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Shaping a baguette
Appears in
By Culinary Institute of America
Published 2015
Fold the top edge of the dough, pressing lightly with your fingertips to tighten the dough.
Use the heel of your hand to seal the two edges.
Taper the ends using increased pressure while rolling.
Roll out the dough to even out the center once the ends have been tapered.
© 2015 All rights reserved. Published by Wiley.
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