This is the most straight forward and easy technique I’ve watched for shaping dough. Other videos seem to over complicate it. I just used this technique and it worked so well!
This is such a simple video to follow, but yields such excellent results. Such clear explanations, especially about the rationale. Really fantastic teacher!
Ive just started making homemade bread now that im a Stay at home mom. And this lady is HANDS DOWN the best teacher! She really simplifies it all and i swear i have yet to find any of her techniques that dont work!! Im so glad i found this page!! ❤
After a year of varied and often disappointing results, this video changed our experience with boules. You are officially my new best friend. We cannot thank you enough for this video Kathleen!!
Brilliant, as usual! I love how the first time you show how to tuck the boule's little bottom from the side, and the second time, you show how it looks from the top. It definitely makes a lot of sense - you're scooching the side that is facing you underneath the lil ball! I've never found a ball of dough so adorable.
This video has changed my sourdough life. It makes the perfect shape and easy to follow instructions. I will be sure to watch all your videos. Thank you!
Thank you!! I am making bread bowls for soup for the first time. I've heard many complaints about dough going flat, now I know why it happens. Fingers crossed here that all 8 of mine turn out and are a success with the elderly folks I've been cooking for every Wednesday. They are looking forward to "soup in a bowl" instead of "soup in a can". Cheers!!
I have been baking for years for my family, but more recently, bread. I just wanted to say thank you for this video. You are precious and so so helpful! I have my first chocolate chip sourdough loaf in the oven! - Casey
I’m relatively new to bread making. I made a sourdough starter a couple months ago and I’m trying to up my game. I’m going to give this a shot tonight. I appreciate you showing the form and explaining the reasoning behind it.
Thank you, Miss Kathleen, for the wonderful, easy-to-understand instructions. Additionally, I learned why my pizza dough "shrinks in" when I roll it, and now I know to cover it and let it rest, thanks to you. (Posted April 30, 2021)
I’ve been reading modernist bread and I got to the part about pre-shaping and shaping. The book is great but I just can’t learn technique from pictures and explanations (obviously this goes for any book). This video was fantastic!
I've been so lost with every written/photo instruction of "cup and pull toward yourself". Thank you for the clear video! Shaping will no longer feel out of control and stressful :)
I am happy I could help!! If you watch my banneton video (ruclips.net/video/bWNBbrk-crk/видео.html) it shows how I dust a banneton with flour and which kinds of flour I use.
Thank you so much for adding the WHY of each step. So many books and videos omit that part, which means that I can't remember when the seam goes up and when it goes down, etc., because the author or teacher hasn't explained the WHY. You did. Awesome.
As note/reference, she says "Only pulling it toward me about an inch" but that oxo bench scraper is 6" long and she clearly drags the dough the length of oxo (see top down view at 2:55). Subsequent drags are shorter, but definitely seem more than 1".
You are so correct! From my angle I am moving the boule only about 1-inch or so towards me. When I saw the video I realized I was moving it a lot more from the other side as the top tightens up. Good observation!
Oh I am going to try this next time I have recently started making my own bread ( I do have a Breadbaking Machine, but I only use it for the dough, not the baking, mainly because I don't like the shape) and I have tried to get a nice round Bread and it just didn't come out the way i wanted it. Tastes great, does not look amazing. So hopefully, this will change that!
Gah! Thanks to this video, I figured out why my boules have been resembling flying saucers. Not enough service tension. Can't wait to try this new technique. Thank you!
@@SanDiegoArtisanBreadSchool You did. Now I have to eat my way through what I'm hoping will be my last flying saucer so I can make another boule that is properly shaped. ;)
Thanks for watching my video. Feel free to add more flour if you find your dough is too sticky. I would add 2-3 tablespoons at a time after the autolyse.
Good question!! It is a good idea to degas dough after the first rise. The yeast (both wild yeast and commercial yeast) produce CO2-(carbon dioxide) as a by product. This Co2 is what fills the gluten web and raises the bread. Co2 is also toxic to the yeast if the build up is too high. When a baker wants a higher loaf, degassing the dough will expel much of the Co2 and allow more oxygen into the dough which revitalizes the yeast and it produces a higher rise. Some breads do not need to be degassed such focaccia and ciabatta. Degassing would not make the crumb more dense.
