How to Shape a Bread into a Boule (Round Ball)

Рет қаралды 345,342

5 жыл бұрын

Enhance your bread shaping techniques! Bread shaping plays an important role in baking the best bread. Kathleen demonstrates an easy way to shape bread into a boule or round ball. Includes simple yet important tips and tricks to enhance the outcome of your bread making results! Enjoy.
Items I use when making bread .sdartisanbread.com/shop-for-s...
Dutch oven:amzn.to/3DZb2Oa
My favorite bread scoring tool: amzn.to/3E3I4wF
Round banneton:amzn.to/3twDySm
Oval banneton:amzn.to/2YL4enk
Best scale:https:amzn.to/3A32aot
Rising containers:amzn.to/3tuGRd1
Bench knife:amzn.to/3tuGRd1
Bowl scrapers:amzn.to/3C66TXb
SAF INstant yeast: Store in your freezer or refrigerator:amzn.to/3tt8kf6
America's Bread Slicer americasbreadslicer.com/ref/S...

Пікірлер: 200

@katieduenskie1513 7 ай бұрын

This is the most straight forward and easy technique I’ve watched for shaping dough. Other videos seem to over complicate it. I just used this technique and it worked so well!

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thank you very much! I am happy I could help.

@BrianKramp 4 жыл бұрын

Thank you for the clear instructions. Especially the negative example which often teaches more than the positive one.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Glad it was helpful!

@hankcreates 3 жыл бұрын

Its so true - a great way to teach is "how NOT to use this"

@djowhite 2 жыл бұрын

Yup, guilty of too much flour on the bench and seams that won’t stick….

@davidfairclough4458 3 жыл бұрын

This is such a simple video to follow, but yields such excellent results. Such clear explanations, especially about the rationale. Really fantastic teacher!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you! I am happy I could help!

@danilo6548 4 жыл бұрын

Wow finally someone who explained so clearly. I love this channel

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you for your kind words. I have more videos coming!

@patrickbodenham6879 4 жыл бұрын

This lady’s got such charisma! Could watch her all day.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you! I 'm glad you enjoy my videos! More videos coming soon.

@voidremoved 3 жыл бұрын

It was disappointing she did not talk for 15 minutes when letting the dough rest

@micaboomedia4818 Жыл бұрын

After a year of varied and often disappointing results, this video changed our experience with boules. You are officially my new best friend. We cannot thank you enough for this video Kathleen!!

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you! I am happy I could help!

@debbiem2146 5 жыл бұрын

Very nicely demonstrated and explained. Thank you so much :-) !

@gratzia 3 жыл бұрын

Finally someone explained it clearly!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you for watching my video. I am very happy I could help!!

@matthewhorne4428 2 жыл бұрын

Finally. Been struggling to find instructions on how to get the thing to stand up firm. Thank you so much.

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you for watching my videos! I am happy I cold help!

@AlexEckelberry 4 жыл бұрын

By far one of the best shaping videos on the 'net. Just simple.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you! Glad I could help!

@hankcreates 3 жыл бұрын

Brilliant, as usual! I love how the first time you show how to tuck the boule's little bottom from the side, and the second time, you show how it looks from the top. It definitely makes a lot of sense - you're scooching the side that is facing you underneath the lil ball! I've never found a ball of dough so adorable.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thanks for your sweet comment! It made my day! :) ( I'd put a real smiley face here but I don't know how.)

@wchinner 4 жыл бұрын

Love videos that explain why we are doing something. Thank you!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you!

@jesss218 4 жыл бұрын

I followed your steps to shape my boule and it resulted in the best sourdough I've baked so far! Thanks so much for the clear instructions.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Wonderful! I am so happy I could help!

@EnergeticMan 2 жыл бұрын

Its lovely to watch a professional work, everything seems so natural. And it is, thanks for this. I had forgotten.....

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you for your sweet comment. It really made my day!!

@d0nn13m0n0 2 жыл бұрын

I’m relatively new to bread making. I made a sourdough starter a couple months ago and I’m trying to up my game. I’m going to give this a shot tonight. I appreciate you showing the form and explaining the reasoning behind it.

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you! I am glad I could help!!

