Dragon Tail Baguette Shaping Video

I posted these dragon tail baguettes a while ago, and  here, as promised, is a video showing the shaping technique. I love it because it yields a connected string of easily-break-off-able, single-serving-sized rolls, without having to individually shape each one.

Note that the final shaping, which is shown here, is done on a fully proofed baguette just before it goes into the oven. The shaping of the original baguette is not shown here, but I’m planning to have a video of that soon, too. For a 50-cm (20-inch) baguette, eight or nine segments is about right.

(If you can’t see the video here, view it on YouTube.)

CommentsLeave a comment

  1. says

    I will give this a try. I can’t resist, since I just prepped my baguettes for the week! Thanks for providing such an informative and instructional video to demonstrate the process.

  2. Howard Olds says

    Thanks for the great video of the dragon tails. They’re a very clever and funtional idea. Looking forward to your video on baguette shaping.

  3. says

    Oh, this is as adorable as adorable goes….

    I bet it’s a lot harder to do than it seems from the video, but I’m tempted to give it a try (just bought a pizza stone for my electric oven, maybe I can risk baking a baguette)

  4. Adam says

    Thanks for the great video! I’ve done a scissor cut before, but i’ve never folded it all the way back. This would work great on a wreath bread as well.

  5. says

    Wow, those look amazing…can’t wait to give them a try. I’m always a bit disheartened when I make baguettes because they never come out very pretty but every time I see something new or delicious, I just want to get back and try my hand at another loaf.
    Thanks for sharing!

  6. says

    Susan, that is so neat. You did that so perfectly, so evenly spaced. I have to give this a try to impress my friends. That is if I can manage to do it.

  7. says

    My husband Ed has a total love affair with 80% hydration dough baguettes at the moment. I think his dough will be too sticky but I asked him to make a dragon tail anyway!

  8. Yuval says

    Hi Suzan and hello from Israel…
    I am just an amateur home baker with dreams…
    your blog is my favorite one ( OK and the fresh loaf too….)

    anyway, I noticed you are using 100% hydration sourdough. my new sourdough ( 2 weeks) is 75% hydration based on white wheat flour ( I think its called 75% , I feed it with 3\4 water and 1 flour).
    so, in your opinion what shuold I do with your receips ? just add more water to the dough ? or do nothing ?

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  10. says

    Great! Will be trying this with the little nephews and nieces the next time we make bread together. They’ll be impressed (maybe even get one to become a baker)!

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