The San Francisco Baking Institute, from which I graduated earlier this year, has launched a series of baking videos as a companion to its comprehensive textbook, Advanced Bread and Pastry.
I can’t comment on the series in general as I haven’t seen it, and there is an annual access fee, but one of the free sample videos is on shaping a baguette. It’s worth a look. It explains the process in clear detail, but starts from the point where the dough (about 350 grams) has already been preshaped into a cylinder.
Do this by flattening the dough into a rectangle with the palm of your hand, then rolling up the rectangle tightly into a log shape, sealing it with your fingers as you go. Let it rest for 25 minutes or so before proceeding with the final shaping, shown in the video.
Chef Debbi says
Wishing I had a beautiful loaf of that right now!
hi debbi, the video is broken, is it possible to update it?