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Poke test sourdough

Poke test sourdough

How to score sourdough

How to score sourdough

How to divide dough

How to divide dough

Shaping dough gently

How to shape dough gently

How to degas dough

How to degas dough

How to score baguettes with a lame

How to score baguettes

How to refresh a sourdough starter

How to refresh a sourdough starter

Hydrating a dry hard dough

How to hydrate a dry, hard dough

The poke test

The poke test

How to add extra water to a dry dough

How to add extra water to a dry dough

How to shape dough for a loaf tin

How to shape dough for a loaf tin

stretch and fold in the bowl

How To stretch and fold in the bowl

creating steam in the oven with hot water

How to create steam in an oven with hot water

How to weigh flour

How To Weigh Flour

How to score bread (pound sign design)

How to score bread (pound sign design)

How to change the blade on a lame

How to change the blade on a lame

How to shape bread rolls

How to shape bread rolls

How to shape bagels

How to shape bagels

How to shape a high-hydration dough

How to shape a high-hydration dough

How to autolyse sourdough bread dough

How to autolyse sourdough bread dough

How to shape baguettes

How to shape baguettes

How to use stretch and folds to preshape dough

How to use stretch and folds to preshape dough

How to shape a batard

How to shape a batard (preshaping)

How to shape dough into a basic round (boule)

How to shape dough into a basic round (boule)

How to use the windowpane test

How to use the windowpane test

How to do a coil fold stretch and fold

How to do a coil fold (stretch and fold)

How to stretch and fold

How to stretch and fold

How to knead dough using the Rubaud method

How to knead dough using the Rubaud method

How to combine wet ingredients after autolyse

How to combine wet ingredients after autolyse

How to stretch, slap and fold

How to stretch, slap and fold

How to slow knead dough by hand

How to slow knead dough by hand

How to do one-handed kneading

How to do one-handed kneading

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How To - Artisan Baguettes With Poolish

How To: Artisan Baguettes With Poolish

Baguettes are pretty common across the world yet traditional hand-molded ones like these are hard to come by in many areas. The baguette uses many different techniques and in my opinion are one of the most challenging artisan breads to make.

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