Baguette Shaping with Ciril Hitz

[madisonelectronic]

Just send over a moderately large portion of everything and I will check it for taste and quality. Hurry.

[MsZebo123]

SUPER



[MsZebo123]

SUOER! THANK YOU VERY MUCH

[patisserie1]

OMG, what a goodlooking dough. I can't get those holes at all.

[Claudia80TK]

Great!!!  But you are not allowed to wear jewellery since you are working with food......

[fantarafintos]

ustamın ellerine sağlık;thanks

[ThePPP85]

thank you so much..this is a very useful video.!

[randomMissus]

Jeezus, he was spot on with the 390g mark

[gesres]

During your preshaping, you handled the dough very gently; during the final shaping, you appeared to be quite firm. I would have though that you would have eliminated the large bubbles with the firm handling?

[chataboutcakes]

Thank you so much, That was wonderful to watch, you are so clear on your advice and teaching, such a professional. Helen x

[sopranito1]

buen pan frances

[sopranito1]

buen pan france estilo francia

[janemarten100]

It's a pleasure watching you prepare the bread with such ease, I find it quite relaxing. May we have more of your wonderful bread making tips.

[aree3517]

Wow! Thank you so much for teaching us how to shaping the Baguettes! I'll try to make some. I enjoy watching your video.

[breadhitz]

Make sure that you are using a scale to weigh out your ingredients. If you are using a volumetric system there will always be inconsistency.

[centfl1]

How do you get the dough to not stick? I'm always adding more flour and it seems to ruin the dough. Only once have I had a perfect dough that shaped beautifully without a lot of additional flour, but I'm not sure what I did because I use the same recipe each time. Any tips?

[stephenrobertparkes]

Great video, I've probably watched it ten times in my quest for the perfect baguette. Thanks for sharing.

[backyardbread]

Ciril, thanks so much for these videos. I have your book and both it and the videos have been a great help.

[RFinkle2]

You mention prior to extending (around 3:00 in the video) to make sure it doesn't stick. I'm working with a 75% percent hydration dough, and I always have this problem. Using flour only makes shaping impossible--any advice or thoughts? Great video!

[misscleanjean]

Would you be willing to create an instructional with the beautiful oak leak design?

[pokysewing]

Ciril, thank you so much for the technique videos you have posted. Very informative, you have a wonderful teaching style! This particular video has helped me improve the texture and look of my baguettes so much-I'm very proud to give it to my family and friends :)

[Jsuarez6]

I bought his book, "Baking Artisan Bread." It is very good. It also came with a DVD showing important folding and shaping steps. Very good book for the beginning bread baker.

[chefllo]

How do you transfer the bread from the transfer board to the oven or a baking stone. Wont it stick as you transfer it? Do you dust it with flour? Can you just put the whole board in the oven?

[breadhitz]

@chefllo I use a transfer peel that looks like a long shingle this is the most delicate way to transfer a proofed baguette. Then I recommend that you use a paper and place it on a peel and slide the bread into the oven on the paper.

Happy Baking,

Ciril

[elpiconeroinabsentio]

What kind of oven is that?

That's the neatest thing I've ever seen!

You load the loaves on what looks like canvas, put it in the oven, and then remove the canvas without the loaves sticking. It's like magic!

[breadhitz]

@elpiconeroinabsentio That is a French oven "Pavailler" They no longer exist in the US. How ever most commercial ovens operate under this magic umbrella :)

[elpiconeroinabsentio]

@breadhitz Must have magic umbrella. Must! It will be mine. MUHAHAHA. Not having to sear my eyebrows off every time I open the oven would be supersweet.

[snuckyr]

is there a recipe for the dough? Can't believe how strong the dough was!!!!!!!!!!!

marvelous skills - something to aspire to

[lubime10]

Ciril , you have been my inspiration and I own you a lot , Sir.

Thank you very , very much. I have you book " Baking Artisan Pastries & Breads"

it is a piece of art and magic as the same time.

Thank you.

[lubime10]

Ciril , you have been my inspiration and I own you a lot , Sir.

Thank you very , very much.

[dgtran]

excellent video. It perfectly complements your book. i keep watching this video as it gives me visual understanding and the reading is more intellectual understanding.

[MrDip02]

im 13 and i wish to cook as i grow older do you have any tips?

[breadhitz]

Hi,

Thanks so much for your kind words, email me any time with questions that you migth have.

Happy Baking,

Ciril

[MrDip02]

ok but i don't know your email and i jsut subrscribed

[laddavan]

Hello (Sawaddee ka) from Thailand. I bought your book, and practised your recipes. It work out very good. I practised about a year and half befor I found your book. I like your bread and the way you worked with it.