A couple of different views of shaping round loaves.
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Buckwheat Flax Boules
A couple of different views of shaping round loaves.
Open this video on sinclairsbakeryWalnut Bread @sinclairsbakery
* The recipe for this bread is now available on both my Facebook and Instagram accounts, linked at the bottom of this description. Reminiscent of a simple loaf I had some 40 years ago in southeastern Switzerland, this Walnut bread is a favorite recipe of mi...
Open this video on sinclairsbakeryShaping Boules (Round Loaves)
Shaping Buckwheat Flax loaves. 👍🏼 8 loaves, 4 filmed at regular speed, 4 filmed in slow motion, alternating fast/slow so you can better understand the technique. These loaves are a blend of Buckwheat, Whole Wheat, and White flour plus a soaker of 3 differ...
Open this video on sinclairsbakeryMore Bread Shaping- batards and boules
Alternate views of my shaping technique for batards and boules. Visit me, Sinclair’s Bakery on Facebook and Instagram
Open this video on sinclairsbakeryRustic White Shaping
This dough is pretty sticky and loose, plus as you can see I shape then place them directly onto the pans/paper they proof and bake on, without using brotforms/bannetons. Timing, temperature and consistency are critical.
Open this video on sinclairsbakeryShaping Buckwheat Boules
I was out of bread to eat ;) so I decided to make some loaves to stock up the freezer. This is a quick video to show you the technique I use for shaping 800g boules.
Open this video on sinclairsbakeryFrench Fold
It’s like stretch and fold, but in the air. This works well for small batches of sticky dough. Through the course of the slow motion video you will see the strength and shape take place 😉👍🏼 https://www.instagram.com/sinclairsbakery/ https://www.facebook....
Open this video on sinclairsbakeryStretch and Fold - Container
This is the stretch and fold technique, within a container. Used by many bakers when space is tight and/or for less mess and cleanup, it helps to strengthen the dough for better rising and crust later. Contrary to what amateurs might believe, water, not flo...
Open this video on sinclairsbakeryTaking a quick break. Williams Bridge, Willow Creek, MT
Taking a break from the baking and the heat to make a quick film at a local bridge. Enjoy! https://www.instagram.com/sinclairsbakery/ https://www.facebook.com/SinclairsBakery music credit: "Like Sugar" by the incomparable Chaka Khan
Open this video on sinclairsbakeryAnother Rustic White Stretch and Fold
The stretch and fold technique increases the strength and volume of most bread doughs. It can either be done on the table like this, or in a container if the dough is too large and/or wet.
Open this video on sinclairsbakeryShaping 35% Rye loaves for bread pans.
Creating proper surface tension can be difficult with Rye bread. Some bakers use their fingers for the far side of the loaf and their thumbs for the near side. Using gentle tucking, on some of the loaves I create tension on both sides by rotating it 180 deg...
Open this video on sinclairsbakery3 Pastries
This Thursday 5/12/22 at 6pm I'll be providing appetizers for Cristina Marian's solo exhibition at Echo Arts in Bozeman (see link below for her work). I made this video while making miniature Cherry Turnovers, Ham and Cheese Croissants and Spinach Artichoke...
Open this video on sinclairsbakery