How to handle HIGHER HYDRATION sourdough | 如何應對高水分酸種麵糰 

I've watched dozens of sourdough videos on RU-vid and finish a bag of 14kg bread flour. BUT, after watching THIS video, I finally got the oven spring that I had longed for! Thank you so much! ❤️👍

love the simple instructions and the way of making it in a down to earth way

This was the ebst recipee i found online i am learning to make bread online and your video made it easy for me.

All of your videos are outstanding and out of the world.

Hydration is a very sensitive thing to handle but you do it so easily

This was something insane the best cooking video so far i watched was yours.

So glad I found this video and recipe.

It looks more easier than others.

I sent pictures and videos about it to my mother, who demands me the recipe now

the video quality is just so good

Kudos to you for such an amazing video.

Thank you so much for making a dedicated video on this topic it was mch needed

So this video has been responsible for me making the best bread.

wow that was a really fantastic video

I have just completed watching your video👍🙏 this was a perfect tutorial thanks for sharing🌿👏 it was so useful but from my point of view to be repeated a couple of times to get utmost benefit of it, otherwise to handle such a dough is not a simple event. Have a nice day🙏🥰🧿🍀🙋‍♂️🇹🇷

This was so different from other videos.

I am going to make this right away !!

I am very much grateful for this video.

I have been baking Sourdough since 2021 and could not achieve the open crumb I was looking for. I worked on every aspect from starter, to temperature, ph, shaping and BF & CF schedules, a very long journey indeed, and now I discovered this video of yours. I baked the bread using your method and there it was!! The best open crumb I have ever baked!! Thank you so much for sharing this. Finally I can bake delicious open crumb high hydration bread. 🥳🥳🥳

This was such a fabulous video I liked it so much.

Thank you so much for this detailed video. I am going to follow your example with my next bread. ❤

while mixing the dough looked really fluffy

Thank for sharing this detailed recipe. I love to watch your video, it is so simple to follow and the end result is always successful.

MantAp

紀錄的不錯的影片 手法還能再進步

I just made this and the recipe is perfect i did it by hand .Atleast tried very yumm

ু।৷ য়

Traduire en français

Excellent video. Can I ask what type/brand of flour you use and the protein content?

you have a lot of veins in your hands

No-knead produces a very similar texture. This technique, which is more tedious and longer prep, produced almost the same bread as the artisan no knead bread. May I know why would someone go through this much difficulty only to produce the same bread? Newbie here. I've bakes 2 no kneads and one kneaded bread only so far. The many holes after cutting the bread, is that what high hydration does to breads?

تبارك الله عليك مزيد من تألق و نجاح واعطاء وابداع بتوفيق ان شاء الله 🪴🪴🪴👍🏻👍🏻👍🏻

Bravo..،

I am not buying bread ever again!!

Hi, do you autolyse in the fridge or coolbox?

谢谢分享

no me wanting to become a baker after watching this

you made it so much less intimidating

Beautiful dough, I love your videos, thank you. This music was good too, uplifting. Could you put the transcript in English as well please?

It’s almost 3 am and I have no intentions of making bread.

1111

what pans were those?

I never had any experience with sourdough before

no but seriously this came out as a wonder

Is anything changed when using a 50% whole wheat dough?

حلوو

Your video answered all my questions! You are a wonderful teacher. Thank you for making this.

Do you have a video on making sourdough starter?

hola que hermoso pan...como preparaste la masa madre? 🤓

ذذ طممم(ممم نكك مكك

ذذ طممم(ممم نكك مكك

I found yeast today so I am making it today

Thank you gor the video. İts a great job. Time and effort 👏🧿🧿👌

okay but this looks delicious as hell tho

Thank you for this amazing video! Is it possible to bake the loaf in the oven since I don't have a cast iron pan?

look at all that softness this has been made..!!!

I​ success to​ make​ SD​ because​ of your instruction.​Thank​ a lots.

Thank You so much!!!!!❤❤❤❤❤❤

ص2س

Thanks for the video! Can i still bake this sourdough with the oven only maximum 230°C I really wanna try this recipe 🥲

I wish i had some talent of yours

Hi, tq for your explanation. How to know the dough was overproof

Супер хлебушек 🍞

the secret was in the way you folded with the finger it seems

Hi, Have been watching your videos! They are lifesaver! May I know under what temperature you did the Bulk Fermentation?

I had only tried no-knead recipes prior to trying this one, so this was the first one I tried kneading.

Thank you..very helpful and educational

thank you so much for showing me how to shape higher hydration dough

I have tried this a hell lot of time and it failed every single time, lol

Awesome. Vid. Really helpful. Thumbs up.

I used rye flour instead of wholemeal and dough is too wet to handle. what should I do?

This was such a great recipee.

I wish I could get to taste this without doing all that work?

I would love it if you tell us from where did you find this recipee.

I am gonna watch more videos on your channel.

You have been the best part of the baking community

Привет 💥💥💥💥💪✊

oh now I know the secret of the restaurants offering this

Are you wetting your hands between folds?

I want to taste this already, wish I could

الحلال حلال وإن لم يفعله كل الناس والحرام حرام وإن فعله كل الناس

Great video !!! Thanks so much for sharing the method to handle high hydration dough. I have a few questions as a newbie in baking. 1. Why did you use multiple methods in the "Kneading" process i.e. autolyse, pinch and fold, stretch and fold and coil fold ? May I only use 1 of them to build gulten strength? 2. How do you determine the no. of times each "kneading" techniques to be performed. 3. When do you stop kneading / How do you determine the dough is kneaded enough? I saw that the dough was already smooth after pinch and fold 4. Building gluten may increase the chewiness of the final product. If I want a soft and fluffy texture instead of a chewy texture, Shall I finish the kneading earlier (i.e. less folds) or prolong/shorten the proofing time? 5. Finally, if i am not using a sourdough starter, may I use a poolish or even a dough with 85% hydration for the same result? I know its a lot of questions. But I just couldn't find the answer for the above questions. Thank very so much in advance for giving tips in baking.

I think getting the dough strong enough is extremely importrant

DEAR CHEF HOW CAN MAKE PERFCIT STARTER THANKS FOR ALL

Followed your instructions and so far made one amazing loaf! The other is awaiting the oven

Thank you for sharing!! 請問您說麵團在25度基發5小時，是從加入酵母後開始算，還是最後一次摺疊之後開始計算呢？

that swirl-type tool to mix where do I find it?

This recipee is wonderful i trieed it yesterday and it turned out great

your channel has been a "foodblessing" in disguise

After the final shape how many hours before you place the shape dough in the fridge?

Hi, what a great video. Every time see yr video like very easy and relax. while bake myself, like 10 fingers and 2 hands are not enough😭. By the way, how to bake a thin crust bread? Thanks a head

dude this man is just killing it in the game

what was that tool you used in the beginning

Tani first step a ki mahmoda ace

Super crispy and light!

when u were cutting it, it was the best feeling

Hi, pls suggest if I use a small amount of commercial yeast instead of starter and follow all of your process exactly , will my bread have open crumb like yours?

I am going to make this for Christmas

Very useful information. I😊❤

halfway through the dough !!