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Baguette videos - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Baguette videos

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  • Baguette videos

    Here are two more. This becoming quite a collection:

    http://www.fornobravo.com/video/baguette_shaping1.mov
    http://www.fornobravo.com/video/baguette_shaping2.mov

    Enjoy,
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Baguette Videos

    James,

    The dough shown here will be described in the upcoming bread baking section, but I thought to anticipate a few questions here. This is a lean French bread dough made with pate fermentee, so it shapes easily and well. It's important to use the dough cutter like a pincer, not a saw, so the dough is not deflated. The cut pieces are turned over and a sort of valley made down the center, so that when the two edges are pinched together the tops of the loaves have sufficient surface tension for a proper rise. The floured cloth is called a couche, and the folds form walls so the dough rises upwards, rather than spreads outwards. The finished baguette are shown, among other breads, in the Bake Day picture in the Gallery.

    Working on the sound issue, guys, honest.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Comment


    • #3
      need some sound advice.

      Where do I send the mp3 files guys?

      Comment


      • #4
        Nick, you can send them to me (james@fornobravo.com). Thanks!

        I think Jim and I have a digital camcorder (with mic) on our Xmas list, which will get us back into the talkies.

        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          One more thing

          Voiceover aside, don't you think Jim's videos are just great? I am learning just as I publish them. Excellent.
          Thanks Jim!
          James
          Pizza Ovens
          Outdoor Fireplaces

          Comment


          • #6
            Thanks to both of you for providing these instrcutional videos. May be enough for me to go out and get a spiral mixer.

            Comment


            • #7
              Videos

              All,

              Thanks for the comments. I'm touched, and I mean that. I'll keep them coming if they're helpful, and it seems they are. Just want to get the quality up, but, for me, a still camera guy, the learning curve is somewhat steep. I'd be more than pleased to field questions about these silent versions. Next up will be forming rolls, though the surface tension mantra remains the same.

              Perhaps there might be some requests for specific and problematic techniques? I could try to address those if the need arises.

              Actually, this is fun for me. I really like the hands on part, mortar to dough.

              Jim
              "Made are tools, and born are hands"--William Blake, 1757-1827

              Comment


              • #8
                Mixing wet dough by hand

                How about something on mixing wet dough by hand. What's the best way to keep it from sticking, without adding too much flour back into the dough -- where it gets too stiff?
                James
                Pizza Ovens
                Outdoor Fireplaces

                Comment


                • #9
                  Re: Baguette videos

                  James,

                  Missed this post from you. I'll add a mixing wet dough video to the list. Have you seen the general intro piece Wendy and I made? Not sure about the sound quality, but maybe it can be bumped or cleaned or something by somebody like Nick.

                  Jim
                  "Made are tools, and born are hands"--William Blake, 1757-1827

                  Comment


                  • #10
                    Re: Baguette videos

                    LOL,
                    After editing the cookbook, I can't see anything. My eyes are swimming around.

                    The last video I rec'd from you was peels.zip on 2/18. Is there a new video I have missed?

                    btw -- your technique on mixing wet dough in the bowl before kneading was perfect.
                    James
                    Pizza Ovens
                    Outdoor Fireplaces

                    Comment


                    • #11
                      Re: Baguette videos

                      James,

                      Yep, there's one gone astray. Title: "Wendy's Work." Ahem, Wendy was the camerapersonhood on it, hence the title. It's a short intro, welcome piece for the bread book. I sent it via Pando. The program says it was sent but not downloaded on your end. I'll send it again if there's a glitch.

                      Jim
                      "Made are tools, and born are hands"--William Blake, 1757-1827

                      Comment


                      • #12
                        Re: Baguette videos

                        Don't you hate the way computers keep track of everything, so everyone knows who sent it, and who forgot to download it?
                        James
                        Pizza Ovens
                        Outdoor Fireplaces

                        Comment

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