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.
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!
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!
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.
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.
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! 🥂🤩
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!
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?
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.
You are a wonderful teacher! Thank you!
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.
I really appreciate you taking the time to provide this lovely feedback. Thank you!
@@realbreadbygeorge4973 👍👍
Thank you, you have just saved my sourdough I think. I was getting so confused by other preshaping videos.
This makes me proud!
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!
Thanks for letting me know! This is great to hear :)
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!
Thank you for taking the time to leave this feedback :) I appreciate it!
Wow, so glad I found this video. Thank you for the visual of your movement and why you were doing something. Wonderful tutorial
Thank you for taking the time to comment :) Glad you found it useful.
Thanks so much for this very practical demonstration
You can always use a square measuring restraunt style prep container its also clear and you can see the bubbles on sides 😊
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.
I love this! I usually fridge proof, but this would be an excellent option for room temp baking!
Interesting, thank you!
Awesome! I'm going to try this on my next batch. Thanks
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.
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! 🥂🤩
Do you steam your oven when you bake? That can help with achieving an excellent crust
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!
Hi,
What is the hydration of the dough, please?
Or what ratio flour/water/starter (I caught you said it was 100% hydration starter).
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
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?
Hello - could definitely be over proofing or it might come down to flour selection. What flour do you use?
Great tutorial and skills! Many thanks 😀
Thanks so much!
What do you do after the slap and fold and before the pre-shape? Do you need to let the dough rest?
Yes, it needs to go through the bulk fermentation stage - this can take quite a few hours
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.
Hey Georgie, my dough always sticks to my hand and my scraper during this step. Is it under proofed ?
Can I ask what flour you are using? Also, much much water as a ratio to flour?
@@realbreadbygeorge4973 I’m using King Arthur unbleached bread flour at 73% hydration
Why does my dough stick so much that I can hardly roll in ball?
Could be overproofed. Perhaps you've not done enough gluten development. Maybe it's the flour type - rye in particular makes dough sticky.