How to Shape Sourdough Baguettes

Learn how to shape baguettes with a crispy crust and airy, chewy center!

Baguette translates to "stick" in French. A baguette is a long, stick-like loaf of bread. Baguettes are shaped in a special way that creates surface tension on the outside of the dough, allowing it to rise properly in the oven. Click through to learn how to shape them!

Remove the dough from the bowl with a bowl scraper and place it on the floured work surface.

Divide the dough into 3 equal pieces.

Shape each piece of dough into a ball by folding the edges of the dough towards the middle and sealing the seams together.

Flip the dough ball over and use a bench scraper to pull the sides of the dough under the bottom.

Repeat with remaining pieces of dough. Cover the dough balls with a clean kitchen towel and let them rest for 1 hour.

Working with 1 dough ball at a time, gently shape the dough into a rough rectangle by pressing down with your hands.

Flip the rectangle over and fold it in half lengthwise.

Gently shape the dough into a rough rectangle again. It should be a little bit longer than the last rectangle.

Flip the rectangle over again and fold it in half lengthwise. Gently shape the dough into a rough rectangle again. It should be a little bit longer than the last rectangle.

Seal the seams by pinching them together.

Using both hands, roll the dough away from and towards yourself in the middle of the dough.

Continue rolling towards the ends of the dough until the dough is about 12 inches long and an even diameter. Taper the ends so that they are slightly more narrow than the rest of the baguette.

Follow the recipe below for complete baking instructions!