Honestly, the best part about seeing this video for me was the way you struggled with the stickieness of the dough. It's good to know that I'm not the only one. Every now and then when I decide to make a high hydration dough, I end up wanting to punch it into a gloopy mess and throw it at some unfortunate soul passing by outside.
If you're just making one bread, the preshape is pretty useless, but if you divide the dough, the pre-shape gets the dough cohesive, with an even skin, instead of having cuts facing outwards making the dough rise in an unpredictable way :)
This is exactly what my dough does to me during pre-shaping and shaping. I do my best to create those tension but every time so far my dough does not keep their shape when I put them into the dutch oven. This weekend I'll be making my next attempt, pray for me, LOL.
Maybe your hydration is too high? The higher the hydration the more important it is to have a perfect fermentation, thus making it much more difficult :)
Super video. 2 points that I think will improve your video. 1. Take the video off auto focus and use manual focus so it never goes blurred when you move your hands in front of the lens. 2. I'd like to see your name somewhere in the description- to help us remember this channel and your videos. I'd like to see you have many more followers- you merit it!
Thank you :D This was the first video I recorded on my new camera and the one coming out on Saturday I've locked the focus in the plane where I am working :) I guess I only have my name in About :) I'll put it in :)
I did your basic sourdough recipe by the book, and watched this shaping video before doing that part. I usually get good oven spring, but this was my best result ever, and I used 40% whole wheat in the dough. I plan on leaving the second loaf in the fridge until tomorrow, hope that works OK. Thanks for such a clear video on exactly how to shape the boules, just what I needed. Did the whole thing without any extra flour!
Good video and great technique. I had one 2 days ago that was a bit more sticky than yours. It was almost looking like a fail so I took the bold of dough and tossed it in the fridge for a couple or few hours. It proofed up nicely and firmed up enough so I could cut, reshape and final shape. The bake turned out very well. It was a high hydration 100% fresh milled whole wheat that I had fooled around with (as I usually do) . Tricks of the trade are what it's all about.
So helpful...thank you. I follow all of your directions and my first sourdough bread attempt was a success. I’m addicted to baking now. I love your “experiment” videos too. These are the words, here is my comment 🙂
I've been looking for good videos to use my starter, that is now ready. I haven't even watched this guy's recipe video, but judging from this one, I think it's going to be great.
Awesome tutorial. Thank you for making this. One thing, for those of us who are working with higher hydration dough to try and get an open crumb, it was kind of anti-climactic at the end to not see you cut into it and show us the crumb.😅
Thanks very much for making this video! I've been baking sourdough a couple of months and loving it, but struggling with shaping when I go for higher hydration - this and a purchase of a dough knife/bench scraper really helped me. Now I've just got a batard banneton so will be trying that next :)
Excellent. Happy that it helps you :) If you need inspiration for your scoring of your shaped bread, I made a video about that too: th-cam.com/video/wfoC-daJq8E/w-d-xo.html
This video is perfect! Thank you for showing us how to shape both a boule and a batard. I noticed you didn't use flour for the boule but you did for the batard. What's the reason behind that? Is it just preference or does it affect the dough? Thanks! 👍🏼👍🏼
Thank you so much for posting this video. Your calm voice and the relaxing music in the background made me feel much less stressed when I was shaping my dough.😊
What if you are making rolls? Do you do the same thing but for each roll, or do you just cut and slap them on a tray? All recipes and shaping videos are for loaves of bread, I was hoping you had some tips on some morning rolls.
Thank you for this hugely helpful tutorial! I enjoyed implementing your precise methods just now! Do you recommend using a proofing bag when retarding the boule dough in the refrigerator overnight? I'm grateful to have found your superb videos!
Thank you ❤️ I would just recommend putting the dough in a banneton uncovered. Yes, the bottom dries out a bit, but it makes no difference in the final loaf.