@ketrinc3913 3 жыл бұрын

Thank you, Miss Kathleen, for the wonderful, easy-to-understand instructions. Additionally, I learned why my pizza dough "shrinks in" when I roll it, and now I know to cover it and let it rest, thanks to you. (Posted April 30, 2021)

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Wonderful! I am happy I could help!

@miriamofsanik981 Жыл бұрын

You are a natural teacher. So easy to understand. Thank you!

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you very much!

@alanlsherrill 3 жыл бұрын

Boule Roulle! I had never heard of a boule. Your great video taught me just how it is done. Time for some Dutch oven baking!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Glad I could help! Dutch Oven is the absolute best way to bake artisan bread!!

@lorettawieler3141 Жыл бұрын

This video has changed my sourdough life. It makes the perfect shape and easy to follow instructions. I will be sure to watch all your videos. Thank you!

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you for watching my video and commenting. I am happy I could help!!

@nigearnold1308 4 жыл бұрын

Thanks - I have tried various methods to shape but this worked the best - can't wait to try it again with my next attempt.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you! I have tried many methods and found this one is the most successful for my students!

@ladymariaoftheastralclockt2338 2 жыл бұрын

Thank you so much! I'm quite new to this hobby, I've only been doing it about a month, and this video helped more than words can say! Thank you!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you! I am so happy I could help!!

@sydneypark7761 3 жыл бұрын

Thank you Kathleen! This really helped clear up some confusion I had when working from Flour Water Salt Yeast.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you for commenting. Glad it was helpful!

@huemanexperience1738 2 жыл бұрын

Thank you!! I am making bread bowls for soup for the first time. I've heard many complaints about dough going flat, now I know why it happens. Fingers crossed here that all 8 of mine turn out and are a success with the elderly folks I've been cooking for every Wednesday. They are looking forward to "soup in a bowl" instead of "soup in a can". Cheers!!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

I am happy I could help!

@bullish6 Жыл бұрын

Plain simple and to the point, if only all vids were the same. I feel I have really learned something. Thank you.

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you! I am happy I could help!

@dirtycards 9 ай бұрын

Great job Kathleen!

@SanDiegoArtisanBreadSchool 9 ай бұрын

Thank you! I'm happy I was able to help!

@cosmictaurus 2 жыл бұрын

Amazing teacher! Thank you for sharing ❤️

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you!

@karlboman 2 жыл бұрын

Super duper clear and concise, thank you!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you!! I'm glad it was helpful!

@lailaheart7022 4 жыл бұрын

Thank you so much, it’s super easy and clear..

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You're welcome! I'm glad I could help!

@manderly109 4 жыл бұрын

Very helpful. Thank you.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You're welcome!

@fireflykite 4 жыл бұрын

I've been so lost with every written/photo instruction of "cup and pull toward yourself". Thank you for the clear video! Shaping will no longer feel out of control and stressful :)

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You are so welcome! Thanks for commenting! It made my day!

@InterestingTed 7 ай бұрын

This is exactly what I needed. Thank you!

@SanDiegoArtisanBreadSchool 5 ай бұрын

You're so welcome! I am happy I could help.

@absolutetuber 3 күн бұрын

I’ve been reading modernist bread and I got to the part about pre-shaping and shaping. The book is great but I just can’t learn technique from pictures and explanations (obviously this goes for any book). This video was fantastic!

@John-yl9xz 2 жыл бұрын

what a nicely concise, informative, clearly explained video! and really relaxing, too.

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you very much!! I'm happy I could help!!

@rukh397 Жыл бұрын

very useful. Thanks for sharing your knowledge!

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you, I happy I could help!

@travissolari7553 3 ай бұрын

I have been baking for years for my family, but more recently, bread. I just wanted to say thank you for this video. You are precious and so so helpful! I have my first chocolate chip sourdough loaf in the oven! - Casey

@SanDiegoArtisanBreadSchool Ай бұрын

Thanks for watching my video. I am happy I could help!

@alleaboylan7779 2 жыл бұрын

This little video was super helpful 🤗☺️

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you! I am happy I could help!

@martinkinsella6484 4 жыл бұрын

Thank you so much for this. I do have problems with the bread not binding and joining. Now I know why.

