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- เผยแพร่เมื่อ 26 ก.ย. 2024
- I got the same question from many people,
"Why doesn't the dough stick to your hands?"
"Wet your hands." is my answer.
There are a few more details which might be useful. So, here we go.
My go-to high Hydration Sourdough
80% Organic Bread and Pizza Flour. (11.8% protein)
10% Organic Spelt Flour
10% Organic Unbleached Plain Flour
They are all PRODUCT NAMES of the flour. You can google 'Kialla Pure Organics'.
(I'm saying this because some people think I am using some kind of pizza flour.)
84% hydration
20% levain
2% salt
This is how the dough turns out with these specific flour and the mixing ratio.
Remember, if you are using different flour, you need to adjust the hydration ratio accordingly.
Every flour is different. Naturally, the result will be different.
Please check out my other posts in Instagram. I've used varieties of flour from different mills. Mainly Australian but some Italian and Japanese.
#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain#teampixel #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #お家カフェ #クープ #オーストラリア#カンパーニュ #自家製酵母
I’ve been making bread for a little over two years and I have yet to develop the bravery to attempt anything higher than a 65% hydration. Your video is encouraging. Thank you for sharing!
Thank you for your kind words. The best hydration ratio will largely depend on the flour.
It's fun to play with the soup dough.
You can start with high protein dough to make it easier to work with High hydration
@@yskuzi The medium protein content flour is more common here in Australia. As you said, even 13% protein flour is a lot easier to handle. Hydration level is all relative to the type of flour. I just enjoy watching and feeling the dough transformation. It is magical, don't you think?
Don't give up! I made a 76% hydration focaccia for the first time a month ago, I was also afraid and I loved it! Next one will be a ciabatta and now I like it more than a dough that needs kneading.
Don’t be afraid, just go for it. Worst comes to worst you’ll bake a few weird but tasty loaves.
More hydration means better bread. I was an Artisan bread baker for twenty years and have handled thousands of pounds of ciabatta dough. Experience makes it easier. Go for it.
@@FYMASMD may I ask what makes high hydration dough better?
@@sarahaldawood5632 when the water evaporates, it creates steam pockets, which cause more rise in the bread. Also higher hydration will allow for more moisture in the final bread
@@JKOOLDK Thank you! This is very helpful :)
@@sarahaldawood5632 of course, i’m not a master baker though. There might be many other benefits, these are just the best reasons i think
Watching the dough transforms under her hands is like magic
Dough transformation is magical, isn't it? That's why we get hooked.
I don't make high hydration doughs. I stumbled upon this and it was a pleasure seeing you handle the dough. Great work!
Thank you. It honestly takes less effort. Happy baking!
I started working working with high hydration dough for about a year or two. I got fairly decent at it. Then I had to go keto.
Bread just packs on the pounds for me... 😑
😭
WoW 👏👏👏👏👏👏 now this, is a Master Class in high hydration dough handling 👍👍
@@planecrazyish Thank you🥰
There’s something really satisfying seeing your work pay off when you’re handling dough that seems like it’s not going to do anything suddenly come together and lose the stickiness on top.
I just recently decided to start using slap and fold, and on the first try, it made my dough a lot easier to work with, and when it came to shaping and baking, it’s the most perfect loaf I’ve ever made. I’m only two months into this journey and it’s incredibly rewarding for me.
I am very happy to hear you are enjoying bread baking! I met so many like-minded people in the sourdough community and people are so generous with sharing knowledge, including professionals.
Happy baking!
Check out Richard Beetinet. He is a master of this technique, it seems it is a traditional French method.
This is the best teaching video for handling high hydration dough. Explaining the basics from waiting for the dough to relax, keeping dough off your hands etc. makes me want to try high hydration dough bread again.
Thank you so much for paying attention to the details. It's daunting to record voiceovers (I hate listening to my own voice.), so it makes it all worthwhile . 😊
It's that final slap that does it!😅 This was really helpful, thank you ❤
Not only is your dough beautiful, but your teaching and video style is relaxing. I’ve subscribed. Thank you for sharing.
😊Thank you so much for the kind words. 🥰
I never had trouble handling ~65% hydration dough in the pizza kitchen because we always did the bulk fermentation over several days in the fridge
The cold makes it much less sticky and the additional fermentation time lets more of the starch convert to sugar
It's still not easy to handle but once you learn how to move your hands quickly it's no problem at all
Thank you for your valuable input. 'move your hands quickly' is a very important point. Do you let the dough ferment to a certain point before you put it into the fridge?
