This is the only channel where I read ALL the comments -- such great info here, too! Questions I might not have thought of, and always such great replies. Thanks to KA for actually answering and not ignoring comments like most pages... :-)
@KingArthurBaking. Currently, I just completed the second set of COIL folding. Am finding it’s a whole lot of fun and feels rewarding to watch the dough becoming more strengthened as I progress through the steps. Will not divide into all those smaller loaves. I don’t have a baking stone and, at my age of 84+, won’t buy one. It’ll have to be cast iron, of which I have a wide selection. Trying to decide between my double griddle (which is much too heavy and cumbersome) vs. 12 inch Lodge Blacklock skillet. I absolutely love how this video demonstrates the steps so well. Thank you very much for taking the time to make it.
After several years of +/- results with my Lodge Cast Iron multicooker I learned from the Tartine cookbook to use the smaller pan on the bottom and the larger pan on top. Much easier to spray with water prior to the bake and the rise is phenomenal. I leave the dough on parchment paper to transfer to the hot cast iron during baking.
Very good point about the whole grain flour. I just had some bread turn out not quite the way I wanted and I suspect it was because I used some whole wheat flour but did not increase the hydration. It was tasty but the texture was not what I was going for.
With you tube whatever you are trying to learn you have to find your particular teacher. Most times we think it is us, that we are just not getting it. But if we persevere along comes that person who just seems to be on the same wavelength. For me it is Martin. Thank you so much for solving everything.
Wow, this was a really helpful video! Both the folding and especially the shaping of the dough was eye opening! I am working with 75% hydrated dough making Bloomers and I noticed surface tearing and had challenges shaping the dough to retain tension. Your method, only gently handling the dough and the use of the bench scraper to shape the dough, was a total game changer! Thank you!! :-)
Thanks so much for reaching out to us, Benjamin, with these suggestions. We will happily pass your thoughts along to Martin. Thanks again, and happy baking! -👨🍳Ethan
While you can add a tablespoon or 2 of oil to your dough for flavor, it definitely won't ruin the fermentation. Though too much would cause the dough some trouble in coming together. We hope that helps! Thanks for reaching out, and happy baking. -👨🍳Ethan
This is such a wonderful way to put it, and we can't wait to share it with Martin. Thanks so much for joining and learning with us. It's a pleasure and an honor. Lots of loaf and happy baking to you. -👨🍳Ethan
Many thanks Martin for the tips especially tip number 5. Learned a lot here that nobody cared to mention even after viewing so many TH-cam presentations.
Thanks for the lesson. I grew up with artisan bread made by grandmother which she baked in a large brick oven heated with wood. She used 8 kilos of flour kneading it all by hand in a large terracotta pan. It was a tough task that would take a whole night and part of the day.
I am working in 80% Hydration and under bulk cold fermentation now. Thank you for sharing this tutorials, it helps me a lot for pre shaped and final shaped. This is very informative video for beginner like me
Something Martin should mention - whole grain doughs need more hydration, thus his comment that he could have gone to 100% hydration instead of 90%. A white flour at 90% hydration is very, very difficult to work. The lamination fold helps a lot to give this kind of dough more strength.
100% correct. Whole wheat has a greater capacity to absorb water, its necessary to use whole wheat to achieve a workable dough with very high hydration.
There's not enough focus on water quality in all these bread making videos. After all, what is baking? It's heat based rapid dehydration where water changes form from liquid to steam. What happens when water changes form from liquid to steam? All the impurities in the water are left behind in the bread. Lots of people use municipal water supplies. a.k.a. recycled toilet water. This water is rife with chemicals, chlorine, fluoride, etc all bound to the H2O on the molecular level and left behind in your bread after baking is finished. I use distilled water from my home distiller unit in all my cooking especially baking. King Arthur does label their product as non-GMO, which is real good(nice job guys). Now lets focus on water quality.
Thank you so much for excellent explanations as well as demos. I struggle with high hydration doughs and have yet to produce a loaf I'm happy with. Now I know why. Can't way to get back to trying. Thanks!
Those fold ideas were great! I'm going to try that next time I make a high-hydration dough. I sometimes have to rely on a bench scraper while I'm working because my dough gets sticky spots, but this should help!
Hi Raul! You're looking for somewhere between 40-54°F (4-12 ºC). Or, the average temperature of your fridge should work great too. Thanks so much for reaching out, and happy baking! -👨🍳Ethan
Excellent teaching! Thank you so much for the tutorial video and tips. I’ve given up baking because the bread never came out right. I’ll try again. Thank you 🙏
My first try with a sour dough/ high hydration caused me to panic big time. How do you shape bread soup? Lots to learn. Thank you and King Arthur for this series.
You need a really high protein content in your flour (i.e. all purpose flour wont cut it). Even King Arthur bread flour seems too low to tolerate 90% hydration in my experience. To that end, I've never gotten high hydration dough to work in any bread that didn't use something else to shape it like a loaf pan or cast iron (e.g. focaccia).
You might enjoy the channel _Bread by Joyride Coffee_ He shows some really great high hydration techniques. He has a really great video called “No more sticky dough.” He has another one where he makes sourdough with a very weak ancient local flour. It really changes one’s perception of what’s possible. Link: th-cam.com/video/4KHtRhkn8JI/w-d-xo.html
1. You could bake it in a loaf pan and have a sandwich loaf. 2. You could put it in the fridge overnight and try working with it again the next day. When you refrigerate it put a tea towel or linen towel over it not plastic wrap and it may lose some of the water. Work it the next day as if you mixed it that day. Sometimes this works sometimes it doesn’t. But it’s an idea. I get this situation a lot because I live in the humid south and hydration is tricky because I don’t figure in the natural humidity. What’s happened is that you’ve either broken the gluten strands or it’s over proofed.
We've all been there. Often people tend to bulk ferment too long causing gluten strands to break down by bacterial action. Then the dough becomes soup. But, as pointed out above, it doesn't have to be wasted.
@@wholeNwon Yes... I recently baked a failed preferment in my Dutch oven. While it looked odd, to say the least, it proved quite popular in the taste category. 🍞
Thanks for your tips! I have a question on the cold fermentation, what do I do if I use it on yeast dough and it became over risen and lost strength? Is there a remedy for it?
