King Arthur Flour has created a wonderful video series called [url=http://www.kingarthurflour.com/professional/videos.html][u]Techniques for the Professional Baker[/u][/url] which are awesome.
While labeled for the "pros," serious home bakers can learn a lot from these videos. I sure did.
Total running time is 30 minutes and includes info on mixing and folding, gluten development, shaping baugettes, rounds, and bâtards, scoring baguettes, and evaluation. There's also a great shot of what a ripe poolish should look like.
Thank you so much, KAF and Messrs. Hamelman and Philips!
Thanks Lindy! these videos are a gem! thanks!!
I'm so glad that KAF put those videos online and that you enjoyed them too.
I've always been drawn to Jeffrey Hamelman's methods because he's a baker first and foremost, as well as a fantastic educator who can be quite poetic.
His description of a soft hand on the dough being similar to placing your hand on the forearm of the person you love most is something I'll remember the next time I shape dough.
Massive thanks to everyone involved. Patsy
Those capture so well Hamelman's teaching style and his whole approach to bread.
It's what makes a course at KAF (as at SFBI) such an incredible experience for the baker looking to gain new insights and skills.
Larry
Thanks Lindy!
Nice to finally see Mr. Hamelman in action. Always a treat to watch a master at his craft.
Franko
Thanks for posting this. I am looking forward to watching. -Varda
Thanks for this! I watched all of them this morning with a buckwheat pancake and tea! What a great and educational start to my day. : D
Good Morning Lindy:
It is the best video! I learn so much. Thank you, thank you, thank you.
mantana
Hi Lindy,
I remember seeing the scoring video from Mark some time ago. All these new additions from Mr Hamelman are total gems.
Thanks
Andy
I'm completely humbled by the clear and straight forward manner which Mr. Hamelman presents this subject. This is one for keeping and referring to repeatedly.
Eric
Thank you Lindy!!!
What an opportunity, to hear the masters speak and watch their professional skill.
In Mr. Hamelman's book, the passion and respect he has for the craft leaps off the page, and it was so evident
in his voice and teaching in these videos.
I've learned so much from watching them - thanks again!!!
from breadsong
Thanks for the link, Lindy. I always find it helpful to watch a pro handle the dough. This one adds a nice bit of explanation about why things should be done a certain way. I'll refer back to this regularly.
Glenn
Great videos! I am passing this along to many friends....
thanks for posting!
As of the end of 2019, these great videos are now at https://www.kingarthurflour.com/pro/reference/videos
I discovered these on YouTube by accident and have found them to be very useful. There are lots of little tidbits in each video (just like his book) and each time I watch I get a bit more from them. (I also like the music!).
I would LOVE to take a class with him.