Shaping a Batard
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@lagadefala Luke.. iam your father.
WyvernX13 2 months ago
my dough always misbehaves.
aradioactivedonut 6 months ago
You need to be more decisive when working with dough. Too much poking and prodding and fidgeting. Swift movements are what you want. Regardless of how many loaves you have to shape.. keep practicing..
ridethespiral 9 months ago 2
I don't understand.....If you're self admittedly not good at it why on earth would you make an instructional video?
lagadefala 1 year ago
that's Shaping baguettes, part 2. I know this Batard but the principles he shows applies!
baxterenrife 1 year ago
Fold outside over to middle, seal gently, flat of your palm, same other side. Fold again. Them pinch and flatten the seam. Too much handling going on here. Too much poking about. Little surface tension achieved. Put in `Shaping baguettes', there's a guy there, annoying voice, but knows what he's doing!
baxterenrife 1 year ago
you should pinch the ends in instead of letting them be all point and then you would definitely have some professional looking bread.
DumbAndLethal 1 year ago
it looks lika turd.
superfatttyfatboy 1 year ago
Not bad for an amateur(too wimpy). Of course I can do better!
zhammmy 1 year ago
Batard? LOL I've been called worse.
BeeRich33 2 years ago