Martin you have some of the greatest teaching videos about bread baking. Your focaccia video was wonderful. I love how you had your son working with you and it was a family affair. What are your thoughts on keeping the dough on a granite counter top during stretch and folds? I was using a bowl and a Pyrex but I found that my dough continued to be sticky. I started working on the granite and it’s worked much better. This is sourdough I’m working with. My dough just wouldn’t come together till I switched. My only worry is that because the counter stays so cold that it will make the fermentation take much longer.
Hi Diana! Thanks so much for the kind words, we will VERY happily send them along to Martin. As to your question, you should be just fine with the granite top. In the process of shaping and kneading, you'll warm up the stone a bit, and the dough should ferment just fine. We hope that helps, and look forward to sharing even more great Martin content with you soon. Ethan@KA
This is so perfect. I have been trying, not succeeding, and wondering why I couldn't get a crustier loaf. Following a new recipe this morning, I pulled the loaf from the fridge, after about ten hours. The scoring was so much easier. I put it straight into the oven. Voila! I finally got my crustier loaf. Then I found your video that solidified my hunch that the bread needed to finish the final stage, after it's last shaping, in the fridge before going into the oven for the crustier loaf. Thank you!
Tip number 6: use a non-porous working surface such as stainless steel or marble cause you don't need to add flour while working with a well kneaded hi-hydro dough. The roughness of wood can easily tear the dough.
Hi Leila! It could just be the loaves need to be baked a few minutes longer to crisp up! Alternatively, you might try a different method of adding steam to your oven to bake as steam at the beginning of the bake will help create a thin, crisp crust. Check out our Steam in bread baking blog article for some tips! Kindly, -👩🍳Morgan
A lot of people do videos with high hydration videos but do not show the necessary steps to make it work well. If you follow some youtubers closely your dough will look more like cake batter than bread. It is great that you are cleaning up some of these errors
I love my 97% overnight no knead bread, no stretch and folds if I ferment overnight with starter in it can I use any of these 5 folds after the long ferment. Sometimes it hasn’t doubled yet because my kitchen is about 68 F at night.
@@MissHollyChase I'm in humid Tennessee, and most of the year have to stick the dough in the fridge for a couple of hours before I can shape it, and then use a bench scraper in one hand like he shows in the video. At least for me, the cold dough is less sticky and requires less flour on the board. In fact, sometimes I use cornmeal - elevates the dough off the board and gives a nice crunch!
Hi, Ellis! You can experiment with longer fermentations, but at a certain point you'll start to notice a tradeoff between flavor (increasing) and rise (decreasing). With some trial and error, you'll soon figure out where the limit is for your favorite recipes. Kat@KA
Hi there, Rick! There are times when you can save an over-proofed dough, this is easiest to do during the first rise but if your shaped loaf over-proofs you can deflate it and shape it again. You can learn more about this in our How to save over-proofed dough blog article: bakewith.us/752f89 We hope this can help and happy baking! -👩🍳Morgan
Super insightful video!! Hope I can achieve the elusive bread burrito. Recently added too much hydration by accident and loved the result, sure I will be referencing this for many loaves to come!
Oh yeah. Whole Wheat has a higher protein count, which is another way of measuring the gluten percentage that will develop in the dough. We like to think of it this way: whole wheat flour is much thirstier than something like all-purpose, so it'll absorb more moisture, and your dough will feel heftier and tighter. It's all part of the fun science of baking! -👨🍳Ethan
Thank you for sharing this useful information if you kindly can you can you help me ...? Is the high hydration .. only with sourdough? Or it is ok with other kinds..thank you for your time
Hi Martin again I Thank You for another great presentation on High Hydration doughs Q: I would like to add some ingredients like onions or cheese or jalapenos when would you add this to the dough ?
Hi Curtis, after the pre-shape, the dough would be placed into a baton seam-side up, or on a tray or pan (however you'd like to bake it) seam-side down. After the cold fermentation (usually overnight), the dough would be transferred out of the baton to a tray seam-side down, or taken out of the fridge and transferred to a fresh sheet of parchment, or bake as-is if in a pan. If the bread needs to be scored, score pre-bake. Does this help? Or are we on a different track? -🥐Lily
@@KingArthurBakingCompany Hello to answer you my question is when should I add extra ingredients onion,cheese, or jalapenos before or after mixing the flour or after kneading or before or during pre shaping ?
Martin, your videos taught me how to bake bread - thank you! Does anyone know whether the shaped loaves need to warm up after cold fermentation, or do they go straight from refrigerator to hot oven?
If they seem to be risen the appropriate amount, go ahead and put them right in the oven! If they look like they need to rise a bit more, though, give them a little extra time at room temperature to finish up. Kat@KA
Hi Martin, can I ask, USA always in their baking suggest using All Purpose - plain flour for bread and pizzas yet in the UK it is Strong flour/ bread so what do you suggest?
Hi MM! We have recipes that use all-purpose, bread (strong), hi-gluten(even stronger), as well as a multitude of other types of flours. It all depends on the characteristics of the bread you want to make. You may find this article helpful: bakewith.us/ls39v Happy baking! Jonathan@KA
Do you let your ready to bake dough sit at room temperature a little bit before baking or just go directly to the oven to bake? Love the video. Thank you!
I believe I saw a video on another channel, I'll come back to mention it, that tried all 3 ways to bake a loaf: after the long ferment in the fridge right to the oven, 2 hrs after the fridge, and right after proofing for an hour in a warm place. The best loaf turned out to be the one that was allowed to rest for 2 hrs after long proofing in the fridge. Though the hydration meant that it didn't develop much of a skin, the flavors had a chance to develop, and the crumb was more open, if that can be conceived. Nothing was really wrong with the loaf that proofed for the hour, it was as expected, but that longer fermentation gave a boost of flavor and crumb development that was just a bit more.
Hi there, John! You can find all of the cookbooks available on our website here: bakewith.us/snt9zs Martin has a book called Breaking Bread: A Baker's Journey Home by Martin Philip, you can find that here: bakewith.us/mty2vd We hope this can help and happy baking! -👩🍳Morgan
Wow ! You read my mind, before I even had the thought -- now that's prescience ! On the strength of some of your other videos, I ordered the Emile Henry baker, and started with the basic recipe in the enclosed booklet. Wow, it was high hydration, and I didn't realize it -- thinking there was a typo, I kept adding flour -- and the loaf out of the oven was really disappointing. With this video, may try again - or to heck with it, and just follow one of your recipes.
