April 16, 2012 - 5:47am
Splitting seams on Baguettes
Hi, I am Peter Young in Nottingham UK
I have been making bread for a while, but I am currently struggling with baguette seams splitting.
I think it's because I'm not sealing the seams properly during shaping (and perhaps the ends, but then
I usually just roll the ends to a point). I've heard a bit about 'tension' but I am not sure how to achieve it.
Any suggestions would be welcome.
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There are two videos on youtube that I like to watch on baguette shaping:
http://www.youtube.com/watch?v=fdNRogR10nM
http://www.youtube.com/watch?v=OI-WstoakmQ
Maybe it's the flour. Sometimes too much flour prevents the seams from sealing. Make sure to put a light dusting of flour on the outside part of the dough and not the area where the seams meet together. If you do get flour on it, then just dust the excess flour off and brush a light coating of water.
If the bread splits at the sides but not at the seams, then it's probably from being underproofed. I have that happen a few times because the loaves were underproofed.
Thanks for sharing! That is what I like bout this site, I learn something new every day.
Regards, Brian
There are other videos that are of help, too. Like this one on proper scoring and improper scoring of baguettes:
http://www.youtube.com/watch?v=3QdzHuhJ-ls
Bread shaping demo:
http://www.youtube.com/watch?v=RgqPli_sLLM
So glad Ciril uploaded those videos. They really helped. :)
Thanks for the link lazybaker! The scoring video, like the previous videos were of immense help. The scoring of PR's Transitional Rye loaf, was not very clean, with even a very sharp, wet blade still catching. Perhaps this loaf was over proofed. I am a newbie, so I don't know. However as crude as the scoring was using the video technique, scoring mostly lengthwise and overlapping by one third has provided the best bloom I have ever had in a loaf!
Thanks again, Brian
SS
You're welcome. The bread looks good with the oven spring and scoring. The way the scores open, just like the breads in the video.
Bread that is slightly overproofed is difficult to score because it ends up deflating. When the bread is proofed enough, it scores easily without deflating so much. I still need a way to figure out when proofing is ideal. Even the poking method doesn't work for me sometimes. I tend to overproof or underproof. I hear that it is better to be on the underproof side.
Thanks for your kind and encouraging words! Quite by accident I discoveredthat King Arthur Flour sells those beautiful looking pro lames for $6.95:
http://www.kingarthurflour.com/shop/items/lame-bread-slashing-tool
Shipping etc to Canada was unfortunately about $25, so I ordered 3 and can't wait to use the tool!
I suppose the next step in this bread baking addiction will be a grain mill. I was eyeing the red and white wheat berries at the local health food store today . . .
Best regards, Brian
PS the information sharing and amount of excellent information posted on this site is amazing! Thank you fellow bakers!
Wow, they are really helpfull vids
Many thanks Lazy Baker
Peter