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You are so welcome! Glad I could help!

@chefls1 2 жыл бұрын

Thank you chef!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

My pleasure! I am happy I could help!!

@danielnietering9126 3 жыл бұрын

This was CRYSTAL clear. Seam side up in the Banneton? I've been doing it wrong for months! Thanks, Kathleen.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

My pleasure, glad I could help!

@isnardquintela 4 жыл бұрын

Very nice video. Thanks here from Brazil 👋🏻

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thanks for watching!

@carlosvalencia8262 5 жыл бұрын

great instruction thanks. Looking for info on scoring. Any recs?

@jamesculley845 2 жыл бұрын

This is Priceless! Thank You! ❤️🙏🏻🕊🌿🌻📿🕯🥖

@SanDiegoArtisanBreadSchool 2 жыл бұрын

You are so welcome

@nicholasrodriguez7403 3 жыл бұрын

Thank u!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

You're welcome!

@antoniomattana6706 4 жыл бұрын

Thanks! Grato!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You're welcome!

@gregoafonin9856 4 жыл бұрын

Nice technique

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you!

@erikasealing Жыл бұрын

Great tips! Wonderful video that helped this beginner baker identify what is going on with my flat boules 😂

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you for watching my video and commenting. I am very happy I could help!!

@arlokaczor5119 3 жыл бұрын

Very helpful, wasn't doing this step and felt like my loaf was always to loose coming out of the banaton, now i know why!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you! I am happy I could help!

@paulanardin6059 2 жыл бұрын

Thanks from Rio de Janeiro!💞😘

@SanDiegoArtisanBreadSchool 2 жыл бұрын

I am happy I could help!

@goddsontour 4 жыл бұрын

The best video I've come across on shaping dough into a boule. Very helpful. Thank you!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Awesome! Thank you! I'm glad I could help!

@richardgorton2498 2 жыл бұрын

Finally, I understand how to shape a boulé. What method used to flour the banneton prior to adding the boule? back to the kitchen. Thank you Kathleen

@SanDiegoArtisanBreadSchool 2 жыл бұрын

I am happy I could help!! If you watch my banneton video (kzfaq.info/get/bejne/mL1-dcWj0JPHop8.html) it shows how I dust a banneton with flour and which kinds of flour I use.

@Kikipotamus Жыл бұрын

Thank you so much for adding the WHY of each step. So many books and videos omit that part, which means that I can't remember when the seam goes up and when it goes down, etc., because the author or teacher hasn't explained the WHY. You did. Awesome.

@SanDiegoArtisanBreadSchool Жыл бұрын

Thank you! I am happy I could help!

@rhondahulbert1918 8 күн бұрын

Thank you. I have just done my first but it was too sticky to make a boule. Hopefully my next will be much better!

@Matthew-nm7tu 4 жыл бұрын

As note/reference, she says "Only pulling it toward me about an inch" but that oxo bench scraper is 6" long and she clearly drags the dough the length of oxo (see top down view at 2:55). Subsequent drags are shorter, but definitely seem more than 1".

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You are so correct! From my angle I am moving the boule only about 1-inch or so towards me. When I saw the video I realized I was moving it a lot more from the other side as the top tightens up. Good observation!

@amylevine4204 10 күн бұрын

Such an awesome explanation & demonstration. Tks for making it crystal clear! I can place it overnight in the banniton, correct? & bake in the am 😉

@SanDiegoArtisanBreadSchool 10 күн бұрын

You are very welcome. I am happy you enjoyed my video. Yes you can cold retard the loaf in the refrigerator overnight.

@bjg4657 2 жыл бұрын

Gah! Thanks to this video, I figured out why my boules have been resembling flying saucers. Not enough service tension. Can't wait to try this new technique. Thank you!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thank you! I’m glad I could help!

@bjg4657 2 жыл бұрын

@@SanDiegoArtisanBreadSchool You did. Now I have to eat my way through what I'm hoping will be my last flying saucer so I can make another boule that is properly shaped. ;)

@saiyasha848 2 жыл бұрын

Oh I am going to try this next time I have recently started making my own bread ( I do have a Breadbaking Machine, but I only use it for the dough, not the baking, mainly because I don't like the shape) and I have tried to get a nice round Bread and it just didn't come out the way i wanted it. Tastes great, does not look amazing. So hopefully, this will change that!

