7 TRICKS to create SUPERB DOUGH STRENGTH and GET MORE OVENSPRING

In this video I will be showing you 7 easy tricks to create superb dough strength for your sourdough that will result in more ovenspring. Those techniques will greatly help you to form a stronger dough that will hold its shape better. You will benefit from having a less sticky dough and then also benefit from having more oven spring when you bake the bread.
The dough in this video has a hydration of 80% percent, so a very wet dough. It is both 50% Bread flour and 50% whole wheat flour. On top of that the dough has 20% sourdough starter and 2% salt.
Applying the following steps will make it very easy for you to work with extremely wet doughs. Getting sufficient oven spring is harder, but don't be scared, with proper technique we can get superbs amount of oven-spring as well. Furthermore your dough becomes less sticky with every step enhancing the gluten network. Remember to water your hands between the steps, this also helps with your dough not sticking to your hands.
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Autolysis
0:32 Kneading
1:00 Bench Kneading
1:30 Lamination
2:00 Hourly coil folds
2:30 Preshaping
2:59 Shaping
With too little strength your dough is likely going to turn out like a flat pancake while baking. Another issue could be you not using enough water, or you over-fermenting your dough. That makes it so hard with sourdough, you have to find the perfect sweet spot between all the variables.
What are the techniques that work very well for you?

[@collije]

Fantastic content topic for aspiring home bakers like myself. You've earned a sub!

[@the_bread_code]

Hi Joe, thank you very much, that means a lot. Feel free to reach out with more questions!

[@meghnasengupta2000]

Excellent tips. They made my bread really soft. Thank you.

[@the_bread_code]

Great to hear! Sank you very much for the comment.

[@Jimbo54]

You make it look so easy and it actually is. Great video.

[@the_bread_code]

Thank you very much. Cheers!

[@jackey2050]

Great video! Short and informative.

[@the_bread_code]

Thank you very much Jack!

[@dishfish2]

Your dough looks really great and you make it look so easy. I'm still quite intimidated by such high levels of hydration. I will surely give it a try next time I bake, you've inspired me to get my hands sticky.

[@the_bread_code]

Hi Disha. Awesome. Please feel free to send more questions my way. Thanks a lot!

[@chrisgraham3377]

really simple and short video. easy to follow. Thank you

[@the_bread_code]

Glad it was helpful!

[@Carol-vs9hp]

Thank you for this video, its great and the exact answer to what my problem was (bread spreading instead of rising when baking). What did your loaf look like in the end?

[@the_bread_code]

Hi Carol, I unfortunately don't fully remember, but very similar to the bread I am showing in this video: kzbin.info/www/bejne/i2rCeIl-qq5kiNE. Trying to perfect that recipe :-).

[@danyo10]

this is an excellent video!

[@the_bread_code]

Thank you very much. Glad you liked it 🙏🏻

[@carlosgrajeda]

Great video! Do you think you could post the actual-speed video? It would be really helpful to know about how long you do things and to better study your technique. Thanks so much!

[@the_bread_code]

Moin Carlos, great suggestion. Maybe also with a little bit of explanation surrounding each step. I will keep that in mind. Sank you very much!

[@gregorysakal8492]

Well, thanks to you and this video, I baked my best loaf EVER, with fantastic oven-spring, and a beautifully open crumb. 70% hydration, 20% whole wheat, 80% white bread flour, 20% starter.

[@the_bread_code]

Moin Gregory. That's awesome! Glad you succeeded. Great feeling, isn't it? Cheers!

[@joedillon159]

Great great video!

[@paulrhodesquinn]

Great video! Thanks so much for sharing your tips. What hydration were you working at? I'm finding it really hard to shape when the dough is very wet.

[@the_bread_code]

Moin Paul. I think the dough in this video had around 70% hydration if I remember correctly. But I recently made another video with more detailed steps and instructions covering the same topic: kzbin.info/www/bejne/rXmvZWeFg9pmqdE. There I am working with 80% hydration dough.

[@littlewani]

Great vid!

[@the_bread_code]

Dankeschön.

[@ChristineChang99]

I never make a bread before but would love to try this method, and u got new subscriber here 😊

[@the_bread_code]

Moin Christine. Thank you very much for the comment. That means a lot. Feel free to reach out with questions at any time! Happy baking.

