Why proof a baguette seam side up
Why do i need to proof the bread seam up if i pinch the fold? Most of the recipes say to do this on the couche and then roll over and slash . I don't see any difference in the finished bread. As long as it's floured before slashing the loaf comes out looking great.
Best Answer
Leaving the loaf seam side up makes it easier for armatures like me, to roll the dough onto a baking stone or floured peel and reduce the chance of deflating your loaf. Also, sometimes the dough can bulge/blow out during baking. Baking the loaf with the seam side down helps support the structure of the bread while slashing the top gives the loaf room to expand while cooking and provide help to control the possibility of bulging/blow out.
The first pic shows expansion where it was slashed, while the second pic shows a blow out due to not enough slashes, deep enough or other reasons. Imagine what it would look like if the seam side was up? The loaf would look like it threw up.
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Quick Answer about "Why proof a baguette seam side up"
Leaving the loaf seam side up makes it easier for armatures like me, to roll the dough onto a baking stone or floured peel and reduce the chance of deflating your loaf. Also, sometimes the dough can bulge/blow out during baking.Why do you proof bread seam side up?
If you have a razor blade and want to try your hand at scoring, cutting the bread thoughtfully and allowing it to expand, place your dough seam side up. If you do not have a razor blade, and I mean it when I say that there is no substitute when scoring, place your loaf seam side down in the basket.What does seam side up mean in bread making?
... then seam side up typically means the baker will score the loaf, once it is inverted onto the peel. The seam is on the bottom, opposite the scores. The scores guide expansion during oven spring. Seam side down means the seam is up after it is inverted onto the peel.How do you Preshape a baguette?
After shaping your dough, if you place it placed seam side up in a Tupperware container or bowl and then in the refrigerator to prove for 10-24 hours, while your sourdough loaf is proving slowly in the refrigerator (rising for the second time), air bubbles inside start to rise towards the surface.5 Tips: Shaping Baguettes
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Images: Cats Coming, Pixabay, Mariana Kurnyk, Pixabay