How To Shape Every Bread | Method Mastery | Epicurious
Vložit
- čas přidán 14. 06. 2024
- Grab your rolling pins and dough cutters and come to attention because class is in session! Join Peter Endriss, head baker at Runner & Stone, as he expertly demonstrates how to handle and shape the dough of (almost) every kind of bread you can bake.
--
0:00 Introduction
0:22 Boule
2:34 Roll
3:44 Chapeau
4:57 Parker House Roll
5:41 Brioche à Tête
7:24 Baguette
11:11 Épi
12:05 Bâtard
13:53 Fendu
15:03 Braided Loaf
18:25 Kaiser Roll
19:56 Bagel
20:42 Pretzel
21:46 Pullman Loaf
23:16 100% Rye
24:51 Focaccia
26:12 Ciabatta
27:23 English Muffin
28:46 Fougasse
30:30 Lavash
32:20 Breadstick
33:43 Pita
34:42 Pizza
--
Director: Rusty Ward
Editor: Eric Bigman
Assistant Editor: JC Scruggs
Director of Photography: Eric Brouse
Producer: Tommy Werner
Assistant Producer: Asha Boston
Culinary Producer: Kelly Janke
Culinary Assistant: Jessica Do
Camera Operator: Colton Huynh
Audio: David Curtin
Production Assistant: Dimitri Lazarashvili
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly
Still haven’t subscribed to Epicurious on CZcams? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Shape Every Bread | Method Mastery | Epicurious - Jak na to + styl
Thank you. Now I can fullfil my dream of becoming a medieval peasant.
This is the comment I needed to read today.
Catch me trying to be like a ghibli movie, with only a basket of bread, cheese and berries
@@drawnwithlove3499 thats the dream
This is gold and subtle dis😂
time to rewatch howls moving castle@@drawnwithlove3499
Just imagine how long it took to film both creating and baking of these bread loafs.
Damn good work.
Lunch break is probably the best part lol. Those breads look tasty
There's no way they didn't do swaps to save time
well.. not realy long haha xD
a few hours i would guess, its not realy much :')
Lol do you really think he shape, wait the dough to proof, bake, taste / explain the result for each and every bread? Dude, logic. He ofc has other things to do lmfao
Movie magic! He for sure had the finished loaves off screen ready to present.
I mean, in Germany we have 3.200 kinds of bread, no joke, they are all registered. So.. i want to see a second part :D
And for part 3, you have to go to Russia. Germany is "only" number 2 in the world. Greatings from a German baker. :)
Bread is an art form
@PineappleThePom and you know they're Americans when they used "their" instead of they're.
Im reading ths comment with literally ths expression 😟
But how do you get .2 breads?
Yall really should have gave this poor guy some "dips" for his bread. He hinted that he wanted some the whole video lol.
what are you talking about
@@RihardM multiple times when he's tasting the bread he says it would be good with a dip. Im saying they should have provided him some dips.
The point it to show the bread, hes probably saying stuff the bread is good with
@@shyguy7265 in the cheese video the expert ate it with pairings tho
Yeah, poor dude was like "this would go great with x" *cries internally* "or I could just eat it on its own I guess".
You helped me notice it when I was, like, 1/4 through the video and now I'm just kinda sad, someone get this man some olive oil or something!
The crumb structure of that ciabatta is fantastic. Even and cooked perfectly. This man really knows what he is talking about.
* takes another bite of my perfectly cooked pop tart *
I feel this comment
Life of a chef lol
NOOO WHY DID YOU SAY THAT NOW I WANT POP TARTS CURSE YOU
It might just be me... but I'd love to see a speedup of the bread baking! I think that would add an interesting visual to the video and also feed my curiosity of how the scores opens up.
Thats where you come in. You have to go try these out yourself. Thats the tastiest part
True true true true true true true true true true true true true
i feel like they should have started by explaining how to make the bread dough for the specific type of bread aswell in general as well as cooking times end etc
@Lahdhiri Anas read the title again. "How to bake.." so baking bread isn't just shaping it, baking includes making dough and actual temperature/duration.
