5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

Are you tired of little oven spring? This full masterclass will change your sourdough game, showing you step by step how to develop more dough strength and achieve that superb oven spring. All aspects are covered in detail, no open questions left. You will see each technique with detailed explanations to make it easy to understand and follow.

The shown techniques will build you a stronger dough resulting in more oven spring during the bake. This is especially important when baking with high hydration dough, since the dough is not holding its shape as well. Adding strength is the strategy to success.

The demonstrated dough in this video has a hydration of 80% percent. This is around 80 grams of water per 100 grams of flour, a very wet dough. On top of that the dough has 20% sourdough starter and 2% salt.

Now if you don't have enough time I recommend you to at least go ahead and do the autolysis and the bench kneading with 1 coil fold during the fermentation process. Or - you could just lower the hydration level inside of your dough to make it easier to handle.

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Useful videos:

0:00 Intro
0:57 Autolysis
4:38 Basic kneading
10:04 Bench kneading
16:56 Lamination
20:00 Fermentation probe hack
23:48 Coil folding part 1
27:24 Coil folding part 2
29:23 Coil folding part 3
31:31 Closing words and tips

#sourdough #doughstrength

[agentred]

Is anyone else terrifically disappointed that he didn’t end the video by showing off the finished bread?! 😢

[roboslug]

I'm glad you pointed out that if your dough doesn't quite work out, you may need to just start over from scratch. I feel like there are too many YouTubers who try to trivialize the degree of technique and experience it takes to make good sourdough, and downplay the effects of mistakes. In my experience that just leaves people feeling discouraged. I've been a pretty active hobbyist baker for about 10 years, and I've baked thousands of loaves, and I still get a bad batch every now and then. What I've started doing is, when I get a batch that isn't developing good structure or rise, I just knead in some extra flour and a touch of sugar and use it to make flatbreads. None of my friends have ever complained about sourdough pita or tortillas, especially when I serve them with some shawarma or carnitas. Most of them never even realize that my flatbreads are "Plan B".

[maryjonorum]

While I am very discouraged, I am still trying to get this most challenging technique. I have made bread for most of my 67 years. This sour dough deal is different than a yeast bread. My SD bread is still very dense. Lately I have been watching Patrick Ryan. ❤️ Please wish me some Irish luck.☘️🇮🇪🙂

[PedraFilosofal]

The best, most compehensive, step- by step tutorial for beginners. You do not take corners and show ever step. Tanks so much for taking the time for making such videos. Please continue this good work.

[rkatika]

As a beginner sourdough baker I've watched many videos, and this was far the most informational and detailed explanation. Thank you for sharing your wisdom! Now I need to go out and find the next step where to go from here :)

[HappiCamper]

Goodness!! 40 seconds in and I've already learned a very important point: too sour of a sour dough affects the structure of the loaf. I've got incredibly tangy loaves & they've looked great up until they come out from the oven!

[katimaboy]

I had trouble getting good oven spring, and then I followed these steps. The result is astonishing, the best looking bread I have ever done. Thank you so much !

[waitwhat]

Thank you for your videos! I have been following the Ken Forkish method with pretty good results, but found the folding method difficult until this video. I find your method has one big difference that made the whole process easier - you divide your dough in half before the folding process. It made folding much more manageable and for that I thank you so much. I ended up with two beautiful loaves with ears 🥰

[maxlinford]

Gluten tag!! Love these videos you’re such a happy guy and really enthusiastic so it’s lovely to watch but also very helpful and covers all the principles excellently!! Thank you so much 😁

[Nydas]

Gluten Tag! Never did i think i could make my own bread, let alone bread that makes my family and friends sing my praise! Its all thanks to you!

[Vincent-kljy]

Your content is amazing. So much detail and advice. There's really no other channel like it

[pappajoe]

Honestly even that very first trick alone was worth the watch! I was always going straight in and trying to add strength to my dough immediately after mixing, waiting even half an hour makes a night and day difference!

[andream.]

I have not had any successful oven springs yet, so I'm very glad you put this video together.

[judithbarnes]

I appreciate your many useful tips and charming manner. This week I made my first totally successful sourdough loaf in a Dutch oven after watching one of your videos. Bench kneading helped, but I think the winning tip was to place the chilled dough in the freezer for 30 minutes to facilitate scoring. Game changer!

[amandat]

I've watched many Youtube channels about sourdough and yours is the best and so well-explained! After watching a several of your videos, I finally found out what's gone wrong with bread (too sour starter, too high hydration for the flour I use and over fermented during bulk fermentation). I referred to your other video about hydration, did a few experiments and came up with my own formula. I then applied the tips you've shown in this video and I'm so pleased with the result - I have a stronger bread with nice 'ear' and beautiful crumb! :) Thank you!

[stevenwilliams]

Made some amazing bread on my first try! I was expecting a failure, but it was really great. Excellent oven spring and amazing open crumb. Thanks for the great videos!

[fiscolorado]

I've scoured near and far for better spring in my Sourdoughs. This is the preeminent video for that. Thank you this.

[avasey]

Thank you so much for sharing. I've watched so many sourdough videos but you're the only one who's really explained causes of unmanagably sticky dough and ways to fix it. Just what i needed. Fantastic!

[amycarter]

I followed these suggestions/techniques on my last bake. Although my bread had been succesful in the past, this put it over the top! Thank you. Great video.

[karenlee]

This is hands down the best lamination technique I’ve seen on YT. Thanks for the tutorial, I tried it and was ‘so satisfying’ as you like to say.