My dough (85% hydration) is far stickier than that after two hours of bulk ferment (not in fridge). Not sure how on earth he uses those tools without the dough sticking to the metal. It’s just not possible, no matter how floured I get the tools n
@llllllllllilillii12 күн бұрын
You are a treasure. Thank you so much for helping us.
@andreaelliott5142Ай бұрын
I enjoyed your informative video, but the loud music at the end was very annoying! I was watching this late at night and the music was so loud. Extremely annoying!! Otherwise, great information and techniques
@mithulahiri41052 ай бұрын
Why does the video start at warming the puree?
@michelleonvancouverisland38873 ай бұрын
This is the best video out there. Clear. Concise. Multiple angles, including from Mac's side of the bench, which is all too often left out in other videos. We see what he sees, from his angle. Beautiful. I've been watching this one whenever I go to shape since 2018 and his phrases are like a mantra to me. Thank you.
@clovala3 ай бұрын
I thought Jude Law was making sourdough for a split second
@Pimpjit854 ай бұрын
You already lost me if your dough isn't glued to your table, scraper and scale 😂
@janovewaldner14 ай бұрын
Valuable lesson, thanks!!
@belive89254 ай бұрын
🎉🎉🎉🎉🎉🎉🎉🎉
@marcygrote38005 ай бұрын
why isn't your dough sticky at shaping like mine always is .... what was the hydration of this dough? This is awesome
@myoldblackdog6 ай бұрын
the surface of the dough is resisting quite a bit, but your technique overcomes it . easier to score cold retard boules
@scallen846 ай бұрын
8 years later and this is still one of the best shaping videos on the internet!
@TomNavesink8 ай бұрын
Great shaping video
@TomNavesink8 ай бұрын
By the way, as a drywall finisher, I believe that’s a 10” knife, not an 8” and although you speak of stainless steel, that’s blued steel.
@mackler8 ай бұрын
These are not proper almond croissants.
@Thefarmyard763311 ай бұрын
Seam up? When you flip on board then seam will be up. Which is the correct way , up or down?
@atigazi855911 ай бұрын
Egy szimpla és egy dupla hajtogatàs
@fionahobbs8818 Жыл бұрын
Very helpful!
@IslandSimPilot Жыл бұрын
Learned so much from this. Thank you!
@ericlechat719 Жыл бұрын
The kids cheering at the end scared the shit out of me. Great video though 👍👍
@quiksilver4e Жыл бұрын
When Jude Law crosses baking? But no, seriously, thanks a lot!
@taroman7100 Жыл бұрын
Excellent demo! Thanks💗
@daymonnin Жыл бұрын
That is amazing. I need more practice because when I tried it I got a wet sticky mess!
@yvonnecoyle1699 Жыл бұрын
What is ideal temperature for overnight proof?
@jowind777 Жыл бұрын
This is so satisfying to watch ❤🎉
@dougbarton Жыл бұрын
What was the hydration percentage of the dough?
@jamesm.5125 Жыл бұрын
This may sound like a strange question but when I learned to bake in cooking school in the nineties, all yeast doughs were all about working the dough and developing the gluten heavily. When did that change? I really like what I'll call "the new style" of handling the dough and not working the dough so hard. Is this a return to older ways or an innovation in recent years?
@dingdongrocket Жыл бұрын
yo - i thought the same thing
@Blueraazor Жыл бұрын
I always come back to these videos for a tune yp
@8und60er Жыл бұрын
very useful tutorial, thank you :)
@borhotkaar3480 Жыл бұрын
Your hands…….
@sindobrandnew Жыл бұрын
3:14 😲 wow
@EvelcyclopS Жыл бұрын
My blade just snags on the dough. Am I supposed to let the baguettes form a skin while proving?
@peterswatton74002 жыл бұрын
Always nice to watch some one proficient displaying their particular skill. I'll have another try.
@sholittmilke97242 жыл бұрын
ask for the recipe
@pearbaby2 жыл бұрын
so satisfying to watch
@mello_yello_232 жыл бұрын
Well that was beautiful.
@dingdongrocket2 жыл бұрын
old video but timeless technique - you are a maestro with the spackle trowel. are workshops every given at the bakery
@ricardocabezas37282 жыл бұрын
My 78 yr old father has been making bread for about 20 years, but has only got into the sourdough and this style in the last 10 or so- all of our friends and family look forward to it every week! - we have a small kitchen, but he manages to get a double batch (which is four loaves at 1.2 kg each) - he likes your videos very much! and he has learned a lot from just this particular video (which has said he has watched over 100 times) for the shaping technique etc.! I’m starting to learn the process from him so I can carry on the tradition when he’s not around anymore. :) So I guess thank you and kudos to you are in order! You rock!
@menahahnalie809810 ай бұрын
10 or so years? hahah. also how was the sourdough he made? is he still making your family bread?
@galinibekou82272 жыл бұрын
Great Video!!! What is the hydration percentage in this dough? thx
@susanphillips9442 жыл бұрын
ABSOLUTELY AWESOME!!!!!
@Ceb7732 жыл бұрын
If you break the gluten membrane during the preshape/final shape, is that dough lost or is there a way to recover from that?
@meraki0072 жыл бұрын
Amazing. God bless!
@timmypanic2 жыл бұрын
Thank you 😊
@jeffp77762 жыл бұрын
Oh no this is all WRONG!!! No laminating no stitching no stretch and fold or any of the new and “improved” methods. This is way to simple it can’t possibly work. (Sarcasm)
@marc-andred.galarneau26502 жыл бұрын
Very calm and clear. Thank you
@pebayou.33802 жыл бұрын
Thanks !
@pebayou.33802 жыл бұрын
i can do the same with my carpet but not with that :))