The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ciril hitz videos

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doublelift08's picture
doublelift08

ciril hitz videos

hey bread heads, ....


just thought i'd post a link to a vid on youtube with Ciril hitz.. gr8 explanation of baguette shaping and the related stuff on the right (or just go to the breadhitz youtube channel...) has a bunch more snipets of video from him...


I haven't noticed an awful lot of discussion on chef hitz however Peter Reinharts exploits are of course well documented here on TFL (at least more than hitz as far as I , personally, have noticed)


 


anyway I just thought id share briefly with all here on the forum, just that I think its noteworthy, .... as a Johnson & Wales (Providence) alum both of these guys were instructors there at the same time I was a student and actually often taught in the same classsroom!!! Why of why didn't I hang around there more!! lol I was a Culinary student not pastry and thought id never use this info.. little did i know id later catch the baking bug


http://www.youtube.com/watch?v=OI-WstoakmQ&feature=related


 


anyway enjoy the vids folks.. i hope you learn some things as i surely did.


 

GaryJ's picture
GaryJ

Thanks for that link doublelift08.


Really good shaping demo. Time for me to seriously tackle a baguette I think.


Cheers,


Gary


 

Bigears's picture
Bigears

Thank you for sharing that video information.  It's the first time I've seen the work of Ciril Hitz and he is a good teacher.  I think I'l get his book.

wally's picture
wally

Thanks for sharing this - it's one of the best videos I've seen of shaping baguettes.  I originally learned to pre-shape into boules, but at work my senior baker/mentor showed me that pre-shaping into logs as Hitz does is both quicker (for a baker working in a production environment) and facilitates the final shaping. 


He is so right in saying that shaping is a personal preference.  I think what's so valuable is that he demonstrates the two essential features to shaping a baguette successfully: achieving enough surface tension in the dough for it to hold its shape, and, doing this without unnecessarily degassing the dough. 


It's a balancing act, but this video demonstrates it really nicely!


Larry

doublelift08's picture
doublelift08

thx for the comments guys... and don't forget to check the other vids on the breadhitz channel... the 'decorative shaping' one is a great demo of many of the shapes illusttrated in BBA and the bread sculpture stuff is outta this world