Do this to your STICKY dough
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2022
- Wondering how can you make your sourdough not stick to everything?
Well this might be what you were looking for.
This is a dough right after mixing it, and by performing coil folds and letting the dough rest in between, we are able to smooth it out and develop the gluten.
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It did work! Thank you very much for posting this. I was giving up on my dough. You saved it!
Depending on what type of flour I use it can be anything from ridiculously easy to nearly impossible.
Exactly! I can make the first couple of folds without trouble, but my bread flour is so strong I end up picking up the whole mass, and it won't stretch for beans!
Brilliant! This has been a chronic problem for me.
I need to try this from UK thank you.
This helps so much!
you're a master!
Thank you!!! I can't freaking get my dough to be anything but a bowl of slop. It can't make a ball, no matter what I try. Less water/more flour, hand mixing, machine kneading, raising the temperature of the dough or water or proofing environment, adding moisture to the air, nothing nothing fixes my sloppy sticky dough. I'm going to try this hand method to form my slop into a ball. Thank you!!
Hope this helps❤️🤗
So smooth
So in total 4 coils, 2 coils 45 minutes rest time, then 1 coil 1 hour rest time, then I’m assuming another coil and check if manageable by then.
It really depends on the dough. Each flour and hydration level behave differently. Some may need 3 folds while other 5-6 folds. You should see improvements in it with each fold. The dough should become less sticky👍
What’s the mixture? Water? Oil?
Does this replace the usual "Stretch and fold" before bulk rise, or do you do both?
Sorry if this is a dumb question. I'm new to breadmaking
This is magic 😮
My words exactly!
I let mine sit on the counter overnight as per the recipe, and it looks like this, but stickier. Is it still salvageable?
At that point, not really
Thank you. I'm trying to work with 70% hydration dough right now.
You got this! 🤗
I can do this with 100% hydration. It’s crazy
@@garylester8621 100% hydration makes me think that you probably use the 'slap and fold' kneading technique. That requires skill. I've learned to like and prefer 70%. The crumb is just right for spreading things like butter. To get a more open crumb I reduced the recipe amount by, I think, 17% and just allowed the dough to rise more. I knead 100% with a bench scraper. When I roll the dough into a ball I use the scraper to push and rotate the dough against the heel of my other hand.
Another thing that I just started doing is adding vital gluten to AP flour. To me that's a big deal because I started making puff pastry which uses AP flour.
Yes, actually I do coil folds. I'm going to back off a little and do 90% next loaf, Tomarrow.
tl;dw just let the water in dough evaporate?
Do you refrigerate it after that? Or just let it bulk ferment and bake?
i refrigerate the dough after shaping it👍
ill try.
👏👏👏👏👏👏👏
I'm confuses
Coil folds
Good video but do it on the table next time
What the heck is a coil?
The way she is picking it up and folding it over itself is called coil folding.
Is that just water, or water with salt/sugar, oil?
Useless video tbh lol.
Was trying to figure out the same
water
it doesn’t look like water only
So this video was useless
You know that ppl usually have a job (and a life) and simply does not have the time to keep managing their dough for almost 3 hours??
Lmao! Then don't make it
Actually, the enjoyment of preparing great tasting meals is worth the time.
You realise some people aren't sports fans and so have a few extra hours every couple of weeks to make fresh food than you do?