Thank you so much! Another beautiful boule in the oven with your techniques and suggestion implemented! Have a great day! I appreciate your instructions!@@Foodgeek
Not sure if it was simply from keeping the dough uncovered during retard, but got the best spring I've ever had while using this method! It may have been from trying a heating pad on low during Bulk Ferm? Or perhaps it was a bit of both!? Your expertise has certainly made all the difference in the world!@@Foodgeek
You’ve been a great help. Thank you. Your video suggestion in the beginning aren’t showing up. I’m interested in the second video to get s as consistent bread.
I love your videos, they are so informative. I would like to know how you manage to release your bench scraper from the dough without it pulling the dough with it? This is something I am having a problem with and I end up adding flour to stop it sticking but I know this is not ideal as flour collects underneath the dough. I just want a tight boule! Many thanks :)
Thank you!! I've watched this five times (and sent it to 2 friends to help with their technique) and feel like I have it down. Made a huge difference in my sourdough!
Can a dough be "over hydrated"? I believe my 50% whole wheat SD loaves are over hydrated. The recipe says add more water "if the dough can take more water" when adding the salt at the last. How do I know when enough is enough added water?!!!!!! My loaves didn't make an ear and wouldn't hold shape after pre shaping.
it grew about 30% during the bulk. . . I used the 4 hours recommended by the recipe. I stopped then because I had several bubbles on the surface . . . @@Foodgeek
I made my first starter, it's 15 days old and in about 4 days I'll bake my first loaf. Your instruction gives me confidence and inspiration....your bread looks delicious!
My typical bread is 40% fresh milled whole wheat (Kamut, Spelt, Yecora Rojo or something else,) and I get a beautiful loaf at 80% hydration. Although the dough is quite sticky, I'm able to shape it well without any problems. Yesterday I substituted 30% freshly milled Rye instead of my 40% wheat. The 80% hydration dough was impossible to shape. I managed to get it into my bannetons, then quickly decided to transfer it into bread tins. The resulting loaves looked pretty good. It feels like the rye flour didn't take the water as readily as the wheat flour, or perhaps there wasn't enough of the Rye. When I'm using straight bread flour 72-75% seems to be the best hydration level for where I live in South Louisiana. Curious on your thoughts about this. Thanks.
Thanks so much for this video. I am learning fast after a few successful loaves, but got stuck today at the shaping step. Your video rescued me! Cheers 😃
I’ve noticed in a couple videos that you use rice flour to dust the board, the banaton and the top of the loaf before you slash it. My question is this: why rice flour, and can you use All Purpose or bread flour instead?
my dough is never so light and fluffy... :( but will keep persisting... I only use AP and or Whole wheat mixture... as others $$ but some day will try a different one...
Do you shape lower hydration sourdough the same way as high hydration? I couldn't find anything on your channel other than high hydration methods. thanks!
Folding is like kneading, it builds strength aka gluten development in the dough. The shaping is to make the bread "stand proud" by building a strong gluten membrane around the bread (so you need to fold to get the gluten development so that you can get a good shaping) :)
@foodgeek I am almost to a perfect home loaf. This video I am hoping will work out some of the final issues I am having. Can you by chance share a picture of the crumb for these loaves? I am continually increasing hydration for a better holier crumb. I am just curious at this level of hydration where your crumb is. I am made this hydration loaf yesterday but I struggled with the shaping so I lost a lot of oven lift. I know crumb is also in the starter. My starter is still quite young. Thank you for your help.
Wonder how many sourdough beginners give up as soon as that dough hits the unfloured surface. This tutorial is very good as a way to cope with this step.
Hello Sune! What are you thoughts on using water on the bench, hands and bench scraper during the pre shaping? I was advised to do this but it was so wet and I feel like it was changing the dough. Also the bench scraper you recommended in your description isn't available to me. What qualities are you generally looking for in a good one? Thanks!
Nice video as usual! I'd like to know what you think of doing the final shaping after the one hour retard. I have good results this way. Great oven spring and a less flat dough when I put it in my dutch oven. Maybe my dough is overproofed or my hydration too high too. Thanks!
Ok ok, everything is cool, but my 70% hydration bread is so sticky that I can't touch it, and it literally melts in front of my eyes. Everytime I try this I'm ending up adding flour just to stop it from melting, any advice?
