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How to Handle High Hydration Dough | Sourdough
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In this video, I describe and demonstrate different methods for handling, kneading, and shaping high hydration dough 💜 This isn't really a recipe, but more of a way to demonstrate all the different handling methods at your disposal. You don't need to use every single one of these techniques; feel free to manipulate them and combine according to what you (and the dough) need 😊 Methods shown include:
0:00 Intro
0:33 Rubaud Mixing
1:16 Slap & Fold
1:44 Lamination
2:40 Stretch & Fold (2 Hands)
3:24 Stretch & Fold (1 Hand)
3:43 Coil Fold
4:01 Preshape
4:36 Shape (Stitching)
Recipe:
225 g bread flour
45 g whole wheat flour
216 ml water
6 g salt
60 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk fermented 6 hours at 76ºF
Final proofed 20 mins at room temp, then 17 hours in fridge
Baked 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
80% bread flour
20% whole wheat flour
82% hydration
2% salt
20% starter inoculation
Music:
Follow me on instagram:
0:00 Intro
0:33 Rubaud Mixing
1:16 Slap & Fold
1:44 Lamination
2:40 Stretch & Fold (2 Hands)
3:24 Stretch & Fold (1 Hand)
3:43 Coil Fold
4:01 Preshape
4:36 Shape (Stitching)
Recipe:
225 g bread flour
45 g whole wheat flour
216 ml water
6 g salt
60 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk fermented 6 hours at 76ºF
Final proofed 20 mins at room temp, then 17 hours in fridge
Baked 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
80% bread flour
20% whole wheat flour
82% hydration
2% salt
20% starter inoculation
Music:
Follow me on instagram:
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