Everything you need to know to make perfect French baguettes at home.
to score breads. For baguettes, you ideally want to use a curved-blade lame rather than a straight one, because the former is easier to orient at an extreme angle to the dough, which in turn helps to cut a"flap" of dough that will form a dramatic ear once the loaf is baked. Be sure to start with a brand-new razor blade for maximum sharpness because razor blades dull far more quickly than you'd think.
over a rimmed baking sheet , and roll up the ends until there's no overhang. You then dust the exposed surface of the couche with flour lightly but evenly, preferably using a small fine-mesh sieve.Shaping many breads, and baguettes especially, uses the friction of the dough against the countertop to develop tension. This means that you need to be careful not to flour the work surface excessively, or the dough will just slide around freely.
: You pleat the couche around the loaf, cover the couche with a clean plastic trash bag, and move onto the next one. Once both baguettes in the set are shaped, you fold the ends of the couche over them and fold the ends of the bag under the pan to enclose it fully.The shaped baguettes proof at room temperature until they are puffy and a poke with a finger leaves a depression that springs back This can take anywhere from 45 to 75 minutes, depending upon ambient temperatures.
But this is a difficult scoring method to pull off, requiring lots and lots of practice. For beginners, I recommend just making a single slash down the centerline of the loaf. The results can be just as dramatic and beautiful, and it is pretty easy to pull off.The goal of scoring a baguette is to create a flap of dough that peels back from the loaf as it expands, to form an “ear.” To do so, you want to hold the lame with the cup of the blade facing up, at about a 30-degree angle to the dough.
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