I got the same question from many people,
“Why doesn’t the dough stick to your hands?”
“Wet your hands.” is my answer.
There are a few more details which might be useful. So, here we go.
My go-to high Hydration Sourdough
80% Organic Bread and Pizza Flour. (11.8% protein)
10% Organic Spelt Flour
10% Organic Unbleached Plain Flour
They are all PRODUCT NAMES of the flour. You can google ‘Kialla Pure Organics’.
(I’m saying this because some people think I am using some kind of pizza flour.)
84% hydration
20% levain
2% salt
This is how the dough turns out with these specific flour and the mixing ratio.
Remember, if you are using different flour, you need to adjust the hydration ratio accordingly.
Every flour is different. Naturally, the result will be different.
Please check out my other posts in Instagram. I’ve used varieties of flour from different mills. Mainly Australian but some Italian and Japanese.
#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain#teampixel #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #お家カフェ #クープ #オーストラリア#カンパーニュ #自家製酵母
22 Comments
Belles explications pédagogiques
I'm up to ninety percent hydration with good results. Will going up to one hundred percent make a difference with my end results? Yes I do like the lightest crumb possible but how light can I go?
There’s something really satisfying seeing your work pay off when you’re handling dough that seems like it’s not going to do anything suddenly come together and lose the stickiness on top.
I just recently decided to start using slap and fold, and on the first try, it made my dough a lot easier to work with, and when it came to shaping and baking, it’s the most perfect loaf I’ve ever made. I’m only two months into this journey and it’s incredibly rewarding for me.
Slap and fold performed wrongly
Watching the dough transforms under her hands is like magic
I don't make high hydration doughs. I stumbled upon this and it was a pleasure seeing you handle the dough. Great work!
This is so satisfying to watch. Superb job with the dough. Patience seems to be the key.
Thanks
This is amazing, I hope to get that good someday
What is the test-tube like tube you use towards the end to gauge the dough rise called? That would be so much easier than the containers I use.
you have wonderful hands ❤❤
You make it look soo easy I have to try this thank you from UK.
I could watch this video over and over again 😍😍
👏👏👏
This is so satisfying to watch, and has me convinced to try again with different flour!
Thank you for for this, it really helped me to understand building a good dough 🙂
Just beautiful.
The measurement instrument you use at 5:27 where can you buy that ? Nice and pleasing video btw.
Veeeery interesting! Thank you!
Super helpful vid, thanks so much 🙂
That was so amazing and encouraging! You made working such a challenging dough look so easy 😀
This video is very informative and relaxing, I also love your accent. Thank you, I’ve been wanting to get back into bread making especially now that it’s getting colder out and I can use my oven more without dying of heat stroke. 😂