Sandwich Baguettes

After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.

Once rested, spritz some baking spray on your hands, the work surface, and the piece of dough.

Shaping instructions: Using your fingertips lightly press and stretch a piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the dough seam.

Now you should have a log of dough, and seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 7 inches long.

Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each to create a tapered baguette with a twist.

• Note: For a visual shaping guide, look at the video.

Shape each baguette and place on a baking sheet-sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let it proof until about 1.5 times in size, about 45-60 minutes.