Menu 1 — Shaping seeded baguettes (step by step)

MENU 1 — baguette shaping. (Reconstructed from the numbered step photos in the booklet; the page has no written text, only illustrations.)

1. Divide the risen dough into equal pieces and let them rest for about 5 minutes.
2. Flatten each piece into an oval by pressing with the heel of your palm.
3. Fold the dough over onto itself.
4. Roll it up into a short log with your fingers.
5. Roll and stretch the log with both hands to lengthen it.
6. Keep rolling with flat palms to form a long, even baguette.
7. Taper the ends by rolling them thinner.
8. Roll once more on the board to smooth the loaf.
9. Roll the shaped baguette in seeds spread on a plate (a small glass of water is used to moisten it first so the seeds stick).
10. Lay the seeded baguettes in the baguette tray and snip the tops diagonally with scissors, then bake. Result: crusty baguettes coated with mixed seeds.