00:00In this video I show you how to shape and score your baguettes so you can get
00:05explosive bloom and open crumb.
00:10After dividing your dough into three pieces the next step is pre-shaping.
00:31Here I show you how I pre-shape into a loose roll. First by folding the corners
00:37in, rolling and sealing, rolling and sealing once again, pinching the ends so
00:44there aren't any sticky bits of dough. Then a light tightening against the
00:48countertop. The pre-shaped dough is left to rest for 15 to 20 minutes. After that
00:55time flip your pre-shaped dough seam side up, pat it down lightly with
01:02lightly floured hands and then we're going to do a fold about 3 quarters of
01:09the way down, lightly sealing it. Turn it around. Every time we turn it we lift it
01:15and stretch, lift and stretch. This time we're going to fold all the way to the
01:19edge. Here we're starting to build some tension in the dough without compressing
01:27too much of the crumb in the center, hoping to get nice open crumb. So again
01:32seal it right to the edge. Make sure we get a really nice seal and remember
01:37where the seam is. We always want to know where the seam is. Lift and stretch, seam
01:42side down. Now we're not pressing down on the dough, we're pushing it along the
01:48countertop to create tension. It also lengthens the dough as it's creating
01:53this tension. This tension will allow those great looms to occur. Finally we're
02:00going to taper the ends. I always do this with seam side down. I notice the left
02:06side is a little bit fat still so I roll that out a little bit, flip it over, make
02:11sure you know where the seam is before you transfer it to the couche, seam side
02:16up. Next we score the baguettes. Imagine your baguette divided longitudinally
02:22into three lanes approximately equal widths. Your score should stay in the
02:26middle lane. Ideally each score should overlap with the next by about one
02:31quarter to three quarters. If you don't overlap the scores the baguette will end
02:35up sausage link shaped with lobes. Your blade ideally should be angled at about
02:4030 to 45 degrees from the surface of the dough. This will give you nice ears.
02:52If you've managed the fermentation well, shaped and scored well, then you should
02:59be able to attain this wonderful open crumb baguette. Thanks for watching.
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