That might have to be its own video
@@v.crowley then the title is still wrong cuz baking is atleast at the very minimum temperature and duration of how long the dough has to be in the oven, but every dough is different and if you don't have the same dough as the one used in the video the temp and duration is irrelevant, which means you need the recipe or change the title.
@@toxicgood9687 actually the title says how to shape every bread and I feel like the amount of time it would take to show all the stuff you want can't be covered in one video
@@pattyboyo4170 the title was changed it was "how to bake every bread"
im just about to sleep but i have to learn every step of how to shape every bread
it’s 4am rn help
@@majicconch7104 lol
@@majicconch7104 Terraria?
@@Habibi618 what lamo
it’s 7am. i’m exhausted but at least i know how to make a fougasse
It would be nice to have a follow-up video with the basic dough recipes required to make these doughs, as it's all good having videos to shape them if you don't know how much flour and water/ milk to add
"The next one is called pizza, you must've heard about it"
Probably somewhere.
I was in full student mode for the whole video, and then this line came up and had me cackling like an idiot.
I love how every variety gets called by its proper name--chapeau, Parker House roll, baguettte, Pullman loaf, focaccia, fougasse, lavash, etc.--but then, around the middle, just "braided loaf". Nice job, Epicurious.
How about 100% Rye. Even most ryebread never is 100% rye, there is other ingredients as well.
yup. love when they avoid the jewish culture 🙄
@@henrystoes6508 Say Challah!
@@ellerikke3948 This is because the "100%" is a baker's percentage, which refers to the amount of the ingredient relative to the amount of flour. 100% rye means all of the flour is rye, but there will indeed be other ingredients!
@@ellerikke3948 I sell a 100% Rye Bread. It's only Rye Flour, Souerdough (Which is made of Rye and Water), Water and a pinch of Salt.
that epi baguette was the most beautiful thing i've ever seen
Me, a person who has never cooked bread or have any idea what half these breads are: Oh yes, the preshape.
I've never heard of a chapeau bread shape but it's adorable
SAME 🤠🥺🎩🥖
Yeah, a followup vid to this about bread doughs and baking methods would be grand.
I'm sad no one is talking about the little hat roll 🥺 it's got a lil hat 😂 it's cute man
I wasn't bready for such a well baked loaf of info, he absolutely crust the presentation, the proof is the results.
You're going against the grain with all those puns. You'll really get a rise out of people.
bread
@@HermanVonPetri I'm putting a 5k bounty on each of your heads
He didn’t miss a crumb
The only thing I could say/think during this was “I like bread!”
While everything else is beautiful and the information is excellent, what is with that "pretzel"??? "there you have your classic pretzel shape" No, sir, you do not!
[auntie anne has entered the chat]
That pretzel looks cursed, even for someone who has never had a pretzel before.
totally agree; this guy obviously knows his stuff, and they all look delicious, but I'm not sure he's ever seen a pretzel before.
@PanEtRosa i think you mean *do KNOT 😉
I agree, hat is the strangest pretzel I've ever seen... I've made pretzels before myself but I don't think the ends are supposed to ever be that thin... "Score the bottom"? Looking into a google search I THINK this is SUPPOSED to be a "Bavarian Pretzel"... but even then the images I find don't have such skinny ends to THAT fat of a base... But that is absolutely NOT a "CLASSIC" pretzel unless we're talking OLD-SCHOOL classic as a definition instead of "Shape people are most familiar with" Classic.
Love this guy! Really like the way Peter explains everything so clearly and precisely! Thank you 🙏 please bring him back!!!
I love him too ,he really good at describing and showing to make it easier
Should be called “How to Shape Every Bread”
Yes
"How to Shape Some Common Breads"
this is so misleading, it presents it like every bread uses the same dough
@@doopliss646 I think it’s clear they were being hyperbolic, I’m just pedantic about the terms. 😉
It was called that when it was first uploaded. They changed it for some reason.
The fact that something so simple as just bread has so many variants and different kinds is so telling of how vast the world of food is. I wanna bake bread someday.