It's a deal! And hey, never hesitate reaching out if you've got questions. Or, give us a call: (855) 371-2253 (BAKE). Our Hotline Bakers would LOVE to help you out. Ethan@KA
Great video. Thanks for the useful tips. I make a high hydration harvest loaf and want to laminate, but I also put in some ground flaxseed and sesame seeds (mixed with the dry ingredients early on). These sharp little things can tear the dough if I'm not careful. Any tips for us seeders?
Hi, Eric! If you add your seeds later in the process (after your laminations, say), that should give your gluten more time to form. And just nice and gentle handling once you've added your sharp bits, of course. Kat@KA
Thank you for this! I always think soirsoigh recipes, even ones for beginners are light on advice when it comes to shaping, and I think thats where I've been going wrong. Hoping this helps!
Idk if you'll see this but is cold fermentation good before shaping? Just mix and create the dough and then put it in the fridge, then come back the other day to do the folds and shaping
Hey there! You can do that, it is often helpful to allow the dough rest at room temperature for an hour or two to allow the yeast to get going before putting it in the fridge. The cold temp of the fridge will slow the fermentation rate so your dough might need to rise longer than listed in the recipe. Happy baking! -👩🍳Morgan
Hello Martin. Interesting offerings, and I will attempt to incorporate some of the techniques in my products as tests. I'm extremely strong on product R&D, but my weak point is the period and methods from the end of the bulking period through final shaping. This varies with different doughs (I'm using either straight commercial yeast doughs- I'm a SAF Instant or Premium disciple- or reduced commercial yeast with a biga and an autolyse period), and while I've resisted the use of bannetons and cloth (I'm more a chef than a baker), I've had a honey whole wheat loaf sticking in a US Steel loaf pan after incorporating an autolyse. Perhaps one of these techniques could help build enough strength to solve this issue. However, for each of these techniques in your video, you neglected to mention AT WHAT POINT IN THE DOUGH DEVELOPMENT to do the stretching, and there's no discussion about the timing of the stage development optimal to the stretching. I feel that this area is one of the least noticed and appreciated areas of yeast bread baking, and would genuinely appreciate some discussion of this- even from a theoretical basis if there's no hard core guidelines known.
Hi Jeff, we always welcome you to reach out to our Baker's Hotline with any particular baking questions you may have! We can be reached at (855) 371-2253 (BAKE). -👩🍳Maranda
Hey there! Rye bread dough typically has lower hydration, somewhere in the high 60s, but rye flour makes for a softer, sticky dough. This is because rye flour develops gluten but a very delicate gluten network so the dough remains stickier throughout the kneading process. We hope this can help! Kindly, -👩🍳Morgan
Hi there! You'll want to go by the indicators given in your recipe, some doughs might need to double in bulk, while others might just need to become puffy but not quite doubled. Using desired dough temperature and ensuring that your culture (if you're using one) is healthy will help make for a successful rise. Kindly, -👩🍳Morgan
What temperatures do you recommend for sourdough fermentation? I think getting the dough strong enough during bulk fermentation is the most important thing but I only go to 85% on some doughs so I'm not an expert ;)
Hey there! The ideal temperature for yeast growth and flavor development is 75°F to 78°F degrees. Fermentation temperature will depend on your desired dough temperature though, you can learn more about that in our Desired dough temperature blog article: kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature We also think you'll enjoy our Bulk fermentation, explained article: bakewith.us/5d8pd We hope this can help and happy baking! Morgan@KA
So if my dough is still sticky at the shaping stage, does that mean it requires longer fermentation? The obvious is more flour to bring down hydration but not sure would that restart the process?
Hi, Steven! If your dough is way more wet or sticky than the visual cues from this video adding 1-2 tablespoons of flour between folds will being it together without adding too much additional dry ingredients, effecting hydration. You can also give it a little longer between resting stages, if you feel like that is what your dough needs based on feel. -🍮Nicole
Hi, Swamy! Though many factors (temperature, yeast activity, environment) may shift your outcome, most pizza dough can last 24-48 hours in your refrigerator. High hydration doughs can be easier to overproof. -🍮Nicole
Martin, Thank you so much for your tips; learning new things every time. I am looking for your vdo on the difference of different starter ie Poolish, Biga etc. Could not find it. Please help?
Hi there! Martin has a wonderful blog called Baking with Preferments. bakewith.us/xv5v9a I'm not seeing a video version of that but the blog is wonderfully helpful. Happy baking! Jonathan@KA
What percentage is the cutoff for high hydration? My last loaf was 78% and it was very sticky when I shaped it. The makeup was 350 bread flour, 150 whole wheat, 100 rye leven and 370 gr water. I did not cold proof it since , I wanted to complete it in 1 day and it certainly made scoring more difficult,
Hey there! "High hydration" is a dough with 80% hydration or more. You can check out our blog article on this topic here: www.kingarthurbaking.com/blog/2023/01/11/bread-hydration You may find chilling your shaped loaf in the fridge, even for just 15 to 20 minutes, makes scoring easier. Kindly, -👩🍳Morgan
Great video. As a home pizza baker, high hydration doughs are tough to work with. This certainly helps. I always cold ferment 24-48 hours. I think a higher hydration will help the “fluffyness” of my crust. TY.
When I get over 75% hydration, my dough always wants to stick in the bowl when I'm folding or kneading. Like in the bowl fold, the dough is picking up cleanly (nearly so from the bowl), my dough wants to stick and peel off leaving bits stuck, what mistake making that causes this issue?
After cold fermentation, when ready to bake, do you take the loaf out of the fridge while the oven is heating up? That is what I do and it seems to work well enough. Sometimes I will let the loaf sit for an hour (int he banneton) before putting in the fridge.
Outstanding!!!! I have a question after the dough has proofed over night, it goes directly into the oven? Or I have to let it come to room temperature first? Thanks for all of these great classes, keep it comming, pelase. Love from Argentina ❤️❤️
Hi there! We'll often pop it in directly, but there are a few minutes that it rests before it goes in, so no more than ten minutes or so, and you should be golden! Thanks, and happy baking! Ethan@KA
@@KingArthurBakingCompany thank you very much Ethan!!! It´s such a pity that I cannot order the KAF from Argentina, though. I imagine that is so high quality that I´d like to try it. Thanks again!!!!
Hello: I've been making pretty decent baguettes but have yet to attain the beautiful, full-of-holes crumb. The hydration has been around 70%. So, would you recommend going higher with the hydration?...and, am I understanding your 5th tip that I should cold-ferment AFTER forming the baguettes and before proofing them in the couch? Your help and guidance would be so very much appreciated. Thank you. Mac A. P.S. we are at 7100 ft. altitude in N. M.