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thanks for watching my videos. I am happy I could help.

@juliabessa8019 3 жыл бұрын

I was never able to do it or figure out how to do it, everyone who tries to teach it does it way too fast without clear instructions. Also I had never heard what the excess of flour does and why its bad, I was only able to do it right after this video so thank you so much!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you for your comment. It meant a lot to me! My goal is to make bread making easy. Please check back, I have more videos coming!!

@saullaufer 3 жыл бұрын

Excellent and clear video.Tried a variety of shaping techniques and your works best for me. What is the weight of your dough and size of banneton?

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank. you!! I am very happy I can help. I am using about 720 grams of dough for this loaf. My banneton is 8" across.

@charliswyden4260 3 жыл бұрын

Really wish I would’ve watched this video a year and many loaves ago!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Thank you for your sweet comment!! I am very happy I could help!

@cortneywitmer1665 4 жыл бұрын

Please make more videos!

@wonderwoman5528 4 жыл бұрын

Excellent video, just wish we could have seen the result 😉

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Next time!

@wonderwoman5528 4 жыл бұрын

@@SanDiegoArtisanBreadSchool yay 😁

@SanDiegoArtisanBreadSchool 4 жыл бұрын

@@wonderwoman5528 Stay tuned. I have some videos being edited to post. I originally posted these for my students who know the outcome. But, didn't really think others would be interested. More coming! thanks for your interest.

@trwallace9911 4 жыл бұрын

@@SanDiegoArtisanBreadSchool that's great as do enjoy your clear and informative videos !

@wonderwoman5528 4 жыл бұрын

@@SanDiegoArtisanBreadSchool oh yes I’m and I’m sure many others are interested. The video was captivating and you don’t often see a professional bread maker on KZfaq, it’s usually amateur

@LutetiaLi 4 жыл бұрын

Thank you so much for the video! It's just what I was looking for. One problem I have is that one I pull the dough towards me it begins to stick to the board, even though I folded it before flipping it over...

@SanDiegoArtisanBreadSchool 4 жыл бұрын

If sticking is problem you can use a bench knife or bowl scraper to shape the dough. They both will move the dough along the table surface and tighten the top of the boule.

@LutetiaLi 4 жыл бұрын

@@SanDiegoArtisanBreadSchool I tried the technique again yesterday and it worked very well! Thank you for answering!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

@@LutetiaLi Your perseverance is going to make you an excellent bread maker!!

@gnarkilleptic4871 Ай бұрын

I always run into the issue of the seams wanting to come apart in the banneton when they are face up. I'm making sure to get little to no flour on the seam side, I have even tried using a lightly watered surface instead. I have stopped doing the second degassing and pulling of the edges in for this reason, I just try and tighten up the ball again for final shaping

@SanDiegoArtisanBreadSchool Ай бұрын

It's common to have to pinch the seems a number of times to get them to stay closed. What you are looking for is a nice tight skin on the top of the dough that will hold the gas produced that raises the bread. It sounds like you have found a nice solution!

@gnarkilleptic4871 Ай бұрын

@@SanDiegoArtisanBreadSchool thanks for your reply!

@wwjeepdaddy 3 жыл бұрын

After the boule does it's final rise, what do you bake it on or in? My sister uses a dutch oven almost all the time, but I was wondering if this can be baked on a sheet or stone or what....

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Good question. I bake all my boules and batards in a Dutch oven. Before I discovered Dutch ovens, I baked my loaves on a baking stone with steam added to the oven. I used boiling water at the bottom of the oven in a cast iron pan. A pizza stone or a cookie sheet will also work as a baking stone. Although the stone holds more heat than a cookie sheet. The goal with the heat at the bottom of the loaf (ie baking stone) is the moisture in the bottom of the loaf heats up fast and turns to steam giving the loaf a higher rise and more volume.