Would love a second part of this, there are so many more kind of breads!
All of these breads look delicious, and I could almost feel the soft dough on my fingertips when Peter was shaping. I especially love the shape of that pretzel, now that's a proper pretzel if I've ever seen one! With the tips so thin and the middle this fat you really get the best of both worlds - crispy, crunchy tips and the soft interior of the middle. YUM!
Can't imagine how many hours and days it took to film this. Loved watching and listening to the chef.
I used this video to make a mental breakdown easier. I won't retain any of it, but his voice helped. Thanks Epicurious.
hope you’re okay
Hey, just checking in on ya. How are you feeling?
LMFAOFHGIDJ ME TOO
(the other commenters clearly aren't mentally ill /hj)
I just love the feel of dough. It's squishy yet firm. A very interesting process.
The video is really good, I love the detail going into each shaping, it was really educational. I also appreciate how you didn't go off topic talking about how to make the dough. Most of that can just be referenced from a recipe book, this is the part all recipes skip
Thanks to Peter for patiently showing all of these wonderful breads! 💖🥖🍞🥯
It is 2:40 am and I have to resist the urge to get up in the middle of the night to start making bread... I will have a fresh loaf by tomorrow I guarantee lol
I recently started baking bread regularly and trying different recipes a few months ago. I know I'm addicted to it now because I decided to watch a 36 minute video on different bread shapes. 🤣
The chapeau roll is so fancy 😂 it's so french it could have a baguette with its beret
youtube recommended this to me mid anxiety attack and it’s already helping thank you bread man
We have to appreciate that this guy maxed out his bread mastery for us
I love the braided loaf, it's the perfect breakfast bread for me here in Switzerland.
I used to work at a Maison Kayser in NYC (before covid closed us rip) and I recognized a lot of these!! So grateful for my experience there and getting to eat such delicious breads 😋
just seeing the Lavash and Pita alone, I can tell you the bakeries in my area have many, MANY sub-types of them.
pretty sure it's the same for all kinds of breads too, so unless we have a thousand episodes of this series, it's imposible to get them all lol.
Lol yeah, same here. The biggest bakeries have literally dozens of different varieties. Pretty amazing.
Would be nice to see some more breads from continents like south america, asia, and africa!
The braided loaves that he shows are essentially challah. Challah, along with lavash and pita, is a type of Asian bread.
@@jonahs92 Didnt know Jews were Asian lmao. Also Pita is Greek/Turkish and Lavash is Arabic/middle eastern.
@@varolussalsanclar1163 Of course Jews are Asian. Is Israel not Asian in your reality? 🤨
Pita is generally Mediterranean. It's so old that it isn't clear if it comes from Greece, Turkey, the Levant, or somewhere else. But since it's eaten extensively in Asian countries, I think it's fine to consider it Asian.. Lavash is Middle Eastern, not specifically Arab.
@@jonahs92 Israel literally have a coast on the Mediterranean. The Levant is its own geographic area, and its people (including Jews and middle easterners) do not belong in the same category as the Japanese, Chinese, Mongolians, Indians etc., you know, people that are actually recognised as Asian. Also, Sushi is "eaten extensively" (in your own words) in the USA, does that make SUSHI an American food??
@@varolussalsanclar1163 The Levant is on the continent of Asia. Levantines and other Middle Easterners are Asian. Period. Sushi is not considered part of American culture. Pita, however, is considered part of Middle Eastern cultures, so it's fine to call it Asian (as long as you can acknowledge that it possibly came from Greece/Turkey)
Thank you for this. It's not only made me think more about my shaping and kneading, but also about how many more types of bread I want to make!!
i have watched every how to videos so thank you for blessing me with this one 🥺✨
Me, a person who absolutely adores bread: *yes.*
Love this video! Practical, save my tuition of bakery school.
That baguette looks fantastic!
Love this presentation. So much delicatesse in the hands movement. I'm gonna watch it and watch it again and again til I master them all.
That was the saddest pretzel I’ve ever seen.
