Preparing a batard images

[jsavage]

Hi, Thank you for sharing your work here. I have been baking sourdough for about 6 months and am constantly looking for improvements in my technique. For context the ratios I seem to have settled on is 60g stiff starter: 450g Flour: 295g water: 12g salt and loaf rises well with good structure. But one of the stages I am least comfortable with is the pre-shaping phase between the Bulk Rise for 5-6 hrs and placing the batard shaped dough in the banneton for 12 hrs in the fridge. Tipping out after bulk rise its always feels very alive but with no strength, so a thick liquid goo and consequently hard to handle going into the pre-shaping phase.
One observation is that I struggle to follow the photos in fig 7.18. I feel that they would benefit by being numbered so that you can then refer to them explicitly in the text.

[hendricius]

@jsavage thanks! Do you think the images in the designed hardcover version are better? Reference: https://www.the-bread-code.io/book-hardcover.pdf. Let me know. I plan to move most of them to the open source version soon :-)

[jsavage]

Hi, I think you mean those of 7.24 in the hardcover book, To be honest, I am not sure they are better. One of the issues is that they are not all taken from the same direction so its hard to compare the images. I am also not clear whether the photos should be read going left to right across the page or Down each column from left to right, Thats why I think explicit numbers would help. You suggest using a piece of paper so I also wonder if a numbered diagrams based on a sheet of paper might be clearer or maybe a video would be better.

[cedounet]

Honestly I think everyone googles video… that is just to remember you rather than teach you, and you cannot beat a video for that.

valid points though on angles.

[jsavage]

Hi @hendricius, so nearly 5 months on since commenting last and I feel much more comfortable with this part of the process and whilst I am still no expert I may be able to offer something back to this project. I would be interested in any comments on this.

Firstly, I have recognised that I was previously over-doing my bulk rise by expecting it to double in volume. I am now a bit more careful to catch it before it has doubled. Despite many attempts the reliable interpretation of the poke test alludes me.

The break-though for me was a combination of two videos from Georgie at which individually explains the two parts of the process better than anyone I have yet seen. More specific URLs to follow below.

Firstly the Pre-shape.

My diagram will only mean anything after seeing the video but in essence the process is to:

• Lift out of bulkrise container in one piece if possible keeping top on top and place on undusted bench. (Hard if overproved!)
• Use bench scraper to form into a round ball and create tension on the outer skin.
• (1) Holding bench scraper at 90 degrees to bench, (2) drag skin ant-clockwise by 90 degrees and (3) tuck under. Repeat. Then use hands to drag and tuck under.
• then Dust the top with some flour and very very lightly rub flour on skin on top surface
• Cover with bowl and leave alone to rest for 30 mins

Secondly the shaping part (for a banneton) video shows boule too.

• (1) The of dough should previously have been dusted
• (2) Gently flip the dough over onto an undusted bench
• (3) Make into a rectangle (Portrait)
• (3)(1) Fold top 1/3 towards you over and on top of the middle 1/3. Pat the two x 1/3 s in case of large air bubbles and Seal the join around the fold by pinching dough.
• (3)(2) Fold the lower 1/3 over the previously folder part and seal the join around the fold.
• (4) Rotate to be portrait orientation again. Stretch closest part towards you and make slightly wider.
• (5) Pick up top edge and stretch away from you while rolling towards you
• (6) Pinch seams all around. Main seam up.
• (7) Dust sides as required. Place in pre-prepared banneton and cover
• Optional - leave out for 30 mins and then re-tighten the banneton by dragging skin on each side towards the centre and pinching
• Place in fridge to await baking.

References:
A. Pre-shaping - https://www.youtube.com/watch?v=kPB_FdQE9lg
B. Final Shaping - This URL is just for the battard https://www.youtube.com/watch?v=d2-1TDzPxno&t=218s See full video for Boule.

[hendricius]

Thanks for the comment and sorry for responding so late here. That technique definitely works. However for preshaping I would advise against using flour. It will dry out the skin too much, making shaping a bit harder.

So wait 15 minutes after preshaping and only then apply the flour 😎

[jsavage]

No probs. Thanks for the tip.

…

On Thu, 23 Jan 2025 at 13:13, Hendrik Kleinwaechter < ***@***.***> wrote: Thanks for the comment and sorry for responding so late here. That technique definitely works. However for preshaping I would advise against using flour. It will dry out the skin too much, making shaping a bit harder. So wait 15 minutes after preshaping and only then apply the flour 😎 — Reply to this email directly, view it on GitHub <#379 (comment)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AABOIVHGZMQCWZ5QYLDUSKT2MDTJBAVCNFSM6AAAAABLG5TYYKVHI2DSMVQWIX3LMV43OSLTON2WKQ3PNVWWK3TUHMZDMMBZG43TQNJXHA> . You are receiving this because you were mentioned.Message ID: ***@***.***>

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