Artisan Sourdough Shaping Technique | Proof Bread
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- Опубликовано: 27 сен 2024
- Shaping sourdough loaves is a skill of process combined with experienced intuition. The best way to understand is through trial and feel but Amanda shares some helpful tips so you can shape the perfect loaf.
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#sourdough #bread #shaping
Jesus, these are the most intuitive hands I have seen. You're working magic with then loaves with no effort at all. Such a miracle to watch!
I just started making sour dough this year and am not doing so well shaping. I can’t wait for the day I make a loaf that’s beautiful inside and out and tastes delicious Loved this video.
Wishing you the best of luck!! Just take it slow, remember to be nice to yourself (and your starter), and keep trying! You will get it. I think it takes 100s of loaves to get the feel for what you like. If you have a local sourdough bakery, go see if you can hop in for a day to get loads of practice all at once. Shaping is such a meditation when you get there. ❤️
Thank you, thank you, thank you. Been baking for a long time and while my shaping was OK I was never completely happy with it. Watching this and applying some of your techniques has really helped me get that last piece of the puzzle. 🙏
Amanda's Zen approach is an inspiration to me, I'm just starting and easily get frustrated when things don't go right. To let the dough dictate how you handle it is a great help for me, thank you!
Real Zen!
I'm just making my 4th loaf & still experimenting with shaping. My first batard looked great. The last two were not that great.
Watching Amanda scoring and talking in the scoring video completely fixed a problem I was having with my sourdough boules. The difference after learning from her was ginormous. Thank you for these videos!
Oh yay!! This is the desired outcome of these videos for sure. Hope to help many more like you!! May I ask what it was?
As a one year long sour dough baker, I love watching your videos and hearing all the comments. It really teaches me a lot. Thank you.
Amanda, this is one of my favourite videos you have done; the details on how to shape a loaf is so clear and well done. Of course we know you are so Flat out busy that it is hard for you to get the time to do these. It is like being mentored by you on this one. Thank you for sharing knowledge. Great job! I hope in future you will get time again once you have staff enough to do so. Have a good rest of your day.
« Shaping can be very meditative » ❤ she got my heart here
The beauty of a good dough! Your shaping is amazing.
Shaping is a tie for my favorite thing along with scoring. It’s so meditative and flow state for me.
Love the tips on rescuing product. I have always said, it’s not what you do when things are going well, it’s what you do when things are going wrong.
My go to video to learn how to fold bread dough. The effortless way she shapes the dough is just outstanding.
Happy to hear this is your go to! What an honor! 🥰
You make it look so effortless. Anyone who's touched dough knows it's anything but easy. Thousands of hours of shaping leading up to this -- beautiful video
I've never ever ever worked or touched white flour before, and have only ever baked with whole meal. But using white flour honestly looks 100x easier in every single case. I couldn't imagine how easy it'd be if I swapped to it.
@@softenbysam this is made with whole grain flour, just because the dough looks white doesn’t mean it’s white flour. If you’re American, you’re probably using just hard red wheat whole flour, which gives you that much darker color.
wow! it's like a master class to me
I bake sourdough bread at home for almost two years and still find a lot of interesting tips in your videos
Love it, she adds another view of one lump of dough isn't the same fold as the next? "She's good at anything she does" certainly shows.
Hope it helps to show different ways of shaping!
Making bread, a symbol of life, is an art that nourishes the mind and body. Artisan bread creates a time bridge that unites us to our ancestors. Passing down the secrets of how artisan bread is made from generation to generation is a very important task. Respect and honor for all those bakers who dedicate their lives with passion, love and sacrifice to the art of baking. Cheers, Domenico.
I live in Karachi Pakistan I like your comments send 4 month ago
Amanda, I appreciate your attitude and your philosophy. You Make bread the way I cook. It's from the heart it's an attitude it's a Feeling, no cookbook, just a lot of heart and a lot of practice
Who knew I could learn many life lessons from just watching how to roll & shape bread. Thank you so much for that!! ❤️
Seriously though. I could listen to her all day. her attitude is like "I'm relaxed and confident because I know wtf I'm doing here". It's so amazing.
I came here to learn about making a better bread.. but i ended up learning about living a better life. Thank you Amanda
My pleasure!! Honored you found some bonus value. ❤️ Happy baking, my friend!
