I wish all youtube videos were like this… straight into the action, no chat, no annoying music like we need ‘entertaining’ rather than information and natural sounds!
@ts6477
Жыл бұрын
By far the best sourdough shaping video! No distracting talk or music, just skilled hands doing their thing clearly. Thanks!!
@DavidLeeNCSU
3 жыл бұрын
Beautiful loaves, but when i heard the children laughing and playing in the background at the end, that’s when i clicked subscribe. Moms are awesome.
@AlexandraStafford
3 жыл бұрын
Awww thank you :) :) :)
@mannem8074
2 жыл бұрын
I'm amazed at how you did the shaping without any flour!
@msriley52
2 жыл бұрын
Me too!
@sage15000
12 күн бұрын
Thanks for sharing the pics after the baking process
@shannonl7320
3 жыл бұрын
This is one of the most relaxing and satisfying videos to watch. The Bob Ross of bread 🍞 💕
@AlexandraStafford
3 жыл бұрын
Thank you, Shannon 🥰🥰🥰🥰🥰
@hostesswiththemostess7082
3 жыл бұрын
I just love watching the dough settle. It’s mesmerizing
@saboo480
3 жыл бұрын
I don't think I understood the phrase "baker's hands" until I saw yours. Absolutely amazing!
@conniesee1126
3 жыл бұрын
Sudden realization that I'm an official sourdough nerd 🤓 as this was beautiful to watch (twice). #goals
@AlexandraStafford
3 жыл бұрын
Great to hear :)
@christinebeames2311
3 жыл бұрын
Hi me too , who knew we needed to know the ins and outs of this , but we do ,
@lyng4051
3 жыл бұрын
Haha me too 😂
@backdraft57
2 жыл бұрын
Great video. Thank you. Loved just hearing kitchen sounds and not some obnoxious music.
@esakesak3121
3 жыл бұрын
This page is specialized and not just general culture. We thank you for your great efforts to enrich our passion in baking. I am just a fan of home baking, especially traditional bread.
@JD-lx3zq
Жыл бұрын
Dang, probably top 5 most enjoyable bread bids
@marycarmengraham3437
Жыл бұрын
Great video. Great recipe. Ali has the capacity of being extremely detailed with her recipes. It is always a no fail.
@doreenlaufer60
6 ай бұрын
I have been baking your bread for 2 years, sooo glad to see some very helpful videos as my baking has been rather hit or miss! Thanks so much, continue your great baking!❤❤
@HeyPearly
3 жыл бұрын
WOW! A-BEE-YOU-TEA-FULL loaf, perfect crumb and OMG! That Blistered crust!! YOU are my HERO!
@kostaskoukoravas5533
3 жыл бұрын
thank you Alexandra! I've been trying to get that open crump for months! Tried all sorts of hydration levels, flour, gluten development techniques. They all helped get there but...my quest is over, the shaping just did it!! Crazy good results!
@estievorster2065
3 жыл бұрын
Absolutely stunning bread
@Arrogant_Chicken
3 жыл бұрын
I made 2 seperate artisan bread doughs after watching your video. I cooked one last night, the 2nd one is getting a 2 day fermentation in the fridge (baking it tomorrow). I followed your directions/example on folding and shaping the dough. I didn't get the maximum oven spring but it was so much better than all the times before. I don't have a proofing basket so I heavily floured linen tea towels. Thank you so much for sharing your knowledge.
@AlexandraStafford
3 жыл бұрын
So great to hear this! How did the loaf turn out that got the extra day in the fridge?
@brichweb
Жыл бұрын
This video was super helpful, a few things that really helped me and I think lead to a better, more airy crumb were. 1.) Don't flour the bench if you don't need, the tension helps with the shaping 2.) The bench scraper technique - I think I was overworking my dough when trying to shape a tight ball. If anything, having a looser shape makes it easier to shape the batard. 3.) Put the dough seam up after that first shape, allows you to keep a nice tension and smooth shape for the eventual outside of your loaf.
@laurafrench7315
3 жыл бұрын
Thank you for this fantastic video! I’ve been making bread for about 3 months and this is the best and most helpful video I’ve seen yet!