I'm by no means any level of pro at this, but I found that if my dough wasn't strong enough like how you're describing, I did a long autolyse, and a few more stretch and folds - extending that initial proof time by an hour or more (2-3 stretch and folds 30min apart). Maybe give that a try?
@@Maefyre I'll give it a shot, my last bread was proofing for 24hours + in a fridge and second batch stayed there for 48 hours anyway I'll try working it more and see what happens. Thanks!
Often a super sticky dough means that you over proofed (proofed for too long). I most commonly proof about 4-6 hours at 21C, but I go by how much it grows. Normally from 25% to 50% growth. If you watch my other videos I put then dough in a container with straight sides so it's easy to tell how much the dough grows :)
Hi Sune, I'm trying to follow your technique and I'm finding that half of my dough is just getting stuck to the counter and the bench scraper. It's a 74% hydration dough and the counter is a little porous and not glass like yours. Should I change my technique or hydration to make it work?
@@thecsslife I figured out that the dough temperature was far too high, getting above 27 or 28c. Now I'm maintaining it at 25c and I'm having no problem at all. I did get a glass counter and I also will dust with a tiny amount of white flour to help shape and preshape. My previous flour was 12% and the new one is 12.6%
Hi, thank you for the video! they re amazing. I have a question about quantity of water for sourdough bread. I have an issue with wheat flour so I use spelt flour for baking. I use a blend of strong spelt flour (Type 1050) 80% and whole spelt flour 20%. Water is about 74%. I have ended up with a very wet dough impossible to shape. Do you have any advice on amount of water for spelt flour? thanks!
Thank you :) Go way, way down in hydration, but unless you are experienced with sourdough bread, I'd recommend that you use regular wheat to learn the ropes :)
@@Foodgeek thank you for answer. I have an intolerance with normal wheat :( so I need to cook everything spelt flour. I will go down with the hydration. When do I know the amount of water is enough? many thanks for your help!
@@anamariawilliams7425 I'd give 65% a go. Spelt doesn't have a lot of gluten which is why it turns out so sticky. You could opt to bake it in a tin too :)
fgbc.dk/1pv5 Around this. Remember the water in the starter adds to hydration, so when you have 74% water, the hydration will be even higher than that :)
Hi Sune, thank you for making these excellent videos. I am finding that when I am shaping my dough the dough spreads out much more than yours after shaping. It doesn't seem to keep it's shape or volume and goes flat, I am not sure what I am doing wrong? Cheers Keith
Sune,what material is your counter made from? I cant help thinking that the smoother the counter, the easier the shaping is. With the high hydration doughs (I use 80%) it tends to stick to the counter. Yours looks as smooth as glass!
@@Foodgeek will that give it a "better" oven spring, and thouse lovely "holes".. and ofc in fridge or just in a stable temperatured area. I´ve learned alot from your videos, aspecially the strech and fold technique, since i have been needing my arms off.. for hours.
The cold dough will give you a better oven spring. The holes are mostly from how you handle the dough. Usually the lighter and less you handle it, the bigger the chance of the holes are :)
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
Honestly, the best part about seeing this video for me was the way you struggled with the stickieness of the dough. It's good to know that I'm not the only one. Every now and then when I decide to make a high hydration dough, I end up wanting to punch it into a gloopy mess and throw it at some unfortunate soul passing by outside.
I find my frustrations with this dough can make my bread sad
🤣🤣🤣🤣 I agree!!!!
Keeping your hands and bench knife damp helps a lot with stickiness.
I feel this in my soul.
I too, felt validated watching this, and also seeing how it still looks like a goopy blob even after you’re done shaping it 😂
Is there explanation of why the process is pre-shape, rest, final shaping? What he does the pre-shape and rest accomplish prior to the final shapping?
If you're just making one bread, the preshape is pretty useless, but if you divide the dough, the pre-shape gets the dough cohesive, with an even skin, instead of having cuts facing outwards making the dough rise in an unpredictable way :)
Why did you flour the bitard and not the boule?
