5 Tips for High Hydration Sourdough

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  • เผยแพร่เมื่อ 9 มิ.ย. 2024
  • Here are 5 tips for working with high hydration sourdough 👇
    1. Know your flour
    2. Manage fermentation
    3. Add your water in stages
    4. Use wet hands when working with wet dough
    5. Cold ferment your dough
    #sourdough #highhydrationsourdough #sourdoughbread
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ความคิดเห็น • 32

  • @kphawaii999
    @kphawaii999 2 ปีที่แล้ว +2

    My go to is 70% but I’m working up to 80%. Love your videos! Thank you.

    • @matthewjamesduffy
      @matthewjamesduffy  2 ปีที่แล้ว +1

      Thank you Katherine. It really takes the right flour to use high hydration. I think if you slowly scale up a bit you will find the perfect hydration for your flour.

    • @kphawaii999
      @kphawaii999 2 ปีที่แล้ว +1

      @@matthewjamesduffy Thank you. I use All Trumps which is 14.7%.

    • @matthewjamesduffy
      @matthewjamesduffy  2 ปีที่แล้ว +1

      @@kphawaii999 that’s really strong! It should be able to take a lot of water. I use a bread flour that is 12.4%

  • @Cristiano7007
    @Cristiano7007 2 ปีที่แล้ว +1

    thanks for your tips, I use them myself. I am still learning with every bread.

  • @justine_snacks
    @justine_snacks 2 ปีที่แล้ว +1

    This was so informative and SO helpful - will def be using these

  • @kathykathrynm9375
    @kathykathrynm9375 2 ปีที่แล้ว +1

    I love the information about adding water in two stages. Thanks.

  • @rambo3064
    @rambo3064 ปีที่แล้ว +1

    Hi Matthew, great ad important tips. Thanks man👍🙏

  • @reetdance2
    @reetdance2 2 ปีที่แล้ว +2

    Hi Matthew, of all the bread videos it there you are absolutely under the top of the top! I'm baking with sour dough since two years now but I'm still trying to get the hang of bringing strength into the dough. I'll try some of your recipes and maybe ask some questions 😝 keep up the good work. Greetings from Italy

  • @sinsamutrattanamanoch8824
    @sinsamutrattanamanoch8824 2 หลายเดือนก่อน

    Thank you :)

  • @barrychambers4047
    @barrychambers4047 2 ปีที่แล้ว +1

    Lot of good information there! My go to sourdough is a 56% freshly milled hard winter red, and hard winter white whole wheat, with 4% dark rye, and 40% bread flour. I use 82% hydration. Inoculation is 15% leaven, fed with 1/3 whole wheat, 1/3 dark rye, 1/3 all purpose flour @ 100% hydration. My starter's name is Puddintain, ask me again I'll tell you the same!

  • @silvermoon3486
    @silvermoon3486 3 หลายเดือนก่อน

    Thank you 😊 ❤👍🏼

  • @tofazzalk1620
    @tofazzalk1620 ปีที่แล้ว

    Very good

  • @bombthebush
    @bombthebush 2 ปีที่แล้ว +1

    Great tips! #1 is so important and often missed!

    • @matthewjamesduffy
      @matthewjamesduffy  2 ปีที่แล้ว

      Thank you chef!

    • @mikaelhm
      @mikaelhm 2 ปีที่แล้ว

      @@matthewjamesduffy I would love to learn more about how to get to know my flours profiles, in terms of hydration. Tips like The Bread Codes: th-cam.com/video/s1gM_jziXcI/w-d-xo.html

  • @letsdoyoga5137
    @letsdoyoga5137 2 ปีที่แล้ว +1

    I like your approach and the way you deliver information! I am kneading by hand and find it tough to find the sweet spot to stop kneading. I usually do the window pane test but had mixed results with that. Any additional pointers from your end on when to stop kneading?

    • @matthewjamesduffy
      @matthewjamesduffy  2 ปีที่แล้ว +1

      Lately I have been machine mixing and I go to an improved mix development. Sort of window with slight tearing in the corners. Then I develop more in folding and fermentation. I will try and show some more of the mixing process for this style of mixer.

  • @FarlzBarkley
    @FarlzBarkley ปีที่แล้ว

    I usually am working with 72%-78% hydration, unless I’m making focaccia, then usually 85%. I do want to push up to 85% or greater batards, but depending on my day I can end up not being able to build the dough strength as I’d like to for such a high hydration dough. I only make a few loaves every week or two for family and friends.
    I’m bulking some low hydration bagel dough now, based on your recipe 😉, and wondered if you have general tips for lower hydration doughs, for buns of various kinds, bagels, enriched doughs, etc. I usually see high hydration tips, but think that new bakers could benefit from hearing about the versatility with lower hydration and how that prepares one to have a more keen eye and, if it doesn’t sound too corny, a more attentive relationship with their dough.

  • @rhey81
    @rhey81 ปีที่แล้ว +1

    Chef school Matt Duffy, to mess with Ben's oven..

  • @sarahs7751
    @sarahs7751 9 หลายเดือนก่อน +1

    Maybe this is why following a recipe on TH-cam for bolillo rolls mine was so much wetter than the lady on TH-cam.

  • @brendapeter446
    @brendapeter446 ปีที่แล้ว +1

    When you autolyse did you only use part of the water & are you adding the rest in as it's mixing? GREAT video!

    • @matthewjamesduffy
      @matthewjamesduffy  ปีที่แล้ว +1

      Yes. It’s called bassinage. Most of my recipes are broken into “water 1” and “water 2”. Water 1 is the autolyse then water 2 after. Really helps develop a strong dough strength.

    • @brendapeter446
      @brendapeter446 ปีที่แล้ว +1

      @@matthewjamesduffy Super!! Your video is one of the best. I have already learned so much about fresh-milled flour from you in a short amount of time. God bless!

  • @lolajacomino6574
    @lolajacomino6574 4 หลายเดือนก่อน

    Too complicated for me 😂 I just need to follow a recipe. Your video is for knowledgeable people 👍

    • @matthewjamesduffy
      @matthewjamesduffy  4 หลายเดือนก่อน

      There are lots of beginner focused videos and recipes on here + my site.

    • @lolajacomino6574
      @lolajacomino6574 4 หลายเดือนก่อน

      @@matthewjamesduffy thank you Matthew 👍

  • @user-su6wz1lt3i
    @user-su6wz1lt3i ปีที่แล้ว

    선생님!
    한글자막보게해주세요!
    ㅜㅜ!

  • @lindawilson3071
    @lindawilson3071 ปีที่แล้ว +1

    I love you I want to marry you although I’ll be 80 this year haha I always wanted my husband to bake😊 did you give the temperature is ideal for your dough ?

  • @user-hp8cl1wn7d
    @user-hp8cl1wn7d 16 วันที่ผ่านมา

    In this video you call your dough a typical 20 % recipe, what does that mean? What's 20%?