Shaping Sourdough Bread | Prehape, Stitching and Final shape

Shaping sourdoughbread oval/round tutorial | prehape and final shape
/ simpelsurdej
www.simpelsurdej.dk
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[@SimpleSourdough]

instagram.com/simpelsurdej www.simpelsurdej.dk

[@StUdLySOXfan]

I can't thank you enough for having the process be on a loop at the end. I wish more content creators did this.

[@artgamesforfun]

absolutely hands down the best video on shaping both kinds of loaf! the pinch technique is priceless.

[@SimpleSourdough]

Thank you so much! I havent seen many shaping videos either :-)

[@johnlongman1500]

Thank you for a first class demo. Nice to see the method repeated a number of times. Also very nice and quiet in stark contrast to most others that feel they have to talk non stop. A new subscriber here, two years into steady sourdough making.

[@deebrake]

Thank you for doing this and looping so many times. Other videos are good but they go so fast and only do one at a time. Really appreciate it.

[@dinaa4596]

A big thank you to you Peter 🙏 all of your videos have been ever so helpful in my sourdough learning. I really needed this tutorial since I was struggling with my shaping. As a thank you , I took advantage of your international shipping and ordered online through your site for all of my sourdough supplies. Thanks

[@barrychambers4047]

I've watched the video 3 times and i plan on watching a few more times at least. I'm imaging as if your hands were my own. Thanks!

[@SimpleSourdough]

☺️🙌 Thx Barry

[@christina7160]

I’m just learning and studying , haven’t made any bread yet , just getting my starter going. This technique shown over and over is fantastic! Thank you 😊

[@VidalSpeaks]

Thank you for looping the video and showing us over and over your method.. that really helped. I can't wait to try it! I wish I could come work at your bakery and shape loaves for days and months as I wish to get good at it and right now it is my hardest part. I am in Los Angeles and I will keep practicing. Thank you!

[@billabrams4271]

Good job Peter as usual

[@sadhuguruboishnobrecording9360]

Video loop for bench techniques is really helpful, thanks for including these in your latest uploads.

[@SimpleSourdough]

Thank you! 😊🙏

[@veenasethaputra2553]

Love your explanation. You break it down and explain it so well. Thank you

[@SimpleSourdough]

Thank you Veena😊🙏 happy to help

[@judithlehman6533]

Your instructions are most helpful!

[@SimpleSourdough]

🙏

[@schnu2u]

Fabulous video - truly a teaching tool demonstrating your expertise. Thank you.

[@SimpleSourdough]

🙏🙏

[@user-hi5km5cc4m]

tak for denne magi!! takket være dine lektioner bliver mit brød bedre hver gang! hej fra 🇺🇦

[@onemorething100]

Such Beautiful dough!

[@KTKemen]

Great content, Thank you very much for sharing. One of the top 3 bread related channels in my opinion. BTW, your bakery's ambience is superb, like it very much.

[@SimpleSourdough]

🙏🙏♥️

[@jimreagan6510]

Great and slow and can under stand great teacher

[@happypiper7669]

Excellent! Thank you so much for sharing this. Simple and effective shaping. Just baked the best loafs of my life using the technique in your video🙂.

[@SimpleSourdough]

Awesome! Wish I could see it ☺️

[@happypiper7669]

@@SimpleSourdough I tagged you on Instagram. Published photos of the bread there at Makkepoka. I also put a photo of a dish I made with fried rye sourdough and it's delicious😋.

[@b2yes]

Your video help me a lot in shaping sourdough indeed, thank you!

[@SimpleSourdough]

Thank you so much!

[@e.vanlambalgen8847]

This is really a great video. Thank you so much!

[@SimpleSourdough]

Thank you! :)

[@charmaytw]

I really learned a lot from you. Keep it up and inspire more 👍👍👍👍👍♥️♥️♥️♥️♥️

[@SimpleSourdough]

Thank you

[@SimpleSourdough]

Bench knife and breadlame can be found in our shop: www.simpelsurdej.dk/en/collections

[@Pizzaman-kv9ii]

Thanks for the video! What % rise do you end the bulk?

[@angamanu162]

Du er den beste takk! Fra nå av skal jeg forme brød på din måte 🤩

[@SimpleSourdough]

Tusind tak!

[@altynbrenham4685]

thank you for sharing your videoxx

[@SimpleSourdough]

Thank you Altyn!

[@davidbronfen6078]

Thank you so much for all the great content you are sharing. Can you share the dough recipe, I mean the percentage of the flours (bread, whole, and spelt) and the hydration

[@SimpleSourdough]

Thank you David! Its the same recipe as our previous video on classic loaf on a stand mixer 😊🙏

[@mattymattffs]

The fold and pinch into the basket is very interesting. I haven't seen that outside of your channel. I check out your store, but shipping to Canada was simply insane. It shouldn't cost that much at all.

[@SimpleSourdough]

😊🙌 Check out sourdough_mate - they have our products and can ship for much less as theyre closer to you!

[@brycehemlon2193]

nice....real nice!

[@SimpleSourdough]

Thx!

