NO more STICKY DOUGH. A step by step guide to unsticky dough. | by JoyRideCoffee
ฝัง
- เผยแพร่เมื่อ 9 เม.ย. 2020
- Unsticky dough. As a beginner the biggest problem when you start making bread is to manage to handle the dough in such a way that it does not stick: by the bowl, by the hands, by the table, by anything. For my small and intelligent audience on this channel I prepared a special clip for this issue. I hope it helps.
For relevance I've made a dough with high hydration and a mixture of strong flour with an extensible one - whole wheat spelt (fresh milled at home).
Formula: 650g flour (470g bread flour + 110g whole spelt + 70g semolina)
530g water
125g sourdough starter (100% hydration)
15g salt
~83 % total hydration
Method:mix flour & water - 3 hours autolyse - mix sourdough - 30 mins rest - mix salt - 1 hour rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 15 min on baking steel at 240g C with steam and 30 min at 210g C without steam
If you're like me animated by the same passion, subscribe & comments are most welcome.
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
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I'm so happy I've found your channel. I love to watch the whole process, and have learned so much by studying your videos!!!..more than what I could get out of my book on sourdough (even though it is a great book with gorgeous pics). So many things are explained to me here, like consistency, tempo...just the art of it all. I've been giving away sourdough starter to my friends, and sharing your links to anyone I know who bakes. :))
This is a comment that makes me very very happy! Thanks for watching and sharing!
Thank you for your vid, this has helped a lot, cheers
Do u use a Dutch oven and at what temp do u bake. Beautiful video mon
Same here. Ditto. Do you take a walk in the woods everytime your dough rests?
@@lakshmiramakrishna9255 no :)))) ... but on covid lockdown we walk a lot there
Amateur homebaker? I´ve seen people call themselves profesionals with less than half of your skills, this was great to watch!
Thank you!
I agree with the previous writer. You are the champ. The big holes, are they due to multiple folding technique?
Raj55 th-cam.com/users/postUgz7R3-wMSqPB9YOatB4AaABCQ?app=desktop
I thought the same thing
Olympic Athletes are ' *amateurs* ' as well ;)
Here are the timecodes of the different stages. Since it is useful for me, I thought it could be for others too ;)
0:05 - Mix flour & water, then 3 hours autolyse
2:30 - Mix sourdough, then 30 mins rest
5:50 - Mix salt, then 1 hour rest
7:52 - Lamination, then 1 hour rest
9:50 - First coil fold, then 1 hour rest
10:50 - Second coilfold, then 1 hour and half rest
11:50 - Shaping, then 18 hours rest in the fridge
13:54 - Bake 15 min on baking steel at 240°C with steam and 30 min at 210°C without steam
Thank you a lot for your video! I have baked my first sourdough bread following your recipe and I was amazed by the result :) Slowness and patience are the key, like often in life...
Best regards from France
Beautiful thank u
I never thought I'd have so much fun watching a man stick his hands in dough.
I don’t think those are man hands....
Lol
@@Casmige they are
I never imagined baking bread would be so much work. I have much respect for bakers now that I've tried learning this skill.
it is clear that it is for enthusiasts
Bread baking can be as simple as you want it. 24 hr no knead recipes still produce great bread, it's just different than this process. You can take it from a simple task to a craft, just depends on your time/skill.
Amateurs always tend to go OTT with most things they do where a pro would get better results in a fraction of the time. I did however learn the wet hands trick. Now that’s useful 👍
Professional bakers use machines to knead the bread. All you need to do is shape the loaf and put it in the oven.
And that's only done by hand at small bakeries. There are machines that do that too.
Antonio uhmmm yeah you don’t sound like a professional baker
I'm so glad I found you! It's a joy ride indeed for me to have coffee with you watching you drive it....love it... you are amazing!
THAAAANK YOU!! I was sooo upset all flour brands where i live are soooo weak! Never managed a decent airy crumble. Then I found your videos and tried adding your bench spreading and folding to my no fold,no nead recipe, plus the extended autolise time and tadaaaaa! Super airy loaf! Sooo happy! Finally! 😁😘
To Joy Ride Coffee: Your clear and patient showing of coil folding and lamination plus time in between has allowed me to get consistently great results in my baking. These are new and beyond the teachings of the usual material.
Many warm, crispy thanks!
Tried a bunch of different methods in the last few months. This has been my favorite. Thank you.
Best demonstration ever!! The Angels are singing. Thank You!
Thank you Donna-Maria!
Unreal! Magical! Bravo!
