I'm novice. I've made about 8 breads. Different results. Not every next one is better than the previous. :-) However, just last 2 began to shape as beautiful as yours since I started using this technique. I noticed that plastic spatula is better than a stainless one. The metal one, I have the impression that dough is more sticky to it. Thank you very much for your movies. Helped me a lot. My mother-in-law cannot believe that a dough with such high hydration can be so compact and smooth.
Great video thanks for taking the time to teach us, other people should remember they are getting free lessons so keep their comments respectful. Seem to have trouble with mine (its not your recipe) could my dough be too wet? Using 100% wholemeal spelt flour
Moin Francine. Thanks for the comment! Oh that's okay :-). Not everyone likes my tutorials, plus some probably know way more than I do haha. I appreciate all comments and feedback so that I can become better myself. I have made a video on choosing the water amount for your flour. I am going to share it right here: ruclips.net/video/s1gM_jziXcI/видео.html. Hope this helps!
Moin Mona. Yes, sorry. Learned from my mistakes, no more in the new videos. Feel free to reach out with questions in case I should elaborate on something.
Moin Sook. Thanks for the comment. Likely you are pushing the dough scraper in too deep. Try wetting it with a little bit water too. The one hand should rotate the dough, the other one should push the dough in over the surface.
No matter what my dough always looks sticky and never has that nice satin sheen and is DIFFICULT to shape or to keep it's shape. I have watched so many videos and just for the life of me can't see where I am going wrong. Just did a great loaf today. Probably one of my best bulk fermentation lots of bubbles on the side looking through the container and also a great rise. The initial bench rest was a sticky blob then that did not want to hold it's shape much. I was finally able to wrestle it into its Banneton but it was fighting me every second. Any tips?
Beginner here, but are you using the correct type of flour, both in the dough and in the starter? Are you perhaps adding too much water when you wet your hands?
@@Whitecroc Funny it seems like once you have made a bunch and been like a rollercoaster ride it smooths out. The one thing I have learned is quit watching 1000s of videos on baking sourdough. Pick 1-3 recipes say a sourdough, a whole wheat sourdough and don't keep watching all the other once just bake and bake and fine-tune them and next thing you know your bread will start kicking ass and become great.
@@mrgreenbudz37 Bake and fail. Then figure out what went wrong and try to fix the mistakes you identified next time. I like watching these videos for "differential learning". By seeing how two people differ in their techniques I can figure out an underlying principle that might not be explained properly elsewhere, or have it recontextualized into something I can grok. In this case I wanted to see how pre-shaping looks in action, and the teacher gave enough information for me to finally understand that, yes, what you are *actually* trying to achieve is tension by use of torque and adhesion. A lot of tutorials just go into the technique and remark that it's difficult to perform, but neglect to explain what is actually happening.
I would greatly appreciate if the background music was quieter. It's really hard for my to listen to the words over the music. I know I'm not alone; we're a minority, but a sizable minority.
From what I've seen, this is a common complaint on other people's channels as well, so it may not be a small minority. I've also noticed many people praising instructional videos specifically on containing no music, filler, ect. Just what I've observed as one person so who knows maybe my algorithm 🤷🏽♂️
Sorry to say, it’s not only too loud, but it is really annoying bad music. I put a like on the video nevertheless, because the instruction was very useful.
I typically only preshape whenever I am making multiple buns or breads at the same time. I also use the technique when I feel the dough is quite weak. I typically wait for around 10-25 minutes.
I give up, I’ve gotten to this step 4 times now and every time it turns into a sticky, unmanageable mess that completely deflates. Y’all can keep your sourdough, clearly I’m not cut out for this voodoo nonsense
If you're making a single loaf out of your dough you don't need to preshape it. You can just shape it once and put it in your bowl or basket. it's also probably 1000g of flour which would make a pretty massive loaf. Most ppl probably won't have a basket that big, it likely wouldn't fit in a dutch oven, and the baking times would be off.
Agreed. Music drove me nuts. Probably best without but if you must use it, probably reduce the volume in relation to your voice since it was hard for me to hear what you were saying.
I'm novice. I've made about 8 breads. Different results. Not every next one is better than the previous. :-) However, just last 2 began to shape as beautiful as yours since I started using this technique. I noticed that plastic spatula is better than a stainless one. The metal one, I have the impression that dough is more sticky to it. Thank you very much for your movies. Helped me a lot. My mother-in-law cannot believe that a dough with such high hydration can be so compact and smooth.
Best pre-shaping and shaping tutorials ever (and I've looked at a lot)! Thank-you!
Sank you very much! Cheers from Hamburg.
This was a game changer! Thank you so much
Great video thanks for taking the time to teach us, other people should remember they are getting free lessons so keep their comments respectful. Seem to have trouble with mine (its not your recipe) could my dough be too wet? Using 100% wholemeal spelt flour
Moin Francine. Thanks for the comment! Oh that's okay :-). Not everyone likes my tutorials, plus some probably know way more than I do haha. I appreciate all comments and feedback so that I can become better myself. I have made a video on choosing the water amount for your flour. I am going to share it right here: ruclips.net/video/s1gM_jziXcI/видео.html. Hope this helps!
@@the_bread_code Thank you just watched the video will try it out next time
Really really helpful, thank you!
You are welcome Sophia. Have a great day!
super helpful, thank you!!
Muy buena explicación. Muchas gracias.
My pleasure.
Thanks for rhe tips
Super helpful video!!!
Moin and Gluten Tag justanother cla, you are most welcome! Feel free to reach out with more questions! Happy baking.
Super helpful, thank you so much!
Thank you from Hong Kong!
You are most welcome!
