Sourdough Shaping Experiment | Do you need to shape at all? | Foodgeek Baking

[@davidgeorge7443]

I was hoping for completely opposite results since I am a lazy baker. Thanks Sune.

[@ЛюдаБурцева-й7с]

Замечательная выпечка! Спасибо!👍👍👍👍Wonderful baking! Thank you!👍👍

[@sreichlin]

Sune - great experiment, on a topic about which I have wondered long time. I appreciate your scientific approach to bread baking. Keep it up!

[@lolam.9291]

The “no shaping” one is how my high hydration sourdough bread looks like 😜

[@yumni.0334]

That was my reaction too! I think my fermentation is good because of the crumb and blistering I get. But I never get an ear and my loaves are so flat! Really need to work on shaping

[@paulbonthoux2387]

Me too :( I have no idea why 😢

[@sura2047]

Another excellent video, thank you! The experiment was fascinating! A note on your videos though - I simply love them! You’re always so cheerful, and that makes me happy.. also your choice in music is fantastic. The way you film the comparisons is perfect, so professional even. Plus I love the dad jokes 😂 Keep doing what you’re doing, Sune, I think you’re great.

[@billabrams4271]

Been waiting for this one

[@Jan46]

👍 Thanks! Now we all know for sure 😉

[@katherinemaas6712]

Wow, that was an eye-opener -- thanks so much for doing that experiment. Would you consider doing an experiment in which you use different final-shaping techniques? When I final shape I don't fold exactly as you are doing these days, because I find it hard to remember the sequence. I originally learned final shaping where you pull it out into a square, then fold the right third over, then fold the left third over, then roll from one end and tighten it up using a bench scraper. I see you folding in a more complex way, and I wonder what effect this has on the final result.

[@Foodgeek]

Thanks :) Final shape experiment: kzbin.info/www/bejne/i4W9o2maq9p6e7M

[@keithweiland]

Other than final height from oven spring they all look great and probably tasted Identical so I say it depends on what your goal is. If you are short on time and lazy and just want a nice bread to spread with butter or jam then the no shaping dough looks fine to me. If you want a better over spring to be able to make sandwiches with then maybe you need to shape more. Any sourdough bread is better than no sourdough bread IMO.

[@Foodgeek]

Very true ❤️

[@pekkaportfors9587]

great experiment! I have a similar process where I coil fold in a glass dish until the dough is strong enough and ready for the fridge, do a final half coil fold and tip the dough straight into the banneton and stitch it. I have gotten equally good results with this as with both preshaping/shaping and only final shaping. but I think timing is of the essence with this method. take care!

[@lgalardi]

Love your channel. I've learned a lot

[@Rosakru]

I like your final shaping techniques. I will try your style next time I bake.

[@KazzArie]

I had a bit of a failed experiment. Made the usual batch of 2,340g. Instead of mixing until it completely pulled away I stopped early and allowed it to sit for an hour before starting stretch and folds. Did those until there seemed to be good enough strength, divided into 2 equal parts. Threw on into a cambro in the fridge and allowed the other to bulk. BOTH came out flat 😤 my conclusion: knead longer in the mixer (stopping when it consistently pulls away from the bowl), and stretch and fold, and preshape for more aesthetic bread.

[@nenben8759]

I can say right off the bat, for yeasted dough, it kinda makes a difference? For ciabatta from what I can tell, you want minimal shaping And that's how you get the big bubbles and open crumb Shaping does help with floof and oven spring and texture But you can get a perfectly good bread without shaping. It's denser But it's still yummy edible bread

[@deebrake]

They all look delicious I bet they would go great with a beautiful pot of corn chowder soup

[@PhiKK]

That tshirt though! Twin suns of Tatooine.

[@ElishaWillinger]

This is such a great channel and love the experiments you do! Perhaps another video idea for an experiment is what number of feedings once the starter comes out of the fridge is ideal? Can 1 feeding be as good as 2 or 3? What is the minimum # of feedings for the best quality and does that affect other factors like oven spring, etc..?

[@Foodgeek]

Thank you ❤️ I indirectly tested that here: Can you bake with unfed starter straight out of the fridge? | Foodgeek kzbin.info/www/bejne/r3uqfpeOgdNmnMU

[@ElishaWillinger]

@@Foodgeek yes big fan of that video! Definitely would love an offshoot of that video with changing the # of feedings once it comes out of the fridge. Anyhow, thanks again for all your great content!

