4. Shaping

แชร์
ฝัง
  • เผยแพร่เมื่อ 22 ธ.ค. 2024

ความคิดเห็น •

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  13 ปีที่แล้ว +27

    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.

    • @geraldarcuri9307
      @geraldarcuri9307 3 ปีที่แล้ว +1

      Open crumb is a mystery. Hydration, fermentation, kneading... I've tried many techniques. I've never achieved an open crumb.

    • @asmaytalem2905
      @asmaytalem2905 2 ปีที่แล้ว

      Flour too I think

    • @rinpochet
      @rinpochet 10 หลายเดือนก่อน

      The degassing is fascinating as I’ve watched other videos on shaping which never suggested that but as I respect you and your amazing book, will definitely try this. So much easier also. Thank you!

  • @melvynblunt
    @melvynblunt 3 ปีที่แล้ว

    Thank you. I had got used to the shaping of all types of loaves except the baguette. Your video was really helpful.

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  12 ปีที่แล้ว +3

    @ rpviking, keeping seam side up means you can slash and vent the loaf and not have two places of steam release. All steam will vent out of the top of the loaf and you won't have blowouts in odd places on the loaf. ~ MJR

  • @snoopdog311
    @snoopdog311 12 ปีที่แล้ว +2

    It is proofed seam side up on the bakers linen. Fliped over onto a peel/loader , so it will bake seam side down, and before loading in the oven it will be scored with a lame.

  • @sailorgirl2017
    @sailorgirl2017 ปีที่แล้ว

    Thank you. Can I just say I think when he is actually shaping the dough perhaps the camera stay above him - it mimics what we would see ourselves?

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  9 ปีที่แล้ว +1

    Raz and Sorgutentarer, this is a 67% hydration dough--it's our French bread with poolish formula. You can read more on our Baker's Formula page here: bit.ly/1IQdzEN Kye@KAF

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  10 ปีที่แล้ว +2

    Esther Courter You've asked the unanswerable question, Esther. We offer a number of highly rated baguette recipes to please a variety of preferences. We recommend that you take a look through and pick one that sounds like it will be suit your tastes: search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=baguette Happy baking! Jesse@KAF

  • @herbie759
    @herbie759 ปีที่แล้ว

    Hope our baker is still baking 😊

  • @ColletteGurthet
    @ColletteGurthet 8 ปีที่แล้ว

    I could see how for a home baker this could be relaxing. To get this down right. Going to give it a go..

  • @mhybrid7
    @mhybrid7 12 ปีที่แล้ว

    that is so nice! Thx for sharing your experience with the youtube community...

  • @Geedo777
    @Geedo777 10 ปีที่แล้ว

    This is really helpful, I've made baguettes before but they've all come out looking more like Ciabatta (they also tend to be 70%+ hydration). Watching these videos I'm always surprised at how firmly you can handle the dough without any negative impact.
    One question I do have though - my bread always sticks to the baking parchment in the oven, even if it's heavily floured. Would I perhaps be better off using oil on the parchment? I would try Semolina but it's not available where I live...
    I've actually converted to using foil because of this problem, which is a solution but not exactly ideal.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 ปีที่แล้ว +2

      Hi Geedo777, At about three and a half minutes into the video, Jeffrey Hamelman beautifully describes handling the baguette like touching your most loved one - firmly but gently. From that point on to the 4 minute mark, we get to watch Jeffrey roll the baguette out on the bench. Does your dough move that easily across the bench? Does it have similar body? Would you be able to pick up your shaped baguette and transfer it as Jeffrey does to the couche? Or is it softer - more akin to ciabatta at this stage, too? You may want to give your dough another fold during its fermentation stage. This will make it a little stronger. You shouldn't need to oil your parchment. Please do be sure to fully preheat the oven - and the tile, if you use one. If you want to troubleshoot in more detail, please call the King Arthur Flour Baker's Hotline (855 371 2253).~Jaydl@KAF

  • @Rudedogbarks
    @Rudedogbarks 11 ปีที่แล้ว

    Great video! I'll work on shaping my baguette's this weekend.

  • @3003marj
    @3003marj 9 ปีที่แล้ว

    great videos! as a newbie in yeast breads, these will be my guide. thanks!!!

  • @gesres
    @gesres 13 ปีที่แล้ว +5

    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?

    • @ToxopIasmosis
      @ToxopIasmosis 3 ปีที่แล้ว +1

      In reality, the crumb is barely affected by the handling during shaping. The final proof is where the bubbles form. If you want a open crumb baguette, you need a long ferment with an active starter and a well kneaded and autolyzed dough. You also need to bake in a really hot and wet oven.