The Best tutorial I've seen. Thank you! Now, I really know, what should I do. It was clear and you showed simply way to success. The first time I've had clean hands during my work. You're great!
Great channel, you’re able to instruct with no words, just real video. Very glad I found this channel! Thank you.
I just followed your method today ( starting very early), and experienced lamination for the first time. I have to say, it was a thrill.
I watched hundreds of sourdough breads videos. This one has the best looking loaves. I'm going to adopt your technics and hopefully mine will come up close...!
Thank you. It definitely works, you just need a little patience and understanding of each step to be able to adapt it to the flours you have at your disposal.
Really wonderful! One of the important videos in my home bakery career, thank you!
very therapeutic indeed. My wife and I have started baking bread again, ours doesn't seem to rise an nicely as yours. Practice makes perfect. we'll keep trying.
OMG thank you for this. I have super dry hands and I always have so much dough on my hands I spend half of my kneading time cleaning my hands, no matter how much flour I put on them. This gave me some insight so I will keep a bowl of water handy next time and wet my hands when needed.
Thank you from Rome for your beautiful and basic videos!
I just commented on one of your bread making videos and asked how is the dough not sticking to anything... Now I know... My favourite Dough channel
Perfect!! I love this video!
Wow, I feel like I just watched an artist create a masterpiece .
Thank you :)
Magic! Thank you for sharing your wonderful knowledge. Cheers!
Thank you! :)
Thank you, thank you! Awesome videos! You have the best instructions and techniques. A newbie quarantine baker. My college daughter just moved home due to this shut down thing, she loves sourdough! She was blown away on how great it tastes and how great it looks. Your tips have made it much cleaner, better and easier. I also understand better what I need to do and how to do it. Oh yeah, and no sticky hands (after the first mix).
I'm all amazement! Thank you for this wonderful bread video! 😮
Thank you! It’s been a long time I was trying to manage a high hydration dough and always ended up adding flour to kead. Yesterday night I used your trick and this morning I’m ready to bake!
Thank you Roberto!
u are incredible, im learning bout higher hydration dough these days cause i wanna bake breads that have crumb but not soft buns, this is very helpfull ur a pro!
thank you. not a pro, just bake for my familly :)
Best sourdough recipe that I've ever tried so far! Thank you.
I can watch this over and over! I'm new to sourdough and have watched tons of videos - I get as much joy watching as I do baking. Your video was incredible - learned a lot about how to keep my hands from sticking to the dough - which is my nemesis! Thank you for sharing - you inspire me!
Thank you!
This guy is making it look easy. Following his instructions will definitely help, but you need significant experience and intuitive understanding to handle such a wet dough so well.
You're so right, baked it today in the morning and got my heart broken when I didn't see the bread rise! Will keep practicing tho.
@@antichavista82 All about the gluten structure. If the gluten structure's not well developed, then you'll end up with more a Ciabatta-style bread... xD Could also be a yeast/sour dough that's not developed enough. But, high hydration bread not rising is mostly due to bad gluten structure.
@@antichavista82 really:(
I agree, but I don't like to make generalizations. There will be some beginners that catch on, but don't really understand why they've had an early success. The only way you can make really good bread consistently is so multidimensional, and nothing can replace the experience of handling dough.....it only comes with hours and hours of doing it. As an intermediate level obsessed home baker I really appreciate these videos because I understand what's going on. I've laminated dough many times with great success, but what I like about BJRC is he's streamlined Kristen's method (fullproofbaking), and it's given me much value......and I love his starter video (#1 recommended to my new to sourdough friends).
I got confused at the process at a point in time. I am a new comer to sourdough starter/ sourdough bread tho so....
Real pleasure to watch. I learn so much from you. You totally mastered this!! I bake almost every day now. And I trust it’s one of the most enjoyable crafts. Thank you.
by far the best informative video about how to make sourdough I have seen so far. Thank you.
Such a delicate touch. This is a technique that I will have to try out
I'm exhausted after watching this. Love Sourdough Bread and this looks so very yummy.
That has to be the most delish bread ever
Also the hardest to make
Love the way you have patiently shown it to us. It's a work of art.
That was awesome!! Sooo glad I found your channel!!
I was watching another video of yours and thinking how the hell this guy's hands are so clean. Mine working on a 70% hidratation pizza are a complete mess, even if I bath them in flour (as most people suggests) and the gluten has already developed. So yeah, next time I'll try this wet hands trick :)) Thank you so much dude!