I just started work at a bakery. I'm watching your videos to learn. Thank you!
OMG that's shaping level: GOD. I'm pretty comfortable with my bread, but now I absolutely need to start shaping this way.
Just watching you handle the dough in the first 2 minutes changed my outlook on handling and shaping. In the past, I've approached the dough very carefully and gingerly and ended up getting it stuck everywhere it wasn't supposed to be. You look so relaxed and deft; this obviously isn't your first day. :)
This is a great video! Thank You so much for making it. I am new to sourdough and need so much practice in preshaping/shaping. I can’t wait to get to this level where everything comes together organically.
Out of all the sour dough shaping out there you are a master!! Just made my first sour dough loaf and ready to bake off in the morning!
You are an inspiration 🥖
Aw!!! I hope it was a success! And if not, don’t worry. That’s the beauty of this black hole that is sourdough baking. ❤️ Keep trying!
I'm a visual learner in many ways and getting to watch your work repeatedly while listening to your hints and commentary I found quite entertaining and informative. Thank you.
Now I know why I’ve been so drawn to your videos lately. Florence and the Machine oh hell yeah!❤
The one downside to being in a retail space now is that we can’t quite blast the music while shaping anymore without drowning out customer orders. Also, everything must be pretty PG. I often miss these days of jamming out to whatever I wanted (as loud as I wanted). 😂
It is so incredibly relaxing to be watching and listening to this. Thank you for the good vibes.
You’re very welcome. ✌️&❤️
A couple months ago, I asked the "reshape" question you kindly answered in Reddit and no one seemed to know if it was ok to reshape or give a little tension boost just before baking. Glad you talked about it.
If you reshape, you need to reproof (to let it inflate again), so it's not advised. Only reshape if your dough overproved.
I could've kept listening for another day of this!
So glad to hear I can find my own way to shape my loaves. Thank you.
Totally. It’s all about your own relationship to your heap of microorganisms. lol.
This was such an enjoyable video. I noticed you weren't pre-shaping the loaves all the same way and then you explained why. As someone new to this it blows my mind that you can talk on camera and mindlessly shape loaves with different techniques. I hope I'm that skilled one day! Thanks for sharing your knowledge.
I think you have done PhD in bread making working 100 *100*100*100 hrs. Honing your skill. Now you ar my teacher. I have subscribed!
Every other sourdough bread video tutorial scares you into being gentle with the dough during the shaping process yet here she has no problem slapping it down and folding it over and over again. No wonder my dough comes our flabby and shapeless! I now have renewed confidence when it comes to shaping the dough.
This instructor makes the technique look almost zen...a great guiet time activity. Then we get to bake!
Thank you
So glad I came across this lesson. I’m intrigued by the big bowl of flour (is it rice flour) which saves on the fussy way of dusting the banneton. I love watching your confident handling of the dough. So inspiring. Thank you. 🙏 🌷😃
Glad it was helpful! Yes. This is rice flour.
I think bread makers are my favorite types of people. I just baked my first sourdough round last weekend and it went well but I just learned a bunch of new things from this video to start thinking about. What a great video. Thank you!
Thank you for adding the human factor as always and showing how real owning a bakery is not the glamorified t.v version.
I get what you are saying.. you are an artist, no doubt.. thank you
Glad to hear you’re picking up what I’m putting down. Hope it helped!
I'm in the middle of a bulk ferment and I'm going to attempt this technique today. Wish me luck!
Good luck!! How did it go??
Good to see a practiced pair of hands. You can see how you "communicate" with your dough to bring it to the desired consistency. 👍🏼
Such utter skill and finesse. I really like how she connects the act of engaging in the activity to gaining a larger benefit beyond simply ending up with a perfect result. It's so true.
I wonder what the hydration level of that dough is.
Amanda I have seen a lot of RUclips bakers shape bread, some professional and others navies but good bakers none the less, I have also lived in France over 13 years with my family members and of whom owned their own Boulanger and I worked with them and learned a lot in break making. I too have shaped thousands of loaves and baguettes but I really like the way you brad shape your bread and I too don't like to leave the ends open and like you, I too fold them over. So many bakers could learn a LOT from this video.