[@syedasharabegum7618]

Ty x it helped

[@carolschedler3832]

Thank you Hendric’ ❤🍞🥖🥪❤

[@M21467]

Thanks for the compilation of tips. I find shaping to be the hardest step. Do you see any difference between shaping a batard the way you showed in this video vs the more complicated Tartine way? Also, any tips on shaping a boule? Thank you!

[@the_bread_code]

Moin M S. I don't see a difference. The method I like to use is just easier and also creates a lot of strength. I made a video on boule vs. batard shaping recently: kzbin.info/www/bejne/aKWyqGObrtp4qbc. Attaching it here. Happy baking!

[@mako7135]

bravo !

[@the_bread_code]

Sank you!

[@JanWeinhold001]

Very good and informative video. Could you give an exemplary timetable for the bread in the video? Would be great.

[@the_bread_code]

Hi Jan, thank you. I typically don't have a time table. I wait until the dough doubles in size during bulk, then the moment the dough passes the finger poke test after shaping, I throw the dough into the fridge. I have a video on this, I will share it here: kzbin.info/www/bejne/pHqygXabgbWkqK8. The reason on the no timing is, it depends a lot on the temperature in your kitchen. In summer times things are 2x as fast as in winter. The only thing I have fixed is, I autolyse for at least an hour, then 15 minutes wait, bench knead, 15 minutes wait, lamination. Sorry for the complicated answer haha.

[@JanWeinhold001]

The Bread Code thanks for the quick answer. Don‘t worry, your answer has an amount of complexity I can still handle. Lol

[@the_bread_code]

@@JanWeinhold001 That's the problem with sourdough baking haha. It seems so easy, but once you get into it, it is incredibly complex.

[@David-go4ot]

good tips

[@the_bread_code]

Thank you very much David!

[@nelsonmiller6732]

You have any advice on making whole spelt flower sourdough bread

[@maikhanhhh]

Such Great Technique! Please give the measurements. Thank you.

[@the_bread_code]

Moin. Sanks for ze comment. I recently added an extended version of the tutorial here: kzbin.info/www/bejne/rXmvZWeFg9pmqdE. I hope that is helpful. Happy baking!

[@thewild5]

Just added these tips with a 50% org fresh milled whole grain 50% organic bread flour and had AMAZING results!!!!🤩 Thanks SOOOO MUCH! wish I could post a picture, but don't know how🤔

[@jeffandsuefisker2190]

Wonderful videos, thank you! I had been frustrated with the changes I had been seeing over the years to a simple "no-knead" recipe, my dough strength had dwindled and I was making flatten loaves. Your videos helped me understand that the flour I had been using was insufficient in protein content (I'm told that the supplier has extracted some of the protein to sell separately), and that the type of handling could be easily modified a bit to get much more dough strength. I now use bread flour, and I do a couple of minutes of bench kneading and lamination folds before proofing. The resultant dough strength is hervorragend. Your english is outstanding too. Thank you again.

[@kosakosakosaful]

Your videos helped me a lot with baking a sourdough. Today i had finally get enough ovenspring to get an "ear" which used to be a "scar". Thanks :)

[@the_bread_code]

Moin Krzysztof Wloch, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@Lukiboy1993]

Funktioniert das auch mit Pizzateig?

[@91091622]

Tk u so much

[@the_bread_code]

You are welcome!

[@buenacg]

I’m having trouble getting the height many people seem to get with their batards. It’s a 70% hydration dough with 70% bread flour, 20% whole wheat and 10% rye. I let the flour/water autolyse for two hours and do three stretch and folds around 45 minutes apart. I preshape the dough prior to final shaping. I bake it under a preheated Dutch oven on a sheet tray at 450°. The flavor is great. I get a great ear consistently but the bread seems wider and flatter than I’ve seen for other bakers. I just want more vertical lift. Any suggestions on what to look at next?

[@emreskitchen9913]

Very nice

[@the_bread_code]

Moin Emre, thank you very much!

[@emreskitchen9913]

@@the_bread_code moin 😊

[@Natalia-ll9ku]

Good vid. Constructive feedback: can you make another video with the times between each steps and be more specific about the order of steps? Would be very helpful. Thanks.

[@the_bread_code]

Moin Natalia. Thank you. I just added one yesterday, hope this helps: kzbin.info/www/bejne/rXmvZWeFg9pmqdE. Take care!