I have a suggestion for you! My partner made some beautiful fruit mince recently and when we were doing the second coil fold of our recent dough, we put sprinkles of the fruit mince through it and dusted each layer with some cinnamon, we did about 6 half-onto-half folds with the fruit and cinnamon and it turned out unbelievably tasty! Just wanted to share back with you and all your subscribers. Before putting it in the oven, sprinkle the top with cinnamon sugar! Keep up the great work!
I never tried. thanks for the suggestion
This is just insane I'd like to have at least half of the skill that you have
I love your videos
One the clearest examples I have ever seen of dough manipulation. Thank you for filming and posting this! Several aha moments watching this.
The Bread God directed me to your path,..... Thank You. Great Blessings!!!!!
Subscribed after watching this.. I haven’t tried sour dough, and I’m on the fence in baking that involves fermenting because I always get a sticky dough (its crazy). Anyways, I’ll watch your other vids. Thank you! And hello from Singapore..
This video is AMAZING! I've baked a bread few hours ago and the dough was sticky and massy! Now, with this video, the next bread will be success! Thank you and greetings from Brazil
Wow you are like the dough whisperer. Kneading it that way and without any flour to prevent sticking, it's amazing. Very fun to watch.
Finally the most clarifying video of what was I doint wrong.
Thank you!
Exactly.
Thank you so much I’ve watched your video over and over as I continue my pursuit of baking this perfect loaf. I am very thankful your work is excellent.
Absolutely great video! Finally found someone who puts it all together and "pulls it off" Elated that I came across your channel.
This video is right on time for me. I'm struggling folding doughs with 70% hydration, and always ends up adding flour rich reduce the hydration to 65%. I have a biga planned for a pizzas dough for Wednesday and I'll definitely try this. Thanks for the tip!
Not. It's not a good idea to add ingredients along the way. It's a little practice and then it works well. Enjoy!
@@BreadbyJoyRideCoffee Thank you.
When you tell your family you've made sandwiches and then realise they all died from starvation three days ago!
the problem is exactly the opposite. we have too much tasty bread. otherwise it looks like bread that takes up all your time, in reality when you control the fermentation, you can easily fit it into the daily schedule (job, family, etc.)
@@BreadbyJoyRideCoffee I think my problem is I'm suckered into the no-knead bread recipes here on YT. The loaves and rolls always come out so dense. The attempted baguettes were particularly awful! I'll be off for a couple of months recovering from a knee replacement so I've subscribed and will devote some time to trying it properly :)
@@simoncollett4524 I wish you a very fast recovery. There are endless ways to make successful breads. Just a little attention to fermentation and minimal shaping (btw the fridge is a good ally so we don't become slaves to the dough). :))
Thanks! I needed to see this, because I almost gave up baking my own bread. I failed miserably most of the times even though following up recipes 100% and thanks to this explanation it suddenly it works.
I do think I've finally found the recipe which suits me
Thank you
You must be that guy in the song "give up on your dreams of becoming a Baker, you gotta give up on your dreams"
:)))))
"It's the best bread i've ever had"
Finally a quick and easy recipe! One thing I haven't understood: how do you prevent the dough from sticking to your hands? Just kidding. You're very good.
:))))))) thank you!
Un-credibly helpful to a visual learner who is just starting out baking sourdough! I can hardly wait to make my next attempt. Thank you!
It would've taken me an year to figure out half the things I did here.
That's for showing us The way of the bread kind Master!
Seeing the final result has awakened in me an enormous desire to bite the screen. 🤤
:))))
Dang. I think that's magic. However my favorite part was the text that said, "No text needed here."
Don't know what to say. This is art. Thanks for sharing!!! Real beauty.
Thank you so much!! I have learned so much from your video, No more sticky fingers!!
Great music! everyone is making similar vids. but great small tips like "wet razor" make the difference! Thank you :)
Emrecan İlarslan Thank you :)
I'm not trying to argue with success, but I've watched a LOT of bread making videos and none of them had such an elaborate, lengthy process. And their bread also appeared to come out successfully. If I had only watched your video I would have decided it was not worth the effort and given up.
It's sourdough bread. It takes a long time to have a perfect fermentation, structure and a wonderful taste. You will easily digest it and assimilate a lot of nutrients.