I've lost count of the times I've watched this video, it's such a pleasure to watch you shaping the bread and talking at the same time. I could never do both at the time😜. I have to concentrate on the shaping, but I use your method and my loaves come out beautiful, thanks so much for sharing your skills with amateurs like myself. So, I have a question that I hope you get to see and answer: how long is your bench rest before you shape? I usually do 15-20 mins but I have some books that completely skip that step. Thanks!😊
Hi! Stoked to hear you’re finding success in your final bake!! That makes me supremely happy. 😄
As far as bench rest goes, it really depends on your dough, your preferences and what you have (or don’t have) time for. You can always adjust any part of the process. Just have to respect that fermentation bell curve. Nowadays our team slams through so much bread, we rarely have time for bench rest and skip it altogether.
Thank you so much for that lesson :)
I'm struggling with the shaping all the time :)
I think now it will be much better
The lady is a philosopher..
My respect
Well this is actually one of the most informative videos on the subject I've seen...
It's very interesting and of course it's a matter of experience... But I'm a home cook that is always experimenting and what I've learned with bread is that there si no bad bread! It doesn't matter if it's more dense, more chewy or not, with more crust, more white flour, 100% wholemeal... whatever... I love all of them! 😁
You make that look soo easy. Thank you, huge help.
So glad to hear it helped! 🎉
Love watching you shape this bread.
Love doing it! This is probably one of my favorite parts of the sourdough baking process. ❤️ It’s just a time to jive around a table. Whether you’re doing it alone (meditation) or in community, it’s a great experience when you start to get in a groove.
I am so glad I found this channel. I am newer to making bread and sourdough bread. I enjoy watching the process to making and shaping of the bread.
I can watch this for a millions years without stopping
Still watching...
WHAT KIND OF BANETTON DO YOU USE? Where can I buy it from? Thank you
Beautiful and organic method. Thank you for making this video.
Thanks for jiving with it. Hope it was enjoyable and maybe even helpful!
I have been waiting for a video focused on shaping like this one. Thanks Amanda
Love it! Especially after seeing so many bread baking youtubers telling me to be _extra_ careful when shaping so not to degas the dough. If this video does not prove that false I don't know what would 😃
My grandfather was a master baker in Germany, my grandmother an amazing Slovak cook/baker and beautiful human being. I’ve heard it many times listen to the dough, feel the dough lol 😊
I’m glad this makes sense to more people than just me. I was so worried when recording this video that it would not resonate with others. Happy that I’m not the only one making best friends with my starter. 😂
"Open into receiving and whatever you're going to get from this"..wow! It's feel nice to see how easy she does the dough neading. Her sourdough must have taste good and crispy. Can I have some? 👏👍👌🙏
she does this with her eyes closed. Soo impressive
Thanks! I love it!!
Final shaping master class. Like a boss!
Skilled hands. Good stuff.
She makes this look waaaaaaayyyy too easy... 👏👏👏
You are an excellent teacher ....
This video was super helpful to improve my shaping techniques. Thank you. Fernando from Mendoza, Argentina.
SON UNA INSTITUCIÓN CONSTANTE PARA NOSOTROS EN NUESTRO EMPRENDEDIMIENTO¡!¡! SALUDOS DESDE ARGENTINA
I gotta watch your other videos to see why your dough isn’t sticky. There is no way mine can move like that 😅
When I first started learning, I thought my teacher was a wizard. He was whipping up perfect little puffs of dough while mine looked like something the cat spit out. It takes time, observation, fiddling, and patience to repeat testing the process over and over.
Lower your hydration!
Maybe you’re overfermenting?
It’s probably the starter and/Or over fermentation.
A good starter makes a huge difference! Don’t be afraid to throw away your starter if you’re not happy with your dough and start making a new one.
Likely either over proofed or under proofed! When you're at the bulk fermentation stage (after you're done stretches and folds) wait until the dough rises enough that it's starting to dome at the sides of the container. You should be able to shake the bowl to see it jiggle (means there's air trapped inside), when you tap around the top, it shouldn't really stick to you, and if you start to tilt the bowl like you're going to dump it, the dough should easily pull away from the side. Hope that helps!!
When a pro does it!❤
You can be a pro too!
You’re wonderful!! Thank you!! I’ve been baking at home and needed instruction on shaping. This is a masterclass. Thank you again!