@AlexandraStafford
3 жыл бұрын
Wonderful to hear!
@hostesswiththemostess7082
3 жыл бұрын
We are really excited to start maiming bread videos too
@chance1986
3 жыл бұрын
Good demo and fun to watch. And a great example of "baker's hands" handling sticky dough.
@salishseaquest7952
3 жыл бұрын
Love to watch the gentle handling and touch when shaping. Think that that is one key to getting such lovely results. Thanks for sharing your methods.
@AlexandraStafford
3 жыл бұрын
Thank you :) 💕💕💕
@toosiyabrandt8676
3 жыл бұрын
HI Apart from this being a great visual tutorial, I am blown away by your beautiful hand movements! Shalom to us only in Christ Yeshua.
@aaronfaucett6442
3 жыл бұрын
Very serene and relaxing video. Thank you for not talking
@eleigar1
Жыл бұрын
This was such a visually pleasing video!
@blkstarr826
2 жыл бұрын
I love that this is pure, close up demo, without talking.
@pogokiri
3 жыл бұрын
i'm a professional baker and wow your breads looked fantastic!! i love the bubbles on the crust and the cut sound too. very nice job!
@AlexandraStafford
3 жыл бұрын
Awww thank you :)
@chefpizza4677
3 жыл бұрын
As a baker lol I love this, no explain. I’m just understanding
@nicojuarez8599
3 жыл бұрын
I didn't know were to pay attention, it was perfect in every spec 😍 the blisters, the crumb and that crust OMG.
@AlexandraStafford
3 жыл бұрын
Thank you, Nico 🙏🏽💕
@edoardo2
2 жыл бұрын
Fantastic dough, great hand skills, perfect bread. Thank you for showing us your techniques! Big ups from Italy
@ЛарисаСаушкина-у3ч
3 жыл бұрын
Видно без всяких слов опытные руки. Творческие руки. Руки артиста!
@cathyhanley8658
3 жыл бұрын
I could almost smell the bread. I don't know which I like more, the bread or the children giggling in the background.
@AlexandraStafford
3 жыл бұрын
Awww thanks, Cathy :) :) :)
@jklphoto
2 жыл бұрын
Amazing loaves. If this is 12.7% KABF I'm really impressed. I believe your whole process is spot-on, not just your shaping. So many factors have to come together to achieve that crumb. I'm still trying to perfect mine. Thanks for the video!
@DianaMoon11428
Жыл бұрын
Is that particular bread flour difficult to work with? I am struggling with it to get a good crumb, but I'm not an experienced baker.
@jvallas
3 жыл бұрын
Those blisters are also killing me.👍👍
@AlexandraStafford
3 жыл бұрын
🥰🥰🥰🥰
@bethw5998
7 ай бұрын
I agree with others: great video, to the point, and great hands too!
@betspath
2 жыл бұрын
No flour on towel! Love it!
@Gregasaurus
3 ай бұрын
I think your fermentation and starter is on point here. I fold exactly the same but I'm struggling to get anywhere close to your bread. My starter never seems active enough and only manages a weak rise of twice size.
@zoerossi46
Жыл бұрын
This is a gamechanger for me !🤩 Thank you so much
@ImForgivenToo
2 жыл бұрын
WOW !!! beautiful breads !!!
@kadriyasalmanova9056
3 ай бұрын
Amazing!
@losFondos
3 жыл бұрын
Thanks for this tutorial! Very easy technique, perfect results, I'm going to use your method for tomorrows bread, hopefully I'll get similar blistering and oven spring:)
@maryan74
3 жыл бұрын
UNE MERVEILLE!!!❤ MERCI🤗
@chefjdog
Жыл бұрын
I just got your cookbook Bread Toast Crumbs. I LOVE IT! You have been my guidance with recipes during my sourdough journey. Will you ever consider doing a book with starter recipes? I know your site has a great catalog, but I love supporting other chefs and I love the way BTC was put together. Lovely.
@curtisholsinger6023
3 жыл бұрын
How could anyone down vote this? That bread was BEAUTIFUL. I will definitely be referencing this when I make batards again, thank you!!
