Are you shaping your bread wrong? | Become Master Shaper | Foodgeek Baking

[@simplybeautifulsourdough8920]

I don't know how I missed this video, but wow! Is this helpful! One of my biggest challenges is shaping. It helps to know the reasons why shaping is done this way. Thank you so much!

[@Foodgeek]

Thank you

[@brendapeter446]

It's not that complicated but there's definitely something to it. Thank you! This was excellent!

[@matthewrick]

Thanks for this! Shaping is always glossed over!

[@irenenelson1750]

This is very informative, I have learned a lot of çrucial hints

[@mamofoneteen5178]

I got my first successful ‘ear’ at 80 percent hydration using your seeded sourdough recipe yesterday and oh the joy it gave me!! The taste was also amazing. The shaping has been where it’s all gone a bit wrong for me so I’m watching and rewatching this video! Thank you

[@Clubfindr]

Super happy you're still making videos. I haven't made bread for the last year and a half and forgot so many things and this is super helpful as always

[@colinj55]

I appreciate you helping me to become a better baker! Thank you!

[@marknofsinger91]

This is an excellent video. I can almost say I’ve developed a feel for shaping, but as usual, I picked up some little tips and minutiae from this that will help me in the future. Thank you!

[@myriammoquin2684]

Really needed this bread shaping tune up. Thanks so much

[@constantin1959]

thank you for this excellent, clear and well argumented, tutorial!

[@johnosborne489]

Thanks Sune. Just what I needed.

[@enigmawyoming5201]

I never, ever pictured Suni sleeping in a suit and tie! WTF? How do I process that 8 seconds I just can’t unsee?

[@Foodgeek]

😂🤣

[@ZenaHerbert]

He looks very smart in a collar and tie. I like the formality of it.

[@tonytenbreock8546]

What is temperature in your kitchen? Lots of very practical procedures. Thanks.

[@Foodgeek]

When I say room temperature I mean 20-22C/68-72F. During this summer my kitchen has been more like 30C/86F 😊

[@doraharrison1642]

thank you, so very informative

[@ЛюдаБурцева-й7с]

Спасибо Шеф, за видеоурок! 😊😊Thanks Chef for the video tutorial!😊😊

[@robertboeckmann1111]

Thank you! Your videos are always so helpful and your positive attitude and enthusiasm for the craft always show and is inspiring. Quick question: please remind me how long those shaped loaves sat prior to popping them into the oven? Did you cover them and leave them in the fridge for 2-4-6-8 hours?

[@SahrulMadiun]

thanks

[@alanbrunettin5584]

I feel like you made this video for me! Thank you!

[@sonjaroa]

Great, as always

[@ElainesCustomCards]

Thank you! I’ve been following your channel for a while now and have been using your Master Recipe for sourdough bread with great success.

[@Foodgeek]

You're welcome 😁

[@kathykathrynm9375]

Great video. Thanks.

[@ImForgivenToo]

THANK YOU !!!

[@roverinosnarkman7240]

EXCELLENT

[@nerinat8371]

Kneaded info, thanks so much

[@rlwalker2]

I really like these "one step at a time" videos. All together is should be an excellent collection with a LOT of detail. Now, that joke was awful. lol

[@lysdexic9129]

have you ever tried to make the Doner Kebab bread using Sourdough? Another take would be a vegan version of the bread.

[@Foodgeek]

Yes, the actual pita bread: kzbin.info/www/bejne/hYLUZ6Bpob91o8U 😊

[@Anesthesia069]

Here you are talking about 70% hydration, going to up maybe trying 75% to 80%...and here I am with my max still at 65%!

[@eduardo040189]

Maybe your flour doesn’t hydrate very well

[@enigmawyoming5201]

Not sure what flour you are using, but I can use Costco (big warehouse, cheap flour) bread flour at 80% hydration without big issues other than add about a tablespoon of dry flour to shape a 450g amount of fermented dough.

[@Anesthesia069]

@@eduardo040189 I'm sure others use it fine. Waitrose very strong white Canadian or Leckford Estate strong white

[@eduardo040189]

@@Anesthesia069 I thought you could be using another flour

[@danny224]

Nice video, helped me a lot to improve. One question... your dough seems to be dry. Mine, anything i do it is very wet. The flour that I use is MOLINO PAGANI EXACTA W480, proteine 16,5%, absortion min 60%, dry gluten min. 15,5%. Shoul i try to decrease the hydration from 75% to 65% or 70%? Thank you man and keep doing your thing. A real inspiration!!!

[@Foodgeek]

The flour I use can absolutely take 90% or maybe even 100% hydration :) I'd lower the hydration. Try out with 65%, but reserve the water for going to 70%. Once the dough seems right, measure how much water is left and you have a good starting point :)

[@elizabethyuval9876]

Do you include the flour and water in the starter when you calculate baker’s percentage?

[@Foodgeek]

You mean hydration? Then yes 😊

[@MCNMN]

Thanks for another great video. You've helped me many times over the last couple of years as I've learned how to make sourdough. One question I have that continues to elude me as I make large batard loaves is, why does my proofed dough always flatten out as I put it on the baking sheet? I can't seem to keep good height, even when I retard in the refrigerator. I still get good oven spring and crumb, but it doesn't grow as tall or keep its batard shape. Thanks for any help.

[@Foodgeek]

How large? If you go larger you may want to lower the hydration because even with good gluten development it can be hard to get it to stay up right :)

[@MCNMN]

@@Foodgeek I do 800g bread flour, 20% innoculation, 70% hydration. I'll try the lower hydration, but I wonder if I'm over mixing the dough with my dough hook in the kitchen aid.

[@Foodgeek]

You may. How long does it take to get a windowpane? 😊

[@gaborszabo9804]

Thank you for the video. For batard shaping, how large should the rectangle be? How do I know to stop the teasing?

[@evoandy]

Super helpful video. I’ve been trying to learn sourdough shaping but I am half paralyzed and working with one hand so it’s a real struggle. I have this paranoia about degassing the dough after my bulk ferment. I’m good at developing lots of gluten but shaping has become a consistent problem for me and a lot of my anxiety comes from trying not to deflate all of the air in the dough that built up during the bulk fermentation phase. should I just completely degas the dough and not worry about handling it too roughlyto get proper surface tension when I’m shaping I usually retard the dough in the fridge for 18-24 hours after I shape but it Comes out as flat as a pancake when I bake. Zero oven spring.

[@connorjameskalantari162]

Hey Sune- which so you find has a larger affect on flavor: the type of flour used in the starter or the type of flour/s used in the final dough?

[@Foodgeek]

Absolutely the flour in the dough :)

[@stephenhill458]

Any thoughts on adding vital wheat gluten to get the protein up from 10% to about 13%. It seems to be making things a bit easier for me.

[@erniesmith1097]

How do you make ciabatta at 120% hydration please help.Ernie smith from brisbane Australia

[@halsti99]

do you not dust your bannetons with rice flour, or did you just not show that part?

[@RL-fj9xz]

WHEN YOU TAKE A PHOTO from the top it is impossible to see the amount of rise after you baked them. How can I compare my rise with your rise when all I see is the top after you baked them? I need to see what you accept is a good rise, therefore I must have a better view of your loafs. Everything you do and say is great except the view.

[@SerrinTheElf]

I don't get how you get decent bread with 25% increase during fermentation. If I don't let it double, I always get an underfermented bread with lots of holes near the top. O.o