Forming Baguettes

…“sweet spot”: more liquid, more holes; too much liquid, the baguettes flatten out. Buy vs. Bake Buy:…

…baguettes are placed on the couche while they rise, enabling the dough to keep its shape intact and its…

…the smaller ones. To facilitate the final shaping of these unruly forms, I perform a preshape step to…

…so! 1. The best way to reduce sugar in yeast bread? Start with a recipe that doesn’t use any. Some bread recipes…

…in this very slack (wet) dough. Now it's time to gently roll the dough under your cupped fingers to form…

…others prefer lots of small slashes that together form a beautiful, artistic design. Regardless of the…

…is crucial. Peter has been working with a beautiful array of shapes and fillings. Solveig has pulled four of her…

…feed it 2 ounces (1/4 cup) room-temperature water and 4 ounces (a scant cup) of unbleached all-purpose flour.…

…It's milled from the center (endosperm) of the rye berry, but doesn't include the oily germ at the very center,…

…as the summer’s heat and rains overrule man’s desire for order. He writes about baguettes as the simple,…

…but also starting to mound up and form a ball. For this particular recipe that’s the consistency I want:…

…alone on our King Arthur Flour recipe site. And that doesn't include other eminently toastable breads like…

…you’re an enthusiastic bread baker, but fumble a bit when it comes to shaping artisan loaves. Or you’re getting…

…presentation at the breakfast table. Lay the slices of bread in the pan, atop the glaze. Use a fat loaf of…

…for a year or more. Flour. Yeast. Beyond that, all you really need is water (and usually salt) to make a great…

…shape. An artisan bread should have a specific crust and interior crumb, and so should our favorite Polish food!…

…to fall apart a little bit; don't worry, just keep on going. Keeping the cut side up, take the ends of the log…

…the front door followed by her husband, Terry, toting a baguette and artichoke dip, their contribution to…

…shape, isn't there? This is usually the starting point for most: you first learn to shape a round, then maybe…

…a white flour gal, contentedly enjoying grilled cheese and French toast on white sandwich bread, meat- and…

…for the gluten-packed treats you’ve always loved: crusty baguettes, a stack of hot pancakes, or a biscuit…

…King Arthur's subscription newsletter, for over 10 years. And during that time, the bread exploration expanded…

…owners like Nancy Silverton (La Brea Bakery), Amy Scherber (Amy's Bread), and Daniel Leader (Bread Alone) show…

…form of writing hundreds of bread-related papers, performing dozens of controlled experiments aimed at…