Shaping a Baguette
The step by step guide
Dough Fonds de dotation EKIP
Flour, yeast, water, and salt are poured into a kneading machine.
Pétrissage Fonds de dotation EKIP
These ingredients are mixed on slow mode for 4 minutes.
Pétrissage Fonds de dotation EKIP
The resulting paste is kneaded on fast for 6 minutes.
P_07-4 Fonds de dotation EKIP
After kneading, the dough sits to allow for the first fermentation process, also known as bulk proof, to take place.
Fermentation Fonds de dotation EKIP
Fermentation takes place over two phases. The yeast acts to transform the flour into alcohol and carbon dioxide, which will cause the dough to rise and and let the flavors develop.
P_09-1 Fonds de dotation EKIP
The dough is divided into 350-g portions.
P_09-2 Fonds de dotation EKIP
Every portion is gently rolled into a ball.
P_09-3 Fonds de dotation EKIP
The balls are placed on a linen cloth (one layer) before being shaped.
P_09-4 Fonds de dotation EKIP
Each ball is flattened out…
P_09-5 Fonds de dotation EKIP
then folded…
P_09-6 Fonds de dotation EKIP
to create a sausage shape.
P_09-7 Fonds de dotation EKIP
The sausage shape is then rolled…
P_09-8 Fonds de dotation EKIP
into the desired length.
P_09-9 Fonds de dotation EKIP
The baguettes are placed onto a linen cloth.
You are all set!
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