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How To Shape Every Bread | Method Mastery | Epicurious

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 YouTube? ►► http://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