@aaronwascher1721 4 жыл бұрын

Hi, I've been making a high hydration sourdough but when I get to the shaping part and I try to make it into a Boule on a less floury surface it sticks to the surface, yet when I do it on a floured surface it starts folding and creating edges that will not adhere to each other. Any suggestion? Thank you

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Hi Arron, I do not have a video on shaping high hydration sourdough yet, but SFBI.com has a wonderful video on how to shape high hydration sourdough. kzfaq.info/get/bejne/rKt3ZKWbvNjThGQ.html. the actual shaping starts at 2:57. I hope this helps.

@nicholascage9186 Жыл бұрын

I started a baking apprenticeship about 4 months ago, con shaping has come to me relatively easy, I manage to get the nice and tight without tearing the dough, although I still seem to be struggling with viennas, I can seal them, but can’t seem to get them as tight as I’d like. Any tips? Thanks.

@SanDiegoArtisanBreadSchool Жыл бұрын

Practice and be patient with yourself. You will get better and better! Thanks for watching my video.

@debituttle5608 4 жыл бұрын

Forgive the possibly ignorant question ... when do you do this shaping? Right after kneading? After first rise? or after second rise?

@SanDiegoArtisanBreadSchool 4 жыл бұрын

I do a quick boule shape after the first rise (This is called a pre-shape.) let it rest 15 minutes, then do it again adding more shape and strength to the dough. Next, I place the boule into the banneton for it's 2nd rise.

@tilted624 4 жыл бұрын

Hello! Great video! Can this technique be used for any type of dough? I've recently gotten into making sourdough and found a high hydration recipe. Would this work for a high hydration dough? Thanks!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thank you. Very high hydrations will need a bench knife/scraper to help move the dough into a ball. Similar but little different technique. Move the dough in a circle with the bench knife. Pull the dough toward you with the bench knife and try to build up some tension in the dough.

@rycexb0i 4 жыл бұрын

@@SanDiegoArtisanBreadSchool could you do a video on this as well?

@tilted624 4 жыл бұрын

San Diego Artisan Bread School thanks! Working on getting my starter super active again and will try your suggestions.

@azlinakamaruddin4691 3 жыл бұрын

Must it be done with a sourdough or artisan bread dough? can we use this technique with a normal white bread dough to make it into a boule? Thanks in advance

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Hi Azlina, this technique can be applied to any loaf of bread. I hope this helps!

@be6644 3 жыл бұрын

What do you bake it in? A round loaf pan or just on top of a cookie sheet? Thanks!!!!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

I baked this loaf in a Dutch Oven, It can be baked on a cookie sheet with steam added to the oven. I proofed (final rise) the loaf in a proofing basket (banneton) then flipped it out onto a piece of parchment, slashed the top, then placed it into a hot Dutch oven and baked at 450 degrees F (238 C) 18 minutes, then removed the lid and baked until another 8-10 minutes until it was the color I wanted. I hope this helps.

@lesleyholland2001 2 жыл бұрын

Does it matter what type of surface you have to roll the dough? thx

@SanDiegoArtisanBreadSchool 2 жыл бұрын

All surfaces will work. Tile with grout is probably the least desirable, but it will also work.

@chriskeele5516 Жыл бұрын

Why do you degas? Does that make the crumb more dense in the final loaf?

@SanDiegoArtisanBreadSchool Жыл бұрын

Good question!! It is a good idea to degas dough after the first rise. The yeast (both wild yeast and commercial yeast) produce CO2-(carbon dioxide) as a by product. This Co2 is what fills the gluten web and raises the bread. Co2 is also toxic to the yeast if the build up is too high. When a baker wants a higher loaf, degassing the dough will expel much of the Co2 and allow more oxygen into the dough which revitalizes the yeast and it produces a higher rise. Some breads do not need to be degassed such focaccia and ciabatta. Degassing would not make the crumb more dense.

@TSookchan 3 жыл бұрын

When do you START shaping? My recipe has me kneading once and then 5 folds each with a 15min rest.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Are you making sourdough bread or commercial yeast bread? It makes a huge difference in how long you will let the bread rise (bulk ferment) before shaping.

@gratefultammy 5 ай бұрын

Yes ! O the pizza dough lol

@JiaKee99 3 жыл бұрын

Is this both the preshaping and final shaping?

