Shaping Sourdough Bread | Prehape, Stitching and Final shape | how long is sourdough bread good for | How to cook tips and tricks | 2022
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Shaping Sourdough Bread | Prehape, Stitching and Final shape | how long is sourdough bread good for | How to cook tips and tricks
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Shaping Sourdough Bread | Prehape, Stitching and Final shape
Shaping sourdoughbread oval/round tutorial | prehape and final shape
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how long is sourdough bread good for
Shaping sourdoughbread oval/round tutorial | prehape and final shape
Please like and subscribe if you enjoyed this video and want to see more from us 🙂
21 Comments
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Your video help me a lot in shaping sourdough indeed, thank you!
Peter- what do you do to “fix it” if when preshaping you poke the dough with the corner of the bench scraper? I did that and it all came apart and flattened out like a pancake 😭
Hi Peter. I bought your lame and it was amazing! Thank you very much. I have 1 question. As you said elasticity comes from fresh stater. Fresh stater means the stater just reached the peak before it dropped, not the stater that just freshly made days ago? Thanks mate ❤
Dough butt 🤣
Love the hat <3 😀
What makes your your dough super extensible,is it the spelt flour you add?I make my dough with strong white flour and high extraction whole wheat at 80,% hydration and it never comes out that extensible.Your dough after final preshape is still very loose and easy to fold,mine is more tight.
I appreciate the simplicity on shaping seems like less effort. Thanks
Sorry, what’s naked spelt? Is it whole grain spelt?
😂😂Dough Cowboy thats my problem think……need such a hut !👍
Love your explanation. You break it down and explain it so well. Thank you
I really learned a lot from you. Keep it up and inspire more 👍👍👍👍👍♥️♥️♥️♥️♥️
Thank you for sharing. Like you shaping method.
I am also interested to know where can I get the grain roller in the video. Thank you
absolutely hands down the best video on shaping both kinds of loaf! the pinch technique is priceless.
The fold and pinch into the basket is very interesting. I haven't seen that outside of your channel.
I check out your store, but shipping to Canada was simply insane. It shouldn't cost that much at all.
So, I got to 4hrs after my 3rd stretch and fold and the little dough piece in the water had not start to float. So I lost the nerve and shaped them. Put them in the fridge and low and behold, the little piece of dough was floating. Amazing. I will definitely wait until it floats next time. I Do BELIEVE! My kitchen temp is 21 c and I used 35c water. What temp water would kill the little beasties? Thanks
Excellent! Thank you so much for sharing this. Simple and effective shaping. Just baked the best loafs of my life using the technique in your video🙂.
Wooden bench won't see these in Australian bakeries. Haven't seen one since my apprenticeship.
Video loop for bench techniques is really helpful, thanks for including these in your latest uploads.
Thank you so much for all the great content you are sharing. Can you share the dough recipe, I mean the percentage of the flours (bread, whole, and spelt) and the hydration
I've watched the video 3 times and i plan on watching a few more times at least. I'm imaging as if your hands were my own. Thanks!