Saddest Breadsticks too
@@SeedOilFitnessOfficial lmaaoao they both saddd
Well, then you've never seen an original pretzel huh?😂That's how they're supposed to look like
And the weirdest lavash bread. It is supposed to be the texture of a very thin pita bread, not a cracker
@@isabelh.9810 umm… i guess everything I ever knew is a lie now lol
Amazing video! Such good teaching! Thanks a bunch
Great video I loved it, I tried watching it previously but I was rudely interrupted but now that I have had the time to sit and watch it I think it is phenomenal
This reminds me of my Nana's Hoska. Love you Nana!
I want this man's Pretzel making license revoked after that heresy was birthed. I ain't seen no pretzel never that had those poor burnt twilgly arms in the center!
Also, you made some big enemies with that Bagel forming technique. (rolled and joined vs. punch a hole through it.
You just angered the entire northeastern corridor.
there was no Central European type of bread in this video (Czech Republic, Slovakia, Poland and Hungary).
I like these How-to series so much
very nice video, my favorites were the kaiser roll, bagel, and focaccia. love his sense of humor
Everything here looks tasty, and I’m not denying he has skill, but has he ever seen a pretzel? Nothing about that shape was classic.
Every time he dusts the surface, I feel things.
Me Too
This is the greatest video to ever exist in all of history
I really love bread
love this video. its so well made and entertaining when I'm not even a breadmaker
This guy really loves bread, he's so happy with it😂
Thank you so much, just got into making bread.
my mom and I have been following tutorials
idk if you’re having this problem too but it never comes out as soft as the videos look
very excellent teacher
Just when i’m about to make bread on Saturday. Perfect!
i have been putting the idea of baking bread on the top of my head and i guess this is the sign ✨
for a second i thought you meant you were gonna put it on your head
미쳐따 이런 컨텐츠 너무 좋아 정성 으마으마하게 들어갔겠네
This is "perfect video to watch at 2 AM" material
I 100% clicked on this for the « chapeau » bread because I seen it and went “OMG THATS SO CUTE IT MEANS HAT AND IT LOOKS LIKE IT HAS A LIL HAT”
Thanks for the good content as usual
as a finnish person the rye bread one was very odd. we eat a lot of rye bread here and very very very rarely is it in that shape...
Toi oli ehkä enemmän limppu kun tämä meillä yleisimmin esiintyvä ruisleipä..
Ugh. Don’t worry, as a fellow swede I don’t trust americans enough for them to know what they’re doing with rye bread :):)
@NTRSANDMAN i am aware that there are different types of rye bread, i just havent come across this type
@@Eternally_Moon you a whole weirdo rye bread can be shaped differently
The chapeau looks like a little mushroom!!! It’s so cute!!!!
I have a VERY strong desire to put googly eyes on the chapeau bread.
that "pretzel" looks so sad lol why are the inside parts so skinny
also that pita is waaaayyyyyy too thin, it's not gonna hold your falafel
The pretzel is shaped like that so you get really crispy inside bits and soft pillowy bread elsewhere.
As for the pita, that is what a traditional Levantine pita looks like. Falafels are typically assembled in the pita in wrap form not simply stuffed !
@@KittyQuillions yeah but here he showed the "pocket" in the pita and said it was "ready for falafel"
salty
Now I want to know how to make every dough
Love your voice Peter!! You did well!!
Masterclass!!! Thanks man.
This video is like the "How To Draw An Owl" meme.
Didnt know you could do english muffins with whole wheat/cornmeal flour.
Not typically a thing in the u.k but im interested in trying it 🙌
about brided loaf, it's a traditional jewish bread used to be eatin in shabat and hoidays (i'm from israel, my family is jewish, but i'm an atheist). normally in kindergartens and daycares when it's friday, there is a "Kabbalat Shabbat" kind of a mini kidush when a chosen girl (Sabat's mom) light candles along with the teacher and a chosen boy (shabat's dad) is blessing on grape juice ("wine", still, children) and a brided loaf. earlier the pre school teacher makes a dough and the kids makes small loafs (so bad that a dog won't eat them, i still remember the last time, m teacher forgot to put yeast in the dough so she putted it less time in the oven, i went fishing that day and used it, even the fish didn't wanted it, and it was 15 years ago!! i'm 20 now!!)....
sorry for digging...
