Beginner Sourdough BREAD SHAPING Techniques & Tips for STICKY DOUGH | boule, batard, sandwich loaf

[@smalltimer666]

This is great. A clear, straightforward lesson delivered by a professional. No creepy influencer or obsessed pandemic baker vibes. People deserve to see normal, professional teachers on youtube.

[@Bassbarbie]

Really useful thank you. I was wondering if my dough was too wet, but I can see how sticky yours is too, which really helps.

[@charlottetollis3384]

I’m only 11 minutes in and I’ve already learned so many tiny details that have probably been contributing to my fairly average results. Thanks so much for a really great, informative video.

[@BakerBettie]

I’m so glad you’re finding it helpful!

[@barbaracurcio2836]

Thank you for clearly explaining the procedure! I’ve been baking sourdough sandwich bread for a few years and have wondered about the folding technique. I too LOVE your retro look in this video!

[@ivansnegireff3759]

love cook

[@jordanbrascia3483]

You are a fabulous teacher I love your style I love your sweetness and you're the only one that's really taken the time doing this slowly so that we understand I appreciate it so much you're awesome❤

[@shelmica]

You are a great teacher, your videos are both clear and concise, thanks so much!

[@angelaxdawnx]

I watch this video every single time I shape my sourdough bread! Thank you!

[@BakerBettie]

You are so welcome!

[@janicehiebert1522]

Do I have to waste my sour dough batter. I mixed it last night at 10:00pm. Did only one stretch and fold in the bowl, and put it into the oven with the light on for bulk rise and went to bed. This morning I turned the batter out onto my floured counter and it just spread out, no amount of scrap under, lifting, and folding would it start to hold any shape. I put it back into the bowl, covered it allowed it to rest in the oven with the light on and tried the procedure again as before with the same problem, unable to shape it into a ball. Why???

[@ruthfowler540]

Great video! I think I figured out where I've been going wrong with my loaves. Thanks!

[@hwk59utr47]

The best tutorial I have seen. Thank you.

[@sharonknight1567]

What a wonderful video. You TEACH rather than just show which so many videos only do. I've been making sourdough but muddling through the reshape and final shape. I've got two ready to shape and once again I was looking for a clear explanation on how to do it and I stumbled upon your video. Back to the kitchen and practicing along with you. Thank-you Bettie.

[@bv5498]

I am so happy I found your video. This was my third time baking sourdough bread and your explanation was so detailed and easy to follow. My boule came out so much better this time around. Thank you Bettie!

[@Christinaanncat]

There are so many KZbin videos that show how to make sourdough bread. Bettie TEACHES you how to make sourdough bread. The entire sourdough series has helped me improve my bread game. I’ve been able to combine technique and science from both Baker Bettie’s videos and Ben Starr The Ultimate Food Geek’s videos to become much better at baking bread. More people need to find this channel (and Ben’s). Please help Bettie help others by telling your friends about this channel. Thank you Baker Bettie!

[@BakerBettie]

You're so welcome!

[@jantoporek3865]

Agree! Thanks Bettie!

[@ilonastrull3022]

I've just started baking sourdough breads and have been having so many problems with little rise. Watching this video taught me that I haven't been preshaping or shaping my breads at all! Can't wait to try your techniques on my next loaves. Thank you so much!

[@BakerBettie]

You are so welcome! Let me know how it goes!

[@joesillas1457]

You did the best technique shaping and working with the dough. Thank you I learn a lot. I also like and the learn and understood baker math from you. Thank you.

[@andreahofer4242]

thank for you help on shaping and showing tension tips. i love that you told about flouring the table helpes the dough spring up not speed out.

[@matthewcarpenter9087]

Thank you so much. Had so much trouble with my dough losing tension during second rise and ending up dense and flat. Did not realise that you need to create more tension in the shaping. Brilliant video. Looking forward to baking this weekend.