[@Dr_Bombay]

i am not surprised, but even the sub-standard loaves look pretty good, and i bet they are still delicious. random side note: i just noticed that we have similar lames, and use the same razor blades, haha.

[@LycanCLG]

great video as always! Have you done a video on where you experiment whether 'internet favorite additions\hacks' make a differnce, like adding butter and honey to the dough in the beginning?

[@Ritan-d8m]

Try coil fold + pre + final shaping vs pre + final shaping

[@kmarcika]

Nice test! By the way, I just talked to a pro sourdough baker, and he claimed he is not shaping twice, because he is kneading with a very good kneader therefor he does not see the benefit, the bread is as good with one shaping as well. Here however Sune is using a no-knead method. This makes me wonder, maybe some aspects possibly overrule others in this complex process? :) Maybe hydration or flour quality affects the need of shaping too? Sorry if you have already tested these :) Anyways, thanks for your work Sune, your master recipe was the breakthrough for me two years ago and I have been using it (with slight modifications) ever since :)

[@Chewybunny008]

Why do you live on a boat

[@nayaleezy]

my man! 🍿

[@rrwoodyt]

Off-topic, but where did you get the Tatooine t-shirt? Classy design!

[@sheilam4964]

👍👍👍👍👍

[@toasty3593]

Interesting… Why did you decide to change your shaping method for batards and boules? Were they just more comfortable for you?

[@captain7767]

That loaf has little if any oven rise at all. I shape 1=time My loaves have nice oven spring

[@Foodgeek]

Yes, but what is the hydration and the consistency of those doughs? As you could see, loaves made from the exact same dough, had varying oven spring, just based off the shaping. As I said in the video, the fact that this is a high hydration dough is significant 😊

[@checkwhatsleft4565]

Have you tried yeast water to make a sourdough?

[@ALegitimateYoutuber]

i feel like it does help. but the difference seems not that great if you just want to make bread for having bread. Then i feel like final shape is best. because you get little effort needed and still get a little more structure.

[@michaelplaysbass]

I mean, if you are gonna go through the multi-day process needed to make sourdough, surely one quick pre-shape and an extra 20mins of resting time is not all that much extra effort? Given how much nicer the bread turns out, it seems odd to pick that particular, short step to cut from the process

[@kathykathrynm9375]

I was betting that the coil fold, no pre-shape loaf would win. Not so. From now on, it’s coil-fold and pre-shape before final shape for me b

[@notahotshot]

Question: "Do you need to shape your dough at all?" Answer: "Nope, you can make a poor quality bread if you want to."

[@bibrozalo1]

fascinating. I wonder if you can also (accidentally) overdevelop the gluten with too many stretch/coilfolds so that it's not able to oven spring as high - in other words, is 3 or 4 s&f's the goldilocks zone or just 'good enough'?

[@katekramer7679]

I can't remember if it was Sune, but I've definitely seen this experiment done. It's basically impossible to overdevelop gluten through manipulation alone (obviously it's possible through over fermentation).

[@katekramer7679]

Found it. It's a video from Jack. kzbin.info/www/bejne/pajEhpJve5V1gNE I misremembered some details. He made a yeasted bread, not sourdough, and was kneading by hand, not doing folds. Still interesting!

[@bibrozalo1]

thank you, this is great. my intuition was that (possibly) the gluten network could become so strong as to decrease the ability of expanding air to push up (rather than overkneading destroying the gluten), but this video was fascinating

[@FermXpert]

80% hydration yields completely different results than my 65% hydration experiment from a month ago. Hydration is a giant factor, apparently.

[@couragedearheart2951]

What is coil fold?

[@nenben8759]

It's that little tucking motion he did to form the 4 corners of the smaller batch of dough

[@couragedearheart2951]

@@nenben8759 I had to look it up. I wouldn’t have caught that. The name threw me off. I’ve heard of it, but never had it explained!

[@luanadotcom]

HAHA the thumbnail kinda gave up the answer 😛

[@barrychambers4047]

I'm reading a book on Alzheimer's, but I've misplaced it! I can't remember the name of it, or what page I'm on. Page one always seems new to me???? 😁🙃😁🙃

[@richardmiddleton7770]

Nah, it all tastes the same! Sometimes I don't even bother with the second folding! Who cares if it's only you seeing and eating it?!

[@voidremoved]

This is off topic but you should have an earing on both ears

[@orange-micro-fiber9740]

No, he shouldn't. He should do what he wants. You're not his parent.