Years of experience explained in 10 minutes. I never realized how personal working the dough actually is and how important it is at the same time. Nicely done video.
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.
@@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.
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. ❤️
I could watch this all day - apart from the lesson in folding etc - I found this packed with philosophical insights as to how one should approach life and how one learns, "look at the end product and work out how to get there", a lot of wisdom to unpack in that statement, this woman is a kind of zen master. Gonna watch this a few times.
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!
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.
@@amandaabou-eid1873 you are a pro. I should have chosen my words more carefully. I meant to say that I’ve found teaching a technique (of which there are many) from start to finish often gives amateur bakers a good grounding.
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!
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.
@@Sammy_Chouchou 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.
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.
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 the fourth time I have watched this video. My goodness you make it look so effortless. Finally pulled it off today and it feels so good. Thank you so much for sharing this knowledge with us！
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 🥖
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. 🙏
This is the first video I watched from your channel. (definitely subbed now). Great information and very relaxing. THIS is how videos should be made. So many channels use plug-ins or "AI" to cut out every bit of dead air between sentenced. Heavy handed editing give modern videos a frantic viewing pace, which I think is unsettling and contributing to the poor mental health if our youth. This really feels like I'm in the room with her, letting her thoughts breathe and resonate. It's so natural. I'm sorry for ranting, but seriously, this aspect of humanity is missing from modern vlogging, median in general.. Thank you. 🙏 Now, to bake my first loaf of sourdough today! It's been slow proofing in the fridge overnight. I'm nervous! But excited.
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
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). 😂
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.
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.
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.
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.
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.
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. 🙏 🌷😃
Happy to provide! And yes, folding is basically “first shaping”. lol. First time to play with the dough after mixing and understand its properties (or attitude) for the day.
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.
Lovely video, thanks! Couple of questions - what flour do you dust it with and have on the bench? Rice flour? Bread flour? When you drop it into the banneton, is the stitched side uppermost so you can invert it onto the peel and into the oven with the stitched side underneath?
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.
Boundaries are needed in this world. Kids need them to grow into functioning adults and feel safe to go out and thrive. You have a excellent rolling technique and that needs to be taught as you said. to have a consists product. Submission to your mastery but not oppression.
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.
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!
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.
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 😃
@@amandaabou-eid1873 since my comment above I’ve started a little side hustle micro bakery. Just tonight I’ve been looking into what small bakery ovens I could buy. Thanks for the video. It’s inspiring!
Wow I really liked this! When you explained why you were doing what you were doing, tucking in the ends and eliminating those wrinkles, you gained a subscriber. Well done.
Hey! Thanks for saying so. As far as the hand dough connection goes, it takes time for you to get used to your starter and dough and find the right conditions for your preferences. It’s like any relationship. Time (and patience, not always my strong suit), observation, adjustment, retest, and repeat. When we were just starting on this endeavor and learning from the founder of Proof, Jared, I remember thinking what sort of magic hands does this man have!? I was sticking so badly to the dough and he was just whipping them up into perfect little balls. So yeah, everyone sucks at first but keep practicing, tweaking, observing, practicing and you’ll get there! If you have a local sourdough bakery nearby, try reaching out and asking if they’d like some extra hands on the table to get some bonus practice and maybe even some new perspective!
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!
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 ?
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! 😁
"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? 👏👍👌🙏
Jesus, these are the most intuitive hands I have seen. You're working magic with them loaves with no effort at all. Such a miracle to watch!
yes
Years of experience explained in 10 minutes. I never realized how personal working the dough actually is and how important it is at the same time. Nicely done video.
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
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. ❤️
i wish this was longer… so soothing and warm, could watch it all day.
Ha. Maybe we should do a segment. Daily dough shaping with Amanda, a “breaditation”. 😂
I could watch this all day - apart from the lesson in folding etc - I found this packed with philosophical insights as to how one should approach life and how one learns, "look at the end product and work out how to get there", a lot of wisdom to unpack in that statement, this woman is a kind of zen master. Gonna watch this a few times.
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.
« Shaping can be very meditative » ❤ she got my heart here
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.
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.