[@atwaterurbanhomestead1244]

Im in my sourdough era and this video is GOLD! Thank you so much for the great instructions ❤

[@Ella-pd9fn]

Thank you for this tutorial. It's given me some tips to up my game in my dough shaping, since my loaves often flatten out a bit on the sides. I love the note about when to use rice flour. Also, I have a tea strainer and a sugar shaker that I'm going to convert to flour shakers since I sometimes get areas that won't seal because I've used too much flour on the counter. MANY THANKS!

[@rosemarywinter892]

Thank you for making this video. I'm new at baking sourdough bread, so I need all the instructions I can get. My first loaf turned out good, but now that I see how to shape the different types of bread, I will do better. Also, thank you for showing the different tools needed to make things easier. I really want to make the sandwich bread now that you showed me how to shape it. Thanks again

[@gigabytegrrl]

Brilliant tutorial, excellent teaching, and the whole production is superb. Thank you Baker Bettie and your team.

[@brookeruth2908]

I wish I could post a picture of how beautiful my loaves turned out because of your tutorial! Before they were whatever form they took. These are in my opinion perfectly rounded. I was even able to use the blade to cut a design. I need to write down what I did with these rules to remember for next time! Thank you thank you thank you!

[@Kelly-fm2io]

Thanks so much for sharing this, because I'm in the middle of making my first loaf and needed your knowledge of how to shape it in a loaf pan. Ty❤

[@carolinahofmann6159]

Thank you Bettie! You make great instructor. Your explanation is so helpful.❤

[@BakerBettie]

You are so welcome!

[@AnneHeinlein]

I’ve recently had to go gluten-free but my family still wants to make sourdough. It’s difficult to explain the shaping technique without getting your hands in there. I make 4 loaves at a time and use the same technique as you. I’m so happy I found your video since you explain (and show) things more clearly than me (apparently). Thank you!

[@patphares6258]

You excel as an instructor and are a natural in front of the camera. All around excellent! Thank you…

[@BakerBettie]

Wow, thank you!

[@lsncred19]

Thank you , you are a very good teacher . You can tell you've done this a lot .

[@abigailhosking]

This was so helpful. I was on my 6th loaf ever and the dough has always spread out in the bowl. I didn’t realize how important shaping the dough was. I will definitely be watching this as I go next time! ❤

[@NatalyaRempenning]

FINALLY - the perfect use for hotel shower caps! Excellent video, thank you!

[@brendaburns8064]

If only I had found your excellent video 4 months ago. Thank you for an easy no fuss explanations 😊 Tomorrow I will finally bake my first loaf of sourdough bread ❤

[@BakerBettie]

You can do it!

[@Christine-ec3mh]

Very informative video!!! Very detailed which is important for beginner bread makers. I realized what I’m doing incorrectly with my dough. Thank you!!!

[@elledechenestudio]

I’ve been watching your excellent videos, and one refrain keeps going through my brain: Baker Bettie Is Brilliant ❤

[@kevinu.k.7042]

Wetting or oiling your hands is a good way to handle sticky doughs until you get practiced with it. This is a superb channel - Cheers!

[@kathyd9275]

I’m a “graduate” of your sourdough starter video, having finally created a sourdough starter that took 28 days to mature! There were many days I wanted to give up on the whole sourdough starter process. Your instructions provided encouragement for me to hang in there, trust the process, and not give up. I successfully baked my first sourdough loaf last week. However, this first involved watching at least a dozen videos from a variety of sources on how to work with very sticky dough, how/why to stretch and fold, how/why to use a proofing basket, etc. etc. Had I just hung in there one more week until you released this video, all my questions would have been answered in ONE video.💕 Thank you so much for another thorough and complete learning experience.

[@BakerBettie]

I'm so glad your starter quit being a finicky teenager and grew up! And I'm glad you found the video helpful, even if it came a bit after you needed it!

[@lisae6725]

Excellent instructions! I have been struggling with shaping and this explains things perfectly.

[@BakerBettie]

Glad it was helpful!

[@JeanneKinland]

Yes! This was the MOST helpful video I have watched and believe me, I watched a lot. I'm so glad you included the loaf pan demonstration. Thank You Baker Bettie.