Any ideas for 100% hydration
th-cam.com/video/0eT_j0_hgiw/w-d-xo.html 😁
So confident working with sticky dough. Sometime i got nervious 🤣🤣
It's just a skill. Keep practicing and you'll get good at it. I monkey'd around for a long time while learning :)
Be aware. The dough can smell your fear.
Thank you for this, I make a night hydration rye, with rye starter. This is what I needed to see.
Just don't look the dough in the eyes and you'll be fine.
Dude, this video saved my life! I though of throwing my dough out the window...
This is exactly what my dough does to me during pre-shaping and shaping. I do my best to create those tension but every time so far my dough does not keep their shape when I put them into the dutch oven. This weekend I'll be making my next attempt, pray for me, LOL.
Maybe your hydration is too high? The higher the hydration the more important it is to have a perfect fermentation, thus making it much more difficult :)
@@Foodgeek Couldn't it be that the flour is too weak?
2:18 for those type A personalities
You are the best human.
I don't even need to click to know what you are referring to (having already watched it).
Super video. 2 points that I think will improve your video. 1. Take the video off auto focus and use manual focus so it never goes blurred when you move your hands in front of the lens. 2. I'd like to see your name somewhere in the description- to help us remember this channel and your videos. I'd like to see you have many more followers- you merit it!
Thank you :D
This was the first video I recorded on my new camera and the one coming out on Saturday I've locked the focus in the plane where I am working :)
I guess I only have my name in About :) I'll put it in :)
I did your basic sourdough recipe by the book, and watched this shaping video before doing that part. I usually get good oven spring, but this was my best result ever, and I used 40% whole wheat in the dough. I plan on leaving the second loaf in the fridge until tomorrow, hope that works OK. Thanks for such a clear video on exactly how to shape the boules, just what I needed. Did the whole thing without any extra flour!
I've found that organizing the gluten with coil folding or a similar method results in a dough that will easily hold it's shape
Dear FoodGeek, thank you for the calming, tension building (ha ha) music for the high hydration shaping bread.
Good video and great technique. I had one 2 days ago that was a bit more sticky than yours. It was almost looking like a fail so I took the bold of dough and tossed it in the fridge for a couple or few hours. It proofed up nicely and firmed up enough so I could cut, reshape and final shape. The bake turned out very well. It was a high hydration 100% fresh milled whole wheat that I had fooled around with (as I usually do) . Tricks of the trade are what it's all about.
Thanks ❤️ Baking is really about learning to. adapt to changes, and it sounds like you did just that 😁
So helpful...thank you. I follow all of your directions and my first sourdough bread attempt was a success. I’m addicted to baking now. I love your “experiment” videos too. These are the words, here is my comment 🙂
Thank you
I've been looking for good videos to use my starter, that is now ready. I haven't even watched this guy's recipe video, but judging from this one, I think it's going to be great.
Awesome tutorial. Thank you for making this. One thing, for those of us who are working with higher hydration dough to try and get an open crumb, it was kind of anti-climactic at the end to not see you cut into it and show us the crumb.😅
You live and learn. I always show my crumb these days :)
Thanks very much for making this video! I've been baking sourdough a couple of months and loving it, but struggling with shaping when I go for higher hydration - this and a purchase of a dough knife/bench scraper really helped me. Now I've just got a batard banneton so will be trying that next :)
Excellent. Happy that it helps you :)
If you need inspiration for your scoring of your shaped bread, I made a video about that too: th-cam.com/video/wfoC-daJq8E/w-d-xo.html
Thank you very much Sune, it's very informative to manage dough properly. I appreciate for the detailed demonstration.
This video is perfect! Thank you for showing us how to shape both a boule and a batard. I noticed you didn't use flour for the boule but you did for the batard. What's the reason behind that? Is it just preference or does it affect the dough? Thanks! 👍🏼👍🏼
Thank you so much for posting this video. Your calm voice and the relaxing music in the background made me feel much less stressed when I was shaping my dough.😊
What if you are making rolls? Do you do the same thing but for each roll, or do you just cut and slap them on a tray? All recipes and shaping videos are for loaves of bread, I was hoping you had some tips on some morning rolls.
