The open crumb is more a result of the hydration and fermentation process rather than the shaping. If you are not achieving the open crumb, it may be due to lack of hydration, kneading too long, or too short a fermentation time.
The degassing is fascinating as I’ve watched other videos on shaping which never suggested that but as I respect you and your amazing book, will definitely try this. So much easier also. Thank you!
Esther Courter You've asked the unanswerable question, Esther. We offer a number of highly rated baguette recipes to please a variety of preferences. We recommend that you take a look through and pick one that sounds like it will be suit your tastes: search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=baguette Happy baking! Jesse@KAF
Raz and Sorgutentarer, this is a 67% hydration dough--it's our French bread with poolish formula. You can read more on our Baker's Formula page here: bit.ly/1IQdzEN Kye@KAF
@ rpviking, keeping seam side up means you can slash and vent the loaf and not have two places of steam release. All steam will vent out of the top of the loaf and you won't have blowouts in odd places on the loaf. ~ MJR
It is proofed seam side up on the bakers linen. Fliped over onto a peel/loader , so it will bake seam side down, and before loading in the oven it will be scored with a lame.
I cringe when I see how firmly you shape the dough; my books emphasize avoiding losing the large bubbles formed during fermentation. However, even doing this, I don't end up with a particularly open crumb. All the professional videos I see show them handling the dough in the firm manner that this video does. Do the baguettes end up with an open structure this way?
In reality, the crumb is barely affected by the handling during shaping. The final proof is where the bubbles form. If you want a open crumb baguette, you need a long ferment with an active starter and a well kneaded and autolyzed dough. You also need to bake in a really hot and wet oven.
Thank you for these very helpful videos! I am making the King Arthur Extra-Tangy Sourdough Bread recipe from the KA website. Step 6 says to shape the loaves and let rise until very puffy, 2-4 hours. i did the batard shaping per your video and the shape was good at first with a smooth, tight surface, but after 2 hours it had relaxed into more of a flat ovally blob. What i can't tell from your video series is if you bake your loaves immediately after shaping or if you let them rise again, and if so, for how long. Could you clarify please? thank you!
We're happy to help. Your shaped loaves should be left to rise until they're quite puffy, about 2-4 hours as the recipe describes. If you find that during this final proof the loaves become very slack, there are a few things you can do. The first option is to use a proofing basket (also known as a brotform or a banneton), which helps hold the shape of the dough as it rises (bit.ly/2n5oiuO). Another option is to perform additional stretch and folds during the first rise, which will add strength to the dough and help it hold its shape better during the rise. Happy baking! Kye@KAF
This is really helpful, I've made baguettes before but they've all come out looking more like Ciabatta (they also tend to be 70%+ hydration). Watching these videos I'm always surprised at how firmly you can handle the dough without any negative impact. One question I do have though - my bread always sticks to the baking parchment in the oven, even if it's heavily floured. Would I perhaps be better off using oil on the parchment? I would try Semolina but it's not available where I live... I've actually converted to using foil because of this problem, which is a solution but not exactly ideal.
Hi Geedo777, At about three and a half minutes into the video, Jeffrey Hamelman beautifully describes handling the baguette like touching your most loved one - firmly but gently. From that point on to the 4 minute mark, we get to watch Jeffrey roll the baguette out on the bench. Does your dough move that easily across the bench? Does it have similar body? Would you be able to pick up your shaped baguette and transfer it as Jeffrey does to the couche? Or is it softer - more akin to ciabatta at this stage, too? You may want to give your dough another fold during its fermentation stage. This will make it a little stronger. You shouldn't need to oil your parchment. Please do be sure to fully preheat the oven - and the tile, if you use one. If you want to troubleshoot in more detail, please call the King Arthur Flour Baker's Hotline (855 371 2253).~Jaydl@KAF
sir can I ask one question I see this video you put the bagutte in plate joing up it's not effect because I'm also Baker one day I'm try to bake like this but the joing line is broken so can you give me the suggestion
Hi Gopi, we'd love to help you out with some baguette tips and suggestions, but I don't quite understand your question. If you could be more specific, we would be more than happy to give you some advice! Bryanna@KAF
I dont understand... why would you preshape it just to knock it down again and fold it and u shape it then reshape it? Why not just shape once then proof?
Hi there! During this shaping process, while Jeffrey does knock some air out of the pre-shaped dough, not all of it is pressed out. The pre-shape helps to strengthen the dough, enabling the final shaping to be tighter and more uniform. We hope this helps and happy baking! Morgan@KAF
There's inevitably a seam that forms when shaping bread dough into loaves - you should try your best to seal up the seam by pinching the dough together. Otherwise, the loaf may become misshapen and unravel during baking. Loaves are usually baked seam-side down to help them stay shut. Try your best to make the seam smooth and place it seam-down unless otherwise directed. Happy baking! Kye@KAF
Been baking for 15yrs in Australia. We also do seam down for our french Baguettes, but for our Rustique we leave seam up and score in a snake pattern thru the seam.
