Sourdough: pre-shaping technique

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 36

  • @rebeccahart791
    @rebeccahart791 29 วันที่ผ่านมา

    You are a wonderful teacher! Thank you!

  • @argentum3919
    @argentum3919 7 หลายเดือนก่อน +4

    This is by far the best pre-shaping tutorial i've seen, and I've seen a ton of them, because it explains the issues that can and the will occur, for me all the ones mentioned here have arisen, and how to deal with them.

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  6 หลายเดือนก่อน +1

      I really appreciate you taking the time to provide this lovely feedback. Thank you!

    • @argentum3919
      @argentum3919 6 หลายเดือนก่อน

      @@realbreadbygeorge4973 👍👍

  • @BumblyBry
    @BumblyBry ปีที่แล้ว +3

    Thank you, you have just saved my sourdough I think. I was getting so confused by other preshaping videos.

  • @trishh9219
    @trishh9219 6 หลายเดือนก่อน +1

    Thank you for such an awesome video! My next boule was totally amazing after watching this and your final shaping video. Lots of spring and great crumb!

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  6 หลายเดือนก่อน

      Thanks for letting me know! This is great to hear :)

  • @veronicapacheco-sanfuentes7734
    @veronicapacheco-sanfuentes7734 ปีที่แล้ว +2

    Thank you sooo much for sharing your knowledge and kindness with us newbies😊 I really appreciate your way of explaining the process, showing it to us calmly and even teaching us how to fix things when something has gone wrong.
    Stay well!

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  ปีที่แล้ว

      Thank you for taking the time to leave this feedback :) I appreciate it!

  • @ArdenKuhn
    @ArdenKuhn ปีที่แล้ว

    Wow, so glad I found this video. Thank you for the visual of your movement and why you were doing something. Wonderful tutorial

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  10 หลายเดือนก่อน

      Thank you for taking the time to comment :) Glad you found it useful.

  • @sandrar8950
    @sandrar8950 10 หลายเดือนก่อน

    Thanks so much for this very practical demonstration

  • @savaven1
    @savaven1 11 หลายเดือนก่อน

    You can always use a square measuring restraunt style prep container its also clear and you can see the bubbles on sides 😊

  • @Lizi46
    @Lizi46 3 ปีที่แล้ว +9

    A peace of advise. Just before the bulk fermentation, I make a 2cm ball of the dough, covered with a little flour and put it in a glass filled with room tempersature water. At the time, when the ball comes up and is floating on the water, fermentation is ready.

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  3 ปีที่แล้ว

      I love this! I usually fridge proof, but this would be an excellent option for room temp baking!

    • @AuroraClair
      @AuroraClair 3 ปีที่แล้ว

      Interesting, thank you!

    • @paulrhodesquinn
      @paulrhodesquinn 2 ปีที่แล้ว

      Awesome! I'm going to try this on my next batch. Thanks

    • @sparkyheberling6115
      @sparkyheberling6115 ปีที่แล้ว

      I put a small amount into an empty pill bottle and rise it with the loaf. It's easy to judge when it has doubled, but I like your method because there is no guessing. It either floats or it doesn't.

  • @Harrzack
    @Harrzack 2 ปีที่แล้ว +1

    Thanks foe a great demo of shaping… the best I’ve seen. I’ve NEVER been able to get that super-smooth surface on my shapes… I suspect I’ve been WAY off in my shaping. My crusts have always been super tough, and I’ll bet is because got that thin skin! 🥂🤩

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  2 ปีที่แล้ว

      Do you steam your oven when you bake? That can help with achieving an excellent crust

    • @Laneymac
      @Laneymac 8 หลายเดือนก่อน

      Great job! This is actually the best explanation and demonstration of using the scraper to shape the dough during pre shape! I’ve never used the sides of the scraper in this fashion. I sort of winged it but know I see how it should be done and why! Thanks so much for your excellent tutorial!

  • @DaytripperMC
    @DaytripperMC 2 ปีที่แล้ว +3

    Hi,
    What is the hydration of the dough, please?
    Or what ratio flour/water/starter (I caught you said it was 100% hydration starter).

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  ปีที่แล้ว

      Better late than never huh... sorry... I start my beginners at about 72% hydration and work up to around 80% as dough handling skills develop

  • @Harrzack
    @Harrzack 2 ปีที่แล้ว

    Great info -thanks. I NEVER have been able to get that smooth skin. It seems so easy when I see others do it. Wondering if I may constantly over-proofing?

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  2 ปีที่แล้ว

      Hello - could definitely be over proofing or it might come down to flour selection. What flour do you use?

  • @paulrhodesquinn
    @paulrhodesquinn 2 ปีที่แล้ว +1

    Great tutorial and skills! Many thanks 😀

  • @estherheckmann2164
    @estherheckmann2164 ปีที่แล้ว

    What do you do after the slap and fold and before the pre-shape? Do you need to let the dough rest?

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  ปีที่แล้ว

      Yes, it needs to go through the bulk fermentation stage - this can take quite a few hours

  • @sourdoughhome2571
    @sourdoughhome2571 3 ปีที่แล้ว

    Using a Cambro, or similar, container as a bulking vessel is a great way to tell how much the dough has risen, in that the container has calibrations on this side. 1 liter in? At 2 liters, it has doubled. Want a 50% rise? At 1.5 liters you have it.

  • @HBLA5
    @HBLA5 ปีที่แล้ว

    Hey Georgie, my dough always sticks to my hand and my scraper during this step. Is it under proofed ?

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  ปีที่แล้ว

      Can I ask what flour you are using? Also, much much water as a ratio to flour?

    • @HBLA5
      @HBLA5 ปีที่แล้ว

      @@realbreadbygeorge4973 I’m using King Arthur unbleached bread flour at 73% hydration

  • @hildanichols1333
    @hildanichols1333 11 หลายเดือนก่อน

    Why does my dough stick so much that I can hardly roll in ball?

    • @realbreadbygeorge4973
      @realbreadbygeorge4973  10 หลายเดือนก่อน

      Could be overproofed. Perhaps you've not done enough gluten development. Maybe it's the flour type - rye in particular makes dough sticky.