[@BakerBettie]

You are so welcome!

[@JeanneKinland]

@@BakerBettie I just made my first sour dough loaf and it was awesome!

[@sharonbennett5307]

New to sourdough, have come back to this video for the third time and for my 3rd loaf. So easy to follow, great onformation

[@BakerBettie]

Glad it was helpful!

[@selenebwilliams124]

I loved it! Your instructions are so clear and easy to follow. Thank you Bettie!!

[@noobmusician3091]

I just starting making pizza (70% Hydration) I have watched tons of dough handling tutorial videos. Yours is by far the best and straight forward. Thanks! : )

[@BakerBettie]

I'm so glad I can help!

[@Audioslaaf]

Thank you for this comprehensive and informative video. I started watching and listening to this video whilst I was in the process of making a royal mess of my kitchen in an attempt to create my first sourdough bread. Needless to say that was not the right order in which to do things. Should have watched this video first. 😀 It’s not my first time baking bread, and while certainly very tasty they were all run of the mill yeast loafs. Working with sourdough is proving to be quite a bit more challenging indeed! As for today’s try I am not overly optimistic it’ll be much good, so I’m glad to have found your channel and will be checking out your other videos.

[@jascss4123]

Thank u for explaining so clearly! You helped me to troubleshoot why my loaf tends to spread more sideways in the oven instead of springing up. Must be the gas escaping cos i didnt seal the bottom properly during pre- shaping + final shaping

[@deebrake]

I have been doing Sourdough since March 2020 and my skills are 100% better than at the beginning of my journey. It really is a mindset to let go of how completely different handling Sourdough is. Once that happens the bread gets better each time. My final struggles has been shaping which I have been trying to by watching other KZbin Channels. All have been good but most so not show Boules. Today I tried your way and I am so pleased to say it really worked. Thank you for your clear instructions and for sharing with us. Amazing!

[@MrStew1955]

You are a GREAT TEACHER!!! Thank you for the first clear video on how to shape the boule and bustard !!!

[@SWAscc]

Your directions are so clear. I loved this video! Thank you

[@BakerBettie]

You are so welcome!

[@sherriannlatorre2868]

I’m obsessed with your videos! Thank you so much for your time and knowledge. You’re amazing!

[@BakerBettie]

You are so welcome!

[@anitalee7661]

This is the one I've ever seen that looks so helpful and easy to follow.

[@BakerBettie]

Glad it was helpful!

[@jantoporek3865]

Thank you very helpful. I’ve been a bit confused with how much to stretch out the dough in shaping. A recipe I’ve been trying to follow uses kamut flour. It instructs to do a lamentation process that stretches out the dough very thin and flaps it. I’ve had no success in good spring and crumb. Think I’ll try your method to see if I can get a better loaf. Thanks!

[@reneeprince6790]

I use your sourdough starter recipe and bread recipe for “sourdough Saturday “ and haven’t lost a bread yet. I smiled when I saw your yellow bowl. I have my mom’s set that still have her name on the bottoms. Her name was Betty and she never baked bread but was a great cookie baker. Thank you for the shaping tips Bettie 💓

[@BakerBettie]

Oh that makes me so happy! I love the idea of sourdough Saturday! And I'm glad you noticed my bowl! I love using vintage pieces for my baking. This one is one of my favorites!

[@ivansnegireff3759]

lisn very inport

[@groovytraveller4459]

I just picked up sourdough making, my main problem is pre-shaping and final shaping before the dough sits on banneton. Your video is great, helped me a lot! My immediate sourdough bread improved already after watching this video. Thanks for putting this up!

[@BakerBettie]

you're welcome!

[@pattywang1738]

Hi Betty, I have been trying many ways of dough shaping but most of time I failed. From your instructions, I made it!!!! I like the way you explained! Very clear! Thanks 😊

[@BakerBettie]

Wonderful!

