Forming a Baguette

The final forming of a baguette begins in the same manner as that of an oval loaf. Take the preshaped dough and, on a lightly floured work surface, place the good side down. Using gentle pressure with the flat of one hand, flatten the piece into an oblong shape of even thickness. The eventual length of the baguette will be almost 2 feet, and you should begin by having the dough piece oriented in an east-west manner, not north-south as in shaping an oval.

Fold one-third of the dough piece toward you so that it rests on itself, and gently pat out the air. Turn the dough piece around 180 degrees, and again fold one-third of the dough toward you. Again, gently pat out the air. The dough should now be approximately rectangular, and of even thickness.