Beginner Sourdough BREAD SHAPING Techniques & Tips for STICKY DOUGH | boule, batard, sandwich loaf | how long is sourdough bread good for | How to cook tips and tricks | 2022
La Pino'z 18' Inch Pizza Challenge ! #ahmedabad | how big is a 12 inch pizza | Pizza tips and tricks | 2022
June 22, 2022
Chinese Okra recipe | 11 grams to tbsp | Baking tips and tricks | 2022
June 22, 2022
br>
Beginner Sourdough BREAD SHAPING Techniques & Tips for STICKY DOUGH | boule, batard, sandwich loaf | how long is sourdough bread good for | How to cook tips and tricks
baker bettie,sourdough bread,shaping sourdough bread,shaping a boule,shaping a batard,shaping a sandwich loaf,boule,batard,sandwich loaf,sourdough starter,how to shape sticky dough,how to handle sticky dough,sticky dough,high hydration dough,high hydration shaping,how to handle sticky bread dough,why is my dough sticky,baking school
#Beginner #Sourdough #BREAD #SHAPING #Techniques #amp #Tips #STICKY #DOUGH #boule #batard #sandwich #loaf
Beginner Sourdough BREAD SHAPING Techniques & Tips for STICKY DOUGH | boule, batard, sandwich loaf
In today’s video I want to walk you through three different shaping techniques: a boule, a batard, and a sandwich loaf. Sourdough bread can be tricky to work with, so I’m also sharing my tips for successfully working with sticky dough. We’re also addressing what pre-shaping is and how to do it.
Video that goes through the whole sourdough bread process ►
Sourdough Playlist ►
————————————————————————-
SUBSCRIBE ►
Online Baking School ►
Vintage Kitchen Shop ►
————————————————————————-
Timestamps:
0:00 Introduction
1:02 Tips for Working with Sticky Dough
3:10 How to Pre-Shape
5:41 Prepping a Banneton Basket
7:38 How to Shape a Sourdough Boule
12:04 Pre-shaping a Batard
14:11 How to Shape a Batard
16:01 How to Stitch Your Dough
17:59 How to Shape a Sandwich Loaf
22:20 Wrap Up
————————————————————————-
SOURDOUGH TOOLS (affiliate links)
Flour Duster:
Bowl Scraper:
Bench Scraper:
Round Banneton Basket:
Oval Banneton Basket:
Tea Strainer/Flour Duster:
Bread Lame:
Kitchen Scale:
Digital Thermometer:
34 oz Ikea Glass Container that I use:
Another Container Option for your Starter:
Dutch Oven:
—————————————————————————
FOLLOW ME ON:
Facebook:
Instagram:
Email Subscription:
Website:
————————————————————————–
how long is sourdough bread good for
In today’s video I want to walk you through three different shaping techniques: a boule, a batard, and a sandwich loaf. Sourdough bread can be tricky to work with, so I’m also sharing my tips for successfully working with sticky dough. We’re also addressing what pre-shaping is and how to do it.
Video that goes through the whole sourdough bread process ►
Sourdough Playlist ►
————————————————————————-
SUBSCRIBE ►
Online Baking School ►
Vintage Kitchen Shop ►
————————————————————————-
Timestamps:
0:00 Introduction
1:02 Tips for Working with Sticky Dough
3:10 How to Pre-Shape
5:41 Prepping a Banneton Basket
7:38 How to Shape a Sourdough Boule
12:04 Pre-shaping a Batard
14:11 How to Shape a Batard
16:01 How to Stitch Your Dough
17:59 How to Shape a Sandwich Loaf
22:20 Wrap Up
————————————————————————-
SOURDOUGH TOOLS (affiliate links)
Flour Duster:
Bowl Scraper:
Bench Scraper:
Round Banneton Basket:
Oval Banneton Basket:
Tea Strainer/Flour Duster:
Bread Lame:
Kitchen Scale:
Digital Thermometer:
34 oz Ikea Glass Container that I use:
Another Container Option for your Starter:
Dutch Oven:
—————————————————————————
FOLLOW ME ON:
Facebook:
Instagram:
Email Subscription:
Website:
————————————————————————–
28 Comments
If my dough will not hold its shape after bulk proof, could this be that there’s too much moisture? A few months ago (when it was 50° cooler outside) I had absolutely no trouble with this part but now that it’s summertime, I cannot for the life of me get my dough to hold its shape. It stays sticky and loose. I can’t even score it. Help!
This is the one I've ever seen that looks so helpful and easy to follow.
