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Poke test sourdough
00:06 min
How to score sourdough
00:47 min
How to divide dough
01:47 min
How to shape dough gently
00:32 min
How to degas dough
00:14 min
How to score baguettes
00:51 min
How to refresh a sourdough starter
01:52 min
How to hydrate a dry, hard dough
00:23 min
The poke test
00:12 min
How to add extra water to a dry dough
00:58 min
How to shape dough for a loaf tin
00:29 min
How To stretch and fold in the bowl
00:26 min
How to create steam in an oven with hot water
00:07 min
How To Weigh Flour
00.31 min
How to score bread (pound sign design)
00:14 min
How to change the blade on a lame
01:07 min
How to shape bread rolls
00:25 min
How to shape bagels
00:13 min
How to shape a high-hydration dough
00:54 min
How to autolyse sourdough bread dough
00:20 min
How to shape baguettes
00:28 min
How to use stretch and folds to preshape dough
00:44 min
How to shape a batard (preshaping)
00:19 min
How to shape dough into a basic round (boule)
00:25 min
How to use the windowpane test
00:18 min
How to do a coil fold (stretch and fold)
00:23 min
How to stretch and fold
00:22 min
How to knead dough using the Rubaud method
00:25 min
How to combine wet ingredients after autolyse
02:34 min
How to stretch, slap and fold
00:37 min
How to slow knead dough by hand
0:22 min
How to do one-handed kneading
00:19 min
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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