High Hydration dough Shaping

High Hydration dough Shaping
The goal of the baker while pre-shaping and shaping is to achieve tension in the dough without damaging the fragile structure obtained from gentle mixing and a long fermentation. This video demonstrates techniques for handling higher hydration doughs without introducing excess flour. A 6-8” bench knife works well for this job.

[scallen]

8 years later and this is still one of the best shaping videos on the internet!

[hsun]

Can't stop watching this video again and again. Master baker working gracefully on those tricky wet dough, slow-mo, gentle yet firm. Only after people gone through the pain of messy sticky dough on hands will appreciate the kind of skill.

[urbanturbine]

I'm so glad we live in this era where we can learn from masters directly in the comfort of our living room chair. this is fantastic video. I have been struggling with sticky dough while shaping and this gave me so many ideas

[samiracohen]

I love how you show the handling of the dough from different angles. And I love how you slowly and clearly enunciate your words!

[caveman]

Since I started making high hydration dough and long proving my bread is off the scale now. People don't believe I made it. The Key is patience and don't mess with it too much. The fold over technique is what all the top bakers are using now. Rather than all the endless needing. Great video by the way, I'm off to the hardware store in the morning for a wide scraper.

[armankamalzadeh]

I have watched this video over 10 times! It's beautiful! The skill you use to shape the dough is mesmerising!
And thanks to you, after my fourth attempt I succeeded to generate enough structure in my dough and it turned beautiful!

[danawhite]

This was so clear and so well presented in terms of perferct camera angles and descriptions, with the right amount of repetition - I didn't have to keep stopping and go back, or skip forward. Really well done and helpful, congrats. I've realized how useful a wider bench scraper will be and will be adding that to my sourdough toolchest. :D

[amberle]

I keep watching this over and over again. It's like bread porn! It's so mesmerizing the way you handle the dough.

[sepalidesilva]

This is 2020 lockdown. So many years after you shared this video. I learned so much. Thank you.

[michaeld]

What a work of art. 
Beautiful dough at such hydration, and illustrating amazing craftsmanship. Unless you've tried this, no-one will ever know the skill involved here.
Thank you for sharing.

[angelascannell]

I've watched this about 7 times--this guy is amazing. How can a normal human handle wet, sticky dough this gently? It's like watching a magic show. He's so young, it seems it'll take me forever to get this good. Brilliant!

[jfollas]

Learning to make sourdough myself. I appreciate how much SKILLS this guy is showing here. He makes it look so easy.

[ricardocabezas]

My 78 yr old father has been making bread for about 20 years, but has only got into the sourdough and this style in the last 10 or so- all of our friends and family look forward to it every week!
- we have a small kitchen, but he manages to get a double batch (which is four loaves at 1.2 kg each)
- he likes your videos very much! and he has learned a lot from just this particular video (which has said he has watched over 100 times) for the shaping technique etc.!
I’m starting to learn the process from him so I can carry on the tradition when he’s not around anymore. :)
So I guess thank you and kudos to you are in order!
You rock!

[danawhite]

Oh, and I bought a bench scraper/putty knife like the one in the video, and I have too many sourdough loaves in the freezer so I haven't been able to use it to bake any soudough yet, but we used it when making pastry for homemade chicken pot pies, and it was really helpful with that. Really looking forward to using it the next time I make some sourdough loaves. Brilliant addition to my kitchen toolset.

[kberken]

This is amazing. I've been handling bread dough for decades and never saw this technique. I'm doing this from now on. As a matter of fact I've got a batch of dough rising for tomorrow.

[DANVIIL]

I love this video and if I tasted the bread, I'd love it even more. A master at anything can make it all look so easy! Thanks for the instruction.

[cachi-]

I've watched this video over and over but it is not until you try yourself you can appreciate how much practice it takes to master these movements. Best video on shaping. Thank you!

[rogergafner]

The thing about breads is that it demonstrates the importance of technique. SFBI is an excellent institution replete with outstandingly good instructors, I recommend attending. I have attended multiple bread making classes from culinary schools, but I liked SFBI the best, I was in the premier class (1996). When I opened my restaurants, I made all the breads, rolls, sticks, and flatbreads that my customers enjoyed; there was a large demand for to-go bread. In addition, I have won multiple competitions in bread making and I owe much of that to the skills I developed at SFBI.

[flightmasterr]

Having just tried to do this, I can say this guy is an expert

[JSTpacek]

i find this video so useful and watch it again and again.