Thank you for this hugely helpful tutorial! I enjoyed implementing your precise methods just now! Do you recommend using a proofing bag when retarding the boule dough in the refrigerator overnight? I'm grateful to have found your superb videos!
Thank you ❤️ I would just recommend putting the dough in a banneton uncovered. Yes, the bottom dries out a bit, but it makes no difference in the final loaf.
Thank you so much! Another beautiful boule in the oven with your techniques and suggestion implemented! Have a great day! I appreciate your instructions!@@Foodgeek
Not sure if it was simply from keeping the dough uncovered during retard, but got the best spring I've ever had while using this method! It may have been from trying a heating pad on low during Bulk Ferm? Or perhaps it was a bit of both!? Your expertise has certainly made all the difference in the world!@@Foodgeek
Thanks a lot🙏🏻💐🥰
You're welcome 😊
You’ve been a great help. Thank you. Your video suggestion in the beginning aren’t showing up. I’m interested in the second video to get s as consistent bread.
I love your videos, they are so informative. I would like to know how you manage to release your bench scraper from the dough without it pulling the dough with it? This is something I am having a problem with and I end up adding flour to stop it sticking but I know this is not ideal as flour collects underneath the dough. I just want a tight boule! Many thanks :)
He uses the CDK (Campbell Dough Knife), it has an anti-stick coating.
Wet the blade of your bench knife to keep it from sticking too much! Re-wet when necessary
Today, i learned not to be afraid and so gentle with my sticky dough. Thank you!!!!
Thank you!! I've watched this five times (and sent it to 2 friends to help with their technique) and feel like I have it down. Made a huge difference in my sourdough!
That's wonderful to hear :)
FINALLY a perfect batard and boule shaping guide. You have no idea how long I've been looking for this.
Can a dough be "over hydrated"? I believe my 50% whole wheat SD loaves are over hydrated. The recipe says add more water "if the dough can take more water" when adding the salt at the last. How do I know when enough is enough added water?!!!!!! My loaves didn't make an ear and wouldn't hold shape after pre shaping.
That sounds weird. It more sounds like it was over proofed.
Probably, even though my timing matched the recipe for the bulk rise. . . proofed overnight in the fridge with very little rise there (38°F)@@Foodgeek
And thank you!!!!!
@@marcygrote3800 How much did it grow during the rise? How long did it take?
it grew about 30% during the bulk. . . I used the 4 hours recommended by the recipe. I stopped then because I had several bubbles on the surface . . . @@Foodgeek
Can you tell me which bench scraper are you using in the video? Thanks in advance!
This guy sounds like Dieter from Sprockets.
I made my first starter, it's 15 days old and in about 4 days I'll bake my first loaf. Your instruction gives me confidence and inspiration....your bread looks delicious!
I own multiple guitars and I also doing lots of high hydration pizza dough. Subscribed!
Awesome :D
My typical bread is 40% fresh milled whole wheat (Kamut, Spelt, Yecora Rojo or something else,) and I get a beautiful loaf at 80% hydration. Although the dough is quite sticky, I'm able to shape it well without any problems. Yesterday I substituted 30% freshly milled Rye instead of my 40% wheat. The 80% hydration dough was impossible to shape. I managed to get it into my bannetons, then quickly decided to transfer it into bread tins. The resulting loaves looked pretty good. It feels like the rye flour didn't take the water as readily as the wheat flour, or perhaps there wasn't enough of the Rye. When I'm using straight bread flour 72-75% seems to be the best hydration level for where I live in South Louisiana. Curious on your thoughts about this. Thanks.
Thanks so much for this video. I am learning fast after a few successful loaves, but got stuck today at the shaping step. Your video rescued me! Cheers 😃
I’ve noticed in a couple videos that you use rice flour to dust the board, the banaton and the top of the loaf before you slash it. My question is this: why rice flour, and can you use All Purpose or bread flour instead?
Rice flour does not contain gluten, so it won't stick to the dough (or cause it to stick to the banneton)
my dough is never so light and fluffy... :( but will keep persisting... I only use AP and or Whole wheat mixture... as others $$ but some day will try a different one...