This is so satisfying to watch. Superb job with the dough. Patience seems to be the key.
Thank you for your kind words. Once you've done it, you'll be confident. That's all it takes. One good bake.
Ma’am, it is clear that English is not your first language, and I am highly impressed with your English proficiency, as well as how great your bread dough instructions are.
Thank you so much for your kind words. Language learning has been my life long interest.
I'm excited to hear you have enjoyed my content.😊
@@Nimsbaking I’m trying to learn another language that shares a similar alphabet and sentence structure and it’s tough. I salute you. What you’ve accomplished is really outstanding and your dedication and hard work show. Again, I really appreciate the content also.
@@barbaraholly387 It's hard to learn a language as an adult. I always envied friends who grew up in the bilingual environment.
Language keeps changing. I find it hard to keep up with my native language. 😄
Love watching you fold the dough
Thank you!
That was so amazing and encouraging! You made working such a challenging dough look so easy :D
Thank you for your kind words.🥰 Happy baking!
that tip to always try and clean your hands is a game changer, in videos they always cut that out and when I did it, I got impatient and kept adding flour till it was no longer good
I'm glad you found my video useful. 🥰
I don't know how I landed here but I saw the whole video and I loved your calmness and the clear explanation. It's a great video! Greetings from Argentina, Nim!
Thank you very much for your lovely words. Warmest wishes for a joyous holiday season. 🇯🇵🇦🇺
Thank you for solving me a problem in dealing with dough.
Thanks for watching!
This has given me so much confidence and courage. Thanks a lot.
I'm so happy to hear that. Thanks
You are soooo brave and patient. Thanks for showing a way out and not having flour.
My pleasure. Glad you liked it! 😊
Unintentional ASMR, love it.
Thanks! Glad you liked it. 😄😄😄
This was incredibly comprehensive and helpful. Thank you so much for sharing your knowledge! I will be using these tips tomorrow.
super happy you found the video useful🥰🥰🥰 happy baking!
Amazing. AMAZING! I have tried working very sticky dough on several occasions and the only thing I accomplished was increasing rage while adding more and more flour. 😂
Yours is a master class in handling high hydration dough!! ❤
Thank you. I think the key is to find the happy balance. When I have new flour, I start with a safe ratio of 75%. Then increase to 80% and so on. Once I know how much it can take, I play around by mixing with other flour to see what kind of crumb I will get.
Some flour especially ancient varieties like rye, Khorasan, Emmer, Spelt, etc... cannot take lots of water. Even with modern wheat, some of them cannot take too much water.
This was very satisfying to watch! You handled that dough perfectly 👏🏼
You are so sweet. Thank you for your support 🥰
I was struggling with my dough, now I know how to deal with it. Thank you very much.
That's wonderful to hear! Thank you for your support.
I was adding alot of flour to my dough for the high hydration, now I know not too! TY great video 🙏☺️
Oh great! I am glad you liked my video 🥰🥰
Thank you for for this, it really helped me to understand building a good dough 🙂
I'm so happy to hear that. Thank you.
Fabulous technique.
Thank you!
this is really informative and impressive to watch. thank you
@@harpernicholson1 Thank you. I'm glad you find it useful. 😊
I have moved into a very humid area and I am now realizing that I learned to make bread in a dry place before... time to relearn haha
Yes!! Thank you for this comment. That is one of the points I have been trying to tell people!! For example, if you use a random recipe written by someone who lives in a cooler climate (when you live in a hot place) and uses a totally different flour, you will have a vastly different result.
I am in Sydney and our summer days can be very hot and humid. Every season, I need to completely change the process. In summer, I bring down the hydration ratio.
Thank you for your input!
i enjoyed watching and learned some stuff
I'm super stoked to hear that!
Belles explications pédagogiques
Thank you for your kind words.
Beautiful video. Precision and professionalism
Thank you. Very kind. 😊
I've had lots of disappointing baking experiences. The thing that finally sunk in was the APF I was using just didn't act like what I see on videos .It stayed flat. APF just dosen't have the protein you need for firm dough, and I'm too cheap the spent the money on high priced flour. So I learned a cheap way the add the protein you need to do what you just saw in this video. Simply add Vidal Wheat Gluten to your APF. I add 1 tbsp per 500g of flour per 1% increase of protein. And now I make 100% hydration sourdough bread. So happy.
