Shaping Sourdough Bread | Prehape, Stitching and Final shape
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- Опубліковано 12 гру 2021
- Shaping sourdoughbread oval/round tutorial | prehape and final shape
/ simpelsurdej
www.simpelsurdej.dk
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www.simpelsurdej.dk
I can't thank you enough for having the process be on a loop at the end. I wish more content creators did this.
absolutely hands down the best video on shaping both kinds of loaf! the pinch technique is priceless.
Thank you so much! I havent seen many shaping videos either :-)
Thank you for a first class demo. Nice to see the method repeated a number of times. Also very nice and quiet in stark contrast to most others that feel they have to talk non stop. A new subscriber here, two years into steady sourdough making.
Thank you for doing this and looping so many times. Other videos are good but they go so fast and only do one at a time. Really appreciate it.
Thank you for looping the video and showing us over and over your method.. that really helped. I can't wait to try it! I wish I could come work at your bakery and shape loaves for days and months as I wish to get good at it and right now it is my hardest part. I am in Los Angeles and I will keep practicing. Thank you!
A big thank you to you Peter 🙏 all of your videos have been ever so helpful in my sourdough learning. I really needed this tutorial since I was struggling with my shaping.
As a thank you , I took advantage of your international shipping and ordered online through your site for all of my sourdough supplies.
Thanks
I’m just learning and studying , haven’t made any bread yet , just getting my starter going. This technique shown over and over is fantastic! Thank you 😊
I've watched the video 3 times and i plan on watching a few more times at least. I'm imaging as if your hands were my own. Thanks!
☺️🙌 Thx Barry
Video loop for bench techniques is really helpful, thanks for including these in your latest uploads.
Thank you! 😊🙏
Love your explanation. You break it down and explain it so well. Thank you
Thank you Veena😊🙏 happy to help
Good job Peter as usual
Your instructions are most helpful!
🙏
Fabulous video - truly a teaching tool demonstrating your expertise. Thank you.
🙏🙏
tak for denne magi!! takket være dine lektioner bliver mit brød bedre hver gang! hej fra 🇺🇦
Great content, Thank you very much for sharing. One of the top 3 bread related channels in my opinion. BTW, your bakery's ambience is superb, like it very much.
🙏🙏♥️
Such Beautiful dough!
Your video help me a lot in shaping sourdough indeed, thank you!
Thank you so much!
Excellent! Thank you so much for sharing this. Simple and effective shaping. Just baked the best loafs of my life using the technique in your video🙂.
Awesome! Wish I could see it ☺️
@@SimpleSourdough I tagged you on Instagram. Published photos of the bread there at Makkepoka. I also put a photo of a dish I made with fried rye sourdough and it's delicious😋.
This is really a great video. Thank you so much!
Thank you! :)
I really learned a lot from you. Keep it up and inspire more 👍👍👍👍👍♥️♥️♥️♥️♥️
Thank you
Great and slow and can under stand great teacher
thank you for sharing your videoxx
Thank you Altyn!
Du er den beste takk! Fra nå av skal jeg forme brød på din måte 🤩
Tusind tak!
Thanks for the video! What % rise do you end the bulk?
nice....real nice!
Thx!
Bench knife and breadlame can be found in our shop:
www.simpelsurdej.dk/en/collections
Credits to the camera guy or girl, especially for the zoom ups of the dough.
Thank you! Will let her now :-D
Hi Peter. I bought your lame and it was amazing! Thank you very much. I have 1 question. As you said elasticity comes from fresh stater. Fresh stater means the stater just reached the peak before it dropped, not the stater that just freshly made days ago? Thanks mate ❤
Thank you for supporting us!
Yes exactly right at peak
The fold and pinch into the basket is very interesting. I haven't seen that outside of your channel.
I check out your store, but shipping to Canada was simply insane. It shouldn't cost that much at all.
😊🙌
Check out sourdough_mate - they have our products and can ship for much less as theyre closer to you!
Thank you so much for all the great content you are sharing. Can you share the dough recipe, I mean the percentage of the flours (bread, whole, and spelt) and the hydration
Thank you David!
Its the same recipe as our previous video on classic loaf on a stand mixer 😊🙏
Hey, awesome video as always! What hydration % were the doughs? How much time you let them to cold proof?
80% :-)
Cold proof for 12h at 5c
Hi great video can I ask when you have shaped and placed in the banneton do you place them in the fridge thanks
Yes
I appreciate the simplicity on shaping seems like less effort. Thanks
Thank you Mike :)
Love the hat
I love your Flocker! Where can I find one?
Thank you for sharing. Like you shaping method.
I am also interested to know where can I get the grain roller in the video. Thank you
Thank you! The grinder is called eschenfelder :-)
That does it! I'm buying a cowboy 🤠
;-D
So, I got to 4hrs after my 3rd stretch and fold and the little dough piece in the water had not start to float. So I lost the nerve and shaped them. Put them in the fridge and low and behold, the little piece of dough was floating. Amazing. I will definitely wait until it floats next time. I Do BELIEVE! My kitchen temp is 21 c and I used 35c water. What temp water would kill the little beasties? Thanks
Awesome Lee ☺️ let me know
@@SimpleSourdough I forgot to do the roll of the dough at the end of shaping so expecting a flat bread as described at the beginning of the video.
Davs Peter! What is the hydration percentage of the dough you used here? Hilsner fra USA!
90% :)
When you are doing your final shaping, what is the flour you were throwing down. Is that the same have rice and have wheat?
After 3-4h bulk . Its a mix of rice and wheat 50/50
Vielen Dank, für diese tollen Anschauungen. Wo bekomme ich eine solche Getreidequetsche?
Danke dir auch! hjemmeproduktion.dk/shop/kornkvaern-kornmoelle-melkvaern-5c1.html?CookieConsentChanged=1 hier gibt es einige tolle :)
What makes your your dough super extensible,is it the spelt flour you add?I make my dough with strong white flour and high extraction whole wheat at 80,% hydration and it never comes out that extensible.Your dough after final preshape is still very loose and easy to fold,mine is more tight.
I HAVE a question. Here goes: I am using the cold slow rise . My dough is in the refrigerator now 24 hours. It has risen to top of lg bowl. I want to keep it for 2 days for the ferment (Sour dough flavor) . Must I punch it down or can I just leave in fridge until ready to bake. TIA...
How much protein does the flour you use have? 😇
I hope you can explain further the method of preheating the oven and then turning it off for the initial baking of the sourdough bread. I baked two batches this morning and followed your method but could not get the ear for both loaves. I'm not sure what the heck I'm doing wrong.
Usually comes from over fermented dough :-)
Too long proof or a too sour starter.. it can be a few factors
Peter- what do you do to “fix it” if when preshaping you poke the dough with the corner of the bench scraper? I did that and it all came apart and flattened out like a pancake 😭
overproofed:)
Dough pinguins and dough butt. :) I liked that. :)
:-D
😂😂Dough Cowboy thats my problem think......need such a hut !👍
Thx!
Hi what weight dough is showing on your scales please thanks.
900g
thanksxx
Wooden bench won't see these in Australian bakeries. Haven't seen one since my apprenticeship.
How come? :)
Doesn't comply with certain food safety regulations these days. Benches are all stainless steel (at least all the ones I've worked in over 20yrs)
Can you please post a link to your starter video..I can't find it.
Its there!
I would have liked to see the final baked loaves and their crumb…🙁
Thanks heaps for all your great videos! Can I come and work for you? :)
Email us :)
Sorry, what’s naked spelt? Is it whole grain spelt?
Heritage grain
Dough butt 🤣
:D