I was never able to do it or figure out how to do it, everyone who tries to teach it does it way too fast without clear instructions. Also I had never heard what the excess of flour does and why its bad, I was only able to do it right after this video so thank you so much!
I started a baking apprenticeship about 4 months ago, con shaping has come to me relatively easy, I manage to get the nice and tight without tearing the dough, although I still seem to be struggling with viennas, I can seal them, but can’t seem to get them as tight as I’d like. Any tips? Thanks.
@@wonderwoman5528 Stay tuned. I have some videos being edited to post. I originally posted these for my students who know the outcome. But, didn't really think others would be interested. More coming! thanks for your interest.
@@SanDiegoArtisanBreadSchool oh yes I’m and I’m sure many others are interested. The video was captivating and you don’t often see a professional bread maker on RUclips, it’s usually amateur
I always run into the issue of the seams wanting to come apart in the banneton when they are face up. I'm making sure to get little to no flour on the seam side, I have even tried using a lightly watered surface instead. I have stopped doing the second degassing and pulling of the edges in for this reason, I just try and tighten up the ball again for final shaping
It's common to have to pinch the seems a number of times to get them to stay closed. What you are looking for is a nice tight skin on the top of the dough that will hold the gas produced that raises the bread. It sounds like you have found a nice solution!
I do a quick boule shape after the first rise (This is called a pre-shape.) let it rest 15 minutes, then do it again adding more shape and strength to the dough. Next, I place the boule into the banneton for it's 2nd rise.
After the boule does it's final rise, what do you bake it on or in? My sister uses a dutch oven almost all the time, but I was wondering if this can be baked on a sheet or stone or what....
Good question. I bake all my boules and batards in a Dutch oven. Before I discovered Dutch ovens, I baked my loaves on a baking stone with steam added to the oven. I used boiling water at the bottom of the oven in a cast iron pan. A pizza stone or a cookie sheet will also work as a baking stone. Although the stone holds more heat than a cookie sheet. The goal with the heat at the bottom of the loaf (ie baking stone) is the moisture in the bottom of the loaf heats up fast and turns to steam giving the loaf a higher rise and more volume.
Must it be done with a sourdough or artisan bread dough? can we use this technique with a normal white bread dough to make it into a boule? Thanks in advance
Good question! Degassing actually helps the structure of the bread. The air in the dough is CO2(Carbon dioxide), which is the byproduct of the yeast. The CO2 will be come toxic to the yeast as it builds up in the dough. Slowing the rise of the dough. Degassing will allow the Co2 to escape and allow more oxygen into the dough, which will revitalize the yeast and allow the final rise to be higher.
I baked this loaf in a Dutch Oven, It can be baked on a cookie sheet with steam added to the oven. I proofed (final rise) the loaf in a proofing basket (banneton) then flipped it out onto a piece of parchment, slashed the top, then placed it into a hot Dutch oven and baked at 450 degrees F (238 C) 18 minutes, then removed the lid and baked until another 8-10 minutes until it was the color I wanted. I hope this helps.
Thank you so much for the video! It's just what I was looking for. One problem I have is that one I pull the dough towards me it begins to stick to the board, even though I folded it before flipping it over...
If sticking is problem you can use a bench knife or bowl scraper to shape the dough. They both will move the dough along the table surface and tighten the top of the boule.
Thanks for checking out my school. At this time I have all classes on hold as I deal with a health issue. I am planning to release more videos in the near future. If there is a topic you are especially interested in, please let me know and I will address it.
Are you making sourdough bread or commercial yeast bread? It makes a huge difference in how long you will let the bread rise (bulk ferment) before shaping.
The loaf was obviously not sticky. What hydration is it? I normally go with 80% and my loaves are invariably sticky when I shape them, but my results are consistently delicious so I have maintained the high hydration.
This loaf is a baker's yeast loaf and not sourdough. I have the hydration at 71% with all purpose flour. At 80% hydration you will need to change your shaping technique. I would shape the loaf using more or less the same technique, but with a bench knife rather than your hands.
Hello! Great video! Can this technique be used for any type of dough? I've recently gotten into making sourdough and found a high hydration recipe. Would this work for a high hydration dough? Thanks!