[@Natalia-ll9ku]

@@the_bread_code wow thanks. Quite long but i will check it eventually

[@merveakburugenc1316]

My sourdough bread is very sticky when I make coil folds 😪 but I learn someting for you. I mix another two flour then maybe fix it 🌸 thank you🌺

[@the_bread_code]

Moin Merve, awesome - that means a lot. I feel it could be the wrong flour like you said, or a too acidic sourdough. Happy baking!

[@joywatts3115]

Do you actually work the autolysis by hand for 1 hour or do you mix it well then let it rest for 1 hour

[@duncanstroud2291]

Hi. Does the gluten development depend on the action of the sourdough starter or does it develop naturally as an extension of the autolysing process and working the dough I’m really struggling to develop gluten strength and not sure if I need to be working the dough more or I need to have a more active starter. Thanks.

[@the_bread_code]

Hey Duncan. It's not depending on the sourdough starter. Very likely you might have been using too much water for your flour.

[@musicmastery1311]

Great stuff. Danke. Is there such thing as overworking? What are the signs to look for over strengthening?

[@the_bread_code]

Using your hands it is hardly possible. You would notice that your gluten network starts to tear again, not holding together anymore.

[@musicmastery1311]

@@the_bread_code how do I strengthen it again?

[@the_bread_code]

​@@musicmastery1311 Not possible as far as I know. You would need to resort to a loaf pan for baking it.

[@musicmastery1311]

@@the_bread_code thank you

[@robertkolbe3751]

Hey thanks for the nice and comprehensive tutorials! I have some issues creating the dough strength. I am using the following recioe: 30/70 rye and whole wheat spelt starter. I use 20% of active starter that I've had for 1.5 months now. 2% salt, 300g whole wheat flour, 200g Manitoba flour and 70% percent hydration. I've checked for the absorbtion of water in advance. As I went through the kneading and folding process I have seen that the dough Hase become smoother and smoother. Especially after the lamination. It went so far that the dough went from staying firm to being too smooth. The result in baking was as a expected ne flache Flunder (flounder). Where did I go wrong? I'm guessing that the bulk fermentation was maybe too long. What do you think? Thanks in advance

[@the_bread_code]

Moin Robert. Thanks for the comment. Were you able to get the window pane effect after you kneaded? I assume yes, since you also did the lamination. Too flat is typically either a sign of not fermenting enough, or fermenting too much. You have to inflate your dough ball with a lot of gas, if you don't you won't have that oven spring. Did you extract a small probe like I do in my videos? I recommend this tutorial, it is quite complete: kzbin.info/www/bejne/hH7KnZutpZefhNU. Happy baking. Oh and for Flundern I recommend to make Knödel out of them, very delicious haha.

[@robertkolbe3751]

@@the_bread_code hey, thanks for your quick answer! I have thought about my baking process a bit again and I think that I have done too much kneading work. I really did it All because it went so well. I've had a nice open crumb although it was flat. I also think that the bulk fermentation took over 8 hours because I had some things to do in between. I will try again today. Thanks again for your videos. I've learned a lot and I had fun doing so.. Grüße aus Berlin

[@DerSaa]

Danke, du Ami

Happy baking 😁

[@the_bread_code]

You too and may the gluten be with you.

[@aljeguhe]

Hi everyone, thanks for those awesome tips. I have a question related to the actual baking phase, what can I do if my oven doesn’t go beyond 200 Celsius Degrees? I just bake a loaf of sourdough bread and it did cooked but did not form a nice crust plus did not have that much of an oven spring. Could you help me? PS would a Dutch oven help in anyway?

[@the_bread_code]

Moin Aljeguhi, in this case a dutch oven would help I feel. You would be able to transfer a lot more heat to the dough. You should get a better bread. It should be okay at 200°C. Can you activate the fan after opening up the dutch oven? The fan in my case is almost like adding another 20-30°C to the oven.

[@gkyong3556]

In what order do u use the techniques? eg lamination first... followed by coil folds (how many times)? or coil folds followed by lamination (before preshaping)?

[@the_bread_code]

Moin Gayle. In the order as shown in the video 👍. I do coil folds once per hour until I shape or preshsape the dough. Last fold is around 30 minutes before shaping.

