Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 17-12-2003, 01:02 PM
Alan
 
Posts: n/a
Default dough shaping

Hi,
how many method for dough shaping?
is there a web site I can learn from?
thanks


  #2 (permalink)   Report Post  
Old 19-12-2003, 03:23 AM
Alan
 
Posts: n/a
Default dough shaping

nobody could discuss about this question?!!
"Alan" wrote in message ...
Hi,
how many method for dough shaping?
is there a web site I can learn from?
thanks

  #3 (permalink)   Report Post  
Old 19-12-2003, 03:57 AM
Janet Bostwick
 
Posts: n/a
Default dough shaping

I don't understand what you mean. Do you mean you want to learn how to make
pretty shapes with bread? Or what? Explain what you want to do.

Janet
"Alan" wrote in message
...
nobody could discuss about this question?!!
"Alan" wrote in message
...
Hi,
how many method for dough shaping?
is there a web site I can learn from?
thanks


  #4 (permalink)   Report Post  
Old 19-12-2003, 04:49 AM
H. W. Hans Kuntze
 
Posts: n/a
Default dough shaping

Alan wrote:

nobody could discuss about this question?!!

Hint. Maybe it is the question?

"Alan" wrote in message =

b.net.sg...
Hi,
how many method for dough shaping?

Shaping what for? Preliminary rounding? Final rounding? Shaping sculpture=
s?
A little precision goes a long way when posting questions.

is there a web site I can learn from?


As many as there are ways to form dough..

http://www.google.com/search?hl=3Den...=3Ddough+brai=
ding&btnG=3DGoogle+Search=20
(
http://www.google.com/search?hl=3Den...TF-8&q=3Ddoug=
h+rounding&btnG=3DGoogle+Search=20
(
http://www.google.com/search?hl=3Den...TF-8&q=3Dfanc=
y+bread+shapes&btnG=3DGoogle+Search=20
(
http://www.google.com/search?hl=3Den...TF-8&q=3Dbrea=
d+sculptures&btnG=3DGoogle+Search=20
(

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

  #5 (permalink)   Report Post  
Old 19-12-2003, 07:52 AM
Alan
 
Posts: n/a
Default dough shaping

Sorry for the question inproper.
Ok,what i like to know is there some basic technic for dough shaping as to
form dough like round,long,square(maybe)shape?
I saw those pretty shape bread,are these shape forming needs years of
experiences?
if a person shaping skills is lousy,the products come out for instant very
rough bread skin surface,I know this is due to poor rounding and gas leak
out,so what are the basic shaping technic that need to be learned?
thanks


"H. W. Hans Kuntze" wrote in message
...
Alan wrote:

nobody could discuss about this question?!!

Hint. Maybe it is the question?

"Alan" wrote in message

...
Hi,
how many method for dough shaping?

Shaping what for? Preliminary rounding? Final rounding? Shaping sculptures?
A little precision goes a long way when posting questions.

is there a web site I can learn from?


As many as there are ways to form dough..

http://www.google.com/search?hl=en&i...raiding&btnG=G
oogle+Search
(
http://www.google.com/search?hl=en&l...gh+rounding&bt
nG=Google+Search
(
http://www.google.com/search?hl=en&l...cy+bread+shape
s&btnG=Google+Search
(
http://www.google.com/search?hl=en&l...ad+sculptures&
btnG=Google+Search
(

--
Sincerly,

C=-) H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/




  #6 (permalink)   Report Post  
Old 19-12-2003, 08:48 AM
H. W. Hans Kuntze
 
Posts: n/a
Default dough shaping

Alan wrote:

Ok,what i like to know is there some basic technic for dough shaping as =

to
form dough like round,long,square(maybe)shape?

[...]

Yes, the dough needs to be scaled to size, benched and kept from drying=20
out, then rounded before it proofs too much.

But that you need to have someone show you. It takes demonstration and=20
practice.

You roll the scaled dough on the bench under the cupped palm of your hand=
=2E

Clockwise rotation.

The edge of your hand and the thumb pinch the dough against the bench,=20
stretching the dough, rounding it.

Nothing you can learn from reading a website or a book, it will need an=20
instructor and practice......practice......practice......

If you use too much flour or the dough is too dry, the dough will not=20
have any stiction, will not round.
If you use not enough, it will stick to the bench and hands.

That is not something that is picked up immediately, it will take=20
practice and doing it. Soon you'll use both hands. Kind of like=20
lightning hits you. When you know how it is done, you'll know. It comes=20
together in your cupped hands.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

  #7 (permalink)   Report Post  
Old 19-12-2003, 09:00 AM
Reg
 
Posts: n/a
Default dough shaping

Alan wrote:
Sorry for the question inproper.
Ok,what i like to know is there some basic technic for dough shaping as to
form dough like round,long,square(maybe)shape?
I saw those pretty shape bread,are these shape forming needs years of
experiences?
if a person shaping skills is lousy,the products come out for instant very
rough bread skin surface,I know this is due to poor rounding and gas leak
out,so what are the basic shaping technic that need to be learned?


The handwork that goes with bread baking is something that is best
learned by watching someone with experience. Written descriptions
don't convey it very well. I learned the basics by watching several
good videos and taking some classes.

Here's a video that does a good job of demonstrating the basics.

http://www.pastrychef.com/htmlpages/...videotape.html

--
Reg email: RegForte (at) (that free MS email service) (dot) com

  #8 (permalink)   Report Post  
Old 19-12-2003, 05:18 PM
barry
 
Posts: n/a
Default dough shaping

Take a piece of dough, say 500 grams, in your hand.