My starter wasn’t good, messed up.
I made another one, hoping this one will come out the way it should or at least the way I’ve seen on you videos. Let me cross my fingers 😂
Thanks for the different videos, very good hints👍🏼
Let you no how my starter turned out. Cause I love sourdough bread, pancakes and pizza crust!
Peace ✌️
I love your bins in the back. Where did you get them?
I just started learning to make sourdough. I have made a lot of bread in my life but sourdough is a lot different.
Your videos have helped so much. THANK YOU!
New to sourdough, have come back to this video for the third time and for my 3rd loaf. So easy to follow, great onformation
If the final shape is a batard. Can one just do some coil folds in the bowl, remove the dough from the bowl, and avoid pre-shaping? After the coil folds the dough has sort of rectangular/squar shape ( with some tension), and this can be shaped into a batard.
Love the classical look. Very nice.
Thanks. You explained the shaping for me so I understood! This will be my first loaf!
You really are an incredible instructor!
Thanks for the detailed tuitorial. Do u have a video on shapiing sourdough with inclusions?
Youtube needs to change its name to 'Adtube.' It's getting ridiculous the number of ads we have to sit through just to watch a video.
thank you so much for sharing these awesome tips!! other you tubers don't stretch & fold in the pre-shape, they just use bench scraper to create a ball shape. Are there benefits to your pre-shape technique? Just wondering if it creates a more open crumb.
I bought The San Francisco Sourdough starter, a few flakes of some kind of a very special ?? It has an 11 page pdf to print which I did. It’s 3 day process involves overnight refrigeration on 3rd day. Now I am to shape loaf and let rise for 4-7 hrs. I sent them message, but then…. Here you are with video on shaping. I feel that my dough is soooooo stiff and cold has lost all elasticity. Probably I made a mistake somewhere along the way. I’m going back to see if it will regain some elasticity with more shaping or what?? Don’t feel obligated to reply, I’m just “grabbing for straws” lol, think that’s how saying goes !! I shall watch more of your videos in future…..if this hasn’t scarred me for life !!? Happiness and good health to you my lady !! Sharon Pragacz
If
this is a great video, thank you for sharing your knowledge
I can’t thank you enough for this video, I just made your sourdough sandwich recipe and found my dough to be very sticky. The recipe (as you know) calls for 325g of water so as you indicated in this video I should decrease the amount of water. So my question is about how much water do you suggest I decrease. I am a beginner to sourdough, the loaf I made from your recipe was my fourth try my first 3 were not very successful, however despite the fact the dough was sticky it came out delicious.
What a wonderful video. You TEACH rather than just show which so many videos only do. I've been making sourdough but muddling through the reshape and final shape. I've got two ready to shape and once again I was looking for a clear explanation on how to do it and I stumbled upon your video. Back to the kitchen and practicing along with you. Thank-you Bettie.
Thank you so much for this video! It has helped my confusion over a few steps. If I don’t have rice flour for my banneton, could I use tapioca flour or potato flour instead?
You did the best technique shaping and working with the dough. Thank you I learn a lot. I also like and the learn and understood baker math from you. Thank you.
Sure wish someone had explained this shaping to me 50 years ago. I produced many many wide flat round loaves. Never knew about tension. But now I do!
Hi Bettie. Would these shaping techniques apply for gluten free dough too? Thanks!
I make your sourdough loaf about once every two weeks. I’m having so much trouble shaping it because it’s just SO sticky. How much water should I subtract to make it better ? I have all the right equipment and weigh all the ingredients carefully. It’s so exasperating to me …. I may be a perfectionist 🤷♀️
Hi Betty! I haven’t been watching you got very long but have enjoyed the variety of videos you do in your kitchen! You give slot of helpful hints! Btw, if I may say without sounding too weird, you are very pretty and I love your style and makeup!
I love the clarity of your instruction and attention to detail. I like to put sesame seeds on my bread, so should I sprinkle them into the banneton itself after the final shape so that the seeds adhere to the loaf?
my sourdough bread dough is 100 % hydration but there is no big holes in my bread. sometimes with big holes but mostly without. please make videos about high hydration sourdough ciabatta.
You're amazing! 🦋
THANK YOU! THANK YOU! THANK YOU!!! I’m fairly new at sourdough/bread baking and no book has offered your beautiful instruction! (I LIKED and SUBSCRIBED!)
I made my second loaf this morning; so far it looks good and smells great. I can't wait to try it this afternoon. I also tried your biscuits and they were delicious. Thank you for sharing your knowledge of baking.