[@boonjabby]

I have an alternate suggestion that I would like to share. Instead of flouring the counter, I use a misting bottle to add a tad of water to the counter so you can handle the dough, note use a small amount so it doesn't add too much hydration to the dough. Flour can also affect the build of the dough. The water outside the dough can be put on your hands to stop them from sticking. Bonus suggestion: always keep the "top" of the dough throughout the entire process as it tends to not stick compared to the "bottom". Just be careful when flipping from your fermentation bowl to keep the orientation 😀

[@richardgabe4727]

VERY WELL DONE! I have watched several videos, but yours is by far the easiest to understand. Thank you

[@BakerBettie]

Awesome, thank you!

[@Lifeisgood1883]

I just started learning to make sourdough. I have made a lot of bread in my life but sourdough is a lot different. Your videos have helped so much. THANK YOU!

[@BakerBettie]

Glad it was helpful!

[@MsMars.]

Thank you for the tutorial! I really wanted to see what each one of these breads look like after they baked. Maybe next time?

[@BakerBettie]

Hi! You can find them pics from my recipes at BakerBettie.com

[@MsMars.]

@@BakerBettie 🥰

[@janelleurbina2489]

Wow! Stumbled a your channel looking for more sourdough help. This was so good. Thank you for the simple clear instructions!

[@BakerBettie]

Glad it was helpful!

[@lindaowens2024]

Your instructions were very helpful and useful you are a great teacher

[@BakerBettie]

Glad it was helpful!

[@mackenzielarue2775]

Thanks for all the helpful info

[@amytan9587]

I always have problem for the shaping. Thank you very much for your sharing, and have very good explanation. Tqvm

[@BakerBettie]

You are so welcome!

[@catherinebuttrick5678]

Sure wish someone had explained this shaping to me 50 years ago. I produced many many wide flat round loaves. Never knew about tension. But now I do!

[@BakerBettie]

Glad you found me! Enjoy!

[@carlosjrado1843]

Love the classical look. Very nice.

[@maivyn4120]

thanks this video was super helpful i was super confused when i was watching some youtubers until i came across ur video!!

[@tsilbaugh5314]

You really are an incredible instructor!

[@BakerBettie]

thank you!

[@janeakin5470]

This was very informational & helpful!

[@cherielenzi7952]

Great video on shaping dough. You have an exceptional talent for sharing information and such a pleasant delivery. Fun to see your retro dress, apron and cook ware. Thank you!

[@mattz5275]

Agreed 👍🏼

[@maikristiansen4780]

Just the "learning-process" I needed. THANK YOU - and a merry Christmas from Denmark 🎄

[@BakerBettie]

Thank you!

[@EmmaDee]

Guess who Ms Bettie?? Alabama girl here again! LOL!! Lord!! I’m on my 3rd or 4th crappy batch of Cinnamon rolls. My recipe was hydrated to the hill. I did all the mixing and kneading with my KA bread hook the I thought WTH, let’s pour it out on floured counter and give it some hand love. It was totally liquid of course, but it was wet. I poured it out of that exact same heavy yellow bowl. It’s like I can watch all these videos but sure wish I had someone local to work with that could teach me the “feel” of these doughs. All I’m wanting to make is a truly delicious cinnamon roll. I want my dough to taste a bit sweet (used 1/2C butter milk, 1/2C whole milk, 1/2C sugar, 2eggs, ole pinch of salt, hearty splash of vanilla, dry active yeast that was purdy made with 1/2C warm milk, 1/4tsp sugar and I had intended 4C AP white Lilly flour). Since I had no idea how to even use that mixer, I wasn’t having good luck getting a good ball to form without adding more and more flour. Yet when I poured it out, it looked like that stuff you just poured out of blue bowl but I couldn’t handle it. I finally put back in KA, w/kneading tool, gradually adding tsp of flour at a time after trying high for about three mins, I let it rest then threw it out again on floured surface. Finally got it into a ball, covered and she rose beautifully. Punched the air out, kneaded it until I was scared of over handling then Started rolling into rectangle. Anyways, I put the filling in, rolled as tight as I could yet they still sucked!!!!! I let them rest before baking in warm over but it still wasn’t anything I’d share with someone I didn’t like!! Show us an entire long video on kneading cinnamon rolls and how to handle flour please!!

