Скачать с ютуб 7 TRICKS to create SUPERB DOUGH STRENGTH and GET MORE OVENSPRING в хорошем качестве

7 TRICKS to create SUPERB DOUGH STRENGTH and GET MORE OVENSPRING

In this video I will be showing you 7 easy tricks to create superb dough strength for your sourdough that will result in more ovenspring. Those techniques will greatly help you to form a stronger dough that will hold its shape better. You will benefit from having a less sticky dough and then also benefit from having more oven spring when you bake the bread. The dough in this video has a hydration of 80% percent, so a very wet dough. It is both 50% Bread flour and 50% whole wheat flour. On top of that the dough has 20% sourdough starter and 2% salt. Applying the following steps will make it very easy for you to work with extremely wet doughs. Getting sufficient oven spring is harder, but don't be scared, with proper technique we can get superbs amount of oven-spring as well. Furthermore your dough becomes less sticky with every step enhancing the gluten network. Remember to water your hands between the steps, this also helps with your dough not sticking to your hands. Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-t... Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Autolysis 0:32 Kneading 1:00 Bench Kneading 1:30 Lamination 2:00 Hourly coil folds 2:30 Preshaping 2:59 Shaping With too little strength your dough is likely going to turn out like a flat pancake while baking. Another issue could be you not using enough water, or you over-fermenting your dough. That makes it so hard with sourdough, you have to find the perfect sweet spot between all the variables. What are the techniques that work very well for you?