When making baguettes and dinner rolls, it’s important to use different techniques. This is because their shapes and the way they feel are quite different. Knowing these methods is helpful for bakers at all levels.

Shaping Baguettes

Baguettes are long and thin, with a crispy outside. Here are the basic steps to shape baguettes:

1. Pre-shaping:

   • Start by cutting the dough into pieces, usually about 250–300 grams each for normal baguettes.
   • Gently shape each piece into a loose ball. This helps the dough relax, making it easier to shape later.

2. Bench Rest:

   • Let the balls rest for 15 to 20 minutes, covering them with a damp cloth to keep them from drying out. This step is important because it helps the dough relax even more.

3. Final Shaping:

   • Flatten the ball a little and stretch it into a rectangle.
   • Fold the top third of the dough down over the middle, then fold the bottom third down too, making sure the seam is tight.
   • Roll the dough away from you with light pressure to create a log shape. The log should be about 65-75 cm long, depending on how big you want your baguette.

4. Proofing:

   • Put the shaped baguettes seam-side up in a proofing basket or on a baking sheet lined with a cloth. Cover them with a towel and let them rise for 45 minutes to 1 hour, or until they are almost doubled in size.

5. Scoring:

   • Before baking, use a sharp blade to make several diagonal cuts on top of the baguette. This lets the steam escape while baking and helps form the crust.

Shaping Dinner Rolls

Dinner rolls, on the other hand, are usually round or oval and need a slightly different approach:

1. Dividing the Dough:

   • Start by cutting the dough into smaller pieces, usually between 40-60 grams for each roll.

2. Pre-shaping:

   • Just like with the baguettes, shape these pieces into loose balls. But this time, focus on making a smooth, tight surface. Roll each piece against the counter in a circular motion using your palm.

3. Bench Rest:

   • Let the shaped rolls rest for 10 to 15 minutes. This helps reduce tension in the dough and makes it easier to shape them.

4. Final Shaping:

   • For round rolls, bring the edges into the center and pinch to seal them.
   • For other shapes, like cloverleaf or oval rolls, shape them as needed by folding or twisting.

5. Proofing:

   • Place the rolls seam-side down on a lightly greased baking sheet or in a greased pan. Cover them and let them rise until they double in size, which usually takes about 30 to 45 minutes.

Key Differences Between Shaping Techniques

• Size and Shape: Baguettes are long and thin, while dinner rolls are small and round.
• Texture: Baguettes need to be shaped tighter to get a nice crust, while rolls should have a softer surface for a tender and flaky feel.
• Proofing Time: Baguettes take longer to rise because they are bigger, while rolls rise faster since they are smaller.

In conclusion, learning how to shape baguettes and dinner rolls helps make bread look great and taste good. Each method is important and helps create a better crust, crumb, and overall quality in the bread. By understanding these differences, bakers can improve their skills and make wonderful breads for any occasion.