Thank you. Very high hydrations will need a bench knife/scraper to help move the dough into a ball. Similar but little different technique. Move the dough in a circle with the bench knife. Pull the dough toward you with the bench knife and try to build up some tension in the dough.
Hi, I've been making a high hydration sourdough but when I get to the shaping part and I try to make it into a Boule on a less floury surface it sticks to the surface, yet when I do it on a floured surface it starts folding and creating edges that will not adhere to each other. Any suggestion? Thank you
Hi Arron, I do not have a video on shaping high hydration sourdough yet, but SFBI.com has a wonderful video on how to shape high hydration sourdough. ruclips.net/video/vEG1BjWroT0/видео.html. the actual shaping starts at 2:57. I hope this helps.
It tightens the ball even further, resulting in a taller, nicer bread rather than more flat. One shaping is okay, but twice is even better. It's worth taking the 15-20 more minutes imo.
Would love to get a bit more commentary on how much to degas. I’m always so scared to handle my dough as I’m under the impression you don’t want to degas it. Please help 😫
Thanks for watching my video. You actually do want to degas most breads. The buildup of CO2 from the long rise will cause your loaf not to rise as much during the final rise and in the oven if it’s not degassed. I gently press down on the bread as I’m shaping it and that seems to be all the degassing most loaves need. Bread loaves like focaccia and ciabata are generally not degassed as they’re not high rising loaves and you want to preserve the large holes in those kinds of loaves.
i've been struggling a lot with shaping bread. when it's wet and i'm doing stretch n folds using water mist to prevent sticking everything is great. the moment i introduce a dusting of flour, everything is sticking like it's made of glue. i heavily dust the counter and get 1 side of the dough dry with flour on it, but when i'm shaping it into a boule, the surface breaks under any tension and a bunch of sticky holes open up. what do i do when this happens? how do i prevent it from happening? what did i do wrong that caused it? i thought initially it was due to not enough gluten structure, but i did it again with a day of autolyse and dozens of stretch n folds. still happened
I'm doing something similar and I think it's the unabsorbed water that's acting up the surface. It's easier to handle with some moisture but the combination of it not being properly incorporated and a heavy dusting on the work surface is probably doing you a disfavour. I'm sure someone more experienced has a better answer.
90 min Autolyse is fine, a day is pushing it. Look up the Rubaud method for kneading a wet dough this really helps incorporate air and develop a nice gluten structure.. Also using a bench scraper to get under the wet dough when doing turns works magic. Don't be shy with keeping a thin layer of flour around the edges while carefully getting under your ball being shaped.
I'm just getting a handle on shaping bread myself, and I definitely find lower hydration doughs less intimidating - the first few I tried really had a mind of their own! I can't speak to your technical troubles but I can suggest these two beautiful recipes which handle like a dream. I only wish I'd started with them! littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/ littlespoonfarm.com/sourdough-country-loaf-recipe/ (If you're experienced in the easier doughs and are moving on up I can't help!)
Hello thepiecesfit, Yes, sometimes it is easier to use a dough scraper to shape a loaf of bread, especially if it is a high hydration dough. Also, if the baker's hands are warm or hot, the dough can become sticky and be difficult to shape. A dough scraper is useful for these bakers. Thanks for watching my video!
Good point. I am only moving the dough about one inch on the side facing me, but it is moving more from the other angle. I didn't realize that until I saw the video. The goal is to tighten the top of the dough so it will hold more Co2 produced by the yeast, as the loaf proofs.
You are absolutely right. The dough moves a bit more than the 1-2 inches when watching from across the table. I did not realize that until I watched the video.
True! I only move the boule about an inch from my view, I never realized it moved more from the opposite angle until I saw the video. I hope the video helped you!!
This shaping technique works best for dough hydration under 75%. If your dough is higher than 75%, do not use flour on your counter. Spritz a very small amount water and move your dough with a large bench knife. Build tension by sliding your dough (using the bench knife) across the counter. Or you can lower your hydration level by reducing the amount of water. Hydration is Water /flour. For example a 75% hydration will be 300 grams water divided by 400 grams flour. 300/400=75% hydration.
This is the most straight forward and easy technique I’ve watched for shaping dough. Other videos seem to over complicate it. I just used this technique and it worked so well!
Thank you very much! I am happy I could help.
Thank you for the clear instructions. Especially the negative example which often teaches more than the positive one.
