Pull-apart bread for parties?
This type of baguette shaping is done by French bakers when they actually mess up their baguette forming.
The shortcut? Using frozen pizza dough.
A great crunchy crisp baguette crust is a mark of an artisan-style loaf. The key is a good steam in a hot oven. There are tips, like (https://www.theperfectloaf.com/baking-with-steam-in-your-home-oven/) you can find on the web.
Let frozen dough thaw in fridge.
Ideally, the dough should be left in fridge for 7 days. It creates some good-tasting slow fermentation alcohols.
Preheat oven to 450 degrees.
Remove raised dough from fridge.
Onto a floured surface, remove dough from bag and form into a ball by folding the dough underneath. To prevent dough from sticking to hands use flour, or a scraper.
Next, gently flatten dough into a disk. And poke hole into center, like a large bagel.
With hands dusted with flour, gently stretch dough into ring.
Using the weight of the dough stretch ring into diameter of 6” and 2.5” thickness.
Transfer dough ring on to whatever you plan on using to bake it in the oven.
Next to create the “pull-apart” aspect of the bread; use a pair of long, sharp scissors, snip the dough at an almost flat angle, not all the way through, from the outside of ring toward the center.
Gently pull the cut pieces of dough apart.
Before placing bread in oven make sure there is a lot of steam. One method is placing a 9x9 brownie pan with water in oven.
Bake bread in oven at 450 for 10 minutes.
Release a little steam from oven and lower the temperature to 380 degrees and bake for 3 additional minutes.
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