Artisan Sourdough Shaping Technique | Proof Bread

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.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Shop our online store: proofbread.com/?ref=video
» Support our videos and get access to extended-length episodes: www.multitude.video/proof-bread
» Help us build our new bakery: gf.me/u/yzr87v
» Shop our merch: teespring.com/stores/proofbread
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #shaping

[@strangerintheselands251]

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!

[@eduardorichard4845]

The way she does it makes it look so incredibly easy, this is just beautiful.

[@maureenperez9999]

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.

[@softenbysam]

As someone who only uses whole meal, white flour is easy to work with.

[@guyeshel9316]

@@maureenperez9999 I always mess it up when I get to shaping. :(

[@maureenperez9999]

@@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.

[@kimcollins3992]

@@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

[@joebridges3165]

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!

[@TheoboldJamzen]

Real Zen!

[@lauramoy9940]

I'm just making my 4th loaf & still experimenting with shaping. My first batard looked great. The last two were not that great.

[@deebrake]

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.

[@klimenkor]

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

[@esing14]

You’re wonderful!! Thank you!! I’ve been baking at home and needed instruction on shaping. This is a masterclass. Thank you again!

[@patriciaswanson2067]

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.

[@Magius61]

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.

[@loki_tha_god]

You make it look so easy! I love your videos.

[@idoruZe]

I have been struggling with flat (albeit delicious) loaves. This is super helpful - thank you!

[@dennisreeves632]

True artist. Love watching you work.

[@breadmanufacturesourdough1022]

Thanks Amanda, we love your channel guys. You are helping us develop our skills.

[@LofotenDoc]

Final shaping master class. Like a boss!

[@daweo93]

Thank you so much for that lesson :) I'm struggling with the shaping all the time :) I think now it will be much better

[@dizmal0]

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！

[@mattc6147]

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!

[@juliemccormack8389]

Great hands with the dough!! Thank you 🙏 😊 🥖

[@richardviar2296]

I have been waiting for a video focused on shaping like this one. Thanks Amanda

[@blaqfish]

This instructor makes the technique look almost zen...a great guiet time activity. Then we get to bake! Thank you

[@MitaRajeshTolia]

Thank you so much for the valuable tips on baking and specially the over proofing one. Take care

[@sandylee1717]

Thanks Amanda your words and shaping technique are beautiful

[@naturegirl175]

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.

[@irisdavid4940]

I am so so impressed by the way you explain this hand craft. 👏👏👏👏👏😍

[@johnnanavati3350]

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.

[@gracie992001]

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. :)

[@NourhenBrahem]

« Shaping can be very meditative » ❤ she got my heart here

[@brycehemlon2193]

absolutely thrilling. and each one a little bit different and unique. beautiful.

[@helenjohnson7583]

Thank you for explaining this with such patience. You are giving us the opportunity to learn by watching & that’s actually pretty cool!

[@djjstylz]

I could've kept listening for another day of this!

[@eireannpalmer6535]

I love this pace! It's love, it time, it mediation :)

[@user-zr2yg5pm2q]

i wish this was longer… so soothing and warm, could watch it all day.

[@amandaabou-eid1873]

Ha. Maybe we should do a segment. Daily dough shaping with Amanda, a “breaditation”. 😂

[@shinjid3705]

The dough balls look so perfect

[@michaelwilliams459]

I just started work at a bakery. I'm watching your videos to learn. Thank you!

[@Bevieevans8]

You make it look easy but what a good way to teach thank you 😊

[@silkejoppien9196]

Real Professional at work...Toll!

[@ipodstuff4353]

You are an excellent teacher ....

[@GS-st9ns]

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

[@timbushnell8964]

A bakers resume is their hands and head. Beautiful to watch and i can tell you've done this many many thousands of times

[@amandaabou-eid1873]

“A bakers resume…” I love this.

[@Sku11Hax]

beautiful craftsmanship

[@relambrou]

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.

[@TDIA8]

You are the best. Thanks for sharing your tips

[@the1976boy]

She makes this look waaaaaaayyyy too easy... 👏👏👏

[@38AV]

Thank you for teaching me this!

[@rickwalker557]

Thank you! This helps explain some of the things I have seen in some of my loaves.

[@arieloxford6790]

Well this is actually one of the most informative videos on the subject I've seen...

[@magnustorque5528]

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.

[@elizabethheyenga9277]

You rock Amanda, on all levels

[@grocket6881]

The lady is a philosopher.. My respect

[@mgn721]

Amazing mastery!

[@free2be]

My new meditation video. So therapeutic watching and listening. Of course the information is priceless.

[@Gokukakarot-onYoutube]

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!

[@SpaceCadet4Jesus]

Amanda is so helpful. I like her approach to dough shaping. She's definitely a Master.

[@amandaabou-eid1873]

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!).

[@kobathedread9649]

Another brilliant vid from Proof! Thanks.

[@cldavis33]

Great to watch smooth repetitious technique!

[@KissFromTheWorld]

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.

