Bread Baguette Shaping Guide

Workflow

1. 1

   Divide Pre-shape

   30 min

   Divide dough pre-shape rounds rest 20 min bench.

   Cake Pan Volume Calculator

   Show tips (2)
2. 2

   Letter Fold

   5 min each

   Letter fold elongate taper ends for baguette shape.

   Scaling Recipe by Pan Size Calculator

   Show tips (2)
3. 3

   Final Proof

   45 min

   Final proof seam down on couche or perforated pan.

   Dough Hydration Calculator

   Show tips (2)
4. 4

   Steam Bake

   20 min

   Transfer score bake with strong steam until deep amber.

   Baker's Percentage Calculator

   Show tips (2)

Tools Used

• Cake Pan Volume Calculator
  Primary

  Calculate dough piece weight 350g typical.

• Scaling Recipe by Pan Size Calculator
  Supporting

  Convert hydration lower 65% for baguette.

• Baker's Percentage Calculator
  Primary

  Track proof time thin dough faster.

Reference Materials

• Couche Pleats

  Pleats support shape — skip pleats loaf spreads flat.

• Same Day

  Baguettes stale fast — bake day of eating.

• Warning

  Stop immediately if safety conditions change or equipment fails.

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