Shaping a Sourdough Baguette

Shaping a sourdough baguette is where skill meets science—it’s one of the trickiest parts of the process. The dough is delicate, stretchy, and just hydrated enough to test your patience. Too much pressure? You lose that airy, open crumb. Too little? It won’t hold its shape. It’s all about practice, adjusting for flour strength, and learning how the dough feels in your hands. But once you get it right? That crisp, golden crust and chewy, tangy interior make it all worth it. Get the recipe here: https://matthewjamesduffy.com/how-to-...