@AlexandraStafford
3 жыл бұрын
Thank you, Curtis 🙏🏽🙏🏽
@fischek
3 жыл бұрын
amazing skills, perfect bread - thank you, I am giving it a go in 15 mins or so :)
@Skirkly
3 жыл бұрын
Awesome and the first loaf had a happy face.
@rgrim7409
Жыл бұрын
The reveal was beautiful. The giggling in the background no doubt was indicative of someone getting a piece of Mom's next loaf of bread. Only one observation. Please get safety razors. You gave me the willies with the two edge one. Home Depot or Lowes.
@natashaboru8784
Жыл бұрын
I really enjoyed your silent video and you cute little children's laughter in the background. Your bread is beautiful. I hope i get an open crumb like yours🙂
@mikeburzynski5333
3 жыл бұрын
Wow!!! How is it possible that the dough is not sticking to anything? Please tell me what bread flour do you use 🙏
@AlexandraStafford
3 жыл бұрын
Hi! I use King Arthur Flour's bread flour. Flour sack towels are amazing (links above) in that dough doesn't stick to them.
@ChipSuey207
3 жыл бұрын
A 50/50 mix of AP flour and rice flour works well too.
@WarrioroftheAges
6 ай бұрын
Ime, using perfect (scale) measurements your dough doesn’t require any flour when shaping or working it.
@mihaeladog7187
Жыл бұрын
Aha, I knew I do someth wrong . I was almost decided to quit .I’ll give it one more try .
@Comecenacozinha
3 жыл бұрын
Simple tips, but it's work. That's the way!
@SilkesWelt
3 жыл бұрын
It look amazing!🌺
@tiagosinclair-julio4180
3 жыл бұрын
Wow those blisters!
@josephdelcastilho1509
2 жыл бұрын
Wow all of that void space looks so tasty😳
@karimkaram7597
3 жыл бұрын
For healthiest bread try to use whole duro wheat flour at least 50%. More difficult to work with sticky thick less bubbles inside but tasty and last longer
@lizvillegas6603
3 жыл бұрын
I could almost smell the fresh bread when you sliced it 😍 5:07
@pbainbridge
10 ай бұрын
So good. Cheers. Xxx Sydney.
@tglenn3121
2 ай бұрын
Thanks for this video. Is there preceding video showing your recipe and steps leading up to this video?
@bubbleobill267
3 жыл бұрын
Damn, I need to lift my baking game........
@Kt11.1
2 ай бұрын
I love your wooden counter top. What is is made from and how do you clean it and take care of it.
@zermomia
3 жыл бұрын
Nicely done.
@joefarmer7727
3 жыл бұрын
Both breads really are perfect. I think no flour in shaping and in the banneton helps alot for the blistering and open crumb. But most doughs would stick to the banneton. But I will try less flour during shaping and banneton rest.
@heididisanto2990
Жыл бұрын
Beautiful. My questions are:, do you bring the cold proofed dough back to room temp before scoring and baking, or do you bake right from the fridge? Have you had luck using a baking sheet and steam vs. the Dutch oven? Thank you!
@r_hal93
Жыл бұрын
No, cold dough is soooo much easier to score
@bullshark1152
2 жыл бұрын
Awesom Bread..
@d0nn13m0n0
2 жыл бұрын
Does the simple sourdough video linked in the description use the dough recipe as the loaves in this video? Beautiful bread by the way. I can tell that those hands have shaped some bread!
@atouchofa.d.d.5852
3 жыл бұрын
You had me at crunch hello!
@Arrogant_Chicken
3 жыл бұрын
😍 BEAUTIFUL!!!😍
@vincelieu4425
3 жыл бұрын
Those open crumbs look fantastic. Are you sure it is in the shaping? It does not look anything special there in your shaping, just tensioning the dough gently by rolling back and forth and then seal it. I have done all that but my baguettes still do not have an open crumb like yours. I think it is in the sourdough starter and the 24 hours slow fermentation that give you the open crumb structure. Whatever it is, I enjoyed watching this video, one of the best close up shots I have seen with bread making videos. Good work!
