This is a series showing the process of shaping baguettes. I’ve developed this technique by putting integrating Julia Child’s shaping method with my methods. The dough is 62.5% hydration with 11 ounces / 310 grams of whole wheat bread flour and 21 ounces / 600 grams of white bread flour. Here’s the dough after first rise.
All divided, about 14 ounces / 400 grams each.
The first ball, rolled out and flattened.
The dough is then folded over and sealed. Note the seam. The seam should be sealed. This one isn’t sealed very well, but this is just the first iteration.
The first portion after being rolled a bit.
The first one moved back, second one flattened a second time and the third one flattened for the first time.
After folding over and sealing.
Continuing the process. The doughs are about 13 inches / 33 cm here.
All four fully shaped and ready for final rise en couche.
The first loaf in.
All four rising. This process leaves a fine film of flour all over the area.
Finished baking. 30 minutes at 440 F / 225 C with steam. George Greenstein Challah in foreground.
Another view.
Here’s the Challah after baking.
Another view. I’m really not sorry to have the challah intrude — I’m pretty proud of it.