Glad it was helpful!
Its so true - a great way to teach is "how NOT to use this"
Yup, guilty of too much flour on the bench and seams that won’t stick….
This is such a simple video to follow, but yields such excellent results. Such clear explanations, especially about the rationale. Really fantastic teacher!
Thank you! I am happy I could help!
Ive just started making homemade bread now that im a Stay at home mom. And this lady is HANDS DOWN the best teacher! She really simplifies it all and i swear i have yet to find any of her techniques that dont work!! Im so glad i found this page!! ❤
Wow, thank you!
Wow finally someone who explained so clearly. I love this channel
Thank you for your kind words. I have more videos coming!
After a year of varied and often disappointing results, this video changed our experience with boules. You are officially my new best friend. We cannot thank you enough for this video Kathleen!!
Thank you! I am happy I could help!
Finally. Been struggling to find instructions on how to get the thing to stand up firm. Thank you so much.
Thank you for watching my videos! I am happy I cold help!
This lady’s got such charisma! Could watch her all day.
Thank you! I 'm glad you enjoy my videos! More videos coming soon.
It was disappointing she did not talk for 15 minutes when letting the dough rest
Brilliant, as usual! I love how the first time you show how to tuck the boule's little bottom from the side, and the second time, you show how it looks from the top. It definitely makes a lot of sense - you're scooching the side that is facing you underneath the lil ball! I've never found a ball of dough so adorable.
Thanks for your sweet comment! It made my day! :) ( I'd put a real smiley face here but I don't know how.)
Its lovely to watch a professional work, everything seems so natural. And it is, thanks for this.
I had forgotten.....
Thank you for your sweet comment. It really made my day!!
I followed your steps to shape my boule and it resulted in the best sourdough I've baked so far! Thanks so much for the clear instructions.
Wonderful! I am so happy I could help!
Boule Roulle! I had never heard of a boule. Your great video taught me just how it is done. Time for some Dutch oven baking!
Glad I could help! Dutch Oven is the absolute best way to bake artisan bread!!
By far one of the best shaping videos on the 'net. Just simple.
Thank you! Glad I could help!
This video has changed my sourdough life. It makes the perfect shape and easy to follow instructions. I will be sure to watch all your videos. Thank you!
Thank you for watching my video and commenting. I am happy I could help!!
Thank you!! I am making bread bowls for soup for the first time. I've heard many complaints about dough going flat, now I know why it happens.
Fingers crossed here that all 8 of mine turn out and are a success with the elderly folks I've been cooking for every Wednesday.
They are looking forward to "soup in a bowl" instead of "soup in a can".
Cheers!!
I am happy I could help!
Finally someone explained it clearly!
Thank you for watching my video. I am very happy I could help!!
You are a natural teacher. So easy to understand. Thank you!
Thank you very much!
Plain simple and to the point, if only all vids were the same. I feel I have really learned something.
Thank you.
Thank you! I am happy I could help!
I have been baking for years for my family, but more recently, bread. I just wanted to say thank you for this video. You are precious and so so helpful! I have my first chocolate chip sourdough loaf in the oven! - Casey
Thanks for watching my video. I am happy I could help!
Thank you Kathleen! This really helped clear up some confusion I had when working from Flour Water Salt Yeast.
Thank you for commenting. Glad it was helpful!
I’m relatively new to bread making. I made a sourdough starter a couple months ago and I’m trying to up my game. I’m going to give this a shot tonight. I appreciate you showing the form and explaining the reasoning behind it.
Thank you! I am glad I could help!!
Great video without wasting of time
Thank you very much!
This is the exact technique I needed
@@JoeMoney-pb1po Thank you. I’m happy I could help!
Love videos that explain why we are doing something. Thank you!
Thank you!
Thank you, Miss Kathleen, for the wonderful, easy-to-understand instructions. Additionally, I learned why my pizza dough "shrinks in" when I roll it, and now I know to cover it and let it rest, thanks to you. (Posted April 30, 2021)
Wonderful! I am happy I could help!
I’ve been reading modernist bread and I got to the part about pre-shaping and shaping. The book is great but I just can’t learn technique from pictures and explanations (obviously this goes for any book). This video was fantastic!
Thank you! I am happy I could help!