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  12 ปีที่แล้ว

    The canvas is called a couche (koosh) and it keeps the loaves in shape as they rise. Hope this helps. MJR @ KAF

  • @supercooled
    @supercooled 4 ปีที่แล้ว

    How many time can you knock the gas out before the yeast is considered dead or less than optimum?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  4 ปีที่แล้ว +1

      Hi there! Yeast can handle going through two or three rise times, more than that and you'll likely start to get poor results. Kindly, Morgan@KAF

  • @BobbiInBrooklyn
    @BobbiInBrooklyn 7 ปีที่แล้ว

    Thank you for these very helpful videos! I am making the King Arthur Extra-Tangy Sourdough Bread recipe from the KA website. Step 6 says to shape the loaves and let rise until very puffy, 2-4 hours. i did the batard shaping per your video and the shape was good at first with a smooth, tight surface, but after 2 hours it had relaxed into more of a flat ovally blob. What i can't tell from your video series is if you bake your loaves immediately after shaping or if you let them rise again, and if so, for how long. Could you clarify please? thank you!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 ปีที่แล้ว +1

      We're happy to help. Your shaped loaves should be left to rise until they're quite puffy, about 2-4 hours as the recipe describes. If you find that during this final proof the loaves become very slack, there are a few things you can do. The first option is to use a proofing basket (also known as a brotform or a banneton), which helps hold the shape of the dough as it rises (bit.ly/2n5oiuO). Another option is to perform additional stretch and folds during the first rise, which will add strength to the dough and help it hold its shape better during the rise. Happy baking! Kye@KAF

  • @razrafaeli
    @razrafaeli 9 ปีที่แล้ว +1

    what is the hydrstion on these loafs? seems realy easy to handle. around 66%?

  • @kjar211
    @kjar211 ปีที่แล้ว

    How many grams for a bread are we looking at

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  ปีที่แล้ว

      That totally depends on the type and size you're looking to make! There's no hard and fast rule about how much a loaf should weigh. -👩‍🍳Kat

  • @jimreagan6510
    @jimreagan6510 ปีที่แล้ว

    I just want to know how to get one of the hats i"m a work a bee just going to fix me

  • @esthersolid2535
    @esthersolid2535 10 ปีที่แล้ว

    So amazing! What is you most recommended Baguette recipe?

    • @leahkornbau217
      @leahkornbau217 5 ปีที่แล้ว

      King Arthur has good recipes on their website
      www.kingarthurflour.com/search?query=baguettes

  • @pierrepelletier7437
    @pierrepelletier7437 3 ปีที่แล้ว +1

    Hi,
    How long for a batard bread

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  3 ปีที่แล้ว +1

      Good morning, Pierre! A batard is about 10" to 12" long. We hope this can help! Morgan@KA

  • @snoopdog311
    @snoopdog311 12 ปีที่แล้ว

    The open cell structure after the bake is also due to the intense heat of the deck and the steam injection for full potential of oven spring

  • @geraldarcuri9307
    @geraldarcuri9307 3 ปีที่แล้ว +1

    Your dough has more structure before shaping than mine ever has.

  • @justryan2070
    @justryan2070 4 ปีที่แล้ว

    I dont understand... why would you preshape it just to knock it down again and fold it and u shape it then reshape it? Why not just shape once then proof?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  4 ปีที่แล้ว

      Hi there! During this shaping process, while Jeffrey does knock some air out of the pre-shaped dough, not all of it is pressed out. The pre-shape helps to strengthen the dough, enabling the final shaping to be tighter and more uniform. We hope this helps and happy baking! Morgan@KAF

  • @MetaView7
    @MetaView7 12 ปีที่แล้ว

    why do you put the shaped dough in canvas?

  • @gopikoirala9050
    @gopikoirala9050 8 ปีที่แล้ว

    sir can I ask one question
    I see this video you put the bagutte in plate joing up it's not effect
    because I'm also Baker one day I'm try to bake like this but the joing line is broken so
    can you give me the suggestion

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 ปีที่แล้ว +1

      Hi Gopi, we'd love to help you out with some baguette tips and suggestions, but I don't quite understand your question.
      If you could be more specific, we would be more than happy to give you some advice! Bryanna@KAF

  • @drdough7982
    @drdough7982 5 ปีที่แล้ว +9

    0:42
    Baked with love

  • @Author_Director
    @Author_Director 5 ปีที่แล้ว

    Thank you

  • @droan999
    @droan999 6 ปีที่แล้ว

    Amateur baker here, why is there a seam? Don’t you always try to make it smooth or am i total idiot for asking

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  6 ปีที่แล้ว

      There's inevitably a seam that forms when shaping bread dough into loaves - you should try your best to seal up the seam by pinching the dough together. Otherwise, the loaf may become misshapen and unravel during baking. Loaves are usually baked seam-side down to help them stay shut. Try your best to make the seam smooth and place it seam-down unless otherwise directed. Happy baking! Kye@KAF

  • @pufarinu
    @pufarinu 4 ปีที่แล้ว

    fascinating skills!