Please turn off the background music. I can't hear your comments
Moin Mona. Yes, sorry. Learned from my mistakes, no more in the new videos. Feel free to reach out with questions in case I should elaborate on something.
Thanks. What do you do when one loaf is in different pieces? I mean if you did not cut it into exact 2 halves
How much time i should wait between preshape and shape?
Thank you, this is so helpful. But why does my dough stick to my bench scraper?
Moin Sook. Thanks for the comment. Likely you are pushing the dough scraper in too deep. Try wetting it with a little bit water too. The one hand should rotate the dough, the other one should push the dough in over the surface.
@@the_bread_code Amazing. I did this and it totally worked. Thank you!!
Hi! I normally laminate then preshape but use a different method. Do you laminate or go straight to pre-shaping? Thank you!
Do you cover you dough after the preshaping while it rests? Or do you let it sit and dry a bit?
Let it sit. If it is very warm, use a wet kitchen towel so it doesn't dry out.
Very interesting. PLEASE omit the muzac. I had to turn the sound and watch CC to be able to follow.
Moin Levi. Sorry. Will do, definitely! Happy baking.
How do you keep it from sticking to your dough scraper?
Try wetting your dough scraper with cold water, it does the trick.
When I do this, the dough often sticks to my bench scraper. I think I am over fermenting, is this likely?
Moin Jonny. Yep, very likely. That sounds reasonable.
No matter what my dough always looks sticky and never has that nice satin sheen and is DIFFICULT to shape or to keep it's shape. I have watched so many videos and just for the life of me can't see where I am going wrong. Just did a great loaf today. Probably one of my best bulk fermentation lots of bubbles on the side looking through the container and also a great rise. The initial bench rest was a sticky blob then that did not want to hold it's shape much. I was finally able to wrestle it into its Banneton but it was fighting me every second. Any tips?
Beginner here, but are you using the correct type of flour, both in the dough and in the starter? Are you perhaps adding too much water when you wet your hands?
@@Whitecroc All is corrected now. I think you need to bake a certain amount of sourdough loaves before it all starts really coming together.
@@mrgreenbudz37 Yeah, I was just listing the mistakes I made with my latest batch! :)
@@Whitecroc Funny it seems like once you have made a bunch and been like a rollercoaster ride it smooths out. The one thing I have learned is quit watching 1000s of videos on baking sourdough. Pick 1-3 recipes say a sourdough, a whole wheat sourdough and don't keep watching all the other once just bake and bake and fine-tune them and next thing you know your bread will start kicking ass and become great.
@@mrgreenbudz37 Bake and fail. Then figure out what went wrong and try to fix the mistakes you identified next time.
I like watching these videos for "differential learning". By seeing how two people differ in their techniques I can figure out an underlying principle that might not be explained properly elsewhere, or have it recontextualized into something I can grok.
In this case I wanted to see how pre-shaping looks in action, and the teacher gave enough information for me to finally understand that, yes, what you are *actually* trying to achieve is tension by use of torque and adhesion. A lot of tutorials just go into the technique and remark that it's difficult to perform, but neglect to explain what is actually happening.
Hard to hear what you're saying, the music is too loud
I would greatly appreciate if the background music was quieter. It's really hard for my to listen to the words over the music. I know I'm not alone; we're a minority, but a sizable minority.
From what I've seen, this is a common complaint on other people's channels as well, so it may not be a small minority. I've also noticed many people praising instructional videos specifically on containing no music, filler, ect. Just what I've observed as one person so who knows maybe my algorithm 🤷🏽♂️
Sorry to say, it’s not only too loud, but it is really annoying bad music.
I put a like on the video nevertheless, because the instruction was very useful.
Agreed. I’m happy with no music at all. I find them all annoying.
Yes please
Fully agree. Hard to hear and annoying
I love you 😂😂😂😂😂
Thank you!
How long after pre shaping do you wait to shape the dough for proofing while using your “last sourdough bread recipe you ever need ?”
I typically only preshape whenever I am making multiple buns or breads at the same time. I also use the technique when I feel the dough is quite weak. I typically wait for around 10-25 minutes.
👍🏻
Hard to hear what you are saying over the music.
Otherwise, thanks for the video.
Nice vid but damn, turn down the music (or better yet: turn it off)
Thanks for the feedback. Sorry - will do better next time!
Music level too high. It's difficult to understand you.
Moin Chesed. Sorry, my bad. 🤓will do better next time. Still have so much to learn about editing videos.
The music makes very hard to hear you
I give up, I’ve gotten to this step 4 times now and every time it turns into a sticky, unmanageable mess that completely deflates. Y’all can keep your sourdough, clearly I’m not cut out for this voodoo nonsense
Why to divide it? The dough was great for 1 larger loaf..
If you're making a single loaf out of your dough you don't need to preshape it. You can just shape it once and put it in your bowl or basket. it's also probably 1000g of flour which would make a pretty massive loaf. Most ppl probably won't have a basket that big, it likely wouldn't fit in a dutch oven, and the baking times would be off.
Music is annoying makes it hard to hear you
Music really is not needed!
You need to get rid of the music!
sorry. couldn't finish watching. the music is unnecessary (and bloody awful) and detracts immensely from what I expect would have been a great video.
My bad sorry. Done better on the newer videos. Not a professional video editor myself 😅.
My bad sorry. Done better on the newer videos. Not a professional video editor myself 😅.
@@the_bread_code Yes. I've been liking your later videos. Much more pleasant to watch. Nice work. Good luck to you.
Agreed. Music drove me nuts. Probably best without but if you must use it, probably reduce the volume in relation to your voice since it was hard for me to hear what you were saying.