Hi there, MacKenzie! 70% sounds like a good place to be, in the companion video to the tips video, Artisan Sourdough Baguettes (bakewith.us/ybqhp8) Martin is working with a 73% hydration dough. In tip number 5, Martin recommends doing your final shaping of your dough and doing the final rise on the couche or in the banneton in the fridge. We hope this can help! Kindly, Morgan@KA
@@KingArthurBakingCompany Good Morning, Morgan...and what a welcome surprise to receive a response to my question so quickly! And, yes, it does help. I've got a batch in the couche as I write this trying 75% as an experiment. Again, many thanks for the great work you folks do! Respectfully, Mac A.
@@KingArthurBakingCompany Quick update: 75% hydration did the trick! Finally, airy crumb, super crust! A bit more difficult to work with but it's a short learning curve and the results are worth every bit of it. Many thanks, again, for your help and quick response. Much appreciated. Mac A.
Doesn't dipping your hand in the water so the dough doesn't stick to hand actually increase the percentage of Hydration?,does it matter at that point when it comes to shaping?
I've been making high hydration sourdough rye, a very different recipe than my regular white boule bread. You add all the ingredients in the bowl and it sits for 12 hours. You end up with a bowl of very sticky stuff that hasn't been folded or shaped in any way. Then the recipe says shape. So, my question is, with this very sticky blob of stuff, should I do a bunch of fold and turn to give it some tension before final shaping? The recipe is not very clear. I've made the recipe twice already, trying to figure it out. Very nice flavour, but it didn't spring up very much when baked, but some rise, and sideways spread. Your first ip seems to address this - do a bunch of fold and turn?
We've got something that might help. It's a blog article about working with wet dough, and though it isn't about a rye dough, the principles are definitely the same. Check it our over on our website here: bakewith.us/kwzsh. Hopefully that should help, but let us know if you've got additional questions. Thanks! Ethan@KA
You may already know this but in case you don't... Rye has much less gluten in it than wheat. As such it will not develop the same strength and elasticity as whole wheat or white dough. So if you're making a 100% rye loaf you will see very little by comparison to a wheat bread, if that is what you are used to working with. A 50% rye 50% wheat flour can make a delicious bread and still be very light. You're recipe may also address this but it can also be ideal to have a lower temperature and longer bake time after the initial high temp to create your oven spring.
@@steelonius Hi. Thanks for your response. My rye is 50/50 rye/white flour. Once I managed to get it into a semblance of a boule (very sticky) and finally, into the oven, if spread more sideways than up. Crumb quite fine, and quite sour and tasty. I did end up baking it slightly longer.
Excellent video: quick and to the point. (For a moment I thought you had called yourself the King Alfred Baking Company, which had me wondering whether I should watch...!)😂
You can indeed! Depending on your recipe, you'll want to let it rest in a sealed container over night, and then continue the recipe the next day! -👨🍳Ethan
Hi there, Sara! Baguettes are best the day they're baked, they stale quite quickly. You can refresh a baguette in the oven by wrapping it in foil and warming it in a 350°F oven for about 10 minutes. We hope this can help! Kindly, -👩🍳Morgan
It really depends on how wet your dough is and where you are in the process! For very wet dough, starting in the bowl is a good way to prevent things from sticking to everything, and you can move on from there once it's starting to feel a little more coherent. But for dough that's a bit dryer, you can start out right on your prepared countertop. Happy baking! Kat@KA
This is the only channel where I read ALL the comments -- such great info here, too! Questions I might not have thought of, and always such great replies. Thanks to KA for actually answering and not ignoring comments like most pages... :-)
@KingArthurBaking. Currently, I just completed the second set of COIL folding. Am finding it’s a whole lot of fun and feels rewarding to watch the dough becoming more strengthened as I progress through the steps. Will not divide into all those smaller loaves. I don’t have a baking stone and, at my age of 84+, won’t buy one. It’ll have to be cast iron, of which I have a wide selection. Trying to decide between my double griddle (which is much too heavy and cumbersome) vs. 12 inch Lodge Blacklock skillet. I absolutely love how this video demonstrates the steps so well. Thank you very much for taking the time to make it.
After several years of +/- results with my Lodge Cast Iron multicooker I learned from the Tartine cookbook to use the smaller pan on the bottom and the larger pan on top. Much easier to spray with water prior to the bake and the rise is phenomenal. I leave the dough on parchment paper to transfer to the hot cast iron during baking.
Very good point about the whole grain flour. I just had some bread turn out not quite the way I wanted and I suspect it was because I used some whole wheat flour but did not increase the hydration. It was tasty but the texture was not what I was going for.
With you tube whatever you are trying to learn you have to find your particular teacher. Most times we think it is us, that we are just not getting it. But if we persevere along comes that person who just seems to be on the same wavelength. For me it is Martin. Thank you so much for solving everything.
Excellent video series. I watch it over and over and always learn so new. Thank
Wow, this was a really helpful video! Both the folding and especially the shaping of the dough was eye opening! I am working with 75% hydrated dough making Bloomers and I noticed surface tearing and had challenges shaping the dough to retain tension. Your method, only gently handling the dough and the use of the bench scraper to shape the dough, was a total game changer! Thank you!! :-)
I love this new show Cooking with Malkovich!
Thanks so much for reaching out to us, Benjamin, with these suggestions. We will happily pass your thoughts along to Martin. Thanks again, and happy baking! -👨🍳Ethan
While you can add a tablespoon or 2 of oil to your dough for flavor, it definitely won't ruin the fermentation. Though too much would cause the dough some trouble in coming together. We hope that helps! Thanks for reaching out, and happy baking. -👨🍳Ethan
This is such a wonderful way to put it, and we can't wait to share it with Martin. Thanks so much for joining and learning with us. It's a pleasure and an honor. Lots of loaf and happy baking to you. -👨🍳Ethan
Many thanks Martin for the tips especially tip number 5. Learned a lot here that nobody cared to mention even after viewing so many TH-cam presentations.
Great Tuition spread the Bread wealth far and wide.
Thanks for the lesson. I grew up with artisan bread made by grandmother which she baked in a large brick oven heated with wood. She used 8 kilos of flour kneading it all by hand in a large terracotta pan. It was a tough task that would take a whole night and part of the day.