I've been so lost with every written/photo instruction of "cup and pull toward yourself". Thank you for the clear video! Shaping will no longer feel out of control and stressful :)
You are so welcome! Thanks for commenting! It made my day!
Finally, I understand how to shape a boulé. What method used to flour the banneton prior to adding the boule? back to the kitchen. Thank you Kathleen
I am happy I could help!! If you watch my banneton video (ruclips.net/video/bWNBbrk-crk/видео.html) it shows how I dust a banneton with flour and which kinds of flour I use.
what a nicely concise, informative, clearly explained video! and really relaxing, too.
Thank you very much!! I'm happy I could help!!
Great job Kathleen!
Thank you! I'm happy I was able to help!
Thanks - I have tried various methods to shape but this worked the best - can't wait to try it again with my next attempt.
Thank you! I have tried many methods and found this one is the most successful for my students!
Thank you so much! I'm quite new to this hobby, I've only been doing it about a month, and this video helped more than words can say! Thank you!
Thank you! I am so happy I could help!!
This was CRYSTAL clear. Seam side up in the Banneton? I've been doing it wrong for months! Thanks, Kathleen.
My pleasure, glad I could help!
Great tips! Wonderful video that helped this beginner baker identify what is going on with my flat boules 😂
Thank you for watching my video and commenting. I am very happy I could help!!
This is exactly what I needed. Thank you!
You're so welcome! I am happy I could help.
Thank you so much for adding the WHY of each step. So many books and videos omit that part, which means that I can't remember when the seam goes up and when it goes down, etc., because the author or teacher hasn't explained the WHY. You did. Awesome.
Thank you! I am happy I could help!
Thank you so much for this. I do have problems with the bread not binding and joining. Now I know why.
You are so welcome! Glad I could help!
This little video was super helpful 🤗☺️
Thank you! I am happy I could help!
As note/reference, she says "Only pulling it toward me about an inch" but that oxo bench scraper is 6" long and she clearly drags the dough the length of oxo (see top down view at 2:55). Subsequent drags are shorter, but definitely seem more than 1".
You are so correct! From my angle I am moving the boule only about 1-inch or so towards me. When I saw the video I realized I was moving it a lot more from the other side as the top tightens up. Good observation!
Super duper clear and concise, thank you!
Thank you!! I'm glad it was helpful!
very useful. Thanks for sharing your knowledge!
Thank you, I happy I could help!
Such an awesome explanation & demonstration. Tks for making it crystal clear! I can place it overnight in the banniton, correct? & bake in the am 😉
You are very welcome. I am happy you enjoyed my video. Yes you can cold retard the loaf in the refrigerator overnight.
Very helpful, wasn't doing this step and felt like my loaf was always to loose coming out of the banaton, now i know why!
Thank you! I am happy I could help!
Thanks from Rio de Janeiro!💞😘
I am happy I could help!
Amazing teacher! Thank you for sharing ❤️
Thank you!
Oh I am going to try this next time
I have recently started making my own bread ( I do have a Breadbaking Machine, but I only use it for the dough, not the baking, mainly because I don't like the shape) and I have tried to get a nice round Bread and it just didn't come out the way i wanted it. Tastes great, does not look amazing.
So hopefully, this will change that!
Thanks for watching my videos. I am happy I could help.
Very nicely demonstrated and explained. Thank you so much :-) !
Gah! Thanks to this video, I figured out why my boules have been resembling flying saucers. Not enough service tension. Can't wait to try this new technique. Thank you!
Thank you! I’m glad I could help!
@@SanDiegoArtisanBreadSchool You did. Now I have to eat my way through what I'm hoping will be my last flying saucer so I can make another boule that is properly shaped. ;)
The best video I've come across on shaping dough into a boule. Very helpful. Thank you!
Awesome! Thank you! I'm glad I could help!
Thank you. I have just done my first but it was too sticky to make a boule. Hopefully my next will be much better!
Thanks for watching my video. Feel free to add more flour if you find your dough is too sticky. I would add 2-3 tablespoons at a time after the autolyse.
Thank you chef!
My pleasure! I am happy I could help!!
Very nice video. Thanks here from Brazil 👋🏻
Thanks for watching!
Thank you so much, it’s super easy and clear..
You're welcome! I'm glad I could help!