[@58pauillac]

@@the_bread_code It looks like you don't let the dough rise very much after the last fold, right? With so much stretching and folding is it no longer necessary for the dough to double in size? (This may be why my dough tends to be over-proofed)

[@edcastillo4456]

I'm new to bread making. Please clarify something for me. Are steps 2-5 required in that order, or are you just showing various techniques for kneading prior to shaping? How many times should it be kneaded prior to shaping? Thank you.

[@the_bread_code]

Hi Ed, thanks for the comment. Yes, they are required in that order. You should be doing the coil folds every hour until your dough doubled in size. Then it is time to shape your dough. Feel free to reach out with more questions!

[@marygracedichoso4071]

@@the_bread_code so how many hours is this process? Does this already include the 1st and 2nd proof? Now, I'm more confused.

[@leaahlheim8585]

Hey ich mache immer meinen Starter am Anfang schon mit dazu (Starter, Wasser, Mehl). Was würdest du denn empfehlen?🤔 bin mir unsicher was besser ist.

[@the_bread_code]

Moin Lea. Das sollte so auch funktionieren :-).

[@francinekeane2014]

Hi great video. How long between steps 5, 6 and 7 please

[@the_bread_code]

Moin Francine, 5 - I do 30 minutes before I preshape. Then I preshape and wait another 5 minutes at least, maybe a little more until the dough expanded slightly. That gives you more surface area and allows you to glue the dough together. That's why it is important to wait a little between preshaping and shaping.

[@JoelGonzalez-ud7qo]

I enjoyed watching your techniques and appreciate your enthusiasm. Do you only use starter (instead of yeast) and are these techniques only effective with starter?

[@the_bread_code]

Moin Joel. With yeast you can directly mix everything together. No need to add the yeast later. It's the same technique. Except that with yeast you also don't run that much into danger of over fermentation. Also, you are welcome, glad you enjoyed them.

[@JoelGonzalez-ud7qo]

@@the_bread_code So kind for you to reply and look forward to learning more!

[@gozub3643]

Thanks a lot for all your videos. I've seen all your videos about sticky dough, flat bread, high hydration bread. I have followed all your advices. But any time I try to make a 70% hydration I get a flat bread, not bad dough. However, with 65% I always get a perfect one. So.... I decided to not keep trying.... because I really don't know what is my problem. It could be the flour, but I don't think 70% is too high. Any suggestion would be appreciated.

[@zacharyfair6738]

De with me

[@chrystaltemple4818]

Question: are you suggesting coil folds instead of stretch and folds?

[@the_bread_code]

Moin Chrystal. Excellent question, thank you. Yes, they are much gentler!

[@noreaction1]

How do I know if the dough has fermented and proofed the perfect amount? In the bulk fermentation by the end it’s if a piece floats in water, but how long is too long after that? Same question for when you let the dough proof after you preshape it. And also how long is too long after you let the bread do the final proof? I understand it must double in size and there must be a slight indentation when you poke it and it must slightly return to normal, but I don’t understand how far after that is too far. And also what are the consequences of letting it proof too far in each of these stages. Any help is appreciated

[@quickfoodguides2813]

Nice video

[@the_bread_code]

Moin and Gluten TagQuick Food Guides, Thanks. That means a lot. Feel free to reach out with more questions! Happy baking.

[@divinationart]

Try this tips today, really helpful! But at the shaping part I totally mess it up but still it turn out nice, so thank you very much for the tips!!!

[@denise_lsc]

Hi!! My tentatives it goes ok till end of fermentation .. the. becomes almost a “slime”... what can be wrong ??

[@the_bread_code]

Moin Denise. So sorry, I missed your comment. My apologies. You very likely overfermented your dough. This happens when you have too much acid in your sourdough. It is easy to work with, then suddenly turns into a very sticky mess.

[@romandarko2415]

how do you know if the bulk ferment has reached optimum fermentation during this process? Traditionally/typically a dough would be placed in a bowl/container to double in size before moving on to shaping and final proof. In my personal experience, i use a mixer with medium to high speed plus time to ensure the gluten is fully hydrated and elastic. The higher the %H2O, the longer the mix time until everything 'comes together'. I then place in a container and wait until bulk ferment is about 50%-70% risen before moving to final proof.

[@the_bread_code]

Moin Roman. Excellent question. I would recommend to take a small piece of the dough and place it in another extra container. I'd extract it after incorporating the starter. Then you can easily see how much your bulk fermentation progressed.