Makes us grateful for "no-knead".
How did she have access to a brick oven? Did she build one in her backyard?
8 kg kneading by hand? She must've been ripped
That’s why you don’t mess with Grandma…..
I am working in 80% Hydration and under bulk cold fermentation now. Thank you for sharing this tutorials, it helps me a lot for pre shaped and final shaped. This is very informative video for beginner like me
Is good tips from the basics of folding the dough. Last tips is important, man Love to learn more about last tips. Awesome. Thank you . From Borneo.
This video is awesome. Best explanation on how to work with high hydration dough I’ve seen. Thanks for making it!
It's our pleasure! Thanks for being a part of our baking community! -👩🍳Morgan
Thanks Martin, always good to root and ground those basics!
Thank you for showing how to work with the dough although I am still extremely new to baking.
Something Martin should mention - whole grain doughs need more hydration, thus his comment that he could have gone to 100% hydration instead of 90%. A white flour at 90% hydration is very, very difficult to work. The lamination fold helps a lot to give this kind of dough more strength.
100% correct. Whole wheat has a greater capacity to absorb water, its necessary to use whole wheat to achieve a workable dough with very high hydration.
There's not enough focus on water quality in all these bread making videos. After all, what is baking? It's heat based rapid dehydration where water changes form from liquid to steam. What happens when water changes form from liquid to steam? All the impurities in the water are left behind in the bread. Lots of people use municipal water supplies. a.k.a. recycled toilet water. This water is rife with chemicals, chlorine, fluoride, etc all bound to the H2O on the molecular level and left behind in your bread after baking is finished. I use distilled water from my home distiller unit in all my cooking especially baking. King Arthur does label their product as non-GMO, which is real good(nice job guys). Now lets focus on water quality.
Thank you so much for excellent explanations as well as demos. I struggle with high hydration doughs and have yet to produce a loaf I'm happy with. Now I know why. Can't way to get back to trying. Thanks!
Love these tips and this video. Always good to get back to basics! Thank you!
Basics! To me this is Ph.D. level baking.
Those fold ideas were great! I'm going to try that next time I make a high-hydration dough. I sometimes have to rely on a bench scraper while I'm working because my dough gets sticky spots, but this should help!
I've been baking bread for over forty years, and I learned something today. I've not worked with such high hydration doughs much. Thank you!
Hi Raul! You're looking for somewhere between 40-54°F (4-12 ºC). Or, the average temperature of your fridge should work great too. Thanks so much for reaching out, and happy baking! -👨🍳Ethan
Excellent teaching! Thank you so much for the tutorial video and tips. I’ve given up baking because the bread never came out right. I’ll try again. Thank you 🙏
Hello to you in Borneo, and a big HAPPY BAKING! -👨🍳Ethan
Great video and advice thanks. Really enjoy your videos
My first try with a sour dough/ high hydration caused me to panic big time. How do you shape bread soup? Lots to learn. Thank you and King Arthur for this series.
You need a really high protein content in your flour (i.e. all purpose flour wont cut it). Even King Arthur bread flour seems too low to tolerate 90% hydration in my experience. To that end, I've never gotten high hydration dough to work in any bread that didn't use something else to shape it like a loaf pan or cast iron (e.g. focaccia).
You might enjoy the channel _Bread by Joyride Coffee_ He shows some really great high hydration techniques. He has a really great video called “No more sticky dough.”
He has another one where he makes sourdough with a very weak ancient local flour. It really changes one’s perception of what’s possible.
Link: th-cam.com/video/4KHtRhkn8JI/w-d-xo.html
1. You could bake it in a loaf pan and have a sandwich loaf. 2. You could put it in the fridge overnight and try working with it again the next day. When you refrigerate it put a tea towel or linen towel over it not plastic wrap and it may lose some of the water. Work it the next day as if you mixed it that day. Sometimes this works sometimes it doesn’t. But it’s an idea. I get this situation a lot because I live in the humid south and hydration is tricky because I don’t figure in the natural humidity.
What’s happened is that you’ve either broken the gluten strands or it’s over proofed.
We've all been there. Often people tend to bulk ferment too long causing gluten strands to break down by bacterial action. Then the dough becomes soup. But, as pointed out above, it doesn't have to be wasted.
@@wholeNwon Yes... I recently baked a failed preferment in my Dutch oven. While it looked odd, to say the least, it proved quite popular in the taste category. 🍞
What an AWESOME, very informative & EASY video to follow! Thank you so much!
So glad you’re are back ! I learn so much from you .
So exciting !! Love your videos, thank you for elevating my sourdough bread baking to the next level.
Thanks for your tips! I have a question on the cold fermentation, what do I do if I use it on yeast dough and it became over risen and lost strength? Is there a remedy for it?
Martin you have some of the greatest teaching videos about bread baking. Your focaccia video was wonderful. I love how you had your son working with you and it was a family affair.
What are your thoughts on keeping the dough on a granite counter top during stretch and folds? I was using a bowl and a Pyrex but I found that my dough continued to be sticky. I started working on the granite and it’s worked much better. This is sourdough I’m working with. My dough just wouldn’t come together till I switched. My only worry is that because the counter stays so cold that it will make the fermentation take much longer.
Hi Diana! Thanks so much for the kind words, we will VERY happily send them along to Martin. As to your question, you should be just fine with the granite top. In the process of shaping and kneading, you'll warm up the stone a bit, and the dough should ferment just fine. We hope that helps, and look forward to sharing even more great Martin content with you soon. Ethan@KA
This is so perfect. I have been trying, not succeeding, and wondering why I couldn't get a crustier loaf. Following a new recipe this morning, I pulled the loaf from the fridge, after about ten hours. The scoring was so much easier. I put it straight into the oven. Voila! I finally got my crustier loaf. Then I found your video that solidified my hunch that the bread needed to finish the final stage, after it's last shaping, in the fridge before going into the oven for the crustier loaf. Thank you!
So glad it worked out, Cobra. 👍🏼 Jonathan@KA
Thank you, Martin! 👍👍👍
Tip number 6: use a non-porous working surface such as stainless steel or marble cause you don't need to add flour while working with a well kneaded hi-hydro dough. The roughness of wood can easily tear the dough.
Wonderful recipe. Thank you. I've now made it twice. I love it but my crust is not crunchy but it looks great. Am I doing something wrong?