Hi Paulu, We are glad to hear you are eager to get baking! We'd love to help you along your way by sending you our catalog. If you let us know you mailing address, we'll be sure to put one right in the mail for you. As for your question about yeast, you can usually find yeast in dark brown bottles in the refrigerated section of your local grocery store, or if you think you will be baking often, it may make sense to buy a 1 pound package of yeast and store it in the fridge to keep it fresh for longer. We like using SAF Red Instant yeast, which can be added right to the dry ingredients in your recipe: bit.ly/1xzyLAE Happy bread baking! Kye@KAF
No. You should experiment with refrigerated yeast in your dry ingredients and see what a difference it makes especially a bread machine. I experiment all the time. Nobody has e BBB ever taught me the right way. So I have ended up with incredibly delicious breads, pizza, and banana bread to die for.
Thank you. I had got used to the shaping of all types of loaves except the baguette. Your video was really helpful.
The open crumb is more a result of the hydration and fermentation process rather than the shaping. If you are not achieving the open crumb, it may be due to lack of hydration, kneading too long, or too short a fermentation time.
Open crumb is a mystery. Hydration, fermentation, kneading... I've tried many techniques. I've never achieved an open crumb.
Flour too I think
The degassing is fascinating as I’ve watched other videos on shaping which never suggested that but as I respect you and your amazing book, will definitely try this. So much easier also. Thank you!
Esther Courter You've asked the unanswerable question, Esther. We offer a number of highly rated baguette recipes to please a variety of preferences. We recommend that you take a look through and pick one that sounds like it will be suit your tastes: search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=baguette Happy baking! Jesse@KAF
Raz and Sorgutentarer, this is a 67% hydration dough--it's our French bread with poolish formula. You can read more on our Baker's Formula page here: bit.ly/1IQdzEN Kye@KAF
King Arthur Flour
Hope our baker is still baking 😊
I could see how for a home baker this could be relaxing. To get this down right. Going to give it a go..
Thank you. Can I just say I think when he is actually shaping the dough perhaps the camera stay above him - it mimics what we would see ourselves?
@ rpviking, keeping seam side up means you can slash and vent the loaf and not have two places of steam release. All steam will vent out of the top of the loaf and you won't have blowouts in odd places on the loaf. ~ MJR
It is proofed seam side up on the bakers linen. Fliped over onto a peel/loader , so it will bake seam side down, and before loading in the oven it will be scored with a lame.
Great video! I'll work on shaping my baguette's this weekend.
that is so nice! Thx for sharing your experience with the youtube community...
great videos! as a newbie in yeast breads, these will be my guide. thanks!!!
what is the hydrstion on these loafs? seems realy easy to handle. around 66%?
How many time can you knock the gas out before the yeast is considered dead or less than optimum?
Hi there! Yeast can handle going through two or three rise times, more than that and you'll likely start to get poor results. Kindly, Morgan@KAF
I cringe when I see how firmly you shape the dough; my books emphasize avoiding losing the large bubbles formed during fermentation. However, even doing this, I don't end up with a particularly open crumb. All the professional videos I see show them handling the dough in the firm manner that this video does. Do the baguettes end up with an open structure this way?
In reality, the crumb is barely affected by the handling during shaping. The final proof is where the bubbles form. If you want a open crumb baguette, you need a long ferment with an active starter and a well kneaded and autolyzed dough. You also need to bake in a really hot and wet oven.
How many grams for a bread are we looking at
That totally depends on the type and size you're looking to make! There's no hard and fast rule about how much a loaf should weigh. -👩🍳Kat
Thank you for these very helpful videos! I am making the King Arthur Extra-Tangy Sourdough Bread recipe from the KA website. Step 6 says to shape the loaves and let rise until very puffy, 2-4 hours. i did the batard shaping per your video and the shape was good at first with a smooth, tight surface, but after 2 hours it had relaxed into more of a flat ovally blob. What i can't tell from your video series is if you bake your loaves immediately after shaping or if you let them rise again, and if so, for how long. Could you clarify please? thank you!
We're happy to help. Your shaped loaves should be left to rise until they're quite puffy, about 2-4 hours as the recipe describes. If you find that during this final proof the loaves become very slack, there are a few things you can do. The first option is to use a proofing basket (also known as a brotform or a banneton), which helps hold the shape of the dough as it rises (bit.ly/2n5oiuO). Another option is to perform additional stretch and folds during the first rise, which will add strength to the dough and help it hold its shape better during the rise. Happy baking! Kye@KAF
This is really helpful, I've made baguettes before but they've all come out looking more like Ciabatta (they also tend to be 70%+ hydration). Watching these videos I'm always surprised at how firmly you can handle the dough without any negative impact.