[@MalaikaToo]

Thank you - very useful information!! Best regards from Norway. 😁

[@marydean3184]

Thanks. You explained the shaping for me so I understood! This will be my first loaf!

[@BakerBettie]

that's great!

[@belindaboquin6887]

You're a great teacher.

[@BakerBettie]

I appreciate that!

This video has been in my watch later for ages. Ive been baking siurdough bread for a while now, so didnt think I needed it but you answered a lot of questions I didnt even know I had, thanks! 😅

[@donnalemieux4016]

Thank you for all your help with sourdough bread! You’re very knowledgeable.😊

[@BakerBettie]

Happy to help!

[@Krillekris]

Thanks for sharing this. One video for any type of bread shape 🙂Your channel has been to great help when I wanted to learn sourdough baking. And I made some great bread so far.

[@BakerBettie]

I'm so glad!

[@jco1966]

Much love Bettie. Your videos are the best and gave me the confidence to actually start baking bread.

[@BakerBettie]

That is awesome! Keep with it!

[@Susan.I]

You are a great instructor!!

[@BakerBettie]

I appreciate that!

[@loriluscutoff6538]

I loved your video. It was very informative. Thank you

[@shaharj4566]

this is a great video, thank you for sharing your knowledge

[@irinasorokina1614]

Thank you dear for all of your work! My starter is ready! So your new video is just on time!

[@BakerBettie]

Perfect! Can’t wait to hear how your first bake goes!

[@jeanfitzsimmons2258]

THANK YOU! VERY NICELY DONE!!

[@dedecolwell2691]

THANK YOU! THANK YOU! THANK YOU!!! I’m fairly new at sourdough/bread baking and no book has offered your beautiful instruction! (I LIKED and SUBSCRIBED!)

[@BakerBettie]

Wonderful!

[@lavoneoldale5278]

I made my second loaf this morning; so far it looks good and smells great. I can't wait to try it this afternoon. I also tried your biscuits and they were delicious. Thank you for sharing your knowledge of baking.

[@BakerBettie]

Hope you enjoy!

[@AddieMay-ij7gh]

What type of flour did you use to dust the countertop! I am about to start my sourdough journey! My friend recommended watching your videos and I am SO glad I did! It makes it a lot simpler than all the other places I looked!

[@BakerBettie]

Hi- use whatever type of flour you used in your dough.

[@jeaniemoore3453]

Great video, grest tips! Thanks so much!

[@daniellegodfrey2247]

So helpful and excellent explanations! You look very pretty in retro, love your apron!

[@BakerBettie]

Glad it was helpful! and thank you!

[@amylevine4204]

Tks Bettie! Wonderful video & demonstration! ? After the final shape, how long do you normally proof on the counter. I will do that & then maybe place in frig overnight & score & bake in the am. Tks again for an informative time w you! ❤

[@kristineharrower7813]

Thanks Betty for the great vids, I have followed your sourdough starter and just doing my first sandwich bread, it was a bit wet but my question is what temperature and how long do I bake it for? Once again thanks for your channel 🙌

[@Klecksfabrik]

Fantastic video! Highly informative and very helpful!

[@BakerBettie]

Glad you enjoyed it!

[@geesahn1]

You're a great teacher Bettie. What options do I have for proofing in the banneton baskets, can I do it at room temperature or do they need to go in the fridge?

[@sharonpragacz4768]

I bought The San Francisco Sourdough starter, a few flakes of some kind of a very special ?? It has an 11 page pdf to print which I did. It’s 3 day process involves overnight refrigeration on 3rd day. Now I am to shape loaf and let rise for 4-7 hrs. I sent them message, but then…. Here you are with video on shaping. I feel that my dough is soooooo stiff and cold has lost all elasticity. Probably I made a mistake somewhere along the way. I’m going back to see if it will regain some elasticity with more shaping or what?? Don’t feel obligated to reply, I’m just “grabbing for straws” lol, think that’s how saying goes !! I shall watch more of your videos in future…..if this hasn’t scarred me for life !!? Happiness and good health to you my lady !! Sharon Pragacz If

[@janetfirgens5511]

Thanks so much for your clear instructions. Your videos really helped me build a healthy sourdough culture when I was close to giving up. I also really like your basic sourdough bread recipe--great results every time!

[@valjalava1951]

Thanks so much was wondering how to shape for a bread pan ,,great video

[@atlenta1]

Thank you so much for sharing your technique. I would have like to see the final product of baking all of the three loaves and the crumb.

[@BakerBettie]

You're welcome! If you search for my other bread tutorials on my KZbin channel or website you will find photos of the finished products.

[@eulamonahan3243]

Learning alot. Thank you

[@BakerBettie]

Glad to hear it!

[@pamross8561]

I love the clarity of your instruction and attention to detail. I like to put sesame seeds on my bread, so should I sprinkle them into the banneton itself after the final shape so that the seeds adhere to the loaf?

[@BakerBettie]

I would add them right before baking. Do a quick egg wash and the sprinkle them on.

[@ananimason8744]

Hello dear Bettie, another brilliant video! thank you very much, love the new look.

[@BakerBettie]

Thank you so much!

[@Psalm13903]

Baker Bettie, you are such a great teacher! (I am a newbie sourdough bread maker) This is the third video of yours that I've watched, and I am enjoying them so much. I do have a question that I'm hoping you can answer regarding autolyse. You recommend autolyse with just the flour and water. Another baker whose recipe I followed says the autolyse is flour, water and starter - reserving 50g water & the salt for after the autolyse. Is either way better? I tried to change it the way you recommended one morning when I was beginning to bake and got myself all confused! The bread came out ok, but I was a mess. lol! Thanks Betty!

[@BakerBettie]

I would recommend not using starter in your autolyse step. An autolyse should be done without sourdough starter so that the enzymes can be left to do their work without the interruption of fermentation.

[@bridgetoconnor4868]

I’m really loving your videos! I have been making rustic sourdough loaves successfully for awhile now, but I’m interested in using bannetons and making a sandwich loaf. My question is how many grams of dough do you use for each? I have a great recipe, but it does make a good amount of dough and I think it might be too much for anything but a nice big boule. Thanks! 🙏

[@angelar224]

This is a great tutorial! I have been struggling with very sticky dough and getting frustrated. Your explanations really help! Thank you! Also… how do you clean and sanitize your counter? I think part of my issue is using a small cutting board that slides around. Thank you again!

[@BakerBettie]

Glad it was helpful! For cutting boards, sometimes I'll take a damp paper towel and lay it underneath my board. That will stop it from moving around. For cleaning my counter, I use my scraper to scrape up all the bits, then wash with a wet rag, sanitize and let fully dry.

[@alxarlrmrz]

This was *so* helpful. Thank you!!! I don't have a baneton, so I usually use a cotton napkin dusted with regular flour and I have experienced sticking. I need to go get me some rice flour! I'd like to suggest that you make a video baking a sourdough sandwich loaf in the loaf tin. Thanks, again. This video was illuminating!

[@BakerBettie]

Hi there! Glad you found it helpful! I do already have a detailed video for my soft sourdough sandwich bread: kzbin.info/www/bejne/fmfEdWyPhbyhhqc

[@okno8290]

Thanks for the detailed tuitorial. Do u have a video on shapiing sourdough with inclusions?

[@juliaharrington7985]

Very, very helpful thank you

[@BakerBettie]

I’m so glad it is!

[@sabrinaberlimribeiro3764]

I love your videos!!! Kisses from Brazil!!!

[@BakerBettie]

So glad you enjoy them! Thanks for watching!

[@wendynorris6966]

I’ve watch soooo many of your videos! Thank you! Question…If I feed my starter 1:3:3 and store it in the frig, can I use that in a recipe that states to mix the starter in different ratios or will that kill the recipe? Thank you in advance❤️