@AlexandraStafford
3 жыл бұрын
Vince, you could be right about the starter - I do feed mine several times before making a loaf of bread - and I think the 24 hour cold proof is essential. But: when I do the exact same thing and shape a boule, I don't get nearly as open of a crumb, so for that reason, I've been favoriting batards over boules. Regarding your baguettes, do you do an autolyse?
@vincelieu4425
3 жыл бұрын
@@AlexandraStafford Yes, I autolyse with just flour and water, I also do poolish (with a tiny amount of yeast) in 30%, 33%, 50%, & 75% of overall flour percentage, and nothing seems to help. I do get some random big holes here and there, but the rest of crumb is still too dense. I am using a commercial yeast though, as I have not been able to get a starter going because my house has been too cold in the last few months. I will try a new starter when the weather is warmer again (soon). Appreciate the correspondence, Ali. Thanks.
@AlexandraStafford
3 жыл бұрын
@@vincelieu4425 OK, great. The reason I asked about the autolyse is because I almost never do an autolyse, but I've heard with things like baguettes, where you want that extensibility in the dough, an autolyse is very helpful. I've also heard Tipo 00 flour is great for baguettes also for the extensibility piece. I have not had much success with baguettes, but if I do, I will be sure to report back here.
@vincelieu4425
3 жыл бұрын
@@AlexandraStafford Good info to have Ali. Hope you will do a baguette making video for us one of these days. By the way, when I said best close-up shots, I meant most of the video shots not just the crumb shots. Your filming and editing look top-notch and was very enjoyable to follow and watch. Thanks.
@Indrabudiwati
3 жыл бұрын
Nice crumb love it 😍
@LisaHausten
Жыл бұрын
You are the best! I love all your recipes and videos! Do you have a recipe for a 75% whole wheat sourdough or a multigrain sourdough bread?
@aelene
3 жыл бұрын
May I ask why you flip the dough over at the preshaping stage? Doesn’t that defeat the purpose of creating tension and ‘preshaping’ the dough?
@schefold3376
7 ай бұрын
Hello Alexandra, would you describe the recipe for the bread dough? Please
@crantang1
3 жыл бұрын
hi, thank you! Is this the Simple Sourdough Bread, Step by Step recipe? How much starter do you use? The recipe says 50g to 100g. What's the hydration of your starter at this step? The part where you say "Let it Rise," how long do you let it rise, and at what temperature? The step where you transfer it to a straight-sided vessel, you cover it. How long does it stay covered, and at what temp before you perform the first stretch and fold? How long is the total bulk fermentation period and at what temperature? How cold do you keep your refrigerator? In my very limited experience, precision is so important when working with wild yeast, hence all the questions about time and temperature. Thanks in advance!
@msb1301
3 жыл бұрын
What gadgets are you using to film yourself while working? I'm quite intrigued as to how you do it haha?
@stonewarebirds3620
Жыл бұрын
If bulk fermentation has been paused overnight in fridge, is it ideal to then shape and still prove in fridge for 24 hours? Bearing in mind 24 hours has elapsed since load was started?
@chrystaltemple4818
3 жыл бұрын
I also get a better crumb with a batard. But it also has to do with the fermenting, and handling of the dough during fermentation.
@AlexandraStafford
3 жыл бұрын
Yes, absolutely, it's not just about the final shaping.
@LordRubino
3 жыл бұрын
Deliciously good! 😍🤤
@kitchendeliz2495
3 жыл бұрын
This is exactly what I am looking for. Gonna try tonight. Can you please explain the routine before shaping stage? How long was the bulk fermentation and how many S&f / CF during bulk fermentation? Thank you so much
@msmarygardner
3 жыл бұрын
Money shot $$$$...when the crumb hits the camera! Had to play it again to see if that’s what it was. ☺️
@AlexandraStafford
3 жыл бұрын
😂😂😂😂😂
@tatooetugo
3 жыл бұрын
Perfecto bread
@richmay3929
2 жыл бұрын
Okay, I’ve finally found the best sourdough artist! Do you use convection?