Hi Leila! It could just be the loaves need to be baked a few minutes longer to crisp up! Alternatively, you might try a different method of adding steam to your oven to bake as steam at the beginning of the bake will help create a thin, crisp crust. Check out our Steam in bread baking blog article for some tips! Kindly, -👩🍳Morgan
A lot of people do videos with high hydration videos but do not show the necessary steps to make it work well. If you follow some youtubers closely your dough will look more like cake batter than bread. It is great that you are cleaning up some of these errors
I love my 97% overnight no knead bread, no stretch and folds if I ferment overnight with starter in it can I use any of these 5 folds after the long ferment. Sometimes it hasn’t doubled yet because my kitchen is about 68 F at night.
How do you shape it? Im doing overnight no knead Bread as well around 70% but it cant be handled its way to sticky
@@MissHollyChase I'm in humid Tennessee, and most of the year have to stick the dough in the fridge for a couple of hours before I can shape it, and then use a bench scraper in one hand like he shows in the video. At least for me, the cold dough is less sticky and requires less flour on the board. In fact, sometimes I use cornmeal - elevates the dough off the board and gives a nice crunch!
cold fermentation is really nice and i will try it today. Can i make it longer say 24hrs or 36hrs?
Hi, Ellis! You can experiment with longer fermentations, but at a certain point you'll start to notice a tradeoff between flavor (increasing) and rise (decreasing). With some trial and error, you'll soon figure out where the limit is for your favorite recipes. Kat@KA
Agree with all the others: very helpful!! Thank you!
Thanks for this video. Very helpful!
Hi there, Rick! There are times when you can save an over-proofed dough, this is easiest to do during the first rise but if your shaped loaf over-proofs you can deflate it and shape it again. You can learn more about this in our How to save over-proofed dough blog article: bakewith.us/752f89 We hope this can help and happy baking! -👩🍳Morgan
Super insightful video!! Hope I can achieve the elusive bread burrito. Recently added too much hydration by accident and loved the result, sure I will be referencing this for many loaves to come!
Oh yeah. Whole Wheat has a higher protein count, which is another way of measuring the gluten percentage that will develop in the dough. We like to think of it this way: whole wheat flour is much thirstier than something like all-purpose, so it'll absorb more moisture, and your dough will feel heftier and tighter. It's all part of the fun science of baking! -👨🍳Ethan
Thank you for sharing this useful information if you kindly can you can you help me ...? Is the high hydration .. only with sourdough? Or it is ok with other kinds..thank you for your time
Hi Nagham! High-hydration dough doesn't have to be sourdough, these tips can be applied to all kinds of doughs that are wet or slacker! -👩🍳Morgan
Hi Martin again I Thank You for another great presentation on High Hydration doughs Q: I would like to add some ingredients like onions or cheese or jalapenos when would you add this to the dough ?
Hi Curtis, after the pre-shape, the dough would be placed into a baton seam-side up, or on a tray or pan (however you'd like to bake it) seam-side down. After the cold fermentation (usually overnight), the dough would be transferred out of the baton to a tray seam-side down, or taken out of the fridge and transferred to a fresh sheet of parchment, or bake as-is if in a pan. If the bread needs to be scored, score pre-bake. Does this help? Or are we on a different track? -🥐Lily
@@KingArthurBakingCompany Hello to answer you my question is when should I add extra ingredients onion,cheese, or jalapenos before or after mixing the flour or after kneading or before or during pre shaping ?
The ingredients can be added to the cohesive dough right before the kneading. 😊 -🥐Lily
@@KingArthurBakingCompany ok super thank you for your time
Our pleasure! -🍮Kat
Martin, your videos taught me how to bake bread - thank you!
Does anyone know whether the shaped loaves need to warm up after cold fermentation, or do they go straight from refrigerator to hot oven?
If they seem to be risen the appropriate amount, go ahead and put them right in the oven! If they look like they need to rise a bit more, though, give them a little extra time at room temperature to finish up. Kat@KA
Hi Martin, can I ask, USA always in their baking suggest using All Purpose - plain flour for bread and pizzas yet in the UK it is Strong flour/ bread so what do you suggest?
Hi MM! We have recipes that use all-purpose, bread (strong), hi-gluten(even stronger), as well as a multitude of other types of flours. It all depends on the characteristics of the bread you want to make. You may find this article helpful: bakewith.us/ls39v Happy baking! Jonathan@KA
6:20 that's a 90% hydration!?!? My 75% hydrations look much wetter. Is that just an effect of the wholewheat flour?
I needed this yesterday!
Great content! Really thanks for the tips!
Thankyou for your tutorials! Can I ask if all 3 types of folds can be done during one baking process or just choose any one?
Excellent! Thank you, I appreciate this video and I believe it is going to help me improve my sourdough process.
We are thrilled to hear that Irene. Thank you!
Robyn@KA
Do you let your ready to bake dough sit at room temperature a little bit before baking or just go directly to the oven to bake? Love the video. Thank you!
A brief rest is helpful for more volume in the finished bread. Happy baking! Robyn@KA
I believe I saw a video on another channel, I'll come back to mention it, that tried all 3 ways to bake a loaf: after the long ferment in the fridge right to the oven, 2 hrs after the fridge, and right after proofing for an hour in a warm place.
The best loaf turned out to be the one that was allowed to rest for 2 hrs after long proofing in the fridge. Though the hydration meant that it didn't develop much of a skin, the flavors had a chance to develop, and the crumb was more open, if that can be conceived. Nothing was really wrong with the loaf that proofed for the hour, it was as expected, but that longer fermentation gave a boost of flavor and crumb development that was just a bit more.
Thanks for your tips!! Would you recommend cold fermentation also for weaker flours?
Thankyou for your tips- from korea
It's our pleasure. 만나서 반갑습니다. -👨🍳Ethan
Hi there, John! You can find all of the cookbooks available on our website here: bakewith.us/snt9zs Martin has a book called Breaking Bread: A Baker's Journey Home by Martin Philip, you can find that here: bakewith.us/mty2vd We hope this can help and happy baking! -👩🍳Morgan
Wow ! You read my mind, before I even had the thought -- now that's prescience ! On the strength of some of your other videos, I ordered the Emile Henry baker, and started with the basic recipe in the enclosed booklet. Wow, it was high hydration, and I didn't realize it -- thinking there was a typo, I kept adding flour -- and the loaf out of the oven was really disappointing. With this video, may try again - or to heck with it, and just follow one of your recipes.
