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!

By far the best sourdough shaping video! No distracting talk or music, just skilled hands doing their thing clearly. Thanks!!

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 :) :) :)

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🙂

I'm amazed at how you did the shaping without any flour!

@msriley52

2 жыл бұрын

Me too!

Great video. Thank you. Loved just hearing kitchen sounds and not some obnoxious music.

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

I don't think I understood the phrase "baker's hands" until I saw yours. Absolutely amazing!

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 😂

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.

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!❤❤

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.

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.

WOW! A-BEE-YOU-TEA-FULL loaf, perfect crumb and OMG! That Blistered crust!! YOU are my HERO!

Great video. Great recipe. Ali has the capacity of being extremely detailed with her recipes. It is always a no fail.

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!

Absolutely stunning bread

So easy to follow...love the sound of your folds.

This was such a visually pleasing video!

I love that this is pure, close up demo, without talking.

Very serene and relaxing video. Thank you for not talking

Good demo and fun to watch. And a great example of "baker's hands" handling sticky dough.

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?

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:)

This is a gamechanger for me !🤩 Thank you so much

Fantastic dough, great hand skills, perfect bread. Thank you for showing us your techniques! Big ups from Italy

Видно без всяких слов опытные руки. Творческие руки. Руки артиста!

WOW !!! beautiful breads !!!

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 :) 💕💕💕

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

It look amazing!🌺

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.

UNE MERVEILLE!!!❤ MERCI🤗

amazing skills, perfect bread - thank you, I am giving it a go in 15 mins or so :)

As a baker lol I love this, no explain. I’m just understanding

Dang, probably top 5 most enjoyable bread bids

Nicely done.

I agree with others: great video, to the point, and great hands too!

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 🙏🏽💕

Nice crumb love it 😍

Simple tips, but it's work. That's the way!

Wonderful loaves

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.

Wonderful ❤

No flour on towel! Love it!

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 :)

Deliciously good! 😍🤤

Awesome and the first loaf had a happy face.

Wow those blisters!

😍 BEAUTIFUL!!!😍

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?

Perferto scoring plus the results is great! Thank you for making it look easy.

So good. Cheers. Xxx Sydney.

Wow, Thanks

Perfecto bread

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

I could almost smell the fresh bread when you sliced it 😍 5:07

Woow... it's amazing *__*

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.

Wow. Just wow. Gorgeous. You are a badass. Will look out for more videos of you. Thank you.

Awesom Bread..

Those blisters are also killing me.👍👍

@AlexandraStafford

3 жыл бұрын

🥰🥰🥰🥰

Oh nice 👍

Beautiful 😍😍😍

Wow all of that void space looks so tasty😳

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.

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?

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 :) :) :)

Thank you for a great tutorial..Can you please tell us what percentage starter you used ?

Magnifique

Fabulous

You had me at crunch hello!

Thanks for the vid! How is it that the bread did not stick to the towel during shaping? Was it a wet towel or does the cloth used for the towel matter?

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.

I've gotten some fairly good open crumb forming boules, but you just gave me the last piece of the puzzle-form batards not boules (always with a light touch of course). I subscribed immediately!! Thank you so much. I'm using a marble slab as bench, but I do have wood. How do you keep the dough from sticking to your hands? Small amounts of water? I'll watch all the rest of your videos. Thanks again.

@jcoyier

5 ай бұрын

Same question, and also keeping the dough from sticking to the surface? Doesn't look like you're using water so I'm guessing olive oil??

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!

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 🙏🏽🙏🏽

Okay, I’ve finally found the best sourdough artist! Do you use convection?

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.

@Missticc

2 ай бұрын

Ime, using perfect (scale) measurements your dough doesn’t require any flour when shaping or working it.

What is the wood surface you are working on? It seems very smooth and shiny.

I have been looking for a cast iron bread baking covered pot for so long….would you be inclined to share where you found this one? Please. It seems perfect.

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

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

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!

Awesome! What was your bulk fermentation time an temp?

Damn, I need to lift my baking game........

Amazing!!! Fantastic, I am impressed about you breaking dish that you have! tell me please where did you buy it from? thank you for video

@AlexandraStafford

3 жыл бұрын

Thanks!! It's a Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/?ref=alexandracooks&campaign=ChallengerBreadPan (affiliate)

@nataliarotari6320

3 жыл бұрын

@@AlexandraStafford oh my God i want it!!! thanks

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.

Hi Alexandria. Have you done any stretch and folds before this pre-shape and final shape or only let rest in containers for bulk fermentation and either way how long of a bulk ferment? Thanks for the tutorial.

@AlexandraStafford

3 жыл бұрын

Hi! I do stretches and folds at 30 minute intervals for the first two hours after I mix the dough. Then nothing else during the bulk fermentation. I link to the recipes above, and there are videos for each of those recipes.

Are the cloths pre-floured or how do you prevent the dough from sticking to them during final proofing?

I never get that clean scoring @4:05 no matter what blade or lame I try. Am I shaping improperly or is my proof game off point?

Hi, amazing video and bread ❤️❤️❤️ Can I ask if I use plastic spatula can I do the same job without metal one or ?

@AlexandraStafford

3 жыл бұрын

Hi! Do you mean a plastic bench scraper? The tool I am using for shaping? If so: yes!

@ivanasenov6439

3 жыл бұрын

@@AlexandraStafford thanks a lot :)

Beautiful sourdough, So when you pull it out of the fridge you don’t need to let bread warm up?

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

Жыл бұрын

@@richmay3929 thanks

I love the results👍👍Do you bake straight out of the fridge?

@AlexandraStafford

3 жыл бұрын

Yes! No need to come to room temperature after a 24-hour proof. Simply score it and bake it!

How do you stop it from sticking to the cloth. Thanks

What gadgets are you using to film yourself while working? I'm quite intrigued as to how you do it haha?

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?

What is the hydration in these? That's some nice shaping ;)

Aha, I knew I do someth wrong . I was almost decided to quit .I’ll give it one more try .