@lindadurand247
7 ай бұрын
I'd like to know how to get the tang in sourdough, many say, overnight in the fridge 8-12 hrs or longer produces the tang, I've done that but doesn't make a difference
@mohamadsajadpour716
3 жыл бұрын
Woow... it's amazing *__*
@heyitsmesalty
2 жыл бұрын
I watch videos like this and I have come to realize that its not that I do not know how to shape. Its that no matter how well I follow and recipe and do exactly what is said and shown, my dough will never be able to move like this without sticking to the table, dough scraper or the towel. I have been baking bread for a couple years now and have had some pretty great success, but i have always had to find ways to battle the fact that its going to stick no matter what I do. Any tips ?
@stefanb.5126
3 жыл бұрын
Wonderful ❤
@mumssimplerecipes4245
3 жыл бұрын
Wow, Thanks
@Dave-kv1is
3 жыл бұрын
That bread is beautiful ! I'm just starting out and my starter will be ready soon. Do you have a link for the recipe you used for this bread ? Thanks !
@richmay3929
2 жыл бұрын
She used 75% hydration for this batard, so for 2 loaves her recipe was: 1000g bread flour 750g water 150g live, active starter 20g salt
@LittleYeasty
2 жыл бұрын
@@richmay3929 thanks
@u01ijm7
3 жыл бұрын
Doesn't flipping it upside down after the preshape defeat the point of the preshape?
@ZjriderRider-gq1cq
10 ай бұрын
Beautiful sourdough, So when you pull it out of the fridge you don’t need to let bread warm up?
@mattmotta859
3 жыл бұрын
My dough sticks to everything, would never be able to do this without flour.
@ramunc
3 жыл бұрын
You can keep it in the fridge before shaping.
@brittneymeyst9903
3 жыл бұрын
It really helps if you lightly spray your smooth (NOT WOOD) countertop or work area first with water and wet your hands when handling. Not so that they're dripping but wet. I learned this from "fullproofbaking" in her open crumb video. It's my number one go to recipe that never fails. And i've tried SO MANY. This tip for me was life changing
@ShamimAhmed-zo2su
Жыл бұрын
If we live in hotter country, we still have to keep dough for 24hrs in fridge?
@lindawilson3071
3 жыл бұрын
What’s the secret of those crazy wild beautiful blisters. I bake in cast iron Dutch ovens and I like a liter colored crust so I bake almost entirely in the Dutch oven with lid on. It still browns but not so dark. I don’t get many blisters.
@peicardozo
Жыл бұрын
Alexandra, thank you for sharing your shaping technique. Beautiful loaves there! I do have a question. What kind of work surface or cutting board you’re using on this video? It looks bigger than the regular size wooden board.
@Tuffjobs
8 ай бұрын
Fabulous
@erikasinas2090
Жыл бұрын
Subscribed! Fantastic! By far, this is the best video I have ever watched. There's no unnecessary drama, music, or overacting people. However, I often find that when I bake, flour ends up all over my body and face, and my work table gets messy. How come your work area stays so neat and your hands are clean😅😅😅
@daggymation
8 ай бұрын
Hi Alexandra, thanks for your extremely useful video. I have a question, the preshaping you did at the beginning, was it after the dough raised for the 1st time, or after the 2nd rise?
@lisabadgwell3
3 жыл бұрын
I never get a second rise after the folding. Dough is wet and sticky even after flour. Not sure what I'm doing wrong but will try this. Thank you!
@AlexandraStafford
3 жыл бұрын
Hi Lisa! I wrote an extensive troubleshooting post ... that might help pinpoint where things are going wrong: alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/
@lisabadgwell3
3 жыл бұрын
@@AlexandraStafford thank you! Super helpful and I see my flaw!!
@AlexandraStafford
3 жыл бұрын
@@lisabadgwell3 Great to hear!
@ThePhilbox
Жыл бұрын
What is the hydration in these? That's some nice shaping ;)
@sylviah1234
Ай бұрын
How about those blisters. You did what to get them??
@muskepticsometimes9133
2 жыл бұрын
?!? How can you put loaves in cloth without sticking ? What is your hydration?
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