This is Priceless! Thank You! ❤️🙏🏻🕊🌿🌻📿🕯🥖
You are so welcome
Nice technique
Thank you!
Why do you degas? Does that make the crumb more dense in the final loaf?
Good question!! It is a good idea to degas dough after the first rise. The yeast (both wild yeast and commercial yeast) produce CO2-(carbon dioxide) as a by product. This Co2 is what fills the gluten web and raises the bread. Co2 is also toxic to the yeast if the build up is too high. When a baker wants a higher loaf, degassing the dough will expel much of the Co2 and allow more oxygen into the dough which revitalizes the yeast and it produces a higher rise. Some breads do not need to be degassed such focaccia and ciabatta. Degassing would not make the crumb more dense.
Excellent and clear video.Tried a variety of shaping techniques and your works best for me. What is the weight of your dough and size of banneton?
Thank. you!! I am very happy I can help. I am using about 720 grams of dough for this loaf. My banneton is 8" across.
I was never able to do it or figure out how to do it, everyone who tries to teach it does it way too fast without clear instructions. Also I had never heard what the excess of flour does and why its bad, I was only able to do it right after this video so thank you so much!
Thank you for your comment. It meant a lot to me! My goal is to make bread making easy. Please check back, I have more videos coming!!
I started a baking apprenticeship about 4 months ago, con shaping has come to me relatively easy, I manage to get the nice and tight without tearing the dough, although I still seem to be struggling with viennas, I can seal them, but can’t seem to get them as tight as I’d like. Any tips? Thanks.
Practice and be patient with yourself. You will get better and better! Thanks for watching my video.
Excellent video, just wish we could have seen the result 😉
Next time!
@@SanDiegoArtisanBreadSchool yay 😁
@@wonderwoman5528 Stay tuned. I have some videos being edited to post. I originally posted these for my students who know the outcome. But, didn't really think others would be interested. More coming! thanks for your interest.
@@SanDiegoArtisanBreadSchool that's great as do enjoy your clear and informative videos !
@@SanDiegoArtisanBreadSchool oh yes I’m and I’m sure many others are interested. The video was captivating and you don’t often see a professional bread maker on RUclips, it’s usually amateur
I always run into the issue of the seams wanting to come apart in the banneton when they are face up. I'm making sure to get little to no flour on the seam side, I have even tried using a lightly watered surface instead. I have stopped doing the second degassing and pulling of the edges in for this reason, I just try and tighten up the ball again for final shaping
It's common to have to pinch the seems a number of times to get them to stay closed. What you are looking for is a nice tight skin on the top of the dough that will hold the gas produced that raises the bread. It sounds like you have found a nice solution!
@@SanDiegoArtisanBreadSchool thanks for your reply!
great instruction thanks. Looking for info on scoring. Any recs?
Forgive the possibly ignorant question ... when do you do this shaping? Right after kneading? After first rise? or after second rise?
I do a quick boule shape after the first rise (This is called a pre-shape.) let it rest 15 minutes, then do it again adding more shape and strength to the dough. Next, I place the boule into the banneton for it's 2nd rise.
After the boule does it's final rise, what do you bake it on or in? My sister uses a dutch oven almost all the time, but I was wondering if this can be baked on a sheet or stone or what....
Good question. I bake all my boules and batards in a Dutch oven. Before I discovered Dutch ovens, I baked my loaves on a baking stone with steam added to the oven. I used boiling water at the bottom of the oven in a cast iron pan. A pizza stone or a cookie sheet will also work as a baking stone. Although the stone holds more heat than a cookie sheet. The goal with the heat at the bottom of the loaf (ie baking stone) is the moisture in the bottom of the loaf heats up fast and turns to steam giving the loaf a higher rise and more volume.
Really wish I would’ve watched this video a year and many loaves ago!
Thank you for your sweet comment!! I am very happy I could help!
Does it matter what type of surface you have to roll the dough? thx
All surfaces will work. Tile with grout is probably the least desirable, but it will also work.
Must it be done with a sourdough or artisan bread dough? can we use this technique with a normal white bread dough to make it into a boule? Thanks in advance
Hi Azlina, this technique can be applied to any loaf of bread. I hope this helps!
Question! Why degas? Doesn’t that destroy some of the structure you’ve developed?