[@romandarko2415]

@@the_bread_code that is a v.good idea. What is your view in regard to machine mix vs hand techniques of stretching/coiling ? I recently made a 86% H20 sourdough and had the dough mixing for about 10-15 mins with high energy mixing where in the end the dough was super elastic and snapped back from my fingers/spatula. And do you add oil/butter/sugar/honey to your sourdoughs to extend softness/ retard the starch losing water with the bread getting 'harder'?

[@AlexLukeAkis]

How much time do you rest it after adding the starter and the salt? If the starter is too acidic and weakens the dough, how can you tell before you add it in? Is it OK to add less starter (eg 30g instead of 60g or 100g) and simply wait a little longer for it to rise? Do you reach a point where your dough can be baked in the oven on an open tray without losing its shape and going flat?

[@the_bread_code]

Moin Akis Tzortzis - excellent question, thanks. I would not do that, the acetic acid in your sourdough and lactic acid inhibit the growth of the yeast cells. This means over time your sour starter becomes more and more hostile for yeast. You need the yeast to be able to inflate your dough :-). I'd recommend to feed your starter the evening before with a 1:5:5 ratio (10 grams starter, 50 grams flour, 50 grams water). Try using cold water, this will activate the yeast, rather than the bacteria. Also check out (table.the-bread-code.io/) on some information regarding timings. The bread will not go flat if you properly fermented/proofed it. Baking with/without lid will not change that. Typically it will go flat within the first minute of the bake after removing from the banneton. Took a lot of knowledge from the book "Handbook on Sourdough Biotechnology". Hope this helps. Happy baking.

[@koowaalskiopcje5576]

Are there any resting times between 2nd, 3rd and 4th steps?

[@the_bread_code]

Moin Koowaalski, yes! 15 minutes between each step.

[@scorneillie1]

The Bread Code why do you call it hourly coil folds then? Confusing.

[@geof98]

Question: after reading flour water salt yeast I see that he doesn't knead and leave bulk fermentation for 12-14 hours. I want a good raise (yeast bread beginner) do you think I should knead and adjust bulk fermentation times?

[@the_bread_code]

Moin Geof. I would not rely on any of the timings, as they are extremely dependant on the warmth of your dough. I would wait until your dough doubled in size :-). The long bulk fermentation helps with building an open crump as the flour is broken down. So a good strategy is to use smaller amounts of yeast to slow down the process, then you will have a more open crumb.

[@geof98]

@@the_bread_code I just tried a new recipe with 20% sarasin flour 78% hydration. The dough was so wet and hard to shape that I would have given up without your working with wet dough video techniques

[@adelineedbor2968]

Trying sourdough for the 1st time. The dough rose well after 6 hrs for the bulk fermentation but i.cd not do the preshaping as d dough was not holding shape. Where did i.go.wrong?

[@lilMsAggie]

When should you cut if you did multiple loaves? Or just want to do different shapes? At the last coil fold? Or once it's all fermented? I Was wondering how to work in pre-shaping with multiple loaves

[@the_bread_code]

Once it is all fermented :-). I made a small video on this here: kzbin.info/www/bejne/n3bJfYKVeNFjq6c

[@lilMsAggie]

@@the_bread_code Thanks! Is it possible to over autolysis? I overestimated my starter and it took probably 6 hours more then get the second feed in so autolysis went overnight+6hours. My dough can't hold shape... :( Either that or too high hydration....it's 85% I usually do 85% with tangzhong but thought I'll try without TZ

[@the_bread_code]

@@lilMsAggie Yep. Try not to have you dough longer than 24 hours at room temperature over all (including bulk and proofing). Over time the dough degrades too much.

[@lilMsAggie]

@@the_bread_code thanks. That explains what happened. By the time I shaped to proof it was 24 hours. I also mill my wheat fine for loaf bread so I think that speeds up water absorption. Will try again

[@pancakeguy699]

How do you shape your dough tightly without deflating the alveoli too much to retain an open crumb?

[@the_bread_code]

Excellent question. Just released a video on that a couple of days ago: kzbin.info/www/bejne/ZmO6nY2XlLNgrKs. Hope it helps.

[@zacharyfair6738]

What percent hydration was this? I keep doing 67-75% and the gluten never seems to develop enough to hold a firm shape

[@winyoutube]

Hello, is there a risk that each time i knead to give strength to the dough i eliminate the bubbles created for the fermentation ?

