In this video I demonstrate final shaping of a boule (round) and battard (oval) loaf for moderate hydration dough.
Пікірлер: 65
@margaretborucinski28852 жыл бұрын
For the first time I have seen a video on shaping that makes it look easy, even for a batard which I have problems with. Thank you.
@realbreadbygeorge49732 жыл бұрын
Thanks so much for the feedback. I appreciate it.
@yeungvinny10897 ай бұрын
The teaching skill is so clear !For the beginner is so good!
@KM-bj7ts10 ай бұрын
High quality video, good level of details, straight to the point :)
@realbreadbygeorge497310 ай бұрын
Thanks for sharing your feedback!
@ImForgivenToo2 жыл бұрын
Thank you for this video. Well presented and explained with no loud music ! 😊
@realbreadbygeorge49732 жыл бұрын
You are so welcome! Thanks for taking the time to comment.
@The_Creative_1983 Жыл бұрын
Great video. Thanks
@Lilypoo621 Жыл бұрын
I have watched a lot of videos on shaping high hydration does and they make it look so easy… Because they’re experts. Doesn’t work as well for those of us who aren’t. This is the easiest method I have seen and I tried this with my dough today and it came out beautifully. Thank you
@realbreadbygeorge497310 ай бұрын
This makes me so happy to read this, thanks for letting me know! I really strive to make my knowledge accessible.
@michelmassaad47822 ай бұрын
You are really the best
@christianras2592 ай бұрын
Hey girl you would have made an excelent teacher when i was in college .I would have been in your classes.Wish you well and thanksfor pre and final shaping
@intalik4397 Жыл бұрын
Such a fine video, thank you from Denmark!
@realbreadbygeorge497310 ай бұрын
Sending love to Denmark! One day I hope to visit your beautiful country.
@paulrhodesquinn2 жыл бұрын
Best shaping videos I've seen. Thanks so much!!
@realbreadbygeorge497310 ай бұрын
I appreciate your feedback, thank you.
@johnkiri43103 жыл бұрын
Great video Georgie. Can't wait for the cooking video 🙏🙏
@annerowenachee30192 жыл бұрын
Lovely shaping, clear instructions 👍🏼
@realbreadbygeorge49732 жыл бұрын
Thank you Anne. Hope you're going well with your baking.
@dunaosama83552 жыл бұрын
Wow 🤩, really really the real bread teacher of sourdough
@realbreadbygeorge497310 ай бұрын
Thank you!
@EdleJulve Жыл бұрын
Beautiful technique ❤
@realbreadbygeorge497310 ай бұрын
Thanks so much!
@lisaemerick6108 Жыл бұрын
Thanks for a well communicated and easy to follow video !
@realbreadbygeorge497310 ай бұрын
You're welcome! Thanks for stopping by.
@cherrybombcoffee5 ай бұрын
I've been having a streak of pancakes. The shaping and proofing tips are very appreciated!
@realbreadbygeorge49735 ай бұрын
You're most welcome!
@bobmetzger51 Жыл бұрын
Enjoyed. Very good tips. Thank you.
@realbreadbygeorge497310 ай бұрын
Thanks so much
@weaponson3-158 Жыл бұрын
Thank you so much for teaching this, and not just saying “watch me do it” (in a flash)
@realbreadbygeorge497310 ай бұрын
You're welcome!!
@marimarrosa29554 ай бұрын
Great video! Thank you!
@superphilschneider2 жыл бұрын
Nice video, informative and logically presented.
@realbreadbygeorge49732 жыл бұрын
Thanks for your feedback Phil. Let me know if you're interested in my online course... I'll send you a cheeky little discount code.
@Foodpermaculture Жыл бұрын
where is george? Explanation is excellent, simple, no talking about your dogs or weather.
@realbreadbygeorge4973 Жыл бұрын
Hello Marko! Thank you. Yes, I always get frustrated at the unnecessary extra information in some videos and recipes haha.... happy to keep things concise and relevant.
@AnnaTan13 жыл бұрын
Really nice channel. To the point, and your tips are very precious !
@realbreadbygeorge49733 жыл бұрын
Thank you Anna. I appreciate the feedback!
@bennyhilding28502 жыл бұрын
Great video!
@guyeshel9316 Жыл бұрын
Great stuff, thank you dear
@realbreadbygeorge4973 Жыл бұрын
Thank you Guy, much appreciated
@gerkygirljacob51513 жыл бұрын
Great video!! Really enjoyed that and learnt some good tips!! Thank you so much!!
@realbreadbygeorge49732 жыл бұрын
You are so welcome!
@27kjh4 ай бұрын
I really wanted to see the loaf after our baked it.
@lulabeluve2010 Жыл бұрын
Thank soooooooooooo much!!!!
@realbreadbygeorge497310 ай бұрын
You're welcome! Glad it helped.
@BrudnyTroll2 жыл бұрын
Very nice tutorial, thank you!
@realbreadbygeorge497310 ай бұрын
You're welcome! Thanks for viewing.
@rickracer68422 жыл бұрын
Thanks! Very helpful video
@realbreadbygeorge497310 ай бұрын
Thank you, I'm glad it helped.
@LegendBiscuits3 жыл бұрын
Great video thank you :)
@realbreadbygeorge49733 жыл бұрын
Thanks so much!
@captainawesome86323 жыл бұрын
Nice vid
@realbreadbygeorge49733 жыл бұрын
Cheers Captain!
@yuchen59572 жыл бұрын
super helpful, thanks for sharing
@cliffcox764313 күн бұрын
May i ask your recipe, that doigh already looks successful.
@realbreadbygeorge497311 күн бұрын
You get a full recipe with my online course - can I tempt you to sign up?
@sandykuan60312 жыл бұрын
Hi~~what’s the boule mold size
@realbreadbygeorge49732 жыл бұрын
20cm diameter - hope that helps!
@margaretborucinski28852 жыл бұрын
Hi, I have a starter in my fridge which I refresh every two weeks when I bake my bread. I am going away in December for two months and I am not sure what to do with my starter to ensure I can continue using it on my return. If you are able to help it will be really appreciated. Thank you.
@realbreadbygeorge49732 жыл бұрын
Hello Margaret - your starter will be fine left in the fridge for two months. Feed well, seal the jar and leave it in the fridge. When you return it will look worse for wear - simply scrape off everything, leaving just the bottom centre section. Feed this and leave at room temp. In a day or two it will be back to normal.
@margaretborucinski28852 жыл бұрын
@@realbreadbygeorge4973 Thanks for replying. When you said feed well, what should be ratio of old starter to flour to water? Thx
@realbreadbygeorge4973 Жыл бұрын
@@margaretborucinski2885 Sorry Margaret, I missed your reply - I recommend discarding all but 1 tsp of starter, feeding the remnants 50g of flour (50% rye, 50% bakers) and 50ml of water. Put it in the fridge with the lid on. When you are ready to use again, simply discard almost all of it, repeat the feeding process and leave at room temp with lid ajar. You'll need to repeat the discard/feed process for a few days and it will spring back to life :)
@laurengraves6433 Жыл бұрын
I have so much trouble getting enough tension in the boules. They never get an ear when I bake!
@realbreadbygeorge4973 Жыл бұрын
Hello Lauren - do you find your dough tears? It might be that you need to work on your gluten development or that your are over-proofing your dough. Alternatively, your flour choice might be a problem or your water percentage. We work through all these things in my online course.