Anyway, here I have a recipe / method with the fastest bread. th-cam.com/video/20luegVJ-L4/w-d-xo.html
@@BreadbyJoyRideCoffee Thank you. I'll check it out. I love sourdough bread and I have watched several videos about sourdough starters and the preparation of sourdough bread. I have even made my own starter which seemed to be quite successful. The history of sourdough is fascinating. But I came away from all this research with the same conclusion as I had about homegrown asparagus (which I also love): too much effort for the reward. Regular homemade bread satisfies me well enough to justify the effort; sourdough does not. But, for those of you for whom the effort is justified, enjoy the magnificent fruit of your labors. However, I did find your video of great help regarding sticky dough. Thanks.
It is amazing how many different methods there are for developing a beautiful sourdough loaf. Totally get the sentiment that if this were the first bread making video I came across I'd probably stick to store bought.
You totally love the process and it's a joy to watch you work. I find a few stretch and folds and time is all I need for a great loaf. To each their own!
While I agree with the sentiment that it IS a lot of work, I think there's a sense of... pride... in the work? It is an accomplishment, like the 106% hydration dough video (ngreat job btw).
However, for business and home practicality, no. Probably unrealistic. I can get the same results with a mixer in more than half the time and just by letting the dough sit. Do I get crazy crumb holes? Not as huge as those... but then again... I'm looking to be able to put butter on there somewhere too. :) So, while it may look nice to have these giant bubbles, for me, not practical. I want to spend about 30 minutes prepping my dough, let it sit overnight, cut, fold and shape, let sit for an hour, maybe reshape and place in a form for another hour, in the oven for 40 mins. Done.
But, these comments are not to downplay the skill of the maker. What this person is doing in the videos took time, patience, understanding of how to handle the dough, and how the flour and water interact with one another. Great artisan skills for sure!
@@Hal_T I find it less work than normal bread. No kneading required! most of the time is waiting during which you ca ndo other things. and the flavour of freshly baked sourdough is incomparable. Usually you can't buy it that fresh.
So happy with your videos! So so good! Learning a lot an will share with friends! Thank you!
Fantastic video! I've been baking bread for about 4 years with great results as far as taste is concerned, but my least favourite part of the proces is THE STICKY MESS! I'm going to try your method next time. Thank you for taking the trouble to show every part of the process. Very helpful!
Can I ask whether this was made with “ordinary” bread flour or whether it was a higher protein one? I’m in the UK and I have really struggled with UK bread flour when trying to do very high hydration loaves and since discovered the recipe I was following, the person was in Canada and they have a higher protein content,
8:50 that looks like it could become a kickass pizza
This is life changing! So glad I found your channel, more informative than any blog or TH-cam channel I've come across. Thank you!
Thank you Uriel!
Thanks for making and sharing this video - I have been struggling with the dough as I've gone up in hydration (trying to get better crumb, too) and this was incredibly helpful!!
it's 5am , I'm dreaming; this is not real.
Or you can just go buy one from the bakery and save 3424 hours :)) Great work here, respect!
Me encantan tus vídeos ...aunque llevo 15 años haciendo mi pan, con tus vídeos he descubierto una nueva dimensión, y me animan a probar nuevas técnicas.
You’re bread magician,thanks
I’m now getting beautiful bread but do I struggle with sticking ! Doesn’t matter what I do, mine is still sticky. I think all the videos on TH-cam showing you how to do this the bakers have nonstick hands !
I thought the same. It's about developing gluten as you can see.
Thank you for videos. Is there any benefit in using pyrex vs plastic?
Michaela V Hi Michaela, I have tried various autolyse times from two hours through to five hours. I reckon there was no noticeable improvement after four hours. With the last loaf I tried doing an initial bulk prove of two hours in a bowl floating in the sink which was full of water at 35degC , giving it a fold every half an hour and checking temp of water was >30 and no hotter than 35. This is because my kitchen is only 18degC at this time of year. Then a further two hours in sink no folding. Then another couple hours at room temperature then overnight in fridge. Out of fridge in morning, folded shaped and tensioned, rested another hour then baked , perfect. Still find a fine line with stickiness at 75% hydration. Just watched a French baker and he used lots of flower on surface when doing final shaping so I did and it made it a lot easier and didn’t effect the loaf at all.
I just realized all the mistakes I made in my first attempt. I though there was no wrong way of kneading the dough. I was wrong.I apparently destroyed the gluten network, that's why my dough became more sticky as kneaded it. And I followed an expert channel. The guy claimed that there was no wrong way of doing it. He probably got really good and forgot how beginners can find a way to f.k up anything
you transformed making bread into ART, thank you.
I am in total awe - thank-you for sharing this with me!
Ultimate past-time eliminator
Pros: I call this the loosing weight dough. The energy you need to spend in making this dough is way greater than the energy you gain from eating it.