[@the_bread_code]

Hi W. Yes, definitely. That's why you only coil fold after you bench kneaded and laminated. Coil folding is very gentle on your dough. You have to be as gentle as possible :-). I typically mix in the starter, wait 15 minutes, bench knead, wait 15 minutes, laminate and then switch to hourly coil folds until the dough doubled in size.

[@noahlanger2429]

How long do you wait after bench kneading before laminating?

[@the_bread_code]

Hi Noah. Excellent question. I always have a 15 minute pause between each step.

[@thepiecesfit5049]

I've attempted multiple sourdough recipes but my dough always seems to deflate after the final proof. Even if working in up to 6 folds. I have baked yeasted breads for a while so I’m pretty confident in my process and folding ability to get a nice oven spring and crumb. The kitchen is around 75F and 40-50% humidity and have experimented with long and short bulk ferment times. My starter is roughly 3 weeks old. It does double within 4-6 hours, floats and has the qualities of an active starter. I can’t seem to figure out what the issue is. My thought is the starter has not matured yet but the visual/smell tells me otherwise. It is fed with King Arthur AP flour and bottled water. Any thoughts here would be appreciated.

[@carolschedler3832]

Hi there! How is your bread doing now?? Did you try adding a little gluten to the all purpose flour? The AP doesn’t last for a long ferment. It weakens too fast. I hope you’ve had some great bread since this post!🥖🍞🥪

[@thepiecesfit5049]

@@carolschedler3832 yes fortunately things have improved as my starter matured and I switched over to using strong bread flour as my base. I routinely now get nice oven spring and open crumb.

[@carolschedler3832]

@@thepiecesfit5049 Awesome! My starter is just 2 months old but is showing great promise. Thanks so much for sharing the improvement on your journey!

[@francinekeane2014]

Oh and how long from shaping till baking.

[@the_bread_code]

Excellent question :-). I wait until the dough passes the finger poke test. I dent the dough with my finger and wait until the dent recovers slowly. Then I move the dough to the fridge and let it ferment for another 8 hours. A cold dough holds its shape a little better I feel.

[@BushyIV]

At the pre-shaping you state to be very gentle but later at shaping you say to roll it very tightly. What's the point of the gentle pre-shape before the tight shaping? Maybe I miss something?

[@emmablix6696]

How long do you rest your dough between your bench kneading and the lamination? :)

[@the_bread_code]

Moin Emma. I always wait for 15 minutes roughly between the steps. This allows the gluten network to relax. It is a big difference!

[@emmablix6696]

@@the_bread_code thanks for the answer🙏☺️

[@sakeenakalimi1925]

Have you added yeast in the beginning?

[@the_bread_code]

Moin Sakeena, I have been using sourdough, not yeast. I typically autolyse, and then add the sourdough. If you were to use yeast, you could mix everything together right away. I also added a more extended version of the tutorial right here: kzbin.info/www/bejne/rXmvZWeFg9pmqdE.

[@clintonedwardang]

My dough does not look the same as yours during my final shaping. It tears when I roll it. Any idea why that is? Thanks

[@the_bread_code]

Very likely you overfermented!

[@Daralynn3dayan]

👏🏻👏🏻👏🏻

[@Drago286v]

Hello, so I just finished watching you ate by step and I used organic wheat flour but, you did not tell me how long to let the dough rest between steps.....I used 30min and I have to say, this was one of my best loaf's of sourdough. Where can I go to get a more detailed answer to time between steps?

[@tahwa15]

Do you have a video on how to tell when a starter is ready?

[@the_bread_code]

Yep. Please check this out: blog.the-bread-code.io/recipe/2021/02/26/sourdough-starters-demystifying-peak-performance.html

[@kicknadeadcat]

I’ve never done an autolysis. Salt flour and water in a bowl. BeTween two and three hours of stretch folds every half hour. Do a window pane test. Then comes first shaping. I let it rest for 15 min then my second shaping. I let rest again for 45 min. And it goes in the fridge till the next day. I get huge oven spring.

[@the_bread_code]

That works too, definitely. I find the autolyse helps with creating a more elastic dough and a better crumb in the end 😎. I do it when I feed my starter. Love it overnight, then I can mix all together in the morning. Very easy :-)

[@karenfreer8678]

Do you recommend doing all seven methods on the same loaf?