Good question! Degassing actually helps the structure of the bread. The air in the dough is CO2(Carbon dioxide), which is the byproduct of the yeast. The CO2 will be come toxic to the yeast as it builds up in the dough. Slowing the rise of the dough. Degassing will allow the Co2 to escape and allow more oxygen into the dough, which will revitalize the yeast and allow the final rise to be higher.
Very helpful. Thank you.
You're welcome!
What do you bake it in? A round loaf pan or just on top of a cookie sheet? Thanks!!!!
I baked this loaf in a Dutch Oven, It can be baked on a cookie sheet with steam added to the oven. I proofed (final rise) the loaf in a proofing basket (banneton) then flipped it out onto a piece of parchment, slashed the top, then placed it into a hot Dutch oven and baked at 450 degrees F (238 C) 18 minutes, then removed the lid and baked until another 8-10 minutes until it was the color I wanted. I hope this helps.
Thank u!
You're welcome!
Thank you so much for the video! It's just what I was looking for. One problem I have is that one I pull the dough towards me it begins to stick to the board, even though I folded it before flipping it over...
If sticking is problem you can use a bench knife or bowl scraper to shape the dough. They both will move the dough along the table surface and tighten the top of the boule.
@@SanDiegoArtisanBreadSchool I tried the technique again yesterday and it worked very well! Thank you for answering!
@@LutetiaLi Your perseverance is going to make you an excellent bread maker!!
Please make more videos!
Hi , I have seen this website and there is classes could you please tel me how can I enroll in Artisan bread school ?
Thanks for checking out my school. At this time I have all classes on hold as I deal with a health issue. I am planning to release more videos in the near future. If there is a topic you are especially interested in, please let me know and I will address it.
When do you START shaping? My recipe has me kneading once and then 5 folds each with a 15min rest.
Are you making sourdough bread or commercial yeast bread? It makes a huge difference in how long you will let the bread rise (bulk ferment) before shaping.
Basic bread question....I make yogurt and cheese. Can I use the whey as the liquid in any bread recipe..including sourdough?
Yes, absolutely. I have used ½ water and ½ whey and it produces a wonderful flavor.
San Diego Artisan Bread School thanks
@@sandracasagrande3825 I hope I helped!
Thanks! Grato!
You're welcome!
The loaf was obviously not sticky. What hydration is it? I normally go with 80% and my loaves are invariably sticky when I shape them, but my results are consistently delicious so I have maintained the high hydration.
This loaf is a baker's yeast loaf and not sourdough. I have the hydration at 71% with all purpose flour. At 80% hydration you will need to change your shaping technique. I would shape the loaf using more or less the same technique, but with a bench knife rather than your hands.
May i ask you a question?What is the total weight of the boule?
This boule is 750 grams.
Hello! Great video! Can this technique be used for any type of dough? I've recently gotten into making sourdough and found a high hydration recipe. Would this work for a high hydration dough? Thanks!
Thank you. Very high hydrations will need a bench knife/scraper to help move the dough into a ball. Similar but little different technique. Move the dough in a circle with the bench knife. Pull the dough toward you with the bench knife and try to build up some tension in the dough.
@@SanDiegoArtisanBreadSchool could you do a video on this as well?
San Diego Artisan Bread School thanks! Working on getting my starter super active again and will try your suggestions.
Is this both the preshaping and final shaping?
You've probably figured it out by now, but yes! The preshape was what came before the 15 minute rest and the final shaping was after
Hi, I've been making a high hydration sourdough but when I get to the shaping part and I try to make it into a Boule on a less floury surface it sticks to the surface, yet when I do it on a floured surface it starts folding and creating edges that will not adhere to each other. Any suggestion? Thank you
Hi Arron, I do not have a video on shaping high hydration sourdough yet, but SFBI.com has a wonderful video on how to shape high hydration sourdough. ruclips.net/video/vEG1BjWroT0/видео.html. the actual shaping starts at 2:57. I hope this helps.
What does doing it twice do vs doing it only once? Is the first shaping insufficient?
It tightens the ball even further, resulting in a taller, nicer bread rather than more flat. One shaping is okay, but twice is even better. It's worth taking the 15-20 more minutes imo.
@@mewpilot8742 I've always resisted doing it as I would always think it wouldn't make a difference. I will give this a try!
I couldn't have said it better!