One question I do have though - my bread always sticks to the baking parchment in the oven, even if it's heavily floured. Would I perhaps be better off using oil on the parchment? I would try Semolina but it's not available where I live...
I've actually converted to using foil because of this problem, which is a solution but not exactly ideal.
Hi Geedo777, At about three and a half minutes into the video, Jeffrey Hamelman beautifully describes handling the baguette like touching your most loved one - firmly but gently. From that point on to the 4 minute mark, we get to watch Jeffrey roll the baguette out on the bench. Does your dough move that easily across the bench? Does it have similar body? Would you be able to pick up your shaped baguette and transfer it as Jeffrey does to the couche? Or is it softer - more akin to ciabatta at this stage, too? You may want to give your dough another fold during its fermentation stage. This will make it a little stronger. You shouldn't need to oil your parchment. Please do be sure to fully preheat the oven - and the tile, if you use one. If you want to troubleshoot in more detail, please call the King Arthur Flour Baker's Hotline (855 371 2253).~Jaydl@KAF
I just want to know how to get one of the hats i"m a work a bee just going to fix me
why do you put the shaped dough in canvas?
The canvas is called a couche (koosh) and it keeps the loaves in shape as they rise. Hope this helps. MJR @ KAF
sir can I ask one question
I see this video you put the bagutte in plate joing up it's not effect
because I'm also Baker one day I'm try to bake like this but the joing line is broken so
can you give me the suggestion
Hi Gopi, we'd love to help you out with some baguette tips and suggestions, but I don't quite understand your question.
If you could be more specific, we would be more than happy to give you some advice! Bryanna@KAF
fascinating skills!
So amazing! What is you most recommended Baguette recipe?
King Arthur has good recipes on their website
www.kingarthurflour.com/search?query=baguettes
Glad you enjoyed the video mhybird7! Happy Baking! ~Mel
I dont understand... why would you preshape it just to knock it down again and fold it and u shape it then reshape it? Why not just shape once then proof?
Hi there! During this shaping process, while Jeffrey does knock some air out of the pre-shaped dough, not all of it is pressed out. The pre-shape helps to strengthen the dough, enabling the final shaping to be tighter and more uniform. We hope this helps and happy baking! Morgan@KAF
Your dough has more structure before shaping than mine ever has.
0:42
Baked with love
Thank you. Great learning video.
Amateur baker here, why is there a seam? Don’t you always try to make it smooth or am i total idiot for asking
There's inevitably a seam that forms when shaping bread dough into loaves - you should try your best to seal up the seam by pinching the dough together. Otherwise, the loaf may become misshapen and unravel during baking. Loaves are usually baked seam-side down to help them stay shut. Try your best to make the seam smooth and place it seam-down unless otherwise directed. Happy baking! Kye@KAF
Hi,
How long for a batard bread
Good morning, Pierre! A batard is about 10" to 12" long. We hope this can help! Morgan@KA
cool video!
Thanks, loved it!
Good Technic......
Brilliant!
They don't. They prove them seam side up ^-^
Why seam up?
Thank you
The open cell structure after the bake is also due to the intense heat of the deck and the steam injection for full potential of oven spring
great video
We're so glad you enjoyed it! Jesse@KAF
i work in a bakery and they always tell me to put the seam down
Both work. Seem down is called "tourne à clair" and seem up is called "tourne à gris".
Been baking for 15yrs in Australia. We also do seam down for our french Baguettes, but for our Rustique we leave seam up and score in a snake pattern thru the seam.
Very helpful. Thanks! :)
Yeah buddy
Do you bake with seam side up?
NO!
MusicforMe123, you can. Instead of slashing it, baking seam-side up gives it a nice exploded look.
Could you please tell me where I can order refrigerated yeast. I loved your video and need a catalog.
Hi Paulu,
We are glad to hear you are eager to get baking! We'd love to help you along your way by sending you our catalog. If you let us know you mailing address, we'll be sure to put one right in the mail for you.
As for your question about yeast, you can usually find yeast in dark brown bottles in the refrigerated section of your local grocery store, or if you think you will be baking often, it may make sense to buy a 1 pound package of yeast and store it in the fridge to keep it fresh for longer. We like using SAF Red Instant yeast, which can be added right to the dry ingredients in your recipe: bit.ly/1xzyLAE Happy bread baking! Kye@KAF
No. You should experiment with refrigerated yeast in your dry ingredients and see what a difference it makes especially a bread machine. I experiment all the time. Nobody has e BBB ever taught me the right way. So I have ended up with incredibly delicious breads, pizza, and banana bread to die for.
Thanks! :)
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Handsome
You’re making larva