next I make baguettes.
Rob
Thanks so much Rob, if I can get good results with this shaping on my second try you can too. I do like that you’re not squishing the dough downwards to stretch it, instead we’re creating circumferential tension that also happens to stretch the dough, win win. I hope you try this shaping method and share with us your results, I look forward to your bake.
Benny
Hey Benny. Your crumb is amazing. Is this done with sourdough our baker's yeast? With regards to the scoring, in the video your angle seems closer to 90 degrees than 30-40 degrees so I'm wonder if that is just a perspective issue. Lastly, with my baguettes I've had trouble with getting a blisters. Do you think the shape of the baguettes have anything to do with the creation of blisters? Or is it possibly fermentation? I used to think steam was an issue, but I joined a bakery recently and I've noticed the baguettes do not get good blisters even with a commercial steam oven while the sourdough boules do.
Thank you, I am happy with that crumb. These were sourdough baguettes, I haven’t made commercial yeast baguettes in some time. For this set I used a stiff sweet levain to reduce the LAB population and thus the sour tang in the final baguettes. I have to say that worked quite well.
I used the ultra wide angle lens on my iphone to videotape this and I believe that the fish eye prospective of the lens makes the bald look more vertical than it is particularly on the baguette closest to the bottom of the screen
In terms of the blisters, I have found that white flour gives you more potential than whole grain for blisters. Also a long cold retard while shaped leads to more blisters. Finally I do think you need good steam. In the case of these baguettes were are some blisters, not the most I’ve ever produced but there were some. I often brush water on my dough after scoring before going into the oven, I did not this time and think I may have been able to get more blisters had I done so.
Benny
Enjoyed it with my morning coffee rather than popcorn! Think your shaping was a lot better than what you were telling us.
-Jon
Thank you Jon for that Jon. Glad you liked it.
Benny
Great video Benny and the baguettes look perfect! I have not been too happy with my shaping so will definitely try this method and hopefully I will get best results. I love your dark bake and wouldn’t change a thing 😁.
Thank you kindly Ian, I hope you do try this shaping method. I actually love that feeling of pushing the dough along the countertop and feeling it tighten.
Benny
I usually roll them too much and I hate the way they come out so I’m excited about trying this method. I’ve been making David’s Baguettes but want to give your new version a try soon.
I’ve always found getting just the right amount of flour on the countertop an issue when shaping. Too much and you cannot roll and too little and all you do is squish the dough. Doing this method with the stickier seam down it’s good if the dough is a bit sticky because you can tension it better so that is another reason I like this.