ep.06 shaping
지금 보고 있는 영상
ep.06 shaping
조회수 7,813
영상 설명 · 눌러서 펼치기
ep.06 shaping
after the bench rest, the dough is ready for final shaping
flour can be used more or less depending on the dough and the environment
on warm and humid days, using a little extra flour is often better than letting the dough stick to the bench
the dough is gently degassed once more, then folded to build structure and tension
there are different ways to shape a baguette, and the exact method can vary depending on the dough
a small outward push during shaping can help build tension
once shaped, the dough is transferred to a couche seam-side up
the baguettes are adjusted to an even length, covered, and left for final proofing
🥖
after the bench rest, the dough is ready for final shaping
flour can be used more or less depending on the dough and the environment
on warm and humid days, using a little extra flour is often better than letting the dough stick to the bench
the dough is gently degassed once more, then folded to build structure and tension
there are different ways to shape a baguette, and the exact method can vary depending on the dough
a small outward push during shaping can help build tension
once shaped, the dough is transferred to a couche seam-side up
the baguettes are adjusted to an even length, covered, and left for final proofing
🥖
