More Bread Shaping

[realtyrto2008]

Excellent video. The towel really helped the tutorial. Nice job!

[markcsinclair]

@realtyrto2008 Thanks and I'm glad you liked the visual aid.

[MIMPIJ]

best video on my view~!!!!

[markcsinclair]

@MIMPIJ Thanks!

[GENbfj]

this is awesome! i'm inspired to attempt proper shaping with my next batch.

[Nick153452]

I want to work in a breadshop/bakery :( I would love to do an apprenticeship.

[markcsinclair]

@Nick153452 email me at the bakery and I'll put you on my list of people to contact when I start to think about interns possibly later this year

[Nick153452]

@markcsinclair Sounds great!! The only problem is the distance! I would kill to do an apprenticeship in a bakery/breadshop. I went on a tour in a French Boulangerie when I was living in France and it was fascinating. I've only made one loaf of bread in my life, but it was fun.

[markcsinclair]

Although I never work with quantities of 200kg(!), I usually work much faster when I'm not demonstrating for the video.

[jody802202]

you must do small lots at a time, our dough has to be retarded otherwise it overprooves way too much and cant be moulded. we do in excess of 200 kg at one time on our own so have to be very fast.

[markcsinclair]

Hey rl,

You're welcome. That dough has a lot of bubbles. It makes for a nice texture on the inside, but if there are too many on the outside, they'll harden when they bake and crack when someone picks up the loaf to buy it.

[rlwalker2]

Thank you. What were you doing pricking the end with a knife?