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Cut & Pull Baguette Bread Dough

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Part of the video series: French Baguette Bread Recipe

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Summary: Learn how to cut and pull the dough to make a traditional French baguette recipe in this baking video with bread recipes and bakery tips.

Views: 1,599 | Tags: recipes, water, make, cook, techniques, ingredients, food, cooking, french, yeast, dough, baking, bake, traditional, bread, bakery, france, salt, baguette, baker, laws, flour

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About the Expert

Brandon Sarkis Brandon Sarkis has been a professional chef for over 12 years, and he has worked in Austin, TX, Columbus, OH, and Atlanta, GA. His specialties are Asian a usi... read more

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Video Transcript

Cut & Pull Baguette Bread Dough

My name is Brandon Sarkis on behalf of Expert Village and today I am going to show you how to make a real French baguette. You will see that my bread, or my dough rather, it is not quite bread yet is in a nice little rectangle here from the way I have folded it. I am going to shape it just a little bit here and push these edges and the idea here is to get a pretty even thickness for our next step and I am going to do little short pieces of French bread so I am going to cut three strips just like this and make sure I flour up that part that was in the middle and put a nice coating on that and I am going to take these pieces and work with them quite a but because these are going to blow up quite a bit when we cook them. Make sure they are even and make sure also that they will fit on your baking sheet. That is another important part of this part of this process is making sure they will all fit on your baking sheet. The middle one always look the funniest because they have the flat sides on it so you can pick it up and give it a squeeze and work it out. This one on the end is going to be the biggest one of them all because I did not quite cut them evenly but that's alright it adds to the rustic effect of our bread. Also like I said this is the part where you want to make sure to try to get that air out because that can leave some pretty weird aftertaste if you get some of the gases from the yeast in there. You can grab the ends like that and can of tug on it and stretch it but you don't want to pull to hard. You want to make sure that you pull evenly throughout the entire length of the piece of dough. Here are my three that are going to be baguettes. The next step is to put them in the oven. We are going to make sure the oven gets ready and then we are going to put them in the oven and let them go.

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