How To Shape Baguettes

[@dbpike]

This has to be the best baguette shaping video in all of KZbin. Certainly the best I've discovered so far. Chef Markus is a true artisan in every sense. There are many videos from amatures and from industrial chefs. However, in these series of videos, one sees the focus, commitment and passion to the craft. Despite watching and rewatching, practising and experimenting, I have yet to arrive at the results demonstrated here. However, with four generations of master bakers behind him, I hope to pick up just a piece of the wisdom Chef Markus shares. Thanks for a very well produced series of videos.

[@wallstreetcrash1]

Finally, I find a master bread baker at work … thank you very much for sharing your wonderful skill with us. Respect KCB🇬🇧👍🙂

[@diodoubled]

Thank you so much for these video series they are really helpful to me. Really appreciated that after so many years this content is not deleted and is still available.

[@thehottonya]

Thank you! This is the most helpful instruction I've found on shaping. I just tried it, and mine look significantly better.

[@GoofyDawg]

I've now made baguettes twice in the last couple of days using this shaping technique and I have gotten the best results by far than any other technique I've used. Plus, Chef Markus explains everything in a very clear way.

[@annebencivenga6410]

Fantastic! Clear, precise, with needed repetition. Love his enthusiasm. Thank you

[@sallyhu5028]

Have baked baguettes dozens of times now. The shaping and rolling have been the hardest part ... Have watched so many "how to shape baguettes" videos .This video - with the multiple folds and tightening of the dough before rolling - is the absolute best. Thank you!

[@aprilezell3784]

Best video I've seen on shaping baguettes!

[@jaimiecoleman10]

same here.

[@wonderwoman5528]

It was a pleasure to watch you work

[@francinetran9202]

I love the way teaching..so detail and look easy

[@artistsComplex]

So well instructed! I cannot wait to apply!!! Thank you! So fun to watch expert hands working dough.

[@graciekinkopf2007]

Had a beautiful end product by using this shaping method. Thank you!!!

[@billleonard4174]

Excellent shaping video!

[@ytmyangel2097]

You are a blessing. Thank you so much for this video and the many others that you do.

[@CB-uc9fh]

Great video serie ! Makes the best baguettes you could make at home. It's like being in a baking class. The real deal. Excellent !! Thank you!

[@davidyoung-ck8iu]

Such rhythm so professional

[@stitcherscottage]

Thank you so much. Your videos are a game changer🥰

[@BUTTERVISION]

Exceptional teaching

[@aprilsky66]

What's different of chef Markus film from the others is the clear explanation of each step. I've been failing getting beautiful opening of the cuts due to either shaping or proofing time or both. With the instruction of this film I'll definitely give it a try to see what I'll end up with.

[@douglasortiz2693]

Excelente...! Saludos cordiales desde Venezuela

[@albertocavicchioni5935]

Thank you for this amazing video.

[@irenenelson1750]

This video is very informative and helpful

[@brwnidegrl315]

This was actually meditative.

Glad you enjoyed it!

[@srtf1k]

I felt like I m in the 80's tv series. Love it.

[@취미가많은여자]

Thank you for great demonstration

[@paulrichards8323]

Nicely done and explained.

[@FecklessMeander]

Fantastic !

[@nenadbibic2071]

This is Master

[@billjackson1534]

Excellent thank you so much!

[@thethoth1755]

Well done !

[@ykdickybill]

You make it look so easy Michael ! Could you tell me what hydration you were using please. Many thanks !

[@Michaelmarcjohnfrost]

Great video, but where can I see a video on how to make the dough?

[@Ash_G]

Very helpful video. You must be a great teacher. I have 1 question. Between first baguette and last baguette, there will a lapse of time. In my case maybe 10 or 20min. So first baguette will have done a lot second fermentation and last baguette will do very little. Last few baguettes will be denser after baking. Is this a problem you have too? If so what is the solution? 🤔

[@josh2045]

If that is the case, bake in smaller batches. If 20 minutes passes between the first and 8th formation by the time the last is on the couche the first will be almost ready to bake. So either wait 10 minutes and bake the first couple and do them in batches of 2 or put the first batch in the fridge once you get to the end. They can finish their final ferment in the fridge at the same rate as the ones on the table.

[@ajithperera3428]

Can you share the recipe

[@johnnanavati3350]

Where can you find a long and thin couche like that? I can find only square ones.

[@b5chrgrmopar495]

My dough is way more pillowy than this, and is either too wet and sticks to the surface or there’s too much flours and it won’t roll out. Super frustrating, the dough was well kneaded and plenty of stretch/folds prior to bulk rise. What am I doing wrong?

[@karlen5774]

I see my mistakes. I was too concerned about pressing it too much and burst the bubbles.

[@angellmadalin3069]

you the best nice work

[@momm3872]

عاشت الايادي مشتركة جديدة من العراق💔♥️🇮🇶

[@shekaresophie8569]

bonjour Michael. cest possible traduire en francais? merci d'avenc

[@renatacha4327]

Beautiful video. I'm following but when I get to the point where I need to seal the seam with the heel of my hand, the heel of my hand sticks to the dough and breaks the surface tension. Even when I flour my hands this doesn't help. What am I doing wrong?

[@GoofyDawg]

You might be pressing too hard and leaving your hand in place too long. It should be a fairly quick motion.

[@josh2045]

Where can I see the full series?

Hi Josh. Thank you for your enquiry. The full series it available here: vimeo.com/ondemand/baguettesandciabattas.

[@cariburke7807]

What is the cloth you are putting the baguettes one?

It is a course cotton cloth called a couche. It is dusted with flour to keep the loaves from sticking to it and folded to keep them sticking from each other.

[@manchesterroh]

its called a bakers couche, its made of flax I believe, and its a little more rigid than just cotton cloth. it allows the baguette to rise in an even shape

[@bobs6129]

It doesn't work for me I don't know why but when I make the final roll to thin It keeps wanting to go back into place then if I keep going I end up deflating my dough too much

[@GoofyDawg]

Let it sit for about 10 minutes to allow the gluten to relax, then it should extend just fine. And don't worry about deflating too much. You'll get bubbles back during the final proof so long as you didn't let your bulk fermentation go on too long.

[@julieschultz6363]

My dough is very stiff, so I'm leaving it out on the counter in the hopes it'll relax a bit.

[@jaxennedaniels6112]

did it relax?

[@thethoth1755]

Markus, I think I would be entertained watching you put toothpaste on a tooth brush. You should post more videos for us all to enjoy. Thank you!