Today I'm going to see whether shaping your style of bread is important or not
Do you think it is? Hi, I'm Tune and I'm Hoopty
Today I'm going to test if it's important to shape your style of bread or not
Usually we shape the bread twice. I will usually shape a boule or a ball first
then let it rest and then I shape either a boule or a batard, which is the final shape
But what if all that work isn't necessary? Well, that's what we're going to figure out today
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The dough that I'm making today is an 80% hydrated dough, using 80% bread flour and 20% dark rye flour
The rye flour is very coarse when I buy it, so I mill it in my mock mill to make it very fine
Some people ask me what I mean when I say bread flour. Well, that is the term used in the United States to describe fixed wheat flour with a protein content of 11 to 13%
In the UK, it's called strong white. I'm using a flour called corn flour number 1 as my bread flour
Not only does it bake well, but it's also absolutely delicious. If you'd like to support the channel, please buy some merch
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Thank you. Those are the words. This is the experiment. I'm using the exact same dough for each of the three breads
If you want to see the formula, you can find the link in the description
First, I mix everything for the dough. First, the dry ingredients. Then I mix it up so it's all evenly distributed
Then the wet ingredients. Then I mix up the dough until the flour is completely covered
Then the dough rests for 30 minutes to relax. Then the ball fermentation starts
I'm doing three sets of stretch and folds based on 30 minutes
The first set of stretch and folds. The second set of stretch and folds
The third set of stretch and folds. And the third set of stretch and folds
Then I do a windowpane test. Since the gluten is well developed, I move the dough to a clear bulk container
so I can monitor the growth. Then I put the dough in my proofer set to 30 degrees Celsius, 86 degrees Fahrenheit
When the dough has grown about 20% I take the dough out of the proofer
Then I spread the dough into a circle. Then I take the dough out of the proofer
Then I spread the dough into three equally sized pieces. The first piece goes plopped into the panettone without any shaping whatsoever
The second piece I finally shape. The third piece goes plopped into the panettone without any shaping whatsoever
The fourth piece goes plopped into the panettone without any shaping whatsoever
The fifth piece goes plopped into the panettone without any shaping whatsoever
The sixth piece goes plopped into the panettone without any shaping whatsoever
The seventh piece goes plopped into the panettone without any shaping whatsoever
The eighth piece goes plopped into the panettone without any shaping whatsoever
The ninth piece goes plopped into the panettone without any shaping whatsoever
The tenth piece goes plopped into the panettone without any shaping whatsoever
The eleventh piece goes plopped into the panettone without any shaping whatsoever
The twelfth piece goes plopped into the panettone without any shaping whatsoever
The thirteenth piece goes plopped into the panettone without any shaping whatsoever
The fourteenth piece goes plopped into the panettone without any shaping whatsoever
The fifteenth piece goes plopped into the panettone without any shaping whatsoever
The sixteenth piece goes plopped into the panettone without any shaping whatsoever
The last dough goes plopped into the panettone without any shaping whatsoever
The last dough goes plopped into the panettone without any shaping whatsoever. The last dough goes plopped into the panettone without any shaping whatsoever
The last dough goes plopped into the panettone without any shaping whatsoever. Well, I think those fixes speak for themselves
Well, I think those fixes speak for themselves. There's a reason we shape in a two-step process
The pre-shape is there to build a very taut surface on the outside of the dough. The pre-shape is there to build a very taut surface on the outside of the dough
We then let the dough rest to relax the gluten and then we finish the shaping. We then let the dough rest to relax the gluten and then we finish the shaping
If you're shaping around, you take the last bit of the weight to get that ultra-taut surface. If you're shaping around, you take the last bit of the weight to get that ultra-taut surface
If you're shaping around, you take the last bit of the weight to get that ultra-taut surface. And this way, you bring up the taut, you realign the shape to make it a long bread
And this way, you bring up the taut, you realign the shape to make it a long bread. And this way, you bring up the taut, you realign the shape to make it a long bread
Here, it's also important to keep the outside of the taut. Here, it's also important to keep the outside of the taut
What this does is that when we're baking, it holds the dough together inside a shell of a lined gluten network What this does is that when we're baking, it holds the dough together inside a shell of a lined gluten network
And this way, you can expand upwards instead of outwards. And this way, you can expand upwards instead of outwards
I hope you learned something today. See you next time