4. Shaping
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Uploaded by KingArthurFlour on Jan 10, 2011
Certified master baker Jeffrey Hamelman and King Arthur Flour baker Martin Philip demonstrate the proper way to shape artisan bread loaves. Watch them shape a round, baguette and batard.
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Uploader Comments (KingArthurFlour)
All Comments (7)
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3:27 That's the only ingredient that makes the difference, not the recipe followed. :)
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cool video!
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I would really love to see what the French have to say.
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Thanks! :)
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Very helpful. Thanks! :)
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I cringe when I see how firmly you shape the dough; my books emphasize avoiding losing the large bubbles formed during fermentation. However, even doing this, I don't end up with a particularly open crumb. All the professional videos I see show them handling the dough in the firm manner that this video does. Do the baguettes end up with an open structure this way?
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The open crumb is more a result of the hydration and fermentation process rather than the shaping. If you are not achieving the open crumb, it may be due to lack of hydration, kneading too long, or too short a fermentation time.
KingArthurFlour 5 months ago