5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

Start over in the morning when it comes time to baking sour

dough

and in this video I'm going to show you five tricks to

create

those great fortresses. I will be using a very sticky

dough

with about 80% hydration, my flour is about 14% protein so if your flour has a little less protein you may want to reduce the water content. I will show you step by step how your dough should go from one stage to another if your dough doesn't look like mine you probably used too much water or eventually your sour dough is a little too sour now if your dough is too sour then You may have to change the feeding schedule of your sour dough because too acidic sour dough will attack the gluten network and then make it almost impossible to prepare a good dough for me, on the one hand, those drinks and, on the other hand, the proper fermentation process, this reads as a basis for baking and exchanging sourdough bread, first is the strange Elise.

I already add my flour and I'm now I'm going to hit the water, I'm going to use it relatively wet, it's about 80 grams of water per 100 grams of flour, 80% hydration and for all of Liza's we're just going to combine flour and water and this It will

create

a lot of

strength

, but just by waiting you get

incredible

strength

just by waiting. I really do this with every breath I take and now what you want to do is start stirring with your hand. I need to get some more water. We're not going to develop any strength, we're just going to hold our hand and then stir this just like this, let's do this for about a minute and then some people wait for hours, but for me 30 minutes is already enough, it already creates a lot. of strength and we will do other steps later to develop our gluten, so it usually depends a little on my schedule, it is always at least 30 minutes and in this case since my sourdough is already ready I will do this first . 30 minutes where my sourdough wasn't ready, then I would be doing this for a little bit longer period of time, so my sourdough actually started to get ready for my sourdough, which dictates how long photolysis takes.

I guess you have to make sure. make sure your sourdough is not too sour because over time it will have more acid and that acid will consume your building network, so all the work that we are doing now, if you saw those too sour stories, a city that is all in vain. In this case, I had my daughter Soros overnight at a 1 to 5 to 5 ratio and now we are 8 hours later, she is almost ready. I'm just not trying to use my hands here to remove some flour here from the edges of my pot. I like using the pot because you can just close it with a lid, it makes it very easy, this looks good, I won't let it sit for 30 minutes let me show you now what our dough looks like currently if you take my hand a nap try to pull as you can see it just tears right now this is where the magic will happen you will be surprised to see what will happen in 30 minutes 30 minutes go by and let's take a look In our dome, first you want to get your hands a little wet, that makes it a little easier to work with the dough, so I go inside and pull this out and watch how magically this still came together. everything moves just by waiting, look, that's why I also recommend not using a kitchen machine because you get a much better feel for what you make, you'll also see that it sticks less to my hand, okay, this was just because you understand he signs your dough and that's what I really like about this and now I'm going to add my sourdough and then I'm going to start kneading.

I'm going to add my salt. I always like to add the calculated 2% to the flour. dough so in this case 20 grams of salt and then my sourdough 20% of the Sardinian side note you want to make sure that your sourdough doubles in size I like to use the rubber band to mark it and I also change you just Try your sourdough very quick to get an idea of ​​how sour it is. If it's too sour, try reducing the amount of flour you give it, but if your sore is really too much, you'll have to choose later, you won't. able to develop all those strands of dough, so this is the common mistake I see people make, it's 200 grams, 20% sourdough, okay, I always like to use 20%, that's my best ratio, it's the pros and cons of fermentation times and also not being too sour.

I'm going to take this and spread it out a little bit here on my flower and now what I have to do is start kneading, incorporating, kneading and producing. Actually, there is no special technique. I'd like to go down and fold this and fold this, but there are so many different techniques you can do, there's no one technique that rules them all. I see people go crazy like this, but I'm not that sporty of a guy, so there's too much work for me, I just like to flip it and fold it and I'm going to be doing this for a little while longer until I see this sourdough come together.

It has been incorporated everywhere and that's it. the dough already feels quite good, you will see that it stays together like this, this is already a sign of good gluten development, so if you don't feel that way at this stage, you may have used too much water for its flow or your sourdough is already in a city, so just one more time see how I can lift this door, eventually it will break, but here it just holds together like this, although if you're not here, do you want to come back? Reconsider that I always see people blindly following hydration levels on the interwebs, but the hydration level really depends on the floor you are using and I tried this for my flour blend.