I was waiting for this...
I lovvvvveee breads❤️
They should get the bread expert to guess if these breads are cheap or expensive. I wonder what he'll say.🤔🤔
The first bread looked overproofed as opposed to underproofed, it should spring back *almost* entirely but not quite, not stay compressed eternally
That guy worked under some decently big names and under a restaurant with 3 Michelin stars. I wouldn't argue with him on the basics of bread making if I was you
@@user-zz3sn8ky7z it looks to me simply that he expected sourdough but received instant yeast, hence the way too long resting times
@@user-zz3sn8ky7z the poke test isn't reliable and idk, a few of his bakes didn't look nice
@@ang5798 Froom the look of it, he made a batch of dough and froze it. He used the "wrong" dough for various breads, which is fine since the video was about hand technique more than the actual bread (altho it can be very misleading with some things like the fougasse). The reason I think it was frozen is the slight shine in the baguette crumb. That's typically what happens when a baker has either frozen a batch, or had bad luck with hygrometry in his workshop. And there's a slight discoloration on the inside of the crust that points towards that as well. And it does tend to play badly with the textures pre- and post-baking. That may be why he slightly overcooked it, to regain that crunch, otherwise it would have been springy
bread is the best thing humanity has ever invented
빵이 하나같이 맛있겠어요 어떤걸 먼저 먹어야할지 고민입니다 😍😍😍😍😍
So goooood bread show~~~
Great video👍👍👍 But flatbread also means naan, roti, paratha so would really like to see those too❤
All the mentioned flat breads are baked in oven, whereas the one you have mentioned are made in a pan over fire, which is essentially a whole different category. So no they don't belong here in this video anyways
@@nesnes2021 bread is bread
4:57 Ah yes, multiple Parker squares make a Parker House Roll. Hope all the houses are near perfection.
This is an elite comment. But probably missed by like 99% of people who view this video.
Brady should make a new shirt with the Parker house roll.
@@ttma11 Yeah almost no one on this channel watches numberphile or knows what we're talking about.😂😂
Excellent video - entertaining and informative - now to try some of the techniques! Can Peter Endriss show some others, please. Thanks.
Yes you make this look easy you absolute unit
It would be nice to have the recipes of each bread; type of flour, yeast, oven temperature... Just showing how to shape them doesn't give you the whole picture of the make.
That video would be 9000 years long
This list is missing my signature bread shape. Bread which is skinny in the middle and a little bit uneven and wiggly
I actually needed this video
Clear and interesting ! Hope see the new episode
I eat bread every day and not one of these breads ever crosses my sofre/table. A btw, what the f is going on with the lavash? :( Lavash is supposed to be soft and white in the Iranian version and like a ballon in the Turkish version...
Pretzel looking like a fetus in that thumbnail
love the hard work
So professional 👏🏻👏🏻
Where's the challa?!🤨🤣
the jewish friday bread
It's not a bread shape. And it missed loads of shapes here, so it wouldn't be that dramatic if it's missing.
And the bread shape it's commonly done as is a braid, which is shown.
@@ferdinand3und4zig party pooper and nerd combined
1. I love that he keeps eating the bread.
2. He's hot. His voice is soothing, and he bakes!
Will I ever bake bread? Probably not. Do I need to watch this? Sure, why not
And now we all wait to learn how to make the doughs xD but thanks :) I learned a lot from this!
I lowkey hoped it was Sim from 4 Levels
*“THE DEAN OF BREAD MAKING”*
Me looking at how baguettes are made: "What french madlad on drugs decided to proof bread in a piece of cloth and why haven't we created a better tool for it?"
In french bakeries they just put a pre-shaped tray under the cloth, they don't bother shaping the cloth by hand for each baguette. It already takes 24 hours to prepare a batch, they're not insane x) On average 320 baguettes are sold in France every second. They learn to be pretty efficient.
brilliantly done
This makes me so happy