The best things in life don't come in a loaf pan. If you've gone to the trouble of making dough from scratch, you deserve bread that looks as good as it tastes. Learn to shape your favorite specialty loaves like a master baker.
Timeless Classic: Baguette
The definitive French loaf, the baguette is so common it is often referred to as pain ordinaire, or "ordinary bread." Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
All-purpose flour, for dusting
Vegetable-oil cooking spray
1. Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
2. Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends toRead More »from Bread Beauty School: How to Shape Boules, Baguettes and More