I found this Country Wheat Bread Video by baker Ned Atwater very revealing in it's minimalism. It's a bare bones view technique wise, but highlights dough development in stages during a three hour bulk fermentation with 2 folds. I believe that is where it's major value is.

I've tried this no fuss direct dough method formula as shown in the video for a test. Then for comparison used an overnight pre-ferment. As expected allowing more time for development made a lighter and much tastier loaf.

http://www.baltimoresun.com/video/?autoStart=false&topVideoCatNo=default&clipId=2892656

Ned has given the formula in volume instead of weight ... the actual water should be 3 cups instead of the 2c mentioned.

Dave

I mentioned earlier that 6 strand braiding is easy and attempted to show my technique with text and drawings. But I could never have managed this without watching the linked videos on that post.

So we took it upon ourselves to make a video of my two-hand braiding technique as a supplement to our text/drawing instructions.

1. Take the 2nd from left strand in your right hand and the 1st from the left strand in your left hand. Your right hand goes all the way over all the strands to the right (keep hold of that strand); your left hand goes over two strands to the center.
2. Take the 2nd from right strand in your left hand your right hand is still holding the strand that is now 1st from the right strand (just a moment ago, this strand was the 2nd from the left...). Your left hand goes all the way over all the strands to the left; your right hand goes over two strands to the center.
3. repeat 'til finished. Tuck ends under.

The bread recipe and more braiding photos are here:

• festive bread recipe

Happy Braiding!

-Elizabeth

(edited to put video at the top of the post so it's more easily seen)

Okay, so I was sitting in a 2000 level class titled, "Society and Technology," and the instructor referenced a video of Peter Reinhart talking about bread, and then asked the question, "Is bread baking a technology?"  Well, the rest was a discussion, and a bit of other topics, but I thought y'all (..or you guys if your up North) would be interested in it, so without further delay, check out the following URL:

http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html

Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes

If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com

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

Hey everybody. This is the same kneading and folding video as before, but with Spanish subtitles for the commentary, thanks to fellow FreshLoafian, Joe Martello. I have an Italian and German version in the works, and am looking for someone to transcribe it in French. If you're interested, I can send you the English version in Word, then you can put the matching French sentences underneath the English. Thanks.

-Mark

Hello again bakers,
This is the next video in the series - the longest yet, and most specific. A few people asked me specific questions about roll shaping, so this video is for them. It's easier to show you than to explain it in writing. I also show a little bit of home oven technique for baking on two racks. There's no commentary, so enjoy the music. And in case you're wondering who it is, (Trishinomaha) it's "Somewhere Over the Rainbow" by Bruddah Iz. Enjoy.

-Mark

Norm, there's a Dutchess in there just to make you homesick for the bakery.

Same Ciabatta video, different music. Let's just say all musicians aren't crazy about having their music in baking videos. OOps.
-Mark

Hey there, In the spirit of JMonkey who has nudged the fresh loaf in a sticky bun direction, I'm putting up video #4, "Sticky Buns". It's more of a recipe specific type of video, not really a tutorial, and without commentary. It's a little different than the others, but maybe you'll find it inspirational enough to make some. Hope you like it. -Mark

The next video will be on ciabatta.

This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.