Shaping Techniques

Andrew posted this article on February 28th, 2012

Class 2, “Crust, Crumb, Color,” was exciting to teach this past weekend.  Quite a bit different from the previous class, we focused on final execution and the different variables involved in finishing a loaf of bread.  The students had the opportunity to shape a number of loaves in different styles and score, load, and bake loaves in our deck oven.  The students really responded to the hands-on aspects of the class and I think they began to feel comfortable after seeing the second half of the process of making naturally leavened bread. There are still a few spots open for this Saturday’s class.  Stop in or give us a call to sign up.

A large portion of the class was dedicated to shaping techniques.  This is a very difficult step to describe in words.  So, with the help of my wonderful wife, Ema, we put together a video outlining a few basic shaping techniques.  It’s something to watch before or while you’re shaping for instruction and to get in the mood.  Enjoy.


Bread Shaping Techniques with Andrew at Madison Sourdough from Andrew Hutchison on Vimeo.

2 Responses

  1. Beth Hutchison says:

    O.K. You have inspired me once again! I have made 3 loaves since my first, which was, by the way my very best. I now have 2 going at once and it is very helpful to see the various techniques of shaping. Wish I could come and take the class Sat. but not going to work here.

    Is it important to have the butcher block surface? Just wondering.

    I guess I can now see why we sent you to art school. You are truly an artist!



  2. Janie Stark says:

    Dear Drew,

    This is so fun to watch. Love the music and all of the different techniques. Your mom has really enjoyed her breadmaking. Someday I would love to visit again in Madison. My love to Ema….

    Aunt Janie

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