Oh, you will be interested in this video! I've done the experiment with vital gluten.
th-cam.com/video/Z_rkMvRo7lk/w-d-xo.html
@@Nimsbaking good video, but for me 100% hyd. 15% protein flour gets me the loaf I’ve been searching for.
I can Wait to bake my next loaf
You show what other youtube channels dont clearly tell you about, i feel so much more informed on how i can deal with high hydration and what to look out for. Thanks! When i started dough making i tried high hydration first, "failed" many times until i landed on the 60-70 range where i got comfortable. Now i will attempt it again!
Thank you for the kind words. Good luck and have fun! 🥰
@@Nimsbaking@moon_bandage, is absolutely right, thank you for the guidance and explanations!
@@amaliavet Such nice words... warm my heart. Thank you for your support 🥰
This is very similar I was taught, as a chef not a baker, how to work with poolish. However, the detail in your method shows the difference between a chef who only has basic bakery and a true baker.
I've done formal training for a Patisserie Certificate but that included only yeasted dough. For sourdough, I'm self-taught through books and the internet. So, I am no expert. Just a mishmash of knowledge is moulded into my own way of doing. There are so many ways to do sourdough. I'm learning something new everyday. 😊
@@Nimsbaking Erm…Wow! Well you certainly had this old chef fooled. Well done you!
@markharrisllb Thank you, chef!
@@Nimsbaking I left the trade when I got my law degree, but the trade never leaves you.
@@markharrisllb That's fantastic! I think it is an amazing life skill. It's great to have a wide range of knowledge, too. I now have a deep respect and appreciation for those hard working people in hospitality. I always worked in the office so I had no idea.
Beautiful gluten development, lovely structure, beautifully handled.
Thank you for your kind words. 😊
Why does this video have only 4200 likes? Well explained. Thanks.
Thanks for appreciating my effort! 🥰
Excellent! Thank you very much from an old man.
Thank you! I'm not a spring chicken myself. 😆
Very nice technique. Working with high hydration doughs can present a real challenge, but you presented it very well here.
You also have a nice accent.
Thank you! I'm from. Japan but I've lived in the States and I've been in Australia for 30 years. 😅
This video is very informative and relaxing, I also love your accent. Thank you, I’ve been wanting to get back into bread making especially now that it’s getting colder out and I can use my oven more without dying of heat stroke. 😂
Thank you. We are expecting a very hot one here...😭
Very helpful thank you.
@@thomasphillips7215 I'm glad😊😊
Excellent video thank you.
Glad you enjoyed it!
Thank you for sharing this information. Beautiful dough.
My pleasure 😊
Amazing 🤩
Thanks!
This is so satisfying to watch, and has me convinced to try again with different flour!
Thank you! Yes, you should! Have fun 😊😊😊
Thank you Ma'am.
@@Sansoloz Thank you for your support 😃
clear and simple video. thanks!!
My pleasure. Thanks for watching!
Wow you make it look so easy, makes me want to try to deal with a high hydration again 😂
Thanks for watching. Have fun with it!
Excellent🎉 thank you🎉🎉
Thanks for your support!
Awesome
Thanks!
Excellent description,thank you for your hard work.
Thank you for your support 🥰
This one helped me so much! I've come a long way in my skill since watching your diastatic malt powder video. I get confused, and frankly stressed, when my dough has a stickiness beyond my perceived ability to scrape it all together.
It's feels like it's everywhere: the bowl, my hands, scrapers and it's like that Harry Potter Gemini curse.
I know this makes from my measurements on forward messy.
Would you consider a technique video on that? I don't have a stand mixer and I'm a hobbyist. I make bread currently 2-3x/week: baguettes and various buns.
Hi! It's really not necessary to make a super high hydration dough. Every flour is different. The most important skill as a baker is to find out the best hydration ratio for each flour. You sound like a seasoned baker. Thank you for your support. Happy baking! 🥰
Wow that's impressive
Thank you!
Very well explained video. Thank you for sharing. I learned something.
Thank you for the kind words. 😊
This is amazing, I hope to get that good someday
Thank you very much for your kind words.
Thanks
You make it look soo easy I have to try this thank you from UK.
Thank you for your support!
Seriously you have skills anyone who makes bread can appreciate your technique because its literally mesmerizing question what hydration is this dough
Thank you. 😊The main flour was 11.8% protein and the hydration here was 84%. More details in the description.
