@payalthakurani: With high hydration baguette doughs, some bakers use a floured couche during the shaping stage, not just for proofing. The linen provides just enough grip and support, allowing the dough to be elongated smoothly without sticking to the bench or needing too much additional flour. Because high-hydration dough is so delicate, that gentle friction from the linen helps maintain structure, tension, and shape while the dough is being rolled out into a baguette. Once shaped, the loaves are then transferred to another couche for their final proof, where the folds of the cloth support them and prevent them from spreading. It’s one of those small techniques that looks effortless when done well - but it takes an incredible amount of touch, experience, and respect for the dough to get it right. I’m in awe of chef @aurelien.tougne and the way he shapes high-hydration doughs so beautifully. Watching him do it is honestly mesmerizing. #baguette #artisanbread #communekitchensg #communetable #payalthakurani

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Wednesday 11 March 2026 11:28:14 GMT