The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

shaping

mcs's picture

the latest video from The Back Home

August 29, 2008 - 7:10pm -- mcs
Forums: 

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
http://TheBackHomeBakery.com

 

 

ryan's picture

Shaping boules

January 28, 2008 - 5:36pm -- ryan
Forums: 

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

ryan's picture

Shaped loaves not holding their shape!

September 8, 2007 - 9:04am -- ryan

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.

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