Would love to get a bit more commentary on how much to degas. I’m always so scared to handle my dough as I’m under the impression you don’t want to degas it. Please help 😫
Thanks for watching my video. You actually do want to degas most breads. The buildup of CO2 from the long rise will cause your loaf not to rise as much during the final rise and in the oven if it’s not degassed. I gently press down on the bread as I’m shaping it and that seems to be all the degassing most loaves need. Bread loaves like focaccia and ciabata are generally not degassed as they’re not high rising loaves and you want to preserve the large holes in those kinds of loaves.
@@SanDiegoArtisanBreadSchool thank you so much. Going to give this a try!
i've been struggling a lot with shaping bread. when it's wet and i'm doing stretch n folds using water mist to prevent sticking everything is great. the moment i introduce a dusting of flour, everything is sticking like it's made of glue. i heavily dust the counter and get 1 side of the dough dry with flour on it, but when i'm shaping it into a boule, the surface breaks under any tension and a bunch of sticky holes open up. what do i do when this happens? how do i prevent it from happening? what did i do wrong that caused it? i thought initially it was due to not enough gluten structure, but i did it again with a day of autolyse and dozens of stretch n folds. still happened
I'm doing something similar and I think it's the unabsorbed water that's acting up the surface. It's easier to handle with some moisture but the combination of it not being properly incorporated and a heavy dusting on the work surface is probably doing you a disfavour. I'm sure someone more experienced has a better answer.
90 min Autolyse is fine, a day is pushing it. Look up the Rubaud method for kneading a wet dough this really helps incorporate air and develop a nice gluten structure.. Also using a bench scraper to get under the wet dough when doing turns works magic. Don't be shy with keeping a thin layer of flour around the edges while carefully getting under your ball being shaped.
I'm just getting a handle on shaping bread myself, and I definitely find lower hydration doughs less intimidating - the first few I tried really had a mind of their own! I can't speak to your technical troubles but I can suggest these two beautiful recipes which handle like a dream. I only wish I'd started with them!
littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/
littlespoonfarm.com/sourdough-country-loaf-recipe/
(If you're experienced in the easier doughs and are moving on up I can't help!)
Thanks for. your suggestion. I am currently making videos of bread making also.
One hour? What about the cold fermentation?
This particular loaf of bread is made with Instant Yeast and not sourdough starter. The rise time is a lot shorter for instant yeast.
Yes ! O the pizza dough lol
Whenever I try this method the dough just sticks to my hands. Tried to use a dough scraper and it was easier to use. The end result is the same.
Hello thepiecesfit, Yes, sometimes it is easier to use a dough scraper to shape a loaf of bread, especially if it is a high hydration dough. Also, if the baker's hands are warm or hot, the dough can become sticky and be difficult to shape. A dough scraper is useful for these bakers. Thanks for watching my video!
"Acrost"
It looks like, when you are shaping, that you are moving about 5” not an inch.
Good point. I am only moving the dough about one inch on the side facing me, but it is moving more from the other angle. I didn't realize that until I saw the video. The goal is to tighten the top of the dough so it will hold more Co2 produced by the yeast, as the loaf proofs.
1"? or 2 inches or so....
You are absolutely right. The dough moves a bit more than the 1-2 inches when watching from across the table. I did not realize that until I watched the video.
That's a big inch!
True! I only move the boule about an inch from my view, I never realized it moved more from the opposite angle until I saw the video. I hope the video helped you!!
@@SanDiegoArtisanBreadSchool Ah I get it. It only moves an inch on the side nearest you. Thanks!
This was super helpful! Also, you look a lot like Elizabeth Warren (not intended to be an insult!)
You made laugh! Glad I could help.
But my dough is ever so sticky, I can never do what you did...
This shaping technique works best for dough hydration under 75%. If your dough is higher than 75%, do not use flour on your counter. Spritz a very small amount water and move your dough with a large bench knife. Build tension by sliding your dough (using the bench knife) across the counter. Or you can lower your hydration level by reducing the amount of water. Hydration is Water /flour. For example a 75% hydration will be 300 grams water divided by 400 grams flour. 300/400=75% hydration.
Anti ji hamye itni english samajh nahi ati hai 😂🤣😅🤔😥🤓🧐
Only joking 🤭🤭
Thank you goddess
You are so welcome