[@raziarahmat4299]

I live in Karachi Pakistan I like your comments send 4 month ago

[@evelynwald9132]

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!

[@scottstoddard7956]

Only a master would try to teach this way. (Do your own thing. Find your own way. Get to know your starter.) I watched several shaping videos, but knew this baker was a master after she shaped her first loaf. Thanks for sharing!

[@Chefneilde]

love your style and the bread is beautiful too

[@johan6021]

well just looking at this video was a meditative experience. beautiful

[@user-ts5wk3ed4x]

Great video. Thank you. I am really struggling with the final shaping.

[@saffron1996]

you can tell shes done this millions of times! much respect

[@amandaabou-eid1873]

Thanks! It was actually quite hard for me to break it down to teach. lol. Even to this day!

[@trueleyes]

Amanda I have seen a lot of KZbin 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.

[@sugarbabyangel479]

Wow! This was very helpful. Thank you!

[@fernandoscapellatto7363]

This video was super helpful to improve my shaping techniques. Thank you. Fernando from Mendoza, Argentina.

[@mdrumm78]

Yes yes yes excited I think needs it's own reality tv show

[@Javaman92]

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.

[@Ahqeter]

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!

[@LuLu-sf5cg]

Thank you for sharing the tips of shaping the dough, l from Borneo. That's is super awesome. Thank you .

[@gregwaters944]

Great info and technique thank you

[@jerk4628]

This really is an excellent video. Thank you!

[@aland2253]

Skilled hands. Good stuff.

[@HG-ze5wq]

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.

[@B81Mack]

It is so incredibly relaxing to be watching and listening to this. Thank you for the good vibes.

[@amandaabou-eid1873]

You’re very welcome. ✌️&❤️

[@paulcsurka1802]

You're a real PRO 👍

[@manju331]

Beautiful to watch and listen to her 💜

[@cryptochef6772]

Hands of a Bread Goddess 😁

[@joeb4142]

This is fascinating.

[@magdat.240]

Loved it! Thank you👌❤❤

[@conniebarnes8856]

I so love this video !…so informative !…Ty for posting !

[@motog4-75]

Like the speed & skill

[@xxluvhina]

I came here to learn about making a better bread.. but i ended up learning about living a better life. Thank you Amanda

[@amandaabou-eid1873]

My pleasure!! Honored you found some bonus value. ❤️ Happy baking, my friend!

[@jennifercalvert8235]

Love watching you shape this bread.

[@amandaabou-eid1873]

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.

[@MarcosSoni]

My go to video to learn how to fold bread dough. The effortless way she shapes the dough is just outstanding.

[@amandaabou-eid1873]

Happy to hear this is your go to! What an honor! 🥰

[@GofioZ]

Been having trouble with the dough proofing too much in the fridge, didnt know you could save it by reshaping!! ty

[@loveforbags]

Talent

[@alishakellert6286]

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

[@softenbysam]

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.

[@bradenculver7457]

⁠​⁠@@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.

[@lauramoy9940]

So glad to hear I can find my own way to shape my loaves. Thank you.

[@amandaabou-eid1873]

Totally. It’s all about your own relationship to your heap of microorganisms. lol.

[@santolify]

This is so helpful!

[@patphares6258]

Oh wow…will need to replay your excellent tutorial over and over … hoping something sticks! Thank you…

[@santiagosolanonavarro7055]

SON UNA INSTITUCIÓN CONSTANTE PARA NOSOTROS EN NUESTRO EMPRENDEDIMIENTO¡!¡! SALUDOS DESDE ARGENTINA

[@eneal2056]

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.

[@flynngames4703]

Now I know why I’ve been so drawn to your videos lately. Florence and the Machine oh hell yeah!❤

[@amandaabou-eid1873]

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). 😂

[@Ghalibrx]

Beautiful and organic method. Thank you for making this video.

[@amandaabou-eid1873]

Thanks for jiving with it. Hope it was enjoyable and maybe even helpful!

[@monkeydonna]

Thanks Amanda for the over proofing tip! What is the difference between preshaped and non preshaped loaves?

[@terid6708]

Thank you Amanda. You and Jon have helped me so much. I keep finding new points to focus on! And still don't have any oven spring! This helps a lot, especially knowing it's possible to reshape after putting into Banneton. My next question is about fermentation. Wasn't allowing any time for this! When do you allow fermentation time, before shaping? after shaping? how much time (this doesn't apply to me since my kitchen is so much colder than Arizona kitchens), what results do you look for to know it's time for the next step? Can't thank you, and Jon, enough for all the help you have given me. Bless you both! You deserve all the success you are receiving and I pray your rewards increase going forward. You have helped so many.

[@sf2189]

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.

[@giuliozubani49]

❤️❤️❤️ fantastic handling

[@joaoborsari6374]

Wow Just amazing

[@matsim0]

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 😃

[@MarceloFernandez1967]

It is very good to be looking at the beautiful virtue of competence, of excellence.