Try taking a bowl and try mixing it with water with different levels of water. Let's say I make 5 bowls or so and then I see which bowl you can still have the glass effect in when you do the auto lease and that's probably how much water you'll want to use for your flower and each flower is unique. and again, we're just talking about wheat based breaths where you want to develop an open Crump if you want to make rye bread or something, this wouldn't even work here, so this dough is already pretty well together. I'm not trying to build that much strength, but I'm going to let it sit for another 15 minutes to allow the dough to come back together, so in 15 minutes from time to time I'll do something I call called bench kneading.

I'll take this, I'll take it. I'll put here on the surface and I'll knead it a little bit and this will create a lot more force and the timer starts now so the fermentation has already started because we added the sourdough and this means that the yeast and the bacteria are already eating your dough, so now is the time you need to set a timer, so Alexa also speaks German, so in my case in six hours I think I'll be done, but don't just follow this. number depends on your sourdough depends on your temperature right now it's around 24 degrees so here I like to take a small piece of dough and start in another jar so I can observe once the dough doubled in size and then I swamp it fermentation is complete, but again now I'm going to let this sit here, give it a very, very important good hit, good hit and we'll be back in 15 minutes.

About 50 minutes passed and now I'm going to be bench kneading and for this. you need a bench, it can also be a wooden surface, whatever you have a veil and the trick here is not to use any flour, you will need two things, you need to have some water, ideally cold water and ideally a scraper of bank. I like to use a bench scraper that is very rigid like this one. For now I'm going to cook this on the side. You can also do this without a bench scraper, but a bench scraper makes it a little easier.

I'm watering my hands and I'm going to come in here folding this towards the center to remove the dough from the edges of the container and see that there is no more sticky stuff on my hand, this is the level you should have. At this stage this means that you have already developed a pretty good food network. Now I'm just going to take this out of the container. Put this here on this. Of course. Now it's a little more stuck. Now what we are going to do is. We're going to take the dough and we're going to fold it on top of itself always sticking the dough together and this is going to create a lot more strength even though the dough continues to flow almost like a pancake with wet hands and I.

I'm also getting wet, I'm not getting serious, ooh, I'm just going to go here and I'm going to take this, I'm going to make it outwards and I'm going to fold it a little bit like we already have it shaped at the end. This is a really good exercise. I'm taking the dough and I'm putting it together and you can see that it holds this shape just by making one fold. If the dough just flows, you may want to start the process again from scratch. I hope you are good. I'm telling you in the middle how you are.

It doesn't seem like I feel like that way you can follow this tutorial a little bit better, so I'm not going to take this and fold it in half and then. I'm going to take this and fold it as well now that the dough has started to stick a little to my dough scraper. What you can't do is live with it or wet your dough scraper with a little more of this cold water. this year and double this just see how well the dough holds together. I always like to check this down here. This will keep the dough together.

Now I will do this one more time. In fact, you can do this for five. minutes you can do this as long as you want. I just like to do it until I feel like the dough is holding its shape even better. I'm going to do exactly the same. I'm going to fold this in half and then I'm going to fold this in fact, I folded it a little too much now, that's okay too, just take a look at how this dough is already holding together. Now I'm going to take this and I'm going to fold it here and this only works because we have a bench where the dough sticks if we used flour we couldn't do this that there they will just follow us the trick is free not to use flour for this one more time and you can see how I'm removing the dough this way.

I have a larger surface area, which means more things can stick to themselves. A small surface would probably be like this, but a larger surface like this is glued once again like this and Look, this dough with just a few things already holds its shape like this. One thing I'm going to show you now is that I'm already going to be rounding this, this is just for the beauties, but at the same time this also creates additional strength, this dough will rest afterwards for 15 minutes and then we'll do our lamination, take once more with the dough scraper, make sure at a 45 degree angle have it like this, it's going to go in, twist it slightly and then push it. twist, push and this hand here on the left side will help you, it's already a little messy in general, the cleaner your hand is, the easier it will be, but in this case I'm just going to get it a little bit more wet. that should be fine, so go in, push, go in, push, go in, push, I can lift the dough towards the center again with my bench scraper, look how well the dough is coming together, let me too try to do this with just my hands without the dough. scraper, you may be losing a little more dough on the surface, but you'll see, this works too.

