Bread Shaping Demo with Ciril Hitz

[blacklable1960]

I sure wish we could have seen the finished product....It was like leaving the play before the big finish.....Oh well......

[azt3c]

whats the best surface to work with dough ?? i'm about to make a kitchen island and i wanted to know if its better to use some type of plastic, rubber, wood or stone/granite ?

[seahook3571]

v good

[rarulis]

I started baking thanks to your book Mr. Hitz, and I have a question if you don't mind. Regarding loaves of bread, it seems you do not pre-shape into rounds but go directly from bulk fermentation to shaping into oval loaf and put straight into loaf pan for final proofing?

[muchohucho]

this is by far the best bread shaping instruction video on the planet. thank you. I have ruined so many loaves because the folds come 'unglued' during baking but I think because I'm too reluctant to really press them together.

[azt3c]

what material is the table ?

[kittierdg]

Thank you so much for making this informative video, I've been waiting for it all my life!

[hortopiro]

hey!! i love the videos they help alot when i make breads. I have a problem with one of my though, i have a bread that uses a biga and is a 76% hydration but i don't get an irregular crumb is it because i have 5% salt in the recipe????

[gesres]

Great video, thanks.

[imaginalrealm]

Very nice, thank you.

I like the repetitive guitar.

Where can I get that cool star trek bench knife?

[breadhitz]

I get my wicker baskets at SFBI.com If you look on their website you can get them at very reasonable rates.

[BKSinAZ]

Question about your banneton that is in this video: Is it wicker or just looks like wicker? Can you tell me where you got it and the matching liner from? Can the banneton be used with out the liner to get a spiral top to my bread crust?

[chenoalayne]

this is so fantastic.I have two questions though...1. what is that blade called that is used to cut the dough,where do i get one.

2. How do i simulate that board that is used to transfer the readied baguette dough from the couche to the oven sheet? I need these two items! thanks!

[breadhitz]

@TheRosePeony I find the poolish version the best, but this is just purely my feelings for a true french baguette that will be consumed within hours.

[ivanrgcoronil]

Exelente video, me fue de gran ayuda ...felicitaciones

[BKSinAZ]

During the intermediate proofing stage: when you place on wooden board, how do you get it not to stick? I don't see any flour upon it.

[breadhitz]

@BKSinAZ Just a light dusting of flour will help this, it might be in the quality of the video, but i do use some flour.

[breadhitz]

I have changed my mind on this numerous times :( As of right now I find that I place them seam down, since this aids in the slight crust formation which makes it easier to score.

[ptu1969]

Do you place the baguette on the couche seams up or down?

[breadhitz]

@ptu1969 Depends what kind of finished look that I want with my baguette. Right now I proof them upside down with the seam up on a floured couche. this makes the incision a bit easier and give the bread a rustic appearance.

[Sacred7331]

All that and not peek at the final product :(

Thank you so much for making this video, it is very helpful to actually see the process.

[DumbAndLethal]

You should do a bread class in san francsico :)

[RFinkle2]

@TheRosePeony You can use either a poolish, biga, pate fermentee, or even a sourdough with french baguettes. You'll find successful bakers all around France who use all four of these methods, and each has their own style.

[428cobrastang]

Excellent! Thanks for sharing your skills with us.

[absolutblue]

great video, thank you.

[Grufian]

We could live without the mindless repetitious "music" so that one can concentrate upon your voice

[breadhitz]

@Grufian The problem is that I have to listen myself and I sometime get a bit tired of my own voice :) and whom can beat some great elevator music.

[AbstractMan23]

another excellent video - thanks!