I tried your shaping method, had the best oven spring ever, thank you
Honored!! 💗
great video I am just learning I have 94 more to go before I learn thank you
Sourdough is a process, not a destination. 😂 Be kind to yourself. The journey can be a happy adventure if you let it. Good luck!
I am still baking they come out good now I am still learning I still have my original starter thank you for your encouragement@@amandaabou-eid1873
A bakers resume is their hands and head.
Beautiful to watch and i can tell you've done this many many thousands of times
“A bakers resume…” I love this.
I think its important to teach technique. Everyone's journey may be personal but you still can benefit from learning the RIGHT way.
Is there really a “right” way? Am I doing it right??
@@amandaabou-eid1873 you are a pro. I should have chosen my words more carefully. I meant to say that I’ve found teaching a technique (of which there are many) from start to finish often gives amateur bakers a good grounding.
Fantastic Shaping video that anyone interested in sourdough would be wise to watch ...its ''one' of the BEST
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.
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?
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.
@@Sammy_Chouchou 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.
I could've kept listening for another day of this!
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
Amanda is so helpful. I like her approach to dough shaping. She's definitely a Master.
Get out. This is so nice of you to say!! I feel like a forever student. Never master (but I’ll take the compliment, haha!).
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
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!
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. :)
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! 🥰
Your shaping technique is fantastic, I have copied it and it’s made a huge difference in my oven spring. Thanks!
This is the fourth time I have watched this video. My goodness you make it look so effortless.
Finally pulled it off today and it feels so good. Thank you so much for sharing this knowledge with us！
I just started work at a bakery. I'm watching your videos to learn. Thank you!
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!
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. 🙏
This is the first video I watched from your channel. (definitely subbed now).
Great information and very relaxing.
THIS is how videos should be made. So many channels use plug-ins or "AI" to cut out every bit of dead air between sentenced. Heavy handed editing give modern videos a frantic viewing pace, which I think is unsettling and contributing to the poor mental health if our youth.
This really feels like I'm in the room with her, letting her thoughts breathe and resonate. It's so natural.
I'm sorry for ranting, but seriously, this aspect of humanity is missing from modern vlogging, median in general.. Thank you. 🙏
Now, to bake my first loaf of sourdough today! It's been slow proofing in the fridge overnight. I'm nervous! But excited.
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.
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
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). 😂
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.
It is so incredibly relaxing to be watching and listening to this. Thank you for the good vibes.
You’re very welcome. ✌️&❤️
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??
@Proof Bread Amanda, the large bowl... is it AP or Rice flour? If AP, what stops the dough from sticking to the bannetons?
It is indeed rice flour! The grain is coarser and the starches help it from sticking. Also has a higher burn point than something like semolina.
Unable to read reply, please repost
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.
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!
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.
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.
This instructor makes the technique look almost zen...a great guiet time activity. Then we get to bake!
Thank you
Really enjoy this ❤ can I come for a retreat and knead and form dough for a while? 😊
Maybe one day when we figure out this whole retail bakery thing, we will open a bakery retreat and retire to the woods teaching and baking. ❤️
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.
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.
Wow. Watching your hands do this dancing is a pleasure to the eyes. A lot of cueues to pick up. And folding is my weak spot. Thanks.
Happy to provide!
And yes, folding is basically “first shaping”. lol. First time to play with the dough after mixing and understand its properties (or attitude) for the day.
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.
Lovely video, thanks! Couple of questions - what flour do you dust it with and have on the bench? Rice flour? Bread flour? When you drop it into the banneton, is the stitched side uppermost so you can invert it onto the peel and into the oven with the stitched side underneath?
On the table, I use AP flour (though I try to limit this). Before placing seam side up in bannetons, I roll it in rice flour.
you can tell shes done this millions of times! much respect
Thanks! It was actually quite hard for me to break it down to teach. lol. Even to this day!
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.
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.
Boundaries are needed in this world. Kids need them to grow into functioning adults and feel safe to go out and thrive. You have a excellent rolling technique and that needs to be taught as you said. to have a consists product. Submission to your mastery but not oppression.
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!
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!