  • @OttomatonA
    @OttomatonA 10 ปีที่แล้ว +1

    Why seam up?

  • @nosratzahiri6757
    @nosratzahiri6757 6 ปีที่แล้ว

    Thank you. Great learning video.

  • @KingArthurBakingCompany
    @KingArthurBakingCompany  12 ปีที่แล้ว

    Glad you enjoyed the video mhybird7! Happy Baking! ~Mel

  • @TheChunder3
    @TheChunder3 5 ปีที่แล้ว

    Brilliant!

  • @JokinJoe
    @JokinJoe 11 ปีที่แล้ว

    i work in a bakery and they always tell me to put the seam down

    • @drenek1
      @drenek1 10 ปีที่แล้ว +1

      Both work. Seem down is called "tourne à clair" and seem up is called "tourne à gris".

    • @shawdowfox8333
      @shawdowfox8333 10 ปีที่แล้ว

      Been baking for 15yrs in Australia. We also do seam down for our french Baguettes, but for our Rustique we leave seam up and score in a snake pattern thru the seam.

  • @campanitabonita69
    @campanitabonita69 13 ปีที่แล้ว

    cool video!

  • @estevangonzalez2744
    @estevangonzalez2744 10 ปีที่แล้ว

    Thanks, loved it!

  • @paulaluraimonde9461
    @paulaluraimonde9461 9 ปีที่แล้ว

    Could you please tell me where I can order refrigerated yeast. I loved your video and need a catalog.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 ปีที่แล้ว

      Hi Paulu,
      We are glad to hear you are eager to get baking! We'd love to help you along your way by sending you our catalog. If you let us know you mailing address, we'll be sure to put one right in the mail for you.
      As for your question about yeast, you can usually find yeast in dark brown bottles in the refrigerated section of your local grocery store, or if you think you will be baking often, it may make sense to buy a 1 pound package of yeast and store it in the fridge to keep it fresh for longer. We like using SAF Red Instant yeast, which can be added right to the dry ingredients in your recipe: bit.ly/1xzyLAE Happy bread baking! Kye@KAF

    • @paulaluraimonde9461
      @paulaluraimonde9461 9 ปีที่แล้ว

      No. You should experiment with refrigerated yeast in your dry ingredients and see what a difference it makes especially a bread machine. I experiment all the time. Nobody has e BBB ever taught me the right way. So I have ended up with incredibly delicious breads, pizza, and banana bread to die for.

  • @MusicforMe123
    @MusicforMe123 11 ปีที่แล้ว +1

    Do you bake with seam side up?

    • @guso8188
      @guso8188 8 ปีที่แล้ว

      NO!

    • @TackKeyNack
      @TackKeyNack 7 ปีที่แล้ว

      MusicforMe123, you can. Instead of slashing it, baking seam-side up gives it a nice exploded look.

  • @9dragondevil
    @9dragondevil 9 ปีที่แล้ว +3

    Good Technic......

  • @dennisp9219
    @dennisp9219 10 ปีที่แล้ว +1

    great video

  • @planecrazyish
    @planecrazyish 3 ปีที่แล้ว

    👏👏👏👏👏👏👏👏👍

  • @herbie759
    @herbie759 ปีที่แล้ว

    Yeah buddy

  • @Alex-------
    @Alex------- 12 ปีที่แล้ว +1

    They don't. They prove them seam side up ^-^

  • @atla006
    @atla006 13 ปีที่แล้ว

    Very helpful. Thanks! :)

  • @CyberRascal132
    @CyberRascal132 13 ปีที่แล้ว

    Thanks! :)

  • @ketriknujnaia409
    @ketriknujnaia409 4 ปีที่แล้ว

    ❤❤❤❤👏👏👏👏👏👌

  • @carolinegallano7645
    @carolinegallano7645 8 ปีที่แล้ว

    Handsome

  • @andikahetris5219
    @andikahetris5219 4 ปีที่แล้ว

    You’re making larva