Sourdough Baking 101: Master Our Pre-Shaping and Shaping Method

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

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  • @JadedEvan
    @JadedEvan 7 หลายเดือนก่อน +4

    The video we kneaded 😊. Straight to the point without minutes of storyline, appreciate it!

  • @Maksim3l-the-storyteller
    @Maksim3l-the-storyteller ปีที่แล้ว +2

    Whoah, this is so satisfying to watch, though I will say the music is a bit loud. Great job! :D

  • @headbiscuits
    @headbiscuits 9 ชั่วโมงที่ผ่านมา

    Amazing vid thank youu

  • @ancaistoica
    @ancaistoica 3 หลายเดือนก่อน

    Did you always cover the banneton like that? I put the dough on it but kind of sticks to the textile

    • @youkneadsourdough
      @youkneadsourdough  3 หลายเดือนก่อน

      You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!

  • @TrailsofSoul
    @TrailsofSoul หลายเดือนก่อน

    What percentage of hydration is there in this dough . ?

    • @youkneadsourdough
      @youkneadsourdough  27 วันที่ผ่านมา

      Our standard recipe is 70% hydration (350g water to 500g of flour)

  • @VishusB
    @VishusB ปีที่แล้ว +1

    Talk about sourdough goals! 🤣 this is something I would love to perfect, despite my best efforts my dough reverts to a sticky mess when I go to transfer it to the banneton. 🙄

    • @youkneadsourdough
      @youkneadsourdough  ปีที่แล้ว

      We highly recommend using rice flour to coat the banneton before putting in your dough! Should help a lot :)

    • @judystarr4039
      @judystarr4039 11 หลายเดือนก่อน

      How many minutes should it be worked on - shaped?

  • @elisabethgibson
    @elisabethgibson หลายเดือนก่อน

    My dough is so much stickier than this, it seems wetter. Is it ok to do this stage with a little flour on the surface?

    • @youkneadsourdough
      @youkneadsourdough  หลายเดือนก่อน

      Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!

  • @TrailsofSoul
    @TrailsofSoul 5 หลายเดือนก่อน

    How can we do the same to get a round shape for a round Banneton or a round proofing basket.. Would you have that also on a video.. ?

    • @youkneadsourdough
      @youkneadsourdough  5 หลายเดือนก่อน

      We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.