I've been watching some YouTube videos lately from Proof Bakery. They are all fascinating and I highly recommend them - especially the ones that show him baking multiple loaves in his professional ovens in the bakery. He has a very relaxed, easy-going, narrative approach that is easy to listen to, in spite of the length of many of his videos.
One video that I watched yesterday included a couple of interesting techniques that others might find helpful in their baking efforts. The first is the rubaud/bassinage technique, which he begins demonstrating in the video at about the 29 minute mark. The second is his batard shaping technique, which begins at about the 54 minute mark. I have to say, this one really interests me and I'm definitely going to give it a whirl with the loaf I'm making today - a honey lavender apricot sourdough with toasted pecans. I'll share my results with that later tomorrow.
