Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough. If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes
If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com
(and what, really do I know...) what you are doing is a very close approximation of the "classical technique" for high hydration doughs. Which is to my knowledge: pre-shape to a rough rectangle, fold twice and then roll.
"My teacher" warns strongly against tapering the ends, but chacun a son gout!
Thanks for the video - they are always very instructive!
proth5,
That shows how much I know. Maybe then I should've said, "In this video, I'm demonstrating the classical technique for baguette shaping" or something like that. Yeah, I know about the tapered ends thing, but I just can't help myself. I love having the pointed 'ice cream cone' ends when they're done. Perfect for tearing off and dipping into soup!
-Mark
If you ask my kids, they would all tell you that the ends are where the vitamins are. It took a while but eventually they all bought into my story.
Eric
In France, tapered ends mean a baguette "tradition" and who wouldn't like tapered ends? It's the best part!
Untapered here means the usual, probably pretty industrial or excessive kneading regular baguette.
Jane
...Excellent.
I love that work surface you have there.
btw, tapered ends is a classic technique of its own, especially with Jewish breads.
Personally, I like the ends that way, you get less of a "butt" when slicing.
Salute,
Mark
"tapered ends is a classic technique of its own, especially with Jewish breads"
I learned something else. Glad you like the video.
-Mark
Much appreciated, Mark. I'll be making the Anis baguettes again tomorrow and will attempt to do as you do. If I'm successful, I know my scores will be a heck of a lot better.
Lindy
Hi, Mark.
I love your videos! A video's worth a thousand photos.
I thought pointy ends were "classic." Maybe it has been too long since I've been in Paris. Hmmmm .... Like I need an excuse.
David
This is one of the few weekends in the year when I have no garden work to do - have finished the baking/canning/candy making and wrapping/packing/shipping - and can relax a bit. That's when I think "Why didn't I book a trip to Paris to see the Christmas windows?"
As many of you know I do not dare to cross "my teacher" - but when unobserved sometimes I do the pointy ends... I think they are lovely.
Happy Solstice! (The days get longer from here - yippee!) and as always
Happy Baking!
Pat
Classic? Vitamins? Wow, I must be doing something right!
-Mark
Hi, Mark:
It's been pleasant to watch your videos. I haven't made any buguette lately. Actually no knead bread made me a very lazy baker. I only spend little time and it always turns out good. I even tried to make buguette with no knead bread dough but didn't really succeed. I'll come back to regular dough for buguette later.
Wishing you a very happy Christmas and a better year of 2009
April
And Merry Christmas to you also. It's nice hearing from you again, haven't seen you on The Fresh Loaf much lately. I still haven't tried your Spring Onion Cheese Roll recipe that you posted here, but it's on my list of recipes I want to try.
-Mark