OMG that's shaping level: GOD. I'm pretty comfortable with my bread, but now I absolutely need to start shaping this way.
Well this is actually one of the most informative videos on the subject I've seen...
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.
Awesome video, thanks for sharing! May I ask what's the hydration of the dough?
This dough is between 80-85% hydration if I remember correctly.
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!
Beautiful and organic method. Thank you for making this video.
Thanks for jiving with it. Hope it was enjoyable and maybe even helpful!
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.
I have been struggling with flat (albeit delicious) loaves. This is super helpful - thank you!
WHAT KIND OF BANETTON DO YOU USE? Where can I buy it from? Thank you
You make it look so easy! I love your videos.
Thank you for explaining this with such patience. You are giving us the opportunity to learn by watching & that’s actually pretty cool!
Thanks Amanda for the over proofing tip! What is the difference between preshaped and non preshaped loaves?
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.
My new meditation video. So therapeutic watching and listening. Of course the information is priceless.
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 😃
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 totally wish I could come in for just one day and do this job! I’m in Australia though lol.
Maybe one day we will come to you!
@@amandaabou-eid1873 since my comment above I’ve started a little side hustle micro bakery. Just tonight I’ve been looking into what small bakery ovens I could buy. Thanks for the video. It’s inspiring!
Thank you so much for that lesson :)
I'm struggling with the shaping all the time :)
I think now it will be much better
Thank you for sharing the tips of shaping the dough, l from Borneo. That's is super awesome. Thank you .
I’ve never seen that style of shaping before it’s pretty cool
Good to see a practiced pair of hands. You can see how you "communicate" with your dough to bring it to the desired consistency. 👍🏼
The lady is a philosopher..
My respect
Wow I really liked this! When you explained why you were doing what you were doing, tucking in the ends and eliminating those wrinkles, you gained a subscriber. Well done.
Awesome video. How do you keep the dough from sticking to your hands?
I am using 82% hydration, 67% whole wheat
Hey! Thanks for saying so. As far as the hand dough connection goes, it takes time for you to get used to your starter and dough and find the right conditions for your preferences. It’s like any relationship. Time (and patience, not always my strong suit), observation, adjustment, retest, and repeat.
When we were just starting on this endeavor and learning from the founder of Proof, Jared, I remember thinking what sort of magic hands does this man have!? I was sticking so badly to the dough and he was just whipping them up into perfect little balls. So yeah, everyone sucks at first but keep practicing, tweaking, observing, practicing and you’ll get there! If you have a local sourdough bakery nearby, try reaching out and asking if they’d like some extra hands on the table to get some bonus practice and maybe even some new perspective!
You make that look soo easy. Thank you, huge help.
So glad to hear it helped! 🎉
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!
I have been waiting for a video focused on shaping like this one. Thanks Amanda
This video was super helpful to improve my shaping techniques. Thank you. Fernando from Mendoza, Argentina.
I am so so impressed by the way you explain this hand craft. 👏👏👏👏👏😍
Oh wow…will need to replay your excellent tutorial over and over … hoping something sticks! Thank you…
I love this pace! It's love, it time, it mediation :)
I love sourdough bread! Looking for a good starter recipe, tried levito madre but no success. Thank you!
absolutely thrilling. and each one a little bit different and unique. beautiful.
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).
I can watch this for a million years without stopping
Still watching...
Still...
Many hundreds of hours of muscle memory and feel. Beautiful to watch.
You’re wonderful!! Thank you!! I’ve been baking at home and needed instruction on shaping. This is a masterclass. Thank you again!
Slick I've shaped probably 1 million breads and just looking to find inspiration again This is helpful 🙂
Thanks Amanda your words and shaping technique are beautiful
Final shaping master class. Like a boss!
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! 😁
SON UNA INSTITUCIÓN CONSTANTE PARA NOSOTROS EN NUESTRO EMPRENDEDIMIENTO¡!¡! SALUDOS DESDE ARGENTINA
Been having trouble with the dough proofing too much in the fridge, didnt know you could save it by reshaping!! ty
"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? 👏👍👌🙏
Such a relaxing and reassuring video - makes me realise I only have another 70 loaves to go before I've finally "got it". 😉