I haven’t done it personally, but see no reason at all why it wouldn’t work, Bettina. Eric knows bread!

All at once. That’s the problem with converting weight to cup “measurements”, sometimes they’ll look really wonky! 🙂

Thank you for this recipe!

Very nice technique, Marsha! Will definitely need to give this a try.

I haven’t tried this technique yet but it “looks” easy ! You could use a special wooden transfer peel or simply some heavy cardboard.

https://www.facebook.com/puttasri.milsom/videos/how-to-transfer-the-baguette-dough-in-to-the-baking-tray-baguette-sourdiugh/633884053148996/

https://www.facebook.com/bakingbreadnl/videos/how-to-tranfer-your-baguettes-from-the-couche-to-the-peel-when-i-got-my-rofco-i-/118570847036274/

Hello, Yema.

Because this dough ferments for a long(er) time, I suggest just using the water at room temperature. Warm water will speed up the fermentation and can cause overproofed dough. Hope this helps! 🙂

I know the feeling well, David. The tip is practice and speed. you really need to pick them up and swoop as quickly as possible. That said, I still don’t get the straighest baguettes either to this day, but the taste makes up for it.

I’ve watched bakers enough to know how, but knowing how and executing are two different things 🙂 The other option is to add a few grams extra of flour to the recipe each time until you find a very easily dough to handle – but the result of the baguette will change slightly as well (which you may / may not like).