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    Wheat Stalk Baguettes - Scissor-Cut Design

    Wheat Stalk Baguettes - Scissor-Cut Design

    Beautiful wheat stalk design with scissor cuts
    Do you like bread that sings? You'll love this one! These baguettes resemble a wheat stalk with their beautiful scissor-cut design. Each cut is shifted to alternating sides, creating an elegant pattern. The aroma of fresh bread is incredible, and the singing crust is the sweetest song in the world!

    Different Baguettes - Wheat Stalk Design

    Watch how to create these stunning wheat stalk baguettes with scissor cuts

    You can follow along with the video above to see the scissor-cutting technique and how to shift each piece to create the wheat stalk pattern. Just relax and listen to the singing!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! A gentle lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut - bubbles are always a good sign! Cut in half. Brush off any extra flour. Flatten very gently. Roll and press down with the tips of your fingers. This is just a preshape, it doesn't have to be perfect. Seal the seam by pinching it. Let them rest for 10 minutes uncovered.
      Timer Available:Pre-shape Rest (10:00)
    5. 5
      Final shaping: Gently flatten each piece. Roll and press down with your fingers. Gently roll to seal. Move to baking tray. Repeat for the second baguette. Pinch to seal if necessary.
    6. 6
      Final rise: Cover with a towel and let rise for 20 minutes.
      Timer Available:Final Rise (20:00)
    7. 7
      Create wheat stalk design: Snip the dough at an angle with scissors. Gently shift the cut piece to the side. Move each cut to the opposite side, alternating. Repeat for the second baguette. It resembles a wheat stalk!
    8. 8
      Prepare for baking: Sprinkle a little water around the bread - just a few drops to make steam.
    9. 9
      Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until beautifully golden.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    10. 10
      Cool and serve: They look great! They sing as small cracks form on the crust - the sweetest song in the world! Just relax and listen to this. Hollow taps mean it's perfectly baked. As crispy as it gets! The aroma of fresh bread is incredible! What do you think? I can't get enough of the crunch! Looks great. Silky soft! Now for the most important part - the butter! YUM!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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