Some things to note about this video:
- Bakers use scales and so should you.
- Mixing dough entails making an incredible mess.
- Learning to shape dough requires practice.
As regards point #3, my plan is to mix up some practice dough (I use the dead dough recipe in the Bouchon Bakery Cookbook but any bread dough will do) and practice over and over. As a professional once told me when I complimented her on her pizza shaping prowess, “It’s because I’ve done it 10,000 times.” Practicing with dough you’re not going to bake takes out the fear of failure problem.
Thanks to Kathy Turk for alerting me to this video.