Hoping your demonstration will save my accidentally over-hydrated dough. It’s so incredibly sticky and when I first tried the slap and fold it was just lifting up my cutting board instead. I don’t have a nice stone countertop or a scraper, so hopefully a glass stovetop and a spatula will do 🤞
If the dough is unmanageable, I would stick to coil fold. I don't wait for 30 mins if it is like liquid. As soon as it goes flat, I just give it another fold.
I highly recommend getting a scraper. They're not expensive and it will make your life much easier
Good shout on the glass stovetop as well.
Just beautiful.
Thank you!
That dough T H I C C
❤Phantastic❤
Very informativ!
Mille Grazie
Thanks 😊
you have wonderful hands ❤❤
Thank you so much for your kind words.
@@Nimsbaking ❤️ i thank you too for your receipes greetings from vienna 🫶
@@nob4131 Yay! Nice to meet you.😊
Muy bueno!
Thank you!!
As someone who has tried and failed many times making bread, this looks like witchcraft to me
Can I encourage you to try again? Please check out my basic recipe. I tried to explain the process of bulk fermentation in detail.
th-cam.com/video/JgK8QCvn9Wg/w-d-xo.htmlsi=yuKMCyWX9ClHg7sN
If you concentrate on that process, you will be able to produce a good enough sourdough. If you gave up on creating the starter from scratch (like many people do), you can purchase a hydrated starter and start baking.
What is the test-tube like tube you use towards the end to gauge the dough rise called? That would be so much easier than the containers I use.
Hi, it's an aliquot jar. It works well to check the percentage rise. But it has to be kept together with the main dough so the condition is the same.
That's beautiful
Thank you!
The way I imagine it, is that the gluten strands are like threads that are sticky on the endpoints but not on the sides. At least when they’re in a tense, stretched state. When they’re relaxed they become stickier. When they break you have more endpoints so the dough becomes stickier.
When you’re folding the dough you stretch the threads and fold the endpoints together. So all that’s on the outside of the though is just the stretched sides of the threads.
I hope that mental model makes sense to someone.
Thank you for your input. That is very helpful. It's hard to explain in words.
How is this not get sticky?? Mind blowing 😅😮😮
You are great
🥰Thank you
@@Nimsbaking I'm just saying the truth.. You give us the details of knowledge and the know how.
@@ammarshadeed8851 I really appreciate it that you noticed my effort. As a self-taught home baker, I have realised that the Internet has so much information as well as misinformation. I want to make other people's lives easier.
@@Nimsbaking all ready you did❤️
goodness gracious that's a puddle you have there.
Yes, very wet.
Wow, great Job nim.
Thanks!
I threw away 4 batches of such dough thinking I’ve ruined everything 😫 I wish I had seen this video!! Several cups of flour 😱😱
Oh no🥹 If that happens again (Touch wood. I hope it wouldn't.) just put the dough in a lined tin. Or a shallow tray for a focaccia.
Yeap me too. Threw away and got so angry lol. It was so soupy and wouldn’t come elastic like this.
Super helpful vid, thanks so much 🙂
Thank you! I'm very happy to hear that. Happy Baking 😊
@@Nimsbaking fingers crossed my batches can be firmer so I can get some pizzas out of them. Definitely going to use some of the tips and tricks here to get the dough over the finish line!
Yeah, it all depends on the flour. If you are using higher protein flour, the dough will be firmer, too. I should make some pizzas, too. I haven't done pizzas for a while.
This is the most satisfying starch goo I’ve ever witnessed
🤣🤣🤣 very happy to hear that!
Ten thousand thumbs up!!!!!!!!!!
THANK YOU!!!!
I was surprised the dough didn’t stick to the glass pan or lift it up.
It's great! The glassware is heavy and it does not lift up. When I am using a plastic container, it is really annoying how it moves about. The initial fold is sticky, so I have to be holding the container with one hand.
Великолепно. Это песня!!!
Thanks 🙏🙏
Great technique. I can see that you're using a high standard flour also.
Yes. Thanks for noticing. I like using organic local flour. I love the idea of knowing where the farm is and who grew the wheat. But, in Australia, most of the varieties are mid-range in terms of protein content. In general, higher protein flour in the US for example can handle more water.
@@Nimsbaking well, i'm in Brazil and protein rich flour is quite expensive, our everyday flour is horrible
@@carloscarvalhar9129 someone else from Brazil told me the similar story....
