How to shape a baguette

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Baguettes look tricky, but making them properly at home only requires a few simple techniques. Learn to fold and roll your dough into the perfect long and rounded shape. Use a gentle touch and pressure in the right places: Watch our tip video to see each step, and check out how the finished result should look.

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Instructions: Start by flattening your pre-shaped dough. Fold the long edge into the center on the loaf (start at the edge furthest from you and fold towards you), and use a flat palm to seal the seam firmly.

Turn the dough around and repeat on the other side. Using the heel of your hand, begin to fold the dough in thirds again, sealing the seam as you go. Turn the dough around and repeat on the other side.

Place the seam side down, then begin to roll from the center gently with a cupped hand. The baguette will lengthen into a long, thin roll – be sure to exert even pressure along the entire length as you roll to keep the circumference consistent.

Allow dough to rise for 30-45 minutes before slashing.

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