@AndrewThomas93 3 жыл бұрын

You've probably figured it out by now, but yes! The preshape was what came before the 15 minute rest and the final shaping was after

@irajabdy4480 2 жыл бұрын

Hi , I have seen this website and there is classes could you please tel me how can I enroll in Artisan bread school ?

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thanks for checking out my school. At this time I have all classes on hold as I deal with a health issue. I am planning to release more videos in the near future. If there is a topic you are especially interested in, please let me know and I will address it.

@PureAnusTommy 3 жыл бұрын

Thank you goddess

@SanDiegoArtisanBreadSchool 3 жыл бұрын

You are so welcome

@storm0fnova 4 жыл бұрын

i've been struggling a lot with shaping bread. when it's wet and i'm doing stretch n folds using water mist to prevent sticking everything is great. the moment i introduce a dusting of flour, everything is sticking like it's made of glue. i heavily dust the counter and get 1 side of the dough dry with flour on it, but when i'm shaping it into a boule, the surface breaks under any tension and a bunch of sticky holes open up. what do i do when this happens? how do i prevent it from happening? what did i do wrong that caused it? i thought initially it was due to not enough gluten structure, but i did it again with a day of autolyse and dozens of stretch n folds. still happened

@Svenpa 4 жыл бұрын

I'm doing something similar and I think it's the unabsorbed water that's acting up the surface. It's easier to handle with some moisture but the combination of it not being properly incorporated and a heavy dusting on the work surface is probably doing you a disfavour. I'm sure someone more experienced has a better answer.

@Suavo67 4 жыл бұрын

90 min Autolyse is fine, a day is pushing it. Look up the Rubaud method for kneading a wet dough this really helps incorporate air and develop a nice gluten structure.. Also using a bench scraper to get under the wet dough when doing turns works magic. Don't be shy with keeping a thin layer of flour around the edges while carefully getting under your ball being shaped.

@fireflykite 4 жыл бұрын

I'm just getting a handle on shaping bread myself, and I definitely find lower hydration doughs less intimidating - the first few I tried really had a mind of their own! I can't speak to your technical troubles but I can suggest these two beautiful recipes which handle like a dream. I only wish I'd started with them! littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/ littlespoonfarm.com/sourdough-country-loaf-recipe/ (If you're experienced in the easier doughs and are moving on up I can't help!)

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Thanks for. your suggestion. I am currently making videos of bread making also.

@pangelingua8547 2 жыл бұрын

Question! Why degas? Doesn’t that destroy some of the structure you’ve developed?

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Good question! Degassing actually helps the structure of the bread. The air in the dough is CO2(Carbon dioxide), which is the byproduct of the yeast. The CO2 will be come toxic to the yeast as it builds up in the dough. Slowing the rise of the dough. Degassing will allow the Co2 to escape and allow more oxygen into the dough, which will revitalize the yeast and allow the final rise to be higher.

@theoptimusdime 4 жыл бұрын

What does doing it twice do vs doing it only once? Is the first shaping insufficient?

@mewpilot8742 4 жыл бұрын

It tightens the ball even further, resulting in a taller, nicer bread rather than more flat. One shaping is okay, but twice is even better. It's worth taking the 15-20 more minutes imo.

@theoptimusdime 4 жыл бұрын

@@mewpilot8742 I've always resisted doing it as I would always think it wouldn't make a difference. I will give this a try!

@SanDiegoArtisanBreadSchool 4 жыл бұрын

I couldn't have said it better!

@sandracasagrande3825 4 жыл бұрын

Basic bread question....I make yogurt and cheese. Can I use the whey as the liquid in any bread recipe..including sourdough?

@SanDiegoArtisanBreadSchool 4 жыл бұрын

Yes, absolutely. I have used ½ water and ½ whey and it produces a wonderful flavor.

@sandracasagrande3825 4 жыл бұрын

San Diego Artisan Bread School thanks

@SanDiegoArtisanBreadSchool 4 жыл бұрын

@@sandracasagrande3825 I hope I helped!