@@Nimsbaking As far as I know, we don't have a great production of flour here and import most part from Argentina, and it isn't good. Anyway, most common flours have only 5g protein in 50g and are bad protein, so, mostly it doesn't get beyond 60% hydration
@@carloscarvalhar9129 I understand your frustrations. I have baked with 10.5% protein flour many times. It is very high quality and it baked up really nicely. For my flour, I keep the hydration to 70%. The dough feels like 80% hydration of the other stronger flour. The crumb is beautiful, soft and moist, though. So, it is not inferior. If you think 60% hydration for your flour is perfect, that is all it matters.
I’m trying 100% hydration today.
Have fun. Have you seen my video about 100% hydration?
@@Nimsbaking I have. It didn’t go as planned but I did learn some things. I really like working with the wetter dough. The first two were a bit heavy but the second two were nice and springy. I had a little difficulty getting the fold right. Excited to try again soon. Thanks!
@@DMAC1301 Oh, good to know! Thanks. You must be a very experienced baker. 🔥
I did the comparison bake (100 vs 70) to convey my belief. Each flour has a different property and it's best to find the right hydration ratio. Hydration ratio should be discussed within the context rather than the 'higher the better' mindset.
I think super high hydration dough has its place and it is suitable more for free forming bread.
I'd love to know your thoughts.
It’s 4;30 am and I’ve got a soupy dough. 5 lg egg, 2 sticks of land of lakes butter, 1/2 c sugar, 3 cups of King Arthur all purpose flour, pack of instant yeast, only 1/2c milk. Recipe by June Xie for Brioche bread. I must go to bed and have no idea what to do with this soupy mess
I have never heard of the author of the recipe... But I am sure you could write to her to ask for help.
Hi and thanks for such a nice video! I am wondering about the size of your glass baking dish. Is it 10x14x2inches deep? In addition, how many grams of flour did you use. I’m trying to gauge how I do compared to your video. I use 1000 grams of flour for two loaves, is that how much you used in this video? Thanks so much from South Carolina!
Thanks for your support! The Pyrex is the size you are saying but I don't remember exactly how much dough I was making... Let me check...
I found it. 500x3 (large) + 360(small). Total of 1860g flour.
I have the video and photos of proofed dough as well as the finished bread on Instagram. I don't know why but I cannot copy and paste the link here...
thank you sooooo much. i’m very new to baking bread (started last week) i tried making a high hydration pizza dough and it was a disaster lol. the pizza came out fine but it wasnt as thin and crispy as i wanted it to be. i’ll try again with this technique 🫶🫰
👍 good luck!
Do I weigh the amounts? Do you have a video for that? Thank you!🙏🏻
Would you like to check out my basic recipe? th-cam.com/video/JgK8QCvn9Wg/w-d-xo.htmlsi=yuKMCyWX9ClHg7sN
How long after the last coil fold was it before you shaped? I just realized I was missing the coil folds in my process.
I never time it. Please check out my basic recipe and method. I tried to explain everything in detail. th-cam.com/video/JgK8QCvn9Wg/w-d-xo.html
I'm up to ninety percent hydration with good results. Will going up to one hundred percent make a difference with my end results? Yes I do like the lightest crumb possible but how light can I go?
It really depends on the flour you use. I get a lovely custardy crumb, typical of high hydration bread, at around 70% hydration with Kialla Organics Plain flour. It is low in protein at 10.5%.
It is all relative.
Can you freeze this dough and use it another day I made enough for 3 loaves.
I'd shape then freeze. I have done that and it was fine. Make sure to wrap it very tightly so it does not get any ice on it. I wrapped it then put it into a plastic bag.
I defrosted in the fridge overnight then baked it. When I baked, I kept the lid on a bit longer just in case.
Thanks for this video.. is this a 100% hydration ?
What type of flour used here ? Protein % ?
Thanks
Hi. All those details are in description. Thanks.
what are the best and the worst surfaces you can work on with this kind of dough?
I have no answer... but I see bakeries often have timber work surfaces. I guess timber does not suck the heat out of the dough like mine. I wanted stone for my pastry work.
How much should the dough temperature be?...
25-27°C is ideal.
I mean compared to my doughs it barely sticks to your hands at all. 🤔😅The moment I touch it I can't get if off my hand anymore. I don't know what I'm doing wrong.