I'm just trying to touch the dough right here and we're using surface tension to work the dough and I'm always sticking it underneath. at the top it looks even without the dough scraper, so you could probably skip this, but I'd like to use it, it makes things a little easier. I'm going to take this transfer to reach the bowl and allow the gluten to relax a little more. time and then we'll do our lamination and let's just take a look at how well this dough is already holding together. This will be my dough for two loaves, so it is a little larger than a regular loaf.

I'll do the lamination and then Split this because I don't like fermenting them together. I will commit both differently because then I can try. I wanted to visualize in another video the preshape versus no preshape, so let me take this using the dough scraper. It's going to go down and now I can lift this up with my dough scraper like this and put it back in the container. 15 minutes and we will be back. 15 minutes passed and we're almost at the end of this video, but we'll do two more. things you will do now we are doing the rolling and then the coral folding this is the dough again.

I'm going to bend it a little so I can release the dough, look how much less the dough sticks. this dough has already developed quite a few of those things, now we're going to do the rolling and the rolling is almost exactly the same as the bench except we're going to roll out the dough flat and fold it over itself, see how? By using this surface, I'm making the dough stick here to the surface and the dough retracts like this. This is already a good sign of gluten development, so lay the dough very flat like this.

You could also use your bench scraper to do this, but I thought I'm not going to use it just to show you that it's also possible without it, because I always like to show people that you can bake amazing bread even without using tools. Actually, it's one of the reasons I'm running. this channel because I want people to be able to allow them to bake amazing bread at home without having to invest in all that equipment and I know sometimes it's tempting especially when you see professionals using all kinds of tools but yeah there are no tools so let me show you I'm going to take this and fold it in half. get my hands a little wet, that makes it easierwork with the dough and you see this so satisfying.

Fold this in half. I couldn't fold everything at once, but that's okay, I'm just going to take the second side and also the folders here and Now I'm also pulling this out a little bit and then I'm just folding it right there. Okay, now I'm taking the bottom side that can't be seen completely. Sorry, I'm just going to be quick. Pick this up too. Fold this over and now we make the dough stick to itself here and in this area take this out, fold this towards the middle and now our dough looks like this and I'm going to make a fold four times similar to a cross, so I'm going to fold this over. here this here and then I'm going to fold it to have it so focus here fold this here and now fold this over our laminated dough but it looks good and it stays together so well what I like to do now is take a small piece of the dough just a little piece and I will place it inside this container.

It's a clever trick. I always make just a little piece of this which should cover the bottom of the bowl and then I mark it with a rubber band and that way I can see that the dough doubled in size at some point and then I'm ready to proceed with shaping it. I recommend you do this instead of just checking the hours, like some people say, wait two hours or wait. five hours or six hours because this really depends on your settings your temperature and this way you will always vote for the mangier dough it won't be too sticky at some point it will turn into a sticky mess yeah so this is a great mark of trick. and then you can see how well the dough proceeded.

I'll fix that in a moment. First it should have been here at the bottom of the container everywhere evenly, but it's not part of this video. I'm just going to put that in for Now, one thing I see a lot of beginner bakers do is they like to make multiple loaves, which I also do here and this will be: Now you would have to do with the preforming. The problem with pre-training is that it is quite difficult and also. Quite dangerous, you could shape it too much and basically destroy the entire crumb structure, so what I would like to do is take this dough and divide it into two parts and both ferment them differently.

I'll have a little more work because I have to apply the spiral folds to both doughs, but that way I don't have as big a problem later. I don't have to appreciate it. I can just take them out of the container and shape them directly, so it's one less mistake. so I'm just marking this - so you could also weigh it, but I'm too lazy with one quick motion - the dough scraper you could also use a knife. I'm going to separate those two and oh, I'm doing the exact same thing again. I'm just extending it, turn number one like we did before. 45 degree angle.

Turn towards me. I'll also show you how to do it using your hands with mine again. Going around pulling the dough in under it, this only works because there is no flour on the surface so two pretty balls of dough more or less hold their shape, this is what it should look like before you continue if it doesn't look like that to you , then you probably didn't have enough strength, it could be too much so there is no strength to sour or maybe you just used too much water for your dough. Next I will do the first Coyle folds until this is here. doubled in size and then I'll shape it and take my bread.

