Jared | Sourdough & More
Region: US
Wednesday 25 February 2026 23:58:32 GMT
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Charlywarly💃❤️ :
wow! i’m going to give this a go! but mine is always stick as!!
2026-04-05 13:13:41
3
lilianna.marinozzi :
My dough rises but when I shape it the outer skin rips a lot and then when I take it out of the fridge it’s never a perfect round shape it’s always kinda messed up and looks somewhat deflated instead of puffy. Why does this happen?
2026-04-12 22:07:54
1
😹 :
Mine rises, outside looks amazing, blisters, then the crumb is quite tight dense bubbles, but still super fluffy, just not those ideal bubbles. No gummy at all. I’m so confused
2026-05-26 10:55:28
0
Aares :
Do you laminate with flour on the surface or without? Sorry I’m new to this
2026-03-12 22:12:50
1
scott :
Do you cover it while it’s in the banneton basket?
2026-04-06 17:49:19
1
GingaGrilla :
I’m going to give this a go on my next loaf. Will report back with results.
2026-02-27 19:06:24
6
Ashley :
No flour on the counter ? Is that what’s messing me up 😭
2026-04-19 17:23:02
2
ovenkissedgoods :
I can’t get my dough to be this smooth and not stick to the counter without flour yet😭well, sometimes it does. But not enough! 😭😂
2026-03-02 21:19:43
1
grumpy liz :
when I go to shape it becomes sticky and runny
2026-03-01 19:38:49
5
Rixie62 :
I’m going to try this on my current loaf I’m baking today 😁
2026-03-01 19:04:01
1
bakedat50 :
Great demonstration!
2026-03-01 02:00:11
2
Bakerbob :
I make bread for my job and never do this and bread comes out perfect sometimes simpler is better.
2026-03-08 16:01:56
0
Agashi_28 :
My dough already rise perfect ang I made the mistake of adjusting it in the over by taking it out the moment I put it in. it collapsed
2026-03-11 05:55:49
0
TheDutchBakery 🍞 :
But does the lamination not release all the gas?😳
2026-02-26 15:42:53
2
Veronica Garcia | Sourdough :
Great shaping! Well done. 👍
2026-02-26 20:48:41
1
DearBestie | Sourdough & More :
Such a great video! 🥰 And some expert level shaping
2026-02-26 02:39:46
2
Frawlahyn0419 :
ohhh where is the banneton from? and I need more practice like these
2026-02-26 00:53:41
1
cip :
ahhhh now i know why my dough is so hard to score
2026-03-08 08:25:14
1
Roxy :
Seems to me the spreading dough has less to do with shaping and more to do without not enough gluten development. Shaping can't fix a gluten problem.
2026-02-26 17:42:16
4
trincessblondie :
And you can add inclusions that need to stay cold during lamination before cold proofing 🥰 I added some sugar cookie dough to a sweet loaf during lamination and it turned out divine 🤤
2026-02-28 04:45:15
2
Yolii :
Is this ok? Why does it have a hunch back lol
2026-03-21 12:10:30
1
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