'Though I've been baking high-hydration, slack-doughed yeast breads for some time, it's relatively recently I've started pre-shaping the dough. This posting gave me a new technique to do that (the video is really helpful); and also let me know my "bench rest" time had been much too short. That's why, despite pre-shaping, I was fighting un-relaxed gluten and ending up with batards, when what I wanted was baguettes (such a problem!). Thank you for this useful posting.

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