High Hydration Dough Handling

[@KaribeCuebas]

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!

[@Nimsbaking]

Thank you for your kind words. The best hydration ratio will largely depend on the flour.

[@yskuzi]

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

[@Nimsbaking]

@@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?

[@hildapuani]

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.

[@stevo-dx5rr]

Don’t be afraid, just go for it. Worst comes to worst you’ll bake a few weird but tasty loaves.

[@FYMASMD]

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.

[@sarahaldawood5632]

@@FYMASMD may I ask what makes high hydration dough better?

[@JKOOLDK]

@@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

[@sarahaldawood5632]

@@JKOOLDK Thank you! This is very helpful :)

[@JKOOLDK]

@@sarahaldawood5632 of course, i’m not a master baker though. There might be many other benefits, these are just the best reasons i think

[@moon_bandage]

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!

[@Nimsbaking]

Thank you for the kind words. Good luck and have fun! 🥰

[@amaliavet]

@@Nimsbaking@moon_bandage, is absolutely right, thank you for the guidance and explanations!

[@Nimsbaking]

@@amaliavet Such nice words... warm my heart. Thank you for your support 🥰

[@tuantq06]

Watching the dough transforms under her hands is like magic

[@Nimsbaking]

Dough transformation is magical, isn't it? That's why we get hooked.

[@ShaiTeller]

I don't make high hydration doughs. I stumbled upon this and it was a pleasure seeing you handle the dough. Great work!

[@Nimsbaking]

Thank you. It honestly takes less effort. Happy baking!

[@guyindecatur]

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... 😑

[@Nimsbaking]

😭

[@thisguy2973]

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.

[@Nimsbaking]

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!

[@onetrue217]

Check out Richard Beetinet. He is a master of this technique, it seems it is a traditional French method.

[@lamdao1242]

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.

[@Nimsbaking]

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 . 😊

[@earlgreyt123]

It's that final slap that does it!😅 This was really helpful, thank you ❤

[@barbaraholly387]

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.

[@Nimsbaking]

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.😊

[@barbaraholly387]

@@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.

[@Nimsbaking]

@@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. 😄

[@SimonMolnar]

Highly educational! It really helped when you said you imagine it - the gluten structure - in your head and then you pass this info to your heads. Also, you made me realize that this mesh is trapping the air bubbles. It is very satisfying to 'correct' dough, to help it gain structure and see how it develops over a few hours into a wonderful living material.

[@Nimsbaking]

@@SimonMolnar I am super happy to hear that you found a the video useful. 🥰 Thank you for your support!

[@DerSaa]

Good explanations!

[@Nimsbaking]

Thank you.

[@planecrazyish]

WoW 👏👏👏👏👏👏 now this, is a Master Class in high hydration dough handling 👍👍

[@Nimsbaking]

@@planecrazyish Thank you🥰

[@daleshewchuk3523]

Just yesterday, I made 2 pizzas from a recipe with high hydration dough using spelt and AP flour. I thought that I had done something wrong, since it behaved so much different from my bread dough. Then you come along with your great skill and magic hands and I am encouraged. Thank you!

[@Nimsbaking]

@@daleshewchuk3523 That's so great to hear!! 🥰

[@Sounddoctorofficial]

Be weary when using all purpose flour, for high hydration you need a strong flour that can withstand high water content without breaking apart. Look for protein content around 12 and above for best results

[@hesido]

This is so satisfying to watch. Superb job with the dough. Patience seems to be the key.

[@Nimsbaking]

Thank you for your kind words. Once you've done it, you'll be confident. That's all it takes. One good bake.

[@clovala]

Not only is your dough beautiful, but your teaching and video style is relaxing. I’ve subscribed. Thank you for sharing.

[@Nimsbaking]

😊Thank you so much for the kind words. 🥰

[@fly_8659]

Thankyou! It makes me feel so much better seeing that the dough sticks to everyone's hand! Just scrape it off and wet hands again. I'll have to give higher hydration another go!

[@Nimsbaking]

Yes yes. That's it!!

[@chyfields]

The dough likes you. 💜 This is a fabulous explanation for handling high hydration dough. Thank you.

[@Nimsbaking]

I'm very happy to hear you found it helpful!

[@GKChandlerBooks]

That’s the level of hydration I deal with when making pan pizza dough. Great demonstration of how to work with it.