[@the_bread_code]

Hi Karen. Yes, definitely. If you have a wet dough with high water content 100%. If you have a rather stiff dough, I'd do all until including the bench kneading.

[@balkaranmahabir8557]

Hii, what is starter n how long after kneading do u add the starter

[@the_bread_code]

Research a little more on "Sourdough starter" :-)

[@Theemmaegrant]

i see adam ragusea keep his dough in oil but jim lahey uses flour, could you explain why this is?

[@the_bread_code]

Personal preference. It changes the flavor.

[@anam.aria.]

Can you do a video with timestamps for busy people? I mean I work from home and I can come to the dough whenever I need to stretch and fold, etc., But I am now sure when to feed the starter, when to start the dough, when to autolyse, when to do the other steps. Not sure if you have such a video but if you don't it would be great. If you do, are you able to post it in a comment? Thank you!

[@the_bread_code]

Hey Anam. Have you seen this video? kzbin.info/www/bejne/rXmvZWeFg9pmqdE. There are some chapters at the bottom :-). I would also recommend to check out my latest no-knead tutorial, it is very handy especially if you don't have time!

[@anam.aria.]

@@the_bread_code thanks, I will have a look!

[@ccorfield2243]

Is my dough too hydrated if it’s still slimy and runny after all the fermenting? I’m one more attempt away from quitting this.

[@SerrinTheElf]

Dunno if you still read the comments on old videos, but maybe someone can explain this: Basically when I was using a poolish, left in the fridge overnight, and then kneeded it with the rest of flour and water I got some pretty good dough and made lovely pizzas. Then I tried the autolyse method by mixing the rest of flour and water separate from the poolish and leaving both out overnight to build more strenght, but I ended up getting a weaker more liquid dough, not stronger. This was a yeast dough btw, not sourdough. Any idea what might have happened?

[@suecollins3246]

Do we do it for an hour (first info) or for three minutes (Second info)

[@the_bread_code]

Moin Sue. I recommend to have a look at this video: kzbin.info/www/bejne/rXmvZWeFg9pmqdE. It's the full extensive guide with more details. Hope this helps!

[@danciminera8986]

I am doing literally ALL of this and my dough has no strength it just sags and runs when I turn it out of the banneton. Help!

[@jennylow9142]

Can I rescue a weak dough

[@the_bread_code]

Yes! Just keep adding a bit more flour to it. Make sure to knead properly to have no chunks of flour left. It should do wonders.

[@mtdouthit1291]

Recipe ????

[@muskepticsometimes9133]

I use 70% hydration and autolyze. My dough is stick I can deal w this. The problem is dough is basically liquid if you form it it says into puddle won't hold shape.

[@RobertLightfoot-ib5dm]

How much can you veer from a recipe’s instructions on kneading? For example, if the recipe calls for you to stretch and fold the dough one time every quarter turn, can you safely use any of your techniques for, say, a minute of kneading instead?

[@ezekielsanders3728]

My wet do has strength. But isn't chewy, more gritty of a texture. I use electric mixer for 5 minutes but still didn't help. Don't know what's happening... I just used all purpose flour

[@oninditsu]

First time home Baker here. Went thru the usual hoops and recipes with less strength and spoiled batches. Avoided your channel cuz your thumbnail looked hipster! But damn if I didn't stumble upon a gold mine. The self inspecting scientific approach is the best for baking I find as the feel-y look-ey cooking doesn't cut it with bread or baking. Cheers a bunch mate. Finally the oven spring to the max. Still bun in oven so dunno the crumb but 72% can't be all bad. Carry on.

[@the_bread_code]

Moin Hoolio, thanks for the comment. Haha, sorry, yeah, also my titles are a little clickbait. I apologise. I have had this channel for 3 years but had to learn the hard way, this is what you have to do to play the KZbin game. It is a little unfortunate, I know. Feel free to shoot more questions my way at any time. Happy baking!

[@lisamurphy5770]

I LOVE how you pronounce your T’s with a D! 🙃😍

[@the_bread_code]

Ze Germans have a strange way to pronounce ze english. Haha.

[@theboycalledleaf]

Ze Germans HAFF a strange VAY to pronounce ze English. Love it, both nations have the ability to mock themselves in equal measure! Just look at Monty Python! Great tips by the way. If it wasn't so hot and so late in the day if give them a try. Tchuss.

