The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business. -Mark

ok, so i tried the my daily bread recipe: http://www.thefreshloaf.com/recipes/mydailybread.
here's my preferment/poolish. no picture after the 18 hr ferment.

liquidy. bubbly after 18 hours.

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

Hi Everyone,

 I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?

During my bulk ferment I do lightly oil the dough (is this detremental to shaping). 

I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.

 Thanks for your help and happy baking,

Ryan

Hi all,

This weekend I decided to make the "Grainy Wholw Wheat and Seeds with Apricots, Prunes, and Raisins" bread from Amy's Bread. I've been eyeing this recipe for quite some time. 

Hi,

My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?

The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.

I would like some information and help on shaping fendu loaves.  I found only two entries on this site as follows:

Floyd’s beautiful fendu loaf:

http://www.thefreshloaf.com/node/487/hamelman-breads

Hi newbiebaker,

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with a very wet dough, how do you get it to hold its shape during the second rising period? because, while letting a loaf do its second rise, it turned into like a giant pancake almost... or was this too wet?

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Here's a video that I put together this weekend on how to shape, slash and bake a sandwich loaf. Nothing too hard, but it gave me a great excuse to play around with iMovie. Fun!

I hope you all enjoy the video. Here's a link. Hopefully, it'll show up as an embedded video soon.