I'm having fun, look how nice and soft the dough is, I combine the dough balls one more time because I wanted to take this photo but I just had to share it. the boss alike, although this is what your door should look like after adding all those forces, you see that they are not flattening, they are planning a little, but not that much. I've been a little lazy, in fact I waited for one. hour and a half I just didn't have time my point is here okay you don't necessarily have to do this every hour now I'm going to wet my hands and then I'm going to show you how to roll the fail Now one thing is the dough hasn't risen much in size yet and It's still kind of sticky, it gets less sticky over time, that's because if you look at a balloon basically over time it gets bigger if it's inflated and then you have less contact surface. the surface and also your hands but in this case it is still somewhat sticky and I have to remove it a little from the edges of the container to be able to stretch and fold it.

There are multiple techniques to stretch and fold it but I like this technique because it is very gentle on the dough, you're building all that structure in the dough, you want the dough to puff up and if I just lifted this like this, I would be damaging the dough, so that's why I like to do the chlorophyll and for this you have to make sure that your hands are. I come in here from this side and now I just take the dough, pull it up and fold it on top of itself like this a couple of times and it's not sticky anymore. year I eat half the container now I do exactly the same on the other side and you see that it doesn't stick to my hands now my dough looks like this now I have to apply the same thing on the other side not 100% I will show you the same thing and you can now see some nice bubbles here instead of the dough, good sign of fermentation upwards

full

, that's it, okay and now what I'm going to do is I'm going to take my dough and I'm going to basically fold it on top. on this side and to do that, wet my hands again, go in and place my dough like this.

It looks good now and I'll keep doing it a few more times, hope

full

y in an hour or so and you'll see that. Over time your dough will stick much, much, much better. I'll show you one more time also with the pot container because it's a little bit different, but same thing again, go here, go over the surface of the surface, the edge, I'm sorry sometimes. My English is not so good now if we come in here, we'll pull this up, we'll fold it a couple of times, we'll do it the other way, we'll do exactly the same thing, very gently, very soft, good looking, but now turn it over from the other side.

On the side place the dough on top basically one more time, round this up so now it looks good, although you can see the dough is already increasing in size, let's do one more carefully. I just want to show you the difference from before to now. I'm going to wet my hands again look at that beautiful science of fermentation the dough is coming together very well in this case I feel that the dough is not going to stick as much so I am not going to remove it from the edge of the container because this also damages do it just a little bit, so I'm going to avoid doing that just by going in here, I'm going to pull this up, I'm going to flip this, I'm going to pull up, I'm going to flip this and one more time and the idea is that this is also at the bottom and this here It's much less sticky than this part of the dough, so when you fold it you'll always have a not so sticky side, turn this over one more time and see, look at my hands, they're clean, this is what it should look like.

Like it for you now, if not you may not be entering correctly. I'm just touching it with soft hands or maybe you've been using too much water or your sourdough starter is sorry, so wet your hands one more time, go in and turn this over. again and now the same thing here looks good. I'm going to take the camera and show you what it looks like from the side and this is what the mass looks like in place after folding the coral. Good fermentation science for this dough. It's coming together very, very well looking at this work, I'd say the dough is almost ready.

I'm going to try it for another 30 minutes or so and now apply my final spiral fold and wet my hands once more. and this will be the final fold. I'll shape it in about 30 minutes or so. The reason I like this container is because I can flip the dough. This doesn't work as well with pot batter. It's coming together very, very well. just the way it feels, it has a nice soft touch and you can feel that the dough has already expanded, it doesn't feel like it did at first, this also takes some getting used to, it's okay, once again, lift it up and Bend it.

This is over and you can see that I didn't have to remove the dough from the sides of the container because the dough has expanded now, if you always have to remove the dough from the sides of the container all the time that is also a sign that something is off one more time from this side and now turn it over and look at this nice little taquito, it is very satisfying to work with it and with the other dough just look, it didn't even spend that much on the inside anymore, it is said that I hope it keeps its pretty shape.

Much, one more Karl Fold here too. I find this last part of the call for hours to be the most challenging part. Thank you very much for watching, it was fun. I hope you learned something new. If you have questions, don't hesitate to contact us. comment section and please don't give up it will take a while to get there now one last tip one last word of loading if your dough is too sticky and you can't develop that strength just use a loaf pan put somewhere in the pan to bread test your dough in the bread pan and bake it, you will have an amazing Bret