The San Francisco Baking Institute, SFBI, occasionally shares techniques and videos on topics of interest to the home baker. There are often questions and discussions on TFL regarding shaping of loaves, especially high hydration doughs. This SFBI video was posted recently on YouTube and it goes through the entire shaping process. I found it very informative, and thought others might want to view it. You can also sign up for their email list on their website to receive recipes a couple of times a year, as well as their class schedule. (I have no affiliation with SFBI.) Enjoy.
-Brad
video. a Great video!
Love learning the right techniques!
I like what Hamelman says when he goes over the recipe for Cibatta, "...it is a very wet and sticky dough, with often upwards of 80% or even higher hydration. This requires some special handling (like locking all the doors so the bakers can't run for the exits).
The video makes it look a lot easier than I expected and I shall give it a try!
With good camera angles / framing and nice, straightforward commentary, it's among the better ones I've seen, And since I know I need to get better at handling dough, I've seen a fair number
What a terrific video! Thanks very much for posting.
great video, thanks for sharing!
the link to a great video - it works just like in the video! I was able to have this lovely ball of dough rolling around in a lovely shape on my bread board - way cool!