[@incom8062]

A bread baking channel! Lol

[@the_bread_code]

This has been my biggest hobby for the past 5 years haha.

[@indahswagger]

I dont know why my dough is so sticky when preshaping it wont stay in shape what should i do? Is it need more coil foild or? Someone help;”)

[@the_bread_code]

Moin Indah. Sounds like you have overfermented your dough. Is it better when waiting 15 minutes, or still the same? If yes, next time you have to ferment less during bulk. You can save your dough by using a loaf pan. Happens to me quite a lot!

[@markusmeyer6391]

I can only get a strong dough when I kneed it for 20 minutes +

[@MaxHille]

Was für ein Mehl hast Du da?

[@the_bread_code]

Moin Max. In dem Fall war das ein Typ 550er Mehl mit ca. 12% Protein. Hatte das in der Metro gekauft, gibt aber auch ähnliches bei Edeka/Rewe (wenn es denn aktuell mal nicht ausverkauft ist). Das ganze funktioniert aber auch mit normalen 550er mit 10% Protein, dann würde ich einfach 65% Wasser auf die Mehlmenge nehmen.

[@deedubs8975]

Hourly cool folds.? Geez, my dough doubles in size before I even have time to do a second round of coil folds.

[@tusharp399]

I am an Amateur Baker. Heard Many Times from Professional Chefs on KZbin that you shouldn't Knead for more than 10-15 min & proof for more than 2 hours. Here you are Kneading & Proofing for Hours. Please Enlighten me on this🤔

[@the_bread_code]

Moin Tushar. Excellent question. Overall I am kneading around 5-10 minutes max. Excluding all the breaks. The breaks are the key to knead less. In terms of proofing, more likely bulk fermenting. It depends on how what you are baking. Is it yeast based? Sourdough based? Depending on this the timing differs. Two very different things. Feel fee to reach out with more questions 🙏🏻

[@tusharp399]

@@the_bread_code Wow. Thank you so much for Reaching out so soon & Clearing so many Doubts. Looks like I am on Page 1 of Baking while you are an Encyclopaedia. I Need to Research More & More. Thanks for Inspiration 😎🙏

[@shitalkanitkar5995]

Tushar try cold fermentation. Add less yeast and put your dough in the fridge for 3 days. U do not even need to knead ☺ I actually just mix the dough with the stick end of a wooden ladle for 5 minutes leave it on the counter for 2 hours then pop itbin the fridge for 3 days

[@afsaneh2207]

کاش ترجمه فارسی هم داشتید

[@radishwhite7834]

What if my dough tears non stop? From autolyse till retard in fridge

[@Harrzack]

The video was sped up s bit too much - couldn’t make out your moves in the initial bench work.

[@the_bread_code]

I'm working on another version. Will be uploading it tonight 😎

[@the_bread_code]

Just in case you are interested, I published it yesterday 👍 kzbin.info/www/bejne/rXmvZWeFg9pmqdE

[@cachi-7878]

Autolice? It’s pronounced auto-leeze.

[@the_bread_code]

Sank you. We Germans and our English. Leeze like lease?

[@cachi-7878]

The Bread Code Haha! Your English is perfect.The process was discovered by Prof. R. Calvel so it must be a French word in which case the s has a z sound since it is in the middle of two vowels. bakerpedia.com/processes/autolyse/ If you google how to pronounce autolyse ,KZbin is full of mispronunciations of this word so don’t pay attention to that; it’s ottoleeze.

[@the_bread_code]

@@cachi-7878 Thank you very much. You taught me something new! Awesome. I will say it this way from now on :-D

[@esalenchik]

The Bread Code lyse like please 🤓

[@drdecco1]

Autolysis, autolysing and autolyse are words common to the medical fraternity also - imho it’s the bakers who pronounce it funny.... I nearly wet myself and actually “corrected” my mentor/master baker when I first ever heard him use this bakers version . I have learned to “cut my cloth” & use the baker’s vernacular when in the right company. You simply accept that there is ‘more than one way to “skin a cat”?. However back amongst the medics I’d be the laughing stock if I persisted with the baker’s pronunciation. Auto-“lease” vs Auto-“lize” = Auto-LYSE 🤗👨🏼‍🍳🤷🏾‍♂️🩺