It's a deal! And hey, never hesitate reaching out if you've got questions. Or, give us a call: (855) 371-2253 (BAKE). Our Hotline Bakers would LOVE to help you out. Ethan@KA
We're glad you enjoyed this video, Mauro! You can use the cold fermentation method for flours with a lower protein content. Happy baking! -👩🍳Morgan
Great video. Thanks for the useful tips. I make a high hydration harvest loaf and want to laminate, but I also put in some ground flaxseed and sesame seeds (mixed with the dry ingredients early on). These sharp little things can tear the dough if I'm not careful. Any tips for us seeders?
Hi, Eric! If you add your seeds later in the process (after your laminations, say), that should give your gluten more time to form. And just nice and gentle handling once you've added your sharp bits, of course. Kat@KA
Thanks for asking that question - I add tons of seeds and nuts, so in the same boat!
Thank you for this! I always think soirsoigh recipes, even ones for beginners are light on advice when it comes to shaping, and I think thats where I've been going wrong. Hoping this helps!
You've got this! -🍮Kat
Idk if you'll see this but is cold fermentation good before shaping? Just mix and create the dough and then put it in the fridge, then come back the other day to do the folds and shaping
Hey there! You can do that, it is often helpful to allow the dough rest at room temperature for an hour or two to allow the yeast to get going before putting it in the fridge. The cold temp of the fridge will slow the fermentation rate so your dough might need to rise longer than listed in the recipe. Happy baking! -👩🍳Morgan
That sounds so awesome! Let us know if we can help in any way, and happy baking! -👨🍳Ethan
FYI: your recent responses have been posted as top level comments, instead of replies.
Hello Martin.
Interesting offerings, and I will attempt to incorporate some of the techniques in my products as tests. I'm extremely strong on product R&D, but my weak point is the period and methods from the end of the bulking period through final shaping. This varies with different doughs (I'm using either straight commercial yeast doughs- I'm a SAF Instant or Premium disciple- or reduced commercial yeast with a biga and an autolyse period), and while I've resisted the use of bannetons and cloth (I'm more a chef than a baker), I've had a honey whole wheat loaf sticking in a US Steel loaf pan after incorporating an autolyse. Perhaps one of these techniques could help build enough strength to solve this issue.
However, for each of these techniques in your video, you neglected to mention AT WHAT POINT IN THE DOUGH DEVELOPMENT to do the stretching, and there's no discussion about the timing of the stage development optimal to the stretching. I feel that this area is one of the least noticed and appreciated areas of yeast bread baking, and would genuinely appreciate some discussion of this- even from a theoretical basis if there's no hard core guidelines known.
Hi Jeff, we always welcome you to reach out to our Baker's Hotline with any particular baking questions you may have! We can be reached at (855) 371-2253 (BAKE). -👩🍳Maranda
@@KingArthurBakingCompany Is Rye flour considered thirsty too which means it can also deal with a higher hydration ? Thanks.
Hey there! Rye bread dough typically has lower hydration, somewhere in the high 60s, but rye flour makes for a softer, sticky dough. This is because rye flour develops gluten but a very delicate gluten network so the dough remains stickier throughout the kneading process. We hope this can help! Kindly, -👩🍳Morgan
Hi there! You'll want to go by the indicators given in your recipe, some doughs might need to double in bulk, while others might just need to become puffy but not quite doubled. Using desired dough temperature and ensuring that your culture (if you're using one) is healthy will help make for a successful rise. Kindly, -👩🍳Morgan
Perfect video thanks 👏🏻👏🏻👏🏻👏🏻👏🏻
Hello. my question is. How long the bread after baking is still good. And how to maintain it after baking. Thank you
05:42 "you can see just how gentle i was" *throws loaf across the board*
Do you recommend a thermometer? What percentage hydration did you use in the example?
Great video to relieve bread making anxiety
Thankful for these tips, but....what is the threshold (%) for high hydration dough?
Hi Bill! Usually, doughs with 80% or higher hydration are considered high hydration. Happy baking! -👩🍳Morgan
Excellent video
What is the hydration percentage of the dough you're working with in this video? (Never mind - I just heard you say it was 90 percent.)
What temperatures do you recommend for sourdough fermentation? I think getting the dough strong enough during bulk fermentation is the most important thing but I only go to 85% on some doughs so I'm not an expert ;)
Hey there! The ideal temperature for yeast growth and flavor development is 75°F to 78°F degrees. Fermentation temperature will depend on your desired dough temperature though, you can learn more about that in our Desired dough temperature blog article: kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature We also think you'll enjoy our Bulk fermentation, explained article: bakewith.us/5d8pd We hope this can help and happy baking! Morgan@KA
So if my dough is still sticky at the shaping stage, does that mean it requires longer fermentation? The obvious is more flour to bring down hydration but not sure would that restart the process?
Hi, Steven! If your dough is way more wet or sticky than the visual cues from this video adding 1-2 tablespoons of flour between folds will being it together without adding too much additional dry ingredients, effecting hydration. You can also give it a little longer between resting stages, if you feel like that is what your dough needs based on feel. -🍮Nicole
These tips came just in the nick of time 😰. Thank you!!!
Perfect timing, Kimbra! Kat@KA
How long we can use the final shaped pizza dough balls. I mean how many days/hrs they stay good to make pizza
Hi, Swamy! Though many factors (temperature, yeast activity, environment) may shift your outcome, most pizza dough can last 24-48 hours in your refrigerator. High hydration doughs can be easier to overproof. -🍮Nicole
Martin, Thank you so much for your tips; learning new things every time. I am looking for your vdo on the difference of different starter ie Poolish, Biga etc. Could not find it. Please help?
Hi there! Martin has a wonderful blog called Baking with Preferments. bakewith.us/xv5v9a I'm not seeing a video version of that but the blog is wonderfully helpful. Happy baking! Jonathan@KA
What percentage is the cutoff for high hydration? My last loaf was 78% and it was very sticky when I shaped it. The makeup was 350 bread flour, 150 whole wheat, 100 rye leven and 370 gr water. I did not cold proof it since , I wanted to complete it in 1 day and it certainly made scoring more difficult,
Hey there! "High hydration" is a dough with 80% hydration or more. You can check out our blog article on this topic here: www.kingarthurbaking.com/blog/2023/01/11/bread-hydration You may find chilling your shaped loaf in the fridge, even for just 15 to 20 minutes, makes scoring easier. Kindly, -👩🍳Morgan
I like to use 80% hydration for my regular white sourdough :D
This makes it not too wet but not too tight, and easy to handle.
