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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Doc Simonson is asking: (1 answer)
Hey BigShotsMom! You reviewed this recipe: How did you transfer the loaf to the baking sheet? Was the risen baguette firm enough to transfer by hand, or did you roll it from the cloth onto the sheet? Any help would be helpful!

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Last updated: Mar. 1, 2013 11:07 am
Posted: Feb. 27, 2013 6:00 am
Answered by: Icooknow
Feb. 27, 2013 6:15 am
cant click in that recipe, but do you mean for the 2nd rise ? The recipe I use is you form loaves on pan then cover for 2nd rise then pop in oven I use Baking nanas French bread I will try to find it
Feb. 27, 2013 6:26 am
Doc, I gave Christine a shout out on FB so she should see this and answer.
Feb. 27, 2013 8:19 am
Hi, Doc. That dough is fairly easy to work with, but I most likely did my second rise on the baking sheet. That is really good bread.
Doc Simonson
Feb. 27, 2013 8:33 am
Thanks all. Doing the second rise on the baking sheet seems like it would be easiest. I appreciate you shouting out to the OC. I would love to try this bread. I am yeast challenged and the experience would be good for me!
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