When you said frisbee...I felt that :D
Do you shape lower hydration sourdough the same way as high hydration? I couldn't find anything on your channel other than high hydration methods. thanks!
Yes, same way, it's just much easier :)
Great and helpfulTutorial!
Thank you for sharing!
Greetings from Singapore!
🇸🇬⚘⚘⚘Edith
I am new at this . What’s the difference between shaping and folding? How many times we need to shape and how many times fold ? Thanks
Folding is like kneading, it builds strength aka gluten development in the dough. The shaping is to make the bread "stand proud" by building a strong gluten membrane around the bread (so you need to fold to get the gluten development so that you can get a good shaping) :)
@foodgeek I am almost to a perfect home loaf. This video I am hoping will work out some of the final issues I am having. Can you by chance share a picture of the crumb for these loaves? I am continually increasing hydration for a better holier crumb. I am just curious at this level of hydration where your crumb is. I am made this hydration loaf yesterday but I struggled with the shaping so I lost a lot of oven lift. I know crumb is also in the starter. My starter is still quite young. Thank you for your help.
Are you using rice flour for the bench? And is your bench scraper an English one? Great technique, hypnotic.
Thank you ❤️ I use regular flour. Organic 10% protein. The scraper is from.Campbell MacFarlane:
instagram.com/campbell2664
Your videos are far and away the best.
Thank you
Great video, thank you. Would have loved to see the next steps and how these were pre bake and baking phase.
Wonder how many sourdough beginners give up as soon as that dough hits the unfloured surface. This tutorial is very good as a way to cope with this step.
Great! I see the difference between shaping a boule and basted. No flour for the boule, flour fir shaping bastard. Thank You fir your instruction!
Can you build the surface tension too much? Can you make it too taught? How do you know when it’s just right?
I
just got a torpedo shaped baking dish. Could you show us how you would shape a high hydration dough for that?
Hello Sune! What are you thoughts on using water on the bench, hands and bench scraper during the pre shaping? I was advised to do this but it was so wet and I feel like it was changing the dough.
Also the bench scraper you recommended in your description isn't available to me. What qualities are you generally looking for in a good one?
Thanks!
This was really helpful! Thank you so much!
It must be the tattoos...
Very good instructions with coolness, thank you, you can recommend it to everyone
Nice video as usual! I'd like to know what you think of doing the final shaping after the one hour retard. I have good results this way. Great oven spring and a less flat dough when I put it in my dutch oven. Maybe my dough is overproofed or my hydration too high too. Thanks!
Would you try to make a Brazilian bread? It’s called pão francês
Your videos are so helpful, I don't know why you don't have more subs!
Thank you
@@Foodgeek That's excellent! I hope your channel's growth continues :D I'm just getting into sourdough so you've been very helpful to me.
How about shaping 97% hydration ?
th-cam.com/video/2XCbonAQkWU/w-d-xo.html
Amazing video which is so clear and concise. Your calm voice, combined wit the jazz music makes it easy to watch. I did learn a lot today!
This is my biggest struggle...and the struggle IS real....but I am getting it...🙃
What bench scraper are you using? it's not the one in the affiliate link
Awesome video! Thanks so much! Great music too!! 🎹😀
Followed your instructions perfectly and had a really nice result with batard in my Challenger Bakeware. Thank you so much.
Do you think it’s possible to do the same kind of smooth shaping on a wooden bench top?
I work on a large bamboo cutting board, with a 6-inch plastic putty knife ($2 at any hardware store ).
Wow awesome. What kind of surface is your counter?
Top video showcasing amazing skill. Well done mate!
Ok ok, everything is cool, but my 70% hydration bread is so sticky that I can't touch it, and it literally melts in front of my eyes. Everytime I try this I'm ending up adding flour just to stop it from melting, any advice?
I'm by no means any level of pro at this, but I found that if my dough wasn't strong enough like how you're describing, I did a long autolyse, and a few more stretch and folds - extending that initial proof time by an hour or more (2-3 stretch and folds 30min apart). Maybe give that a try?
@@Maefyre I'll give it a shot, my last bread was proofing for 24hours + in a fridge and second batch stayed there for 48 hours anyway I'll try working it more and see what happens. Thanks!