[@Nimsbaking]

Your pizza must be amazing 😍😍

[@chrish9155]

Love watching you fold the dough

[@Nimsbaking]

Thank you!

[@emberrais7045]

That was so amazing and encouraging! You made working such a challenging dough look so easy :D

[@Nimsbaking]

Thank you for your kind words.🥰 Happy baking!

[@Leto_0]

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

[@Nimsbaking]

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?

[@sanchitsharma8134]

This has given me so much confidence and courage. Thanks a lot.

[@Nimsbaking]

I'm so happy to hear that. Thanks

[@phyllisgordon6577]

You are soooo brave and patient. Thanks for showing a way out and not having flour.

[@Nimsbaking]

My pleasure. Glad you liked it! 😊

[@legostarlord_]

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!

[@Nimsbaking]

Thank you very much for your lovely words. Warmest wishes for a joyous holiday season. 🇯🇵🇦🇺

[@krystalarroyo5193]

This was incredibly comprehensive and helpful. Thank you so much for sharing your knowledge! I will be using these tips tomorrow.

[@Nimsbaking]

super happy you found the video useful🥰🥰🥰 happy baking!

[@SimpleAntLegion]

Thank you for for this, it really helped me to understand building a good dough 🙂

[@Nimsbaking]

I'm so happy to hear that. Thank you.

[@TimTernet0]

I was struggling with my dough, now I know how to deal with it. Thank you very much.

[@Nimsbaking]

That's wonderful to hear! Thank you for your support.

[@stevef.8708]

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!! ❤

[@Nimsbaking]

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.

[@JersIsHere]

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

[@Nimsbaking]

I'm glad you found my video useful. 🥰

[@marwanayache]

Thank you for solving me a problem in dealing with dough.

[@Nimsbaking]

Thanks for watching!

[@sapphirapari73]

This was very satisfying to watch! You handled that dough perfectly 👏🏼

[@Nimsbaking]

You are so sweet. Thank you for your support 🥰

[@MaxxxMaxMaxx]

Unintentional ASMR, love it.

[@Nimsbaking]

Thanks! Glad you liked it. 😄😄😄

[@harpernicholson1]

this is really informative and impressive to watch. thank you

[@Nimsbaking]

@@harpernicholson1 Thank you. I'm glad you find it useful. 😊

[@acpliego]

Beautiful video. Precision and professionalism

[@Nimsbaking]

Thank you. Very kind. 😊

[@Dindonmasker]

This is so beautiful! I made seitan multiple times wich is only the gluten made into a high protein loaf and i can definitely learn from this technique!

[@Nimsbaking]

Hi! When I was wanting to boost the protein content of my flour, I looked into making seitan. I couldn't be bothered and ended up buying vital gluten from a shop. I'm the lazy one. Respect to you!

[@neilmeadows8641]

Fabulous technique.

[@Nimsbaking]

Thank you!

[@vincer7824]

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.

[@Nimsbaking]

Thank you! I'm from. Japan but I've lived in the States and I've been in Australia for 30 years. 😅

[@raba2d723]

i enjoyed watching and learned some stuff

[@Nimsbaking]

I'm super stoked to hear that!

[@dylanp629]

This is so satisfying to watch, and has me convinced to try again with different flour!

[@Nimsbaking]

Thank you! Yes, you should! Have fun 😊😊😊

[@Ms.hummingbird]

I was adding alot of flour to my dough for the high hydration, now I know not too! TY great video 🙏☺️

[@Nimsbaking]

Oh great! I am glad you liked my video 🥰🥰

[@AntiCookieMonster]

Thank you for sharing this information. Beautiful dough.

[@Nimsbaking]

My pleasure 😊

[@marcmalet4306]

Belles explications pédagogiques

[@Nimsbaking]

Thank you for your kind words.

[@garylester8621]

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.

[@Nimsbaking]

Oh, you will be interested in this video! I've done the experiment with vital gluten. kzbin.info/www/bejne/kJDVnICsh9Rqos0

[@garylester8621]

@@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

[@markharrisllb]

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.

[@Nimsbaking]

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. 😊

[@markharrisllb]

@@Nimsbaking Erm…Wow! Well you certainly had this old chef fooled. Well done you!