HI! So you have a dough scraper? Just simply wet your hands and scraper before you touch the dough. It is definitely sticky initially, but it gets less and less sticky as the gluten develops.
@@Nimsbaking I tried a 70% hydration pizza dough yesterday and even touching it as fast as I can, it was instantly stuck on my hands. Yes I have a scraper, it also stuck to it.
@@saiiiiiii1 70% hydration is not that high... It could be the flour?
Amazing technique, thanks! So you never use any flour (or semolino flour) on your work surface? Do you think having granite as you do or a wooden work surface would make a difference?
I see professional bakers working on wooden benches. So, it is probably ok... I dunno. I think the dough scraper is a MUST. I decided on the natural stone surface because I do pastries. I wasn't baking bread back then. Stone sucks heat out of bread dough, so I don't think it is necessarily ideal.
That makes a lot of sense. I will get a dough scraper 😊
@@peeb11 Great! It's fun 😊
What kind of bread does this type of dough make?
Custardy crumb and thin crust. Really lovely.
This was exactly the same recipe.
th-cam.com/video/71STMewh6Cw/w-d-xo.htmlsi=dvXPQeHxngjdtDsB
In 6 minutes the kneading is accomplished. I do 2 hours haha.. and the it still not ready yet. i'm beginner. The reason is I use low protein flour. My fault.
Welcome to the sourdough community. Please check out my basic recipe. I hope it will put you in the right direction. 😊 th-cam.com/video/JgK8QCvn9Wg/w-d-xo.html
What a delighted lovely voice
That's very kind. Thank you for your support.
I tried this today and failed miserably just dont want to get cohesive and ended up as a flat runny dough
Oh I'm sorry to hear that. Have you read the description of this video?
Every wheat is different and every mill processes wheat differently. Every flour is different.
Don't just follow a recipe if you don't have the exact same flour.
You need to experiment with your own flour and determine the most suitable hydration ratio.
Stick to one flour and change the hydration bit by bit. When you have a very humid climate, dial it down as the dough might have already absorbed humidity from the air.
Hello! One question.
20 % levain???
Is not too much?
Hi! I think that's pretty standard. Of course you can do whatever you like. What is your recipe?
@@Nimsbaking thank's for your answer.
I think 3 %
I’m using 13.8% protein bread flour , if the baked bread turn out to be chewy. Is this due to over or under folding of dough?
Hi! 13.8% is very high in protein.
I believe any bread made of high protein flour tends to have chewy crumb. If you don't like it, you can go for softer flour and dial down the hydration ratio accordingly.
Australian varieties tend to fall in the mid-range and currently the one I am using is 11.8% for example.
@@Nimsbaking thanks for responding . Does this means for higher protein % requires higher hydration level 75-80%?
@@cksee5909 Not necessarily. It does not require but you could increase if you want to.
How did you get so much air into your dough? I’ve never managed to get dough even close to that rise?? 😊
Hi! As the dough ferments, it produces more gas. So, when I push the bulk fermentation, this is the type of dough I get. The gas will help stabilise the dough if there's a strong enough gluten structure to catch it. But it really is a fine line. It is so easy to push it over the edge to the over proofed side.
@@Nimsbaking is it sour dough starter or do you use yeast? I prefer no yeast because I don’t like the taste 🥖
@@Tuffjobs Sourdough. I usually avoid the use of commercial yeast... Because the art of sourdough is something I am passionate about.
@@Nimsbaking me too! Thanks 🙏
Mine was so sticky I haven't been about to make a high hydration dough..
Well, can I help figuring out what went wrong?
Hi, i have a question. At what room temperatur do you let the dough rise?
It's anywhere around 25C-27C/77F-80F but it depends on the day. For example, I try to use warm water if it's going to be a cold day. If it dips too low, I'd put the dough in a warm spot. My oven has a plate warming setting, which I can bring down to 30C. I leave the dough in there and monitor. Then I turn it off when it reaches the ideal temperature.
If I don't care how long it takes, I'd just leave it on the bench and let it rise in volume. When it's a cold dough, I'd push a bit more, meaning somewhere around 70% or more.
If it's a very hot day and I need to duck out during the bulk, I'd put the dough in the fridge to be on the safe side.
I hope this helps.
@@Nimsbaking thank you. Here its 18C atm and its not to easy to rise dough. I use two bottle with warm water to get a good result.
Good idea 💡