Check out this series of 6 videos with Jeffery Hamelman at the King Arthur Bakery
I also like these: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html
A few of them were broken, so I hounded the proprietor with my broken French for months to get them fixed.
He probably calls me the Annoying American now.
This is like an RSS feed for videos posted to TFL. (Posts that add the keyword "video").
Wow! The video page you posted is fantastic! Really nice work. I see he scores many of the breads before final proofing though. Is that proper?
I can't say I've noticed.
Which shape(s), for example?
I'd agree that it's uncommon, but I should have a look first.
It could have something to do with the fact that these are instructional videos on shaping, and not on the entire build process.
Most of them. For instance video #4 La coupe saucisson
I'm loving these videos!!!
A lot of them are scored after shaping, instead of (the more usual) after proofing.
The pattern, if there is one, suggests that those with "lots of scoring" are scored after shaping/before proofing, like the La coupe saucisson. Such intense scoring would easily deflate a proofed loaf, so maybe that's the reason.
This video series is one of the best on the internet. I'm glad to see it's the number 1 result on Google, but how many people will search for "Formes de pains"?
I downloaded all of them so, if the webpage disappears, I still have them.
I used this (Mozilla Firefox Add-On) to download them: https://addons.mozilla.org/en-US/firefox/addon/download-flash-and-video/?src=userprofile
On your first set of clips the loaf La Tabatier do they egg wash for the flap? I guess its to stick it like a pie crust
Looks like "egg white" wash.
The video specifies, "mettre un peu d'huile" or "put a bit of oil". The oil serve to maintain the separation between the dough flap and the remaining bulk of the dough. Egg wash would have the opposite effect.
...especially considering I speak French.
Is there audio I missed?
(I see it now: text on screen).