[@mikecruz9673]

I appreciate the simplicity on shaping seems like less effort. Thanks

[@SimpleSourdough]

Thank you Mike :)

[@auroraborealis6821]

Hi Peter. I bought your lame and it was amazing! Thank you very much. I have 1 question. As you said elasticity comes from fresh stater. Fresh stater means the stater just reached the peak before it dropped, not the stater that just freshly made days ago? Thanks mate ❤

[@SimpleSourdough]

Thank you for supporting us! Yes exactly right at peak

[@TheMeanor]

Hey, awesome video as always! What hydration % were the doughs? How much time you let them to cold proof?

[@SimpleSourdough]

80% :-) Cold proof for 12h at 5c

[@nightowlii1367]

Thank you for sharing. Like you shaping method. I am also interested to know where can I get the grain roller in the video. Thank you

[@SimpleSourdough]

Thank you! The grinder is called eschenfelder :-)

[@rodisopamsu]

Credits to the camera guy or girl, especially for the zoom ups of the dough.

[@SimpleSourdough]

Thank you! Will let her now :-D

[@jud8161]

I love your Flocker! Where can I find one?

[@michaelhedges41070]

Hi great video can I ask when you have shaped and placed in the banneton do you place them in the fridge thanks

[@SimpleSourdough]

Yes

[@leeedwards3783]

So, I got to 4hrs after my 3rd stretch and fold and the little dough piece in the water had not start to float. So I lost the nerve and shaped them. Put them in the fridge and low and behold, the little piece of dough was floating. Amazing. I will definitely wait until it floats next time. I Do BELIEVE! My kitchen temp is 21 c and I used 35c water. What temp water would kill the little beasties? Thanks

[@SimpleSourdough]

Awesome Lee ☺️ let me know

[@leeedwards3783]

@@SimpleSourdough I forgot to do the roll of the dough at the end of shaping so expecting a flat bread as described at the beginning of the video.

[@Nelsen1963]

Vielen Dank, für diese tollen Anschauungen. Wo bekomme ich eine solche Getreidequetsche?

[@SimpleSourdough]

Danke dir auch! hjemmeproduktion.dk/shop/kornkvaern-kornmoelle-melkvaern-5c1.html?CookieConsentChanged=1 hier gibt es einige tolle :)

[@KatMa664]

When you are doing your final shaping, what is the flour you were throwing down. Is that the same have rice and have wheat?

[@SimpleSourdough]

After 3-4h bulk . Its a mix of rice and wheat 50/50

[@marianneleth4957]

Davs Peter! What is the hydration percentage of the dough you used here? Hilsner fra USA!

[@SimpleSourdough]

90% :)

[@santolify]

I hope you can explain further the method of preheating the oven and then turning it off for the initial baking of the sourdough bread. I baked two batches this morning and followed your method but could not get the ear for both loaves. I'm not sure what the heck I'm doing wrong.

[@SimpleSourdough]

Usually comes from over fermented dough :-) Too long proof or a too sour starter.. it can be a few factors

[@Andrew-cj1bo]

What makes your your dough super extensible,is it the spelt flour you add?I make my dough with strong white flour and high extraction whole wheat at 80,% hydration and it never comes out that extensible.Your dough after final preshape is still very loose and easy to fold,mine is more tight.

[@Foodgeek]

Love the hat

[@SimpleSourdough]

[@kinghenry7888]

That does it! I'm buying a cowboy 🤠

[@SimpleSourdough]

;-D

[@CarolBerg-yh3mt]

I HAVE a question. Here goes: I am using the cold slow rise . My dough is in the refrigerator now 24 hours. It has risen to top of lg bowl. I want to keep it for 2 days for the ferment (Sour dough flavor) . Must I punch it down or can I just leave in fridge until ready to bake. TIA...

[@georgianabs]

How much protein does the flour you use have? 😇

[@maria0702831]

Peter- what do you do to “fix it” if when preshaping you poke the dough with the corner of the bench scraper? I did that and it all came apart and flattened out like a pancake 😭

[@SimpleSourdough]

overproofed:)

[@shawdowfox8333]

Wooden bench won't see these in Australian bakeries. Haven't seen one since my apprenticeship.

[@SimpleSourdough]

How come? :)

[@shawdowfox8333]

Doesn't comply with certain food safety regulations these days. Benches are all stainless steel (at least all the ones I've worked in over 20yrs)

[@altynbrenham4685]

Hi what weight dough is showing on your scales please thanks.

[@SimpleSourdough]

900g

[@altynbrenham4685]

thanksxx

[@clementine2938]

Can you please post a link to your starter video..I can't find it.

[@SimpleSourdough]

Its there!

[@WILDKAMERAD]

😂😂Dough Cowboy thats my problem think......need such a hut !👍

[@SimpleSourdough]

Thx!

[@cachi-7878]

I would have liked to see the final baked loaves and their crumb…🙁

[@nagashg60]

Dough pinguins and dough butt. :) I liked that. :)

[@SimpleSourdough]

:-D

[@bhuvidya]

Thanks heaps for all your great videos! Can I come and work for you? :)

[@SimpleSourdough]

Email us :)

[@alexc6593]

Sorry, what’s naked spelt? Is it whole grain spelt?

[@SimpleSourdough]

Heritage grain

[@ivanak7149]

Dough butt 🤣

[@SimpleSourdough]

:D