Cons: The problem is that I'm going to be older by a couple of hours or day before I can put a slice of bread in my mouth
Thank you so much, everyone cuts this part! Great skills btw :)
so glad youtube decided to grace my suggestion with your video, I live in a warm country, so my dough would over-proofed quickly and not enough time for the gluten to form. a really good idea to do a long autolyze before introducing the starter!
I love European bread and sourdough, yet they don't make it where I live (or they are ridiculously expensive),
looking forward to your next tips and tricks, I learn a lot from you :)
this f***ng dough rests more than me
:))) but here is one where you sleep and the bread is made by itself th-cam.com/video/Dp2AAaNXmAU/w-d-xo.html
kneaded with “sense”? 🤔 looks lovely but waaaaaaay too much time. i’ll just buy it from you!! 😊
here is more faster one: th-cam.com/video/20luegVJ-L4/w-d-xo.html
This video is AMAZING! I've baked a bread today! Sticky and massy! The next time will be success with this video! THANK YOU!
Wonderful channel, this may be the single best and most useful video about dough handling there's online. Thanks !
No luck here! I always end with a muddy, sticky dough... 😢
geochafg :( maybe you overwork?
Maybe it's the ingredients? Do you use other kinds of flour? Or maybe it could be the hydration?
@@FiikusMaximus tried everything... I gave up
I’ve tried today and there’s no way my dough would become the way the video shows. I used bread flour, semolina and whole-wheat.
Check your overall protein content, sometimes whole wheat flour has low protein (10-8%) due to different milling processes. It could reduce the overall flour protein and reduce gluten network.
This is next level stuff. Best sourdough youtube channel hands down (clean hands)
Beatiful... thank you very much!!! will try!!!
I just watch for the music.
Can you please watch it for me too. Having to rewatch in order to take it all in the bass line becomes the most grating mind numbing repetitive atrocity that completely takes away focus. I think just the outdoor shots and their sound should suffice. I've done the same where just using youtube music on baking vids. And I'm sorry.
explain to me how I can spread nutella ... with all those holes 😂😂😂
Cut a fat slice. Thicker bread means less hole breakthrough!
Bigger holes = more nutella necessary to fill them... don’t spread it, just put some on each individual bite😋
It would be a sin to put Nutella on this. Palm oil alarm. Unhealthy. Cocoa slavery. Also not worthy of this bread. This is to be dipped in olive oil, with some organic cheese and veggies on the side
Joys of patience.Fantastic !
Thank you for your videos. I have been trying high hydration sourdough for months unsuccessfully, but after watching your videos my bread was immediately transformed into perfect loaves. They were super helpful. Thank you!!!
Thank you! Happy!
These are BEAUTIFUL loaves. For me....to much time for 2 loaves of bread. Could you
have less "HOLES" and cut down the TIME> I really do not like the real large holes. Difficult
to use the slices for what we like to use the bread. Mix and stretch and fold 4 times fine.
Let rest fine. HELP. Can you give me some input. Make the loaves with less holes and save time and still have a tasty loaf. I think YOU can. Thanks
Hi Aria. I have two video about your questions.
1. Wild vs Even crumb: th-cam.com/video/YZEZLIOecoM/w-d-xo.html
2. Faster bread: th-cam.com/video/20luegVJ-L4/w-d-xo.html
OH MY GODNESS. PORN SHOULD BE BANNED ON YT.
you´re just underf***d^^
Fascinating! I am glad that all your hard work paid off! Beautiful loaves! 😍 Thank you for posting! 😁🙏
Cele mai bune și explicite rețete pentru pâine! Dar ar fi ajutat și mai mult dacă la videoul ăsta titrarea ar fi fost și în limba română! Oricum, ești NR 1! Felicitări!
Love baking sourdough:)
It’s great to learn new techniques and recipes from here.
Since I’m into this I’ve improved so much my breads are getting pretty awesome.
Thanks for the video it’s great.
The best sourdough video I have seen! Lucky me I found your channel! Many many THX!
niciunitec many many thanks too! very glad to see your words!
I just want to say thank you very much! I was success at the first try today! Your videos are just amazingly simple for the beginner like me to follow and success!
I want to thank you Joy Ride Coffee, great way to treat the dough, I can see you have mastered your technique and you are sharing it with us. so thanks for that. I had super issues with my dough with 65% hydration, (I know you must be laughing) but weather hot, not the best flour did not helped. yesterday I had a great success, so thanks for sharing the knowledge.