Videos

VIDEOS

Process and shape dough

On this page you will find a selection of useful video tutorials on the subject of baking bread, rolls and pastries. With these short videos it is much easier to understand and implement the individual steps of dough processing and shaping. I would particularly like to support bread-baking beginners and facilitate their entry into the hobby bakery ... ♥

Videos Brotteig formen

Window test

(Review of gluten development)
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Laminating / lamination

(extreme stretching & folding)
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Coil fold

(Gentle stretching & folding)
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Stretch & Fold

(It is best to lightly oil the dough tubs beforehand)
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ROUND LOAF SHAPES

(Wheat and mixed breads)
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Gently shape the bread dough into a round shape

(medium to soft dough)
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Form a round loaf

(Rye dough or dough with a high proportion of rye)
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elongated "simple"

(firm to medium firm dough)
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Form a long loaf of bread

(after Lutz Geissler)
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Bake pot bread

(Transport the dough into the pot without accidents)
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Shape small round dough pieces

(for bread rolls | after Lutz Geissler)
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Grind the dough pieces round

(This is how the dough pieces get surface tension | according to Lutz Geissler)
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Shape baguettes

(after Lutz Geissler)
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Form strands of dough

(for yeast braid | after Lutz Geissler)
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Fencing 2-strand yeast plait

(after Häussler Backdorf)
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Braid 3-strand yeast plait

(after Lutz Geissler)
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Knead over the dough

(with Lutz Geissler)
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