The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

a traditional bread baking video with interesting way dough is put into oven

msneuropil's picture

a traditional bread baking video with interesting way dough is put into oven

I am sure most of you all are obsessed with watching videos of bread baking...(and cat videos) like I I thought I'd share this video.

What really caught my attention was how this woman just squeezed off a large blob of very wet dough, and slapped it onto a peel then immediately into the over without a shape and rise.  I am gonna do it just for the fun of it.  I've been known to dump a bowl of wet risen dough into a dutch oven on a campfire...with mixed results....but this clearly is a beautiful method for working with the wet dough...not so easy to do in a modern kitchen...

Hey...I need an excuse to clean my oven...and this method clearly will give me an excuse.  LOL!

Transylvanian traditional bread-making

Antilope's picture

in the video. With the dough that wet, I wonder if it is a kind of no-knead or low-knead dough? As wet as it is, the crumb must have large holes and be very soft.

I wonder if the kids there ask mom to cut off the crust? ;-) Of course, she has a 10 foot long paddle, so they probably don't. ;-)

Yerffej's picture

That dough was mixed and then fermented in the mixing vessel and shaped, in it's own way, as she put it in the oven.


Antilope's picture

because I can't see how you could do a regular hand knead on all that very wet dough in that trough. The wet dough must have had minimal mixing and a long fermentation.

dabrownman's picture

finished it off with a hammer - Nice touch if not a light one :-)

ghazi's picture

Goes to show how simple is always the hardest to get right, its second nature to her of course just getting it done (part of the day)


golgi70's picture

In the very beginning you can see the water being worked into a stiffer dough. And the water is added to the mixed dough until she likes it then it rests.  Probably mixes an autolyse or even a no knead dough the night before  Then work in water via pinching and folding of sorts.  Interesting is how she chipped off the top floury portion to expose the beautiful golden red and that becomes the top of the loaf.  I think I've seen this video but it's longer and you see a bit more of the process.  Good stuff


msneuropil's picture

I used to have a smaller un-level (rocking) bread trough that I found at a garage sale...and I mixed and kneaded dough for 10 years in it before I got a real mixer.  No telling how old that was...unfortunately my hubby ruined it one day...(don't ask) and he had to buy me a mixer...LOL.  I miss that old thing cause my home mixer couldn't handle 6-8 loaves at a time.  

Wish we had YouTube back in the 70's then cause maybe I could have gotten away with feeding my guests holey bread without folks thinking I was being lazy ...back then a good farm baker's quest was a fine grained soft bread. I still can't get my parents to eat rustic breads cause back in their was only poor folks that ate that sort of bread and white air bread is all they eat now.  LOL!