The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Step by Step: Video

jeffbellamy's picture
jeffbellamy

Tartine Step by Step: Video

Tartine Basic Country Demonstration










Maverick's picture
Maverick

At almost 50 minutes, I didn't watch the whole thing. It looks like a thorough video. I don't know how this could be edited (perhaps sped up in places), but it might be good to shorten it. Nicely done.

jeffbellamy's picture
jeffbellamy

I agree. If only we could find someone to edit it.  

 

:-)

_vk's picture
_vk

If you send me a link to the original material, I'll try to make some time to edit it. That's what I do for living. 

cheers

 

enchant's picture
enchant

If you you firefox as your browser, install this add-on.  It will allow you to download any youtube video as an MP4.

https://github.com/gantt/downloadyoutube

_vk's picture
_vk

Thanks, I know I can download youtube videos, actually with any browser you can just add "ss" (no quotes) just before the "y" in youtube and you will be taken to a online download tool ;) 

so for this URL

https://www.youtube.com/watch?v=5AY0PjwJhN4

you would do

https://www.ssyoutube.com/watch?v=5AY0PjwJhN4

 

What I meant is that the original footage is probably higher quality, besides mp4 is not a good format for editing. But it can be done. Perhaps not relevant here, but the right way to do it is (when online editing) to edit in best quality and compress later.

I'm watching the video and I also like it the way it is. I'd do little. It is already edited. :)

nice video.

well done!

 

 

jeffbellamy's picture
jeffbellamy
_vk's picture
_vk

Do you thing it can be improved? Would you cut some text? Let me know what you have in mind? Do you have the file in higher quality?

:)

 

jeffbellamy's picture
jeffbellamy

I have a 499 MBA file on my desktop

jeffbellamy's picture
jeffbellamy

I have a 499 MBA file on my desktop

_vk's picture
_vk

The size?

 

You could up it to dropbox. What is the extension? 

Nanna's picture
Nanna

I like that it was not edited. You can always fast forward it which I did through some of the stretches; but I appreciated seeing it whole since I've never done the Tartine method and just finished going through the first Tartine book, and seeing someone actually doing it is so much better than seeing the process in still photos. Thanks so much!

June

jeffbellamy's picture
jeffbellamy

We're all in this together. Let's make bread great again.

 

MichaelLily's picture
MichaelLily

For the preshape I recommend changing the axis of rotation so that the dough spins more like a hamster wheel rather than like a CD.  The former develops surface tension, whereas the latter doesn't really achieve any purpose.  The rounding portion of your final shaping is another way to achieve the same thing.