The Only High Hydration SOURDOUGH SHAPING TUTORIAL You Will Ever Need

Scared of shaping high hydration sticky sourdough? No more. In this video I will show you how to shape probably the stickiest dough you could imagine, with a whopping 92% hydration.

I had gotten a 14% protein flour and wanted to test how much water this beast could absorb. Well, I decided to opt for 90% base hydration and another 2% infused by the 20% sourdough I added. Why would you do this? Well, just mostly for your entertainment and trying to become better at shaping. In general a wetter dough is more elastic and can be inflated more. This helps you try to bake a bread with a more open crumb.

I on purpose did not pre-shape. I feel with this high water content that it is so easy to screw it up. It would be fun testing to preshape of course, that would definitely be required in case you wanted to bake this kind of bread in a bakery.

Hope you enjoy the video and learned something new. What could I have done better? Please let me know.

[notpipa_]

Nice. I need to get better flour. Mine barely manages 75%.

[skadragons]

Watching you do this made me feel so good. It's nice to see an experienced Baker show hesitation and uncertainty the way I do. I'm just in a different stage of skill.

[whineygirls]

This makes me so happy! I am using a high hydration starter and my dough is so sticky but the final product is soft and has a beautifully even crumb. I was getting frustrated that I couldn't shape it as well, but I love the outcome so much that I hate to change it. This video made me realize that it is ok my process doesn't look like everyone else's. Thank you!

[Amond]

Thank you for your video! I’ve only baked once with high hydration dough and it is very, very challenging! I smiled at your hesitation 😁 I almost gave up at that stage! But here I am, more to try, practice make it perfect!🌺

[tomburton]

The other day I tried “Waitrose Canadian & Very Strong white bread flour”. It’s 14.9% protein! Fantastic to work with at 78% and great crumb.

[sebs]

My dough looks like that at 70% hydration! XD

[Melaniemakeup]

Thank you for showing how to shape high hydration dough (and with humor too!)😊

[adambroad]

Hi Hendrick, I have just baked a loaf at 93% and was expecting a wider crumb. Seeing this video has given me assurance that I didn't produce and bad loaf. crumb texture was about the same as yours.

[grzegorzsiwek]

This is the most impressive thing i've seen done with dough.

[perroweaconlentes]

i love yout channel, is very complete with the explain and tecniques when made bread

[_VolcanicAsh_]

Can anyone explain why the dough isnt sticking to his hands? Ive tried to shape high hydration dough and it sticks to everything, regardless of how much flour i use

[yennhinguyen]

And how did you score? My dough look like that after fridge, only 70% hydration even less. I could not find high protein flour, I use 12% protein flour

[leeedwards]

Hi. I have just started watching your channel due to having issues with high hydration Doughs. I just started trying to make bread due to covid. I bought a book on it which is from an american artisan bread shop. One of the recipes in there is a 78% hydration with a poolish and an 11% protein flour. I cannot get this dough to form any structure at all. I fold it, it collapses, I fold it, it collapses and it just sticks to everything. Very frustrating. So, I was drawn to this video. Amazing what you can do. Love your videos. I liked the poolish sandwich bread table that has water hydration to protein content. I have not been able to find that info any where else. Is this a industry known guide or just from your experience? I am off to check out your video on how to handle high hydration dough.

Thank you so much for the videos. They are great.

[Sarah-sbji]

I'm just getting to 80 percent. I used your shaping method and it seems to have gone well. It's in the fridge proofing overnight right now. My question is about pre-shaping -- I tried to pre-shape and it just pancaked out. Is a preshape possible? Don't know if you'll see this, since you posted the vid 2 years ago, but I thought I'd give it a try! Thanks for all your sourdough knowledge -- I've learned a lot!

[onemorething]

Well I don’t feel so bad. Linda how things go for me. Hahah

[zmalqp]

Oh my, I just baked my sourdough rye with 130 % hydration.
The dough was so wet and sticky I had to shovel it into the Dutch oven.

[ws.hicks]

So the key seems to be a lot of flour, at least a lot more than I used.

I just went with 90% hydration and the shaping was a disaster even with 20% Yudane to help make it more handle-able. I thought I was using a lot of flour already, but you showed me I could, and probably should, use a lot more.

[gaillittlefield]

I notice you bulk ferment in what appears to be a shallow rectangular glass baking pan. I am certain you have a good reason. Would your mind sharing? Thanks!

[livbirka]

I have this problem with my Einkorn sourdough. It is excellent at a higher hydration but so hard to work with!

[nancyhuynh]

thanks for the great video and great information, you mentioned taking a small a mount of the dough in a small jar to see when the fermentation is done and my question is when do I take that dough out? in what stage of the process.