June 7, 2018 - 2:11am
Shaping times
Could some kind experienced baker please tell this inexperienced baker approximately how long they spend on each of the pre-shaing and shaping stages?
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Could some kind experienced baker please tell this inexperienced baker approximately how long they spend on each of the pre-shaing and shaping stages?
I am not a professional, but watch videos 3 and 4 and you will see how little time experienced bakers spend on preshaping and shaping. https://www.kingarthurflour.com/videos/techniques-for-the-professional-baker-3-dividing-shaping
I second these videos and also want to suggest some from San Francisco Baking Institute (SFBI) that reinforce the idea that not a lot of time is required by those with experienced hands. Pre-shaping also benefits from using a tool such as a bench knife or scraper.
It's very reassuring to get feedback from bakers who are more experienced than I. I've come to realise that the clarification of all the various stages of the process of producing a loaf, oqne by one, help to move the novice closer to a state of increased confidence. Many thanks. Valerie
Many thanks, Barry. Your comments underline what I assumed to be necessary. I am off to watch the videos now. I'm grateful for the link. Valerie
Valerie, I don't know what stage you are in, but remember that the videos I linked to are for professionals. I am a home baker, and at the most I will do 4 loaves in a week. I think they mention in one of the videos that they get their slashing technique down after a thousand baguettes - which would be a few lifetimes for me.
Hello Barry. Like you , I am a home baker, though considerably less experienced than you obviously are, so I am extremely grateful for your input and guidance. I bake two loaves a week and each is a learning experience! At yesterday's bake, I simply went with my intinct and devoted a much shorter time to shaping. Ironically, this approach produced my best loaves yet! I make a 100% wholewheat loaf and now I have learned enough to know that I need to perfect this formula by developing a "feel" for each of the different stages. I admire enormously the bread produced by the professionals but accept that nothing short of an apprenticeship with one of them would elevate my afforts to that level! I will be content with improving a little each week. Many thanks again for your input and for the video links. Valerie
PS i forgot to mention that I cheat with the slashing and use scissors to score my high hydration dough. It produces an ear, but I hope one day to be able to perform the real deal! Valerie
Welcome!
Using a scissors is not a cheat but using a tool, one of many available. Fun too! :)
Ah, minioven, you have been a source of information and encouragement since I first stumbled across this wonderful site. With your blessing I shall continue to wield my scissors without any sense of inferiority! Many thanks. Valerie