The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Video lessons with Master Baker Jeffrey Hamelman

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LindyD's picture
LindyD

Video lessons with Master Baker Jeffrey Hamelman

King Arthur Flour has created a wonderful video series called Techniques for the Professional Baker which are awesome.


While labeled for the "pros," serious home bakers can learn a lot from these videos.  I sure did.


Total running time is 30 minutes and includes info on mixing and folding, gluten development, shaping baugettes, rounds, and bâtards, scoring baguettes, and evaluation.   There's also a great shot of what a ripe poolish should look like.


Thank you so much, KAF and Messrs. Hamelman and Philips!

Mebake's picture
Mebake

Thanks Lindy! these videos are a gem! thanks!!

LindyD's picture
LindyD

I'm so glad that KAF put those videos online and that you enjoyed them too.


I've always been drawn to Jeffrey Hamelman's methods because he's a baker first and foremost, as well as a fantastic educator who can be quite poetic.


His description of a soft hand on the dough being similar to placing your hand on the forearm of the person you love most is something I'll remember the next time I shape dough.

plevee's picture
plevee

Massive thanks to everyone involved.  Patsy

wally's picture
wally

Those capture so well Hamelman's teaching style and his whole approach to bread.


It's what makes a course at KAF (as at SFBI) such an incredible experience for the baker looking to gain new insights and skills.


Larry

Daisy_A's picture
Daisy_A

Hi Lindy,


Many thanks indeed for flagging these up!


Working my way through them. However I have to say that the shaping video is invaluable. I could never really work out Jeffrey Hamelman's shaping technique from verbal descriptions or diagrams. This is very helpful. Looks a bit more like wringing out a chamois leather than I imagined it to be!


Look forward to viewing the rest.


Thanks for sharing! Daisy_A

Franko's picture
Franko

Thanks Lindy!


Nice to finally see Mr. Hamelman in action. Always a treat to watch a master at his craft.


Franko

varda's picture
varda

Thanks for posting this.   I am looking forward to watching.  -Varda

arlo's picture
arlo

Thanks for this! I watched all of them this morning with a buckwheat pancake and tea! What a great and educational start to my day. : D

Thaichef's picture
Thaichef

Good Morning Lindy:


It is the best video!  I learn so much. Thank you, thank you, thank you.


mantana

ananda's picture
ananda

Hi Lindy,


I remember seeing the scoring video from Mark some time ago.   All these new additions from Mr Hamelman  are total gems.


Thanks


Andy

ehanner's picture
ehanner

I'm completely humbled by the clear and straight forward manner which Mr. Hamelman presents this subject. This is one for keeping and referring to repeatedly.


Eric

phil200's picture
phil200

Hi,


Great videos.


During the pre-shaping and shaping, the dough does not look sticky at all. 


How is this achieved ?  Is it a light dusting of flour both on the dough and on the work bench ? 


Whenever I am shaping, I dust the top of the dough and bench with a bit of flour but still end up with a sticky dough which makes it harder to shape.


Regards,


Phil.

Martin from KAF's picture
Martin from KAF

Hi Phil,


You're correct, a sheen of flour on the bench and on the boards which receive the divided, pre-shaped loaves is essential.  That amount can be adjusted depending on the hydration of your dough, just be careful to only incorporate the minimum amount possible into the final shape.  


It can also be helpful to make sure that hands stay dry-I think you'll see Jeff occasionally rubbing his hands on the bench to pick up a little flour.  


Happy Baking!


Martin Philip

breadsong's picture
breadsong

Thank you Lindy!!!
What an opportunity, to hear the masters speak and watch their professional skill.
In Mr. Hamelman's book, the passion and respect he has for the craft leaps off the page, and it was so evident
in his voice and teaching in these videos.
I've learned so much from watching them - thanks again!!!
from breadsong


 


 


 


 

GSnyde's picture
GSnyde

Thanks for the link, Lindy.  I always find it helpful to watch a pro handle the dough.  This one adds a nice bit of explanation about why things should be done a certain way.  I'll refer back to this regularly.


Glenn

SallyBR's picture
SallyBR

Great videos!   I am passing this along to many friends....


 


thanks for posting!

Tigre1852's picture
Tigre1852