Often a super sticky dough means that you over proofed (proofed for too long). I most commonly proof about 4-6 hours at 21C, but I go by how much it grows. Normally from 25% to 50% growth.
If you watch my other videos I put then dough in a container with straight sides so it's easy to tell how much the dough grows :)
@@Foodgeek Did you mean overferment.or.overproof?
thank you !
Great video . I Just finish dividing and shaping a hh dough. This video gave me the confidence to go for it 👍🏼👍🏼
What flour did you mill? I use hard white.
wow. this is art. so beautiful. thanks
J
F
Very nice. Beautiful loaves.
Thank you
What do you flour the banneton with
Whats the size of the bench scraper?
Fantastic. Will give this a go next time, which is in a few mins!
75% hidratation ??? 🤔
Yes, 75% in this video :)
@@Foodgeek my dough looks more wet at 70% :O what flour are you using? and does the hydration take the water in the starter into account?
So helpful ! Thank you:)
I ve fallen in love :)
Hi Sune, I'm trying to follow your technique and I'm finding that half of my dough is just getting stuck to the counter and the bench scraper. It's a 74% hydration dough and the counter is a little porous and not glass like yours. Should I change my technique or hydration to make it work?
I'm having the same problem😭
What % protein is your flour?
@@thecsslife I figured out that the dough temperature was far too high, getting above 27 or 28c. Now I'm maintaining it at 25c and I'm having no problem at all. I did get a glass counter and I also will dust with a tiny amount of white flour to help shape and preshape. My previous flour was 12% and the new one is 12.6%
nice
Hi, thank you for the video! they re amazing. I have a question about quantity of water for sourdough bread. I have an issue with wheat flour so I use spelt flour for baking. I use a blend of strong spelt flour (Type 1050) 80% and whole spelt flour 20%. Water is about 74%. I have ended up with a very wet dough impossible to shape. Do you have any advice on amount of water for spelt flour? thanks!
Thank you :)
Go way, way down in hydration, but unless you are experienced with sourdough bread, I'd recommend that you use regular wheat to learn the ropes :)
@@Foodgeek thank you for answer. I have an intolerance with normal wheat :( so I need to cook everything spelt flour. I will go down with the hydration. When do I know the amount of water is enough? many thanks for your help!
@@anamariawilliams7425 I'd give 65% a go. Spelt doesn't have a lot of gluten which is why it turns out so sticky. You could opt to bake it in a tin too :)
fgbc.dk/1pv5 Around this. Remember the water in the starter adds to hydration, so when you have 74% water, the hydration will be even higher than that :)
@@Foodgeek Thank you so much!!!! this was really helpful
Hi Sune, thank you for making these excellent videos. I am finding that when I am shaping my dough the dough spreads out much more than yours after shaping. It doesn't seem to keep it's shape or volume and goes flat, I am not sure what I am doing wrong? Cheers Keith
Hi Keith, I have the same problem. Reading around I found out that the dough may be overproofed.
Same problem as you! I too suspect I am overproofing from looking at lots of threads on The Fresh Loaf forum
Sune,what material is your counter made from? I cant help thinking that the smoother the counter, the easier the shaping is. With the high hydration doughs (I use 80%)
it tends to stick to the counter. Yours looks as smooth as glass!
It's called composite stone. I picked it specifically to be able to use it for bread applications :)
Hi Sune, once you have your bread shaped, and put in your proofing basket. How long do they stay in it before you´re baking..
Usually the night over, or maybe until the evening after 😊
@@Foodgeek will that give it a "better" oven spring, and thouse lovely "holes".. and ofc in fridge or just in a stable temperatured area.
I´ve learned alot from your videos, aspecially the strech and fold technique, since i have been needing my arms off.. for hours.
The cold dough will give you a better oven spring. The holes are mostly from how you handle the dough. Usually the lighter and less you handle it, the bigger the chance of the holes are :)
@@Foodgeek ahhh makes more sense now, thanks keep up the great work
I go back to this video when I need a refresher on shaping, Sune. ❤️ Thank you!