80% seems to be my sweet spot as well
@@bbcpfghs My flour has 13% protein
How do you ferment it overnight in banneton without it all sticking????? Yours, mr sticky situation, from sticksville.
Great video. As a home pizza baker, high hydration doughs are tough to work with. This certainly helps. I always cold ferment 24-48 hours. I think a higher hydration will help the “fluffyness” of my crust. TY.
Thank you so much 💝
When I get over 75% hydration, my dough always wants to stick in the bowl when I'm folding or kneading. Like in the bowl fold, the dough is picking up cleanly (nearly so from the bowl), my dough wants to stick and peel off leaving bits stuck, what mistake making that causes this issue?
After cold fermentation, when ready to bake, do you take the loaf out of the fridge while the oven is heating up? That is what I do and it seems to work well enough. Sometimes I will let the loaf sit for an hour (int he banneton) before putting in the fridge.
Yep, that will work just fine! Ethan@KA
Outstanding!!!! I have a question after the dough has proofed over night, it goes directly into the oven? Or I have to let it come to room temperature first? Thanks for all of these great classes, keep it comming, pelase. Love from Argentina ❤️❤️
Hi there! We'll often pop it in directly, but there are a few minutes that it rests before it goes in, so no more than ten minutes or so, and you should be golden! Thanks, and happy baking! Ethan@KA
@@KingArthurBakingCompany thank you very much Ethan!!! It´s such a pity that I cannot order the KAF from Argentina, though. I imagine that is so high quality that I´d like to try it. Thanks again!!!!
Thank you!
Would oil ruin the fermentation instead of water?
This Flour makes the best bread and pizza dough. That Barley flour protein helps.
Hello: I've been making pretty decent baguettes but have yet to attain the beautiful, full-of-holes crumb.
The hydration has been around 70%. So, would you recommend going higher with the hydration?...and, am I understanding your 5th tip that I should cold-ferment AFTER forming the baguettes and before proofing them in the couch? Your help and guidance would be so very much appreciated. Thank you. Mac A. P.S. we are at 7100 ft. altitude in N. M.
Hi there, MacKenzie! 70% sounds like a good place to be, in the companion video to the tips video, Artisan Sourdough Baguettes (bakewith.us/ybqhp8) Martin is working with a 73% hydration dough. In tip number 5, Martin recommends doing your final shaping of your dough and doing the final rise on the couche or in the banneton in the fridge. We hope this can help! Kindly, Morgan@KA
@@KingArthurBakingCompany Good Morning, Morgan...and what a welcome surprise to receive a response to my question so quickly! And, yes, it does help. I've got a batch in the couche as I write this trying 75% as an experiment. Again, many thanks for the great work you folks do! Respectfully, Mac A.
@@KingArthurBakingCompany Quick update: 75% hydration did the trick! Finally, airy crumb, super crust! A bit more difficult to work with but it's a short learning curve and the results are worth every bit of it. Many thanks, again, for your help and quick response. Much appreciated. Mac A.
We're thrilled to hear that! 😄Enjoy! Morgan@KA
Doesn't dipping your hand in the water so the dough doesn't stick to hand actually increase the percentage of Hydration?,does it matter at that point when it comes to shaping?
Perhaps the tiniest bit? But we're talking about a couple of grams here, so the effect is negligible. Kat@KA
I've been making high hydration sourdough rye, a very different recipe than my regular white boule bread. You add all the ingredients in the bowl and it sits for 12 hours. You end up with a bowl of very sticky stuff that hasn't been folded or shaped in any way. Then the recipe says shape. So, my question is, with this very sticky blob of stuff, should I do a bunch of fold and turn to give it some tension before final shaping? The recipe is not very clear. I've made the recipe twice already, trying to figure it out. Very nice flavour, but it didn't spring up very much when baked, but some rise, and sideways spread. Your first ip seems to address this - do a bunch of fold and turn?
We've got something that might help. It's a blog article about working with wet dough, and though it isn't about a rye dough, the principles are definitely the same. Check it our over on our website here: bakewith.us/kwzsh. Hopefully that should help, but let us know if you've got additional questions. Thanks! Ethan@KA
You may already know this but in case you don't... Rye has much less gluten in it than wheat. As such it will not develop the same strength and elasticity as whole wheat or white dough. So if you're making a 100% rye loaf you will see very little by comparison to a wheat bread, if that is what you are used to working with. A 50% rye 50% wheat flour can make a delicious bread and still be very light. You're recipe may also address this but it can also be ideal to have a lower temperature and longer bake time after the initial high temp to create your oven spring.
@@steelonius Hi. Thanks for your response. My rye is 50/50 rye/white flour. Once I managed to get it into a semblance of a boule (very sticky) and finally, into the oven, if spread more sideways than up. Crumb quite fine, and quite sour and tasty. I did end up baking it slightly longer.
Excellent video: quick and to the point.
(For a moment I thought you had called yourself the King Alfred Baking Company, which had me wondering whether I should watch...!)😂
30 seconds! Must have paid more attention in History than I thought.
Could you ferment Bagel dough overnight?
You can indeed! Depending on your recipe, you'll want to let it rest in a sealed container over night, and then continue the recipe the next day! -👨🍳Ethan
The slice comes out the day after baking like a bit of rubber. My question is why. ?? I would love to get an answer from you. Thanks
Hi there, Sara! Baguettes are best the day they're baked, they stale quite quickly. You can refresh a baguette in the oven by wrapping it in foil and warming it in a 350°F oven for about 10 minutes. We hope this can help! Kindly, -👩🍳Morgan
Is there a time when one kind of fold is better than another, or is it pretty much baker’s choice?
It really depends on how wet your dough is and where you are in the process! For very wet dough, starting in the bowl is a good way to prevent things from sticking to everything, and you can move on from there once it's starting to feel a little more coherent. But for dough that's a bit dryer, you can start out right on your prepared countertop. Happy baking! Kat@KA
@@KingArthurBakingCompany Thanks, I’ve wondered for a while now.
Does anybody know at what temperature the fridge should be 🙏
Hey Anton! A refrigerator should be kept at or a little below 40°F. Happy baking! -👩🍳Morgan
Awesome stuff, Thank u’…💫🌎❤️🌈
Is this general information or only for sourdough?
Hi Lis! This is for doughs in general, not just sourdough! -👩🍳Morgan