If this has been posted before, I missed it. I found it interesting. Her scoring is worth seeing, too.
Just what I needed as I struggle to improve my batard shaping - thanks!
Thanks, this video has been around on youtube for quite a while. That lady in the video, boy, she has some talent in handling the dough.
Thanks for the link Larry!
Any idea on how to get hold of one of those beautiful lames? I tried the online store mentioned in the video but didn't see that particular one for sale.
She actually sells them(facsimiles) on her website.
Scroll all the way to the bottom of the page. It's the last item.
I checked it out and she's out of them at the moment. I'll check back. I know it's not an essential item but they are beautiful! Thanks for letting me know.
I see. You prefer the look of that particular wood, which is out of stock.
Note that she does have the lighter beech wood version in stock(absolute very bottom of page).
I wish the baker had made sure how to pronounce the word "boule" before doing a video - hearing "bou-lie" repeated over and over again is like listening to a crayon scraping over the blackboard...
But, I didn't feel goose bumps as you did. When I lived in France, near Orleans, in the early fifties, I suffered from the French refusing to use my first name, as there was no French equivalent. They did use my middle name, but it was universally Frenchified to "me-shell" (Michel). Calling me Michael or Mike was apparently too much for them.
I have no problem with anyone mispronouncing a foreign word, especially as our video star had likely never heard it, but had only read/write knowledge of it. I don't see it as too egregious a "fox pass". :) Personally, I call them ball or round loaves.
No American seems to be able to pronounce my name Karin ('kah-reen), either, so I settled for Karen without too much heartbreak ... Neverless, I think, if you publicly use a technical term in a foreign language you should at least try to find out how it is pronounced - and "boule" is not a tongue twister - or just use the same word in your own language.
Notice how nimble her fingers are in shaping? Her marks disappear right after she shapes the loaves. Does this mean that my sourdough needs more hydration, less four, or more proofing? Andrea
is far less degassing than I usually get. Although I've seen shaping videos in which the baker actually pats the dough flat, I'm going to work on Teresa's technique and try to not degass so much.
Excellent video. Many thanks for pointing to it.
(I'm afraid I sniggered when she said "boulie". But I got over it pretty quickly. Really, who cares if she mispronounces the word? Her shaping and slashing more than make up for this small error. I was much more surprised that she cut into the loaf before it had cooled completely. and am really glad that she said it's not really a good idea.)