Shaping a sourdough baguette is where skill meets science—it’s one of the trickiest parts of the process. The dough is delicate, stretchy, and just hydrated enough to test your patience. Too much pressure? You lose that airy, open crumb. Too little? It won’t hold its shape. It’s all about practice, adjusting for flour strength, and learning how the dough feels in your hands. But once you get it right? That crisp, golden crust and chewy, tangy interior make it all worth it. Find the full recipe o
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Shaping a sourdough baguette is where skill meets science—it’s one of the trickiest parts of the process. The dough is delicate, stretchy, and just hydrated enough to test your patience. Too much pressure? You lose that airy, open crumb. Too little? It won’t hold its shape. It’s all about practice, adjusting for flour strength, and learning how the dough feels in your hands. But once you get it right? That crisp, golden crust and chewy, tangy interior make it all worth it. Find the full recipe o
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Sarah Grunewald on Instagram: "Baguette shaping tutorial 🥖 If you can make sourdough, you can make baguettes! Grab some of your standard bread dough (though lower hydration can be easier to shape baguettes for beginners), and shape it into a long skinny bread just as I’m doing here. Some tips: 🥖my baguettes are 350g each (pre-baked) 🥖divide and shape at the same stage of bulk fermentation that you would a standard sourdough bread. For my bakery, to help with timing, I let the baguette dough f
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