@topshelftequilaaustralia1709 2 жыл бұрын

Would love to get a bit more commentary on how much to degas. I’m always so scared to handle my dough as I’m under the impression you don’t want to degas it. Please help 😫

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Thanks for watching my video. You actually do want to degas most breads. The buildup of CO2 from the long rise will cause your loaf not to rise as much during the final rise and in the oven if it’s not degassed. I gently press down on the bread as I’m shaping it and that seems to be all the degassing most loaves need. Bread loaves like focaccia and ciabata are generally not degassed as they’re not high rising loaves and you want to preserve the large holes in those kinds of loaves.

@topshelftequilaaustralia1709 2 жыл бұрын

@@SanDiegoArtisanBreadSchool thank you so much. Going to give this a try!

@fbucking 11 ай бұрын

The loaf was obviously not sticky. What hydration is it? I normally go with 80% and my loaves are invariably sticky when I shape them, but my results are consistently delicious so I have maintained the high hydration.

@SanDiegoArtisanBreadSchool 11 ай бұрын

This loaf is a baker's yeast loaf and not sourdough. I have the hydration at 71% with all purpose flour. At 80% hydration you will need to change your shaping technique. I would shape the loaf using more or less the same technique, but with a bench knife rather than your hands.

@aretimavropoulou2638 2 жыл бұрын

May i ask you a question?What is the total weight of the boule?

@SanDiegoArtisanBreadSchool 2 жыл бұрын

This boule is 750 grams.

@katie3603 4 жыл бұрын

This was super helpful! Also, you look a lot like Elizabeth Warren (not intended to be an insult!)

@SanDiegoArtisanBreadSchool 4 жыл бұрын

You made laugh! Glad I could help.

@poepoesie6390 4 жыл бұрын

"Acrost"

@ChiJoy037 3 жыл бұрын

One hour? What about the cold fermentation?

@SanDiegoArtisanBreadSchool 3 жыл бұрын

This particular loaf of bread is made with Instant Yeast and not sourdough starter. The rise time is a lot shorter for instant yeast.

@thepiecesfit5049 2 жыл бұрын

Whenever I try this method the dough just sticks to my hands. Tried to use a dough scraper and it was easier to use. The end result is the same.

@SanDiegoArtisanBreadSchool 2 жыл бұрын

Hello thepiecesfit, Yes, sometimes it is easier to use a dough scraper to shape a loaf of bread, especially if it is a high hydration dough. Also, if the baker's hands are warm or hot, the dough can become sticky and be difficult to shape. A dough scraper is useful for these bakers. Thanks for watching my video!

@k.w9249 2 жыл бұрын

1"? or 2 inches or so....

@SanDiegoArtisanBreadSchool 2 жыл бұрын

You are absolutely right. The dough moves a bit more than the 1-2 inches when watching from across the table. I did not realize that until I watched the video.

@stingaling 3 жыл бұрын

That's a big inch!

@SanDiegoArtisanBreadSchool 3 жыл бұрын

True! I only move the boule about an inch from my view, I never realized it moved more from the opposite angle until I saw the video. I hope the video helped you!!

@stingaling 3 жыл бұрын

@@SanDiegoArtisanBreadSchool Ah I get it. It only moves an inch on the side nearest you. Thanks!

@ehordster 4 жыл бұрын

It looks like, when you are shaping, that you are moving about 5” not an inch.

@SanDiegoArtisanBreadSchool 3 жыл бұрын

Good point. I am only moving the dough about one inch on the side facing me, but it is moving more from the other angle. I didn't realize that until I saw the video. The goal is to tighten the top of the dough so it will hold more Co2 produced by the yeast, as the loaf proofs.

@JinFeeiLoh 3 жыл бұрын

But my dough is ever so sticky, I can never do what you did...

@SanDiegoArtisanBreadSchool 3 жыл бұрын

This shaping technique works best for dough hydration under 75%. If your dough is higher than 75%, do not use flour on your counter. Spritz a very small amount water and move your dough with a large bench knife. Build tension by sliding your dough (using the bench knife) across the counter. Or you can lower your hydration level by reducing the amount of water. Hydration is Water /flour. For example a 75% hydration will be 300 grams water divided by 400 grams flour. 300/400=75% hydration.