Proof Reading: A Semi-Regular Round-Up of Links and Videos From Across the Web
Today's theme: cool shaping techniques.
First up, a really ergonomic bâtard shaping video from @jessbreads on Instagram:
Whereas most shaping methods have you fold dough towards yourself during final shaping, this method does the opposite. Simply triangle-fold a pre-shaped round and roll it up. This technique generates significant tension and uniformity and will produce fantastic oven spring.
This 14-year-old video from King Arthur features a bâtard shaping technique that produces excellent uniformity and crumb structure with just the right amount of tensioning. Demonstrated here by Martin Phillip, it takes a little more practice than the last one.
Chico, CA-based baker Dave Miller demonstrates a really cool boule shaping technique that works best on wetter doughs. He’s going slowly here because he’s teaching someone, but at full speed this can get really hypnotic:
Miller was an apprentice to Richard Bourdon at Berkshire Mountain Bakery in Housatonic, MA. Bourdon is regarded as the OG high hydration sourdough baker in the United States1. Miller, in turn, is regarded as the foremost expert on freshly-milled whole grain sourdough bread in the United States.
If you’re willing to shell out $99 for some videos, Miller did a seminar at San Francisco Baking Institute that I can highly recommend. You’ll also get access to seminars from Chad Robertson of Tartine Bakery and Steve Sullivan of The Acme Bread Company.
Dave Miller sells his bread one day a week at the Chico Certified Farmers Market.
Finally, Mac McConnell demonstrates high hydration bâtard shaping for San Francisco Baking Institute. After teaching at SFBI for years, McConnell went on to stage2 with Dave Miller and opened up a freshly-milled whole grain sourdough bakery of his own, The Midwife and the Baker.
Happy baking!
He is also known for teaching Tartine’s Chad Robertson around the same time.