With the two hands together, gently pull the dough from the top to the
bottom as if you were rounding the dough. Turn the dough slightly, and
repeat the pulling step. Do this around the whole piece of dough. Now
gather the parts that you have pulled together and pinch them tightly.

Notice how the dough seems to have developed a "skin?" This is a gluten
"cloak," the basic surface tension that makes a loaf of bread a loaf of
bread. This is the basic process for making a bread hold together and rise
properly. If you think of each and every bread you make, and work on ways
to develop this surface as you form loaves, you'll be a long way along.

When making a baguette, one way to do it is to press the dough down into a
long flat shape, then fold the pieces over along the long axis. Pinch the
seam together. Then do it again. Repeat this one or two more times.
Again, you will have built up the surface tension in the dough by the
process of flattening and folding.

You can do this with rolls by either gathering the dough as for the 500gm
loaf or by taking the dough and rolling it around on the counter top.

To make a square or rectangle, fold the dough over from the sides toward the
center. Making a square doesn't work as well as making a round or a stick,
but you can get something that looks more square than round if you work at
it.

This is a very quick description of several methods of shaping dough. Other
people will have other methods and you can read about a lot of ways in books
and see videos of some more. The goal of all of them is to develop surface
tension in the dough that will allow the loaf to stand by itself and be a
loaf, not a blob.

Barry

"Alan" wrote in message
...
Sorry for the question inproper.
Ok,what i like to know is there some basic technic for dough shaping as to
form dough like round,long,square(maybe)shape?
I saw those pretty shape bread,are these shape forming needs years of
experiences?
if a person shaping skills is lousy,the products come out for instant very
rough bread skin surface,I know this is due to poor rounding and gas leak
out,so what are the basic shaping technic that need to be learned?
thanks


"H. W. Hans Kuntze" wrote in message
...
Alan wrote:

nobody could discuss about this question?!!

Hint. Maybe it is the question?

"Alan" wrote in message

...
Hi,
how many method for dough shaping?

Shaping what for? Preliminary rounding? Final rounding? Shaping

sculptures?
A little precision goes a long way when posting questions.

is there a web site I can learn from?


As many as there are ways to form dough..


http://www.google.com/search?hl=en&i...raiding&btnG=G
oogle+Search
(

http://www.google.com/search?hl=en&l...gh+rounding&bt
nG=Google+Search
(

http://www.google.com/search?hl=en&l...cy+bread+shape
s&btnG=Google+Search
(

http://www.google.com/search?hl=en&l...ad+sculptures&
btnG=Google+Search
(

--
Sincerly,

C=-) H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/




  #9 (permalink)   Report Post  
Old 19-12-2003, 05:40 PM
Alan
 
Posts: n/a
Default dough shaping

First,it is more like what i want for the video,thanks.
So it is a skills after you learn the technic,and error bound to be made!
but some get paid to learn while some not so lucky one need to pay to learn.
so be fair,the machine came out and took over the man skills and man works
as an operator instead of baker!
so the good skills lost one day after so much automation,and the manual
skills became unique and those who know the
popular skills act so pround and keep it as to their own.
How can a young baker survial?as least no at my place here.


"Reg" wrote in message
news
Alan wrote:
Sorry for the question inproper.
Ok,what i like to know is there some basic technic for dough shaping as

to
form dough like round,long,square(maybe)shape?
I saw those pretty shape bread,are these shape forming needs years of
experiences?
if a person shaping skills is lousy,the products come out for instant

very
rough bread skin surface,I know this is due to poor rounding and gas

leak
out,so what are the basic shaping technic that need to be learned?


The handwork that goes with bread baking is something that is best
learned by watching someone with experience. Written descriptions
don't convey it very well. I learned the basics by watching several
good videos and taking some classes.

Here's a video that does a good job of demonstrating the basics.


http://www.pastrychef.com/htmlpages/...ntials_videota
pe.html

--
Reg email: RegForte (at) (that free MS email service) (dot) com





  #10 (permalink)   Report Post  
Old 19-12-2003, 05:42 PM
Alan
 
Posts: n/a
Default dough shaping

First,Thanks for sharing with me.

So it is a skills after you learn the technic,and error bound to be made!
but some get paid to learn while some not so lucky one need to pay to learn.
so be fair,the machine came out and took over the man skills and man works
as an operator instead of baker!
so the good skills lost one day after so much automation,and the manual
skills became unique and those who know the
popular skills act so pround and keep it as to their own.
How can a young baker survial?How is the situration in Germany?
I was told that in germany it takes min 5 years to become a baker.

"H. W. Hans Kuntze" wrote in message
...
Alan wrote:

Ok,what i like to know is there some basic technic for dough shaping as to
form dough like round,long,square(maybe)shape?

[...]

Yes, the dough needs to be scaled to size, benched and kept from drying
out, then rounded before it proofs too much.

But that you need to have someone show you. It takes demonstration and
practice.

You roll the scaled dough on the bench under the cupped palm of your hand.

Clockwise rotation.

The edge of your hand and the thumb pinch the dough against the bench,
stretching the dough, rounding it.

Nothing you can learn from reading a website or a book, it will need an
instructor and practice......practice......practice......

If you use too much flour or the dough is too dry, the dough will not
have any stiction, will not round.
If you use not enough, it will stick to the bench and hands.

That is not something that is picked up immediately, it will take
practice and doing it. Soon you'll use both hands. Kind of like
lightning hits you. When you know how it is done, you'll know. It comes
together in your cupped hands.

--
Sincerly,

C=-) H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/





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