[@Nimsbaking]

@markharrisllb Thank you, chef!

[@markharrisllb]

@@Nimsbaking I left the trade when I got my law degree, but the trade never leaves you.

[@Nimsbaking]

@@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.

[@dale5898]

Excellent description,thank you for your hard work.

[@Nimsbaking]

Thank you for your support 🥰

[@teardrop720]

Just like Italian bakers when they make ciabatta ❤😊 love how she feels the dough

[@Nimsbaking]

@@teardrop720 Thank you🥰

[@Cieloazul85]

I could watch this video over and over again 😍😍

[@Nimsbaking]

Thank you. Appreciate your support!

[@Dsnyde569]

Very well explained video. Thank you for sharing. I learned something.

[@Nimsbaking]

Thank you for the kind words. 😊

[@batacumba]

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. 😂

[@Nimsbaking]

Thank you. We are expecting a very hot one here...😭

[@ranjitpatel496]

You make it look soo easy I have to try this thank you from UK.

[@Nimsbaking]

Thank you for your support!

[@hien1256]

Cool video!

[@Nimsbaking]

Thanks!

[@MarcosGarcia-et1qu]

This is amazing, I hope to get that good someday

[@Nimsbaking]

Thank you very much for your kind words.

[@mat42011]

Seriously you have skills anyone who makes bread can appreciate your technique because its literally mesmerizing question what hydration is this dough

[@Nimsbaking]

Thank you. 😊The main flour was 11.8% protein and the hydration here was 84%. More details in the description.

[@TimTernet0]

Excellent! Thank you very much from an old man.

[@Nimsbaking]

Thank you! I'm not a spring chicken myself. 😆

[@sarajanewebster5321]

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 🤞

[@Nimsbaking]

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.

[@Grizzlox]

I highly recommend getting a scraper. They're not expensive and it will make your life much easier

[@affalaffaa]

Good shout on the glass stovetop as well.

[@kittenlang333]

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.

[@Nimsbaking]

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! 🥰

[@Науэль2002]

Damn, that's some level I don't think I'll ever archive 😂 great video

[@Nimsbaking]

Thanks for watching!

[@SpaceCadet4Jesus]

My first ever baking/cooking project was a Spanish Kristal bread loaf. I saw it in a picture looking delicious and only a few simple steps. Little did I know it was 100% hydration and I made EVERY possible mistake -working- beating it into shape for over 12 straight hours. How did I know it was an expert level recipe? Anyways, I almost gave up baking because what turned out at 2am was a terribly misshapen overly floured lump of cooked.... Bread? The only saving grace was the inside was cathedral like and it was tasty. I've since corrected most mistakes and will try my 2nd attempt sometime soon. 😊

[@Nimsbaking]

That's a mammoth effort!

[@MrScotty5168]

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

[@Nimsbaking]

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!

[@darrenpeel2482]

Excellent video thank you.

[@Nimsbaking]

Glad you enjoyed it!

[@nkk5930]

clear and simple video. thanks!!

[@Nimsbaking]

My pleasure. Thanks for watching!

[@ant_adlibs]

Wow you make it look so easy, makes me want to try to deal with a high hydration again 😂

[@Nimsbaking]

Thanks for watching. Have fun with it!

[@piazza1129]

Awesome

[@Nimsbaking]

Thanks!

[@annerichter7175]

Excellent guidance!

[@Nimsbaking]

Thank you!

[@Raul28153]

goodness gracious that's a puddle you have there.

[@Nimsbaking]

Yes, very wet.

[@eisbombenterror]

Why does this video have only 4200 likes? Well explained. Thanks.

[@Nimsbaking]

Thanks for appreciating my effort! 🥰

[@nob4131]

you have wonderful hands ❤❤

[@Nimsbaking]

Thank you so much for your kind words.

[@nob4131]

@@Nimsbaking ❤️ i thank you too for your receipes greetings from vienna 🫶

[@Nimsbaking]

@@nob4131 Yay! Nice to meet you.😊

[@alessandromarzico2703]

❤Phantastic❤ Very informativ! Mille Grazie

[@Nimsbaking]

Thanks 😊

[@Rijnswaand]

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.

[@Nimsbaking]

Thank you for your input. That is very helpful. It's hard to explain in words.

[@carloscