Focus On: Dough Tension

Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust, focuses on hand moulding skills and the correct dough tension that influences the final shape of your baguette.

[@willemdederde6669]

It's a pitty not that many people discoverd your very nice posts . . As a hobby baker i enjoy your way of presentation (indeed not to much noise arround it . . just to the point). Even from the Netherlands it is able to learn from a master. Thanks for sharing and . . . keep on making new ones.

[@susanf.6612]

The Holy Grail of shaping lessons, thank you!

[@kingsleybiking2173]

I always did it from the top when I make bread everyday but now it do it from underneath. Very helpful.

[@lukaas0073]

Just want to say thanks for the lessons!

[@SuperGGLOL]

cheers fam.

[@pcharliep61]

Hi, I have just fund your channel and think it is great. I noticed you use Wallaby flour, I buy Wallaby Bakers Unbleached flour in the 5Kg bags from the supermarket. It has 11.5% Protein is your flour the same ?

[@scottmegee9395]

Charlie Pace yes it the same flour

[@rrr.odrigo]

hydration % recommended?

[@theartisancrust8477]

around 68 - 70 % water