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This is the best video out there. Clear. Concise. Multiple angles, including from Mac's side of the bench, which is all too often left out in other videos. We see what he sees, from his angle. Beautiful. I've been watching this one whenever I go to shape since 2018 and his phrases are like a mantra to me. Thank you.

I thought Jude Law was making sourdough for a split second

You already lost me if your dough isn't glued to your table, scraper and scale 😂

Valuable lesson, thanks!!

🎉🎉🎉🎉🎉🎉🎉🎉

why isn't your dough sticky at shaping like mine always is .... what was the hydration of this dough? This is awesome

the surface of the dough is resisting quite a bit, but your technique overcomes it . easier to score cold retard boules

8 years later and this is still one of the best shaping videos on the internet!

Great shaping video

By the way, as a drywall finisher, I believe that’s a 10” knife, not an 8” and although you speak of stainless steel, that’s blued steel.

These are not proper almond croissants.

Seam up? When you flip on board then seam will be up. Which is the correct way , up or down?

Egy szimpla és egy dupla hajtogatàs

Very helpful!

Learned so much from this. Thank you!

The kids cheering at the end scared the shit out of me. Great video though 👍👍

When Jude Law crosses baking? But no, seriously, thanks a lot!

Excellent demo! Thanks💗

That is amazing. I need more practice because when I tried it I got a wet sticky mess!

What is ideal temperature for overnight proof?

This is so satisfying to watch ❤🎉

What was the hydration percentage of the dough?

This may sound like a strange question but when I learned to bake in cooking school in the nineties, all yeast doughs were all about working the dough and developing the gluten heavily. When did that change? I really like what I'll call "the new style" of handling the dough and not working the dough so hard. Is this a return to older ways or an innovation in recent years?

I always come back to these videos for a tune yp

very useful tutorial, thank you :)

Your hands…….

3:14 😲 wow

My blade just snags on the dough. Am I supposed to let the baguettes form a skin while proving?

Always nice to watch some one proficient displaying their particular skill. I'll have another try.

ask for the recipe

so satisfying to watch

Well that was beautiful.

old video but timeless technique - you are a maestro with the spackle trowel. are workshops every given at the bakery

My 78 yr old father has been making bread for about 20 years, but has only got into the sourdough and this style in the last 10 or so- all of our friends and family look forward to it every week! - we have a small kitchen, but he manages to get a double batch (which is four loaves at 1.2 kg each) - he likes your videos very much! and he has learned a lot from just this particular video (which has said he has watched over 100 times) for the shaping technique etc.! I’m starting to learn the process from him so I can carry on the tradition when he’s not around anymore. :) So I guess thank you and kudos to you are in order! You rock!

Great Video!!! What is the hydration percentage in this dough? thx

ABSOLUTELY AWESOME!!!!!

If you break the gluten membrane during the preshape/final shape, is that dough lost or is there a way to recover from that?

Amazing. God bless!

Thank you 😊

Oh no this is all WRONG!!! No laminating no stitching no stretch and fold or any of the new and “improved” methods. This is way to simple it can’t possibly work. (Sarcasm)

Very calm and clear. Thank you

Thanks !

i can do the same with my carpet but not with that :))

respect !

Thanks !

wow wow wow skills!

Nice skills !

Thank you for sharing your technic👍

What a work of art. Beautiful dough at such hydration, and illustrating amazing craftsmanship. Unless you've tried this, no-one will ever know the skill involved here. Thank you for sharing.

Seam up or seam down on the Couche debateable with some of the videos I watch 🤔