This is a series showing the process of shaping baguettes. The dough is 62.5% hydration with 11 ounces / 310 grams of whole wheat bread flour and 21 ounces / 600 grams of white bread flour. Here's the dough after first rise.
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All divided, about 14 ounces / 400 grams each. |
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The first ball, rolled out and flattened. |
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The dough is then folded over and sealed. Note the seam. The seam should be sealed. This one isn't sealed very well, but this is just the first iteration. |
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The first portion after being rolled a bit. |
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The first one moved back, second one flattened a second time and the third one flattened for the first time. |
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After folding over and sealing. |
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Continuing the process. The doughs are about 13 inches / 33 cm here. |
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All four fully shaped and ready for final rise en couche. |
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The first loaf in. |  |
All four rising. This process leaves a fine film of flour all over the area. |
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Finished baking. 30 minutes at 440 F / 225 C with steam. George Greenstein Challah in foreground. |
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Another view. |
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Here's the Challah after baking. |
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Another view. I'm really not sorry to have the challah intrude -- I'm pretty proud of it. |