The Effect of Dough Hydration on Bread's Texture #baking #bread

[QuatroMansab]

This man inspires people to bake when they can't even boil an egg.
The amount of knowledge is unbelievable.

[Jacksonwalker]

Keeping it simple yet forever practical. Love it.

[kenyamorgan]

This explains so much of why my bread came out better last time! The hydration levels were way higher.

[ConstanceMists]

Okay at first i watched these videos just to stimulate my brain and never baked anything in my life…many months later I own a stand mixer and am baking regularly and love it. Thank you!!!!

[technicolorsoultheory]

i spent like 20 min trying to find ratios and examples on google a few months ago and this just handsomely answered all of it.

[MichaelsPwner]

Wow, one of rare situations where all three options are correct.

[최수아-mo]

i really like how he presents each option as just that—an option. they aren’t presented as “right” or “wrong”

[Birdboi-foxtrot]

I feel like the first one is great for garlic bread/added bread whilst the second one is great for sandwiches, and the last good for toasting/snacking on

[starfieldgames]

i like that he doesn’t say any of them are objectively wrong, just that they yield different results.

[chewee]

You should make full on videos instead of shorts. I would love to watch those to help me inspire my future bakes.

[rpurple]

It's so nice to get this much information in a short amount of time. I always come to these shorts to see quickly what I'm doing wrong. Now I'm subscribing.

[MadisonJackson-zydm]

I’ve actually seen a 120% hydration dough before and that dough was basically a slime

[Ganjover]

The third one would make a fire ass sourdough.

[chicken]

The explanations are so clear and helpful. It's amazing how much a small adjustment can improve the final product.

[benjaminatkinson]

In my bakery, the standard for a white loaf is 60% water to flour. It's good to see the results of different water levels have on the bread. Your videos make it easier to problem solve when things go wrong.

[shaymin]

wow, seriously. what an amazing video for amateur chefs that allows us to learn by showing us how more/less of an ingredient changes a recipe. such invaluable knowledge that you’re sharing with us. you are adding so much to our lives and i hope you know that!

[lightyourway]

❤ur content made me relive the feeling of experimental foods, my minor during graduation 😂

[thesolidsnek]

You are one of my favorite content creators love ur baking tips

[colleenmcglashen]

This is the best summary I’ve heard. Simple and straight forward! Thank you!

[TheChicoRios]

Very important: with commercial flours, you'll hardly be able to go over 75%