Wonderful tips! Especially liked that you should learn to read your dough so you know how to best roll it to get that final shape. Thanks so much for sharing your insights!
Yes yes yes excited I think needs it's own reality tv show
The dough balls look so perfect
Talent
Thank you for sharing the tips of shaping the dough, l from Borneo. That's is super awesome. Thank you .
I’m just finding this video in Feb 2022. The method is so relaxing.
Great hands with the dough!!
Thank you 🙏 😊 🥖
I'm simultaneously inspired and completely intimidated by this. Thanks. I think...
I watch and just fall in love
The way she does it makes it look so incredibly easy, this is just beautiful.
It is beautiful to watch but I just wish it was truly that effortless for me! With such beautifully rised loaves of course she can flop them around while talking nonstop. Maybe that's the secret. I over-obsess about my shaping.
As someone who only uses whole meal, white flour is easy to work with.
@@maureenperez9999 I always mess it up when I get to shaping. :(
@@guyeshel9316 I used to have that problem too. I absolutely threw out at least 12 loaves of dough because it was too sticky for me to shape. I threw my SD starter out and stopped trying. No book worked for me. About a year later, I started watching videos from a baker in Germany. I realized I was trying too hard to shape the dough. That baker autolyses the flour/water for 2-12 hrs...depending on his daily routine...which makes the dough easy to "stretch and fold". The gamechanger for me is an "old-school" pastry mat that has been sold for over 70 yrs...at least. It sticks to the counter, allows tension while shaping the dough, is plenty big for multiple loaves at a time...and folds neatly away for storage.
Sometimes if the dough is too sticky and difficult to shape, I will shake flour around the base of the dough to unstick it. Bread is still light and puffy if I don't over-flour the surface. The other gadget I found on Amazon...is a metal ball with holes which can be used to sprinkle powder sugar, or in my case...FLOUR. I can control the flow and amount without making the dough too dense. Works great for sprinkling flour in Bannettons, as well.
I can finally spend only 10 mts shaping the dough before putting it into basket for proofing overnight. So relieved. I hope this helps you and anyone who is struggling.
@@maureenperez9999 i can’t wait to try your “tips”!!!! I’m ready to give up! This is the second time I’ve revisited sour dough bread
True artist. Love watching you work.
Thanks Amanda, we love your channel guys. You are helping us develop our skills.
It is very good to be looking at the beautiful virtue of competence, of excellence.
If I count correct, there are 15 steps proofing moves what she do perfect and nice..., absolutley amazing! Tonight I try, my loafs are coming! :)
Almost Oct 2021 .. wowwww i love you .... thank you.
Very useful video. Thank You.
Baking bread is a lot like life
I totally get the relaxation angle, my stress is I can’t eat enough bread to bake enough bread to get relaxed… arrgghh….. so wish to slap that dough around like you are doing! Economy of movement is like you are a baking ballerina 🩰!
All of your videos are great and there is a lot of technical learning from watching these videos. Thank you for posting and helping people make great breads.
You said in this video about crust leaving the rest of the bread which actually happened with me in the last loaf I made. I actually made two and both see the same problem. May I ask why would that happen ?
Depending on your dough, it could either be a captured air bubble during shaping or a proofing issue (try proofing longer).
This is so great and useful too. I always hear dont deflate the dough - which would make me be extra careful and I would never create extra surface tension.
Revisiting! ❤
Welcome back! Hope it helps!!
Thank you! This helps explain some of the things I have seen in some of my loaves.
You make it look easy but what a good way to teach thank you 😊
Thank you very much for sharing this great video. I’m always have struggling for shaping😖😖😖
Really enjoyed watching you work. It was very helpful to simply watch you work. This video’s timing is perfect. I just got my starter going well and I’m struggling with shaping. Very helpful and wonderful commentary.
Another brilliant vid from Proof! Thanks.
Please show in " Super Slow motion " ..this is great
🥰
I’ll keep that in mind for future videos!
I like this video! Today, I have adopted your way of shaping the dough and very curious how it turns out tomorrow when I bake it. Thanks Amanda!
Beautiful to watch and listen to her 💜
You're a real PRO 👍
Loved it! Thank you👌❤❤
That's one of most amazing things ever
I live in Karachi Pakistan I like your comments send 4 month ago
Like the speed & skill
love your style and the bread is beautiful too