Baguette Shaping

The shaping of a baguette is the most basic yet one of the most challenging skills for bakes to master. Because of its long and slender shape, it is difficult to maintain an even shape. In this video, the processes of dividing, preshaping and final shaping baguettes are demonstrated. The technique can be applied to baguettes made from any formula.


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© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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