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For SallyBR, or anyone who likes to bake

MadMom's picture

I thought this video was an excellent one on shaping dough.


http://thebackhomebakery.com/Tutorials/Shaping.html




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
Jean's picture

(post #65229, reply #1 of 21)

Wow, he's good!. Thanks.


"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #65229, reply #2 of 21)

He makes it look so easy, and we all know it isn't, but I thought he had some good tips.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
Gary's picture

(post #65229, reply #3 of 21)

Good video. The key is to have a surface with some friction. You want the bread that is touching the surface not to move very much. This is why granite is not a very good surface to shape dough upon. It is not a rolling motion where the whole piece of dough moves. It is a differential motion where part of the dough is dragging and the other part of the dough is moving forward. That creates the tension on the dough's surface. It definitely takes some touch to know when the dough is dragging on the surface as opposed to sliding.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

MadMom's picture

(post #65229, reply #4 of 21)

Wonder if there's anything I can put over the granite to "drag" the dough.  Would a cutting board work?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gary's picture

(post #65229, reply #6 of 21)

Absolutely. A wooden cutting board is great for that. You may need to put a damp paper or cloth towel under the cutting board to keep it from sliding around.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

MadMom's picture

(post #65229, reply #7 of 21)

I just tried it with the Gluten Free English Muffins, and it was quite easy to roll them into balls using that.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gary's picture

(post #65229, reply #8 of 21)

Excellent. Sometimes it takes one little trick to open the door (pardon the mixed metaphor). I was lucky to catch the King Arthur Flour class when it came to Ann Arbor. One of the bakers was kind enough to take the time to show me up close and personal the secret of friction.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

soupereasy's picture

(post #65229, reply #10 of 21)

In th silpat vs. parchment thread people were kneading dough on the silpat. Seems to me the silpat would be of the smooth variety? Though they are a bit tacky to the touch?


I have always kept a wooden board for this.

MEANCHEF's picture

(post #65229, reply #12 of 21)

At the catering business I made rolls/bread every day.  I formed the rolls on a wooden butcher block table without flour (better friction).  I use to be able to do a roll in each hand at the same time.  Once you get the hang of it, it is easy.

Jean's picture

(post #65229, reply #13 of 21)

Once you get the hang of it


Ah, therein lies the rub!



"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #65229, reply #14 of 21)

Isn't there something about teaching old dogs new tricks?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

bjb0777's picture

(post #65229, reply #17 of 21)

Lots of us old dogs!! Thanks

roz's picture

(post #65229, reply #5 of 21)

He obviously has made and shaped thousands of loaves of bread. I think his counter is Corian? perhaps.

Maybe you could get an old slab of marble and lay it on your counter....sometimes old marble has a pitted or rough texture. Or a large wooden board with a damp tea towel between the granite and wood to keep it in place.

I have a wooden countertop and it's great for everything.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
leonap's picture

(post #65229, reply #9 of 21)

Although the audio was horrible for me, he is a very good teacher. I have bookmarked this. There is a CI recipe for rolls which uses that drag and roll technique. Very good rolls and fun to make. Thanks for sharing this!

soupereasy's picture

(post #65229, reply #11 of 21)

Interesting, thanks for posting.:)

chiquiNO's picture

(post #65229, reply #15 of 21)

Fabulous demos.  I would LOVE the recipe for the Portuguese Sweet Bread but My computer won't open up to give me his e-mail...do you have it???

 

 

MadMom's picture

(post #65229, reply #16 of 21)

Don't have the recipe, but did send him an email.  If I get a reply, will post the recipe here.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

chiquiNO's picture

(post #65229, reply #18 of 21)

Oh thanks....would love to have his e-mail, too!!  Thanks

 

 

MadMom's picture

(post #65229, reply #19 of 21)

The email on his web site is: Mark@TheBackHomeBakery.com



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

chiquiNO's picture

(post #65229, reply #20 of 21)

THANKS!!!!!!!!!!!!!!!!!!!!!!!

 

 

SallyBR1's picture

(post #65229, reply #21 of 21)

Oh, thank you!!!! He is a very good teacher - I've got some hope of conquering the baguette shaping after watching him

 


 


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(May 29th, 2009)

 


 


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