Greatly IMPROVE your OVEN SPRING by PRACTICING SHAPING with those HACKS.

In this video I am showing you a couple of tricks to practice shaping. You learn something new and at the same time you improve your bread's oven spring. Furthermore you learn to work with a very sticky dough. I have started doing this with all the breads that I am making. The great thing about this, you add strength and at the same time can practice without degassing your dough. Definitely a win win.
The dough in question has around 67% hydration, meaning 67 grams of water per 100 grams of water. It is a sourdough bread with 20% sourdough starter added. This also works for bread with higher hydration.

[@GotInterest]

I just got into bread baking a few months ago and have had so much frustration getting a good oven spring and open crumb. This video is very informative. I'm totally not developing the layers on my dough at all and I think that I have been using too much flour + skimping out on the fermentation phase. I will definitely look at your other videos to get more information.

[@MorninTripper]

Excellent demonstration! Thank you.

[@jinxbread1108]

Love this idea! Your channel is becoming a favorite resource so thanks for taking the time to produce these videos - really appreciate it.

[@SweetestDream]

Those food mean the world to me

[@lisamcinnis9238]

? I’ve made 12-15 in the last few months. I’ve watched many many of your videos as well as a few others. Some autolysis, some don’t. Some measure, some dont. There are a variety of stretch n folds.

[@jameshowlet5597]

This is a really nice tutorial man. Thanks a lot.

[@method1523]

Good content. My dough is waiting for me at home to try this. Greetings from Bavaria

[@mojganmirhadi9302]

Wow.....

[@lynneleeluckdowsing6654]

Such useful tips. Thank you!

[@atomu2010]

Just did the autolisys, will follow your videos hopping getting an open crub well raised bread

[@moonbee03]

Hi. Thank you again for your wonderfully well explained videos. I have a question. If I am making one batard, can bulk fermentation happen in the banneton, then just skip the shaping and proof it in the fridge for 12-24 hrs? What would happen? I know I’d be skipping placing all that tension on the loaf. But what would the consequence be? Thank you.

[@lucadoctorbho266]

Hi, thank you very much for your videos, you have helped me a lot with my recipes. Just one question I'm ashamed to ask, is it 15 or 50 minutes of rest before the shaping?

[@balkaranmahabir8557]

What ingredients u used when kneading, butter or milk or shortening or yeast . Plz let me know. It looks great

[@Mrdwhage]

Man, I missed the final product! Great video nonetheless!

[@alejandraantonietta4922]

Hi! I love your channel! I can’t understand if you are saying 15’ or 50’. But I’m guessing it’s 15’ right? Thanks 😊

[@kostetze]

I am wondering why my bench scrapper keeps getting dough on it, not like yours that has almost no dough. Do you use water/oil/flour/anything on the bench scrapper itself?

[@soundsliketea]

Hi. Just wondering if the folds and shaping affects the crumb when your loaf is baked? I've managed to develop an open crumb but my loaf is flat and not dome like.

[@s3freebird]

Looks good and so elastic! And in your notes you mean "67 grams of water per 100 grams of flour", right?

[@linneamorgan4193]

One of the problems I seem to be having is that when I shape my dough, I break the surface tension and then my dough turns into a pancake 🤦🏼‍♀️ I’m guessing this is because I haven’t developed enough strength in the dough? I’m working with 80% bread flour (12% protein) and 20% whole wheat (10%) protein at 80% hydration. I’ve had some people suggest that I may also be handling the dough too much (1 stretch and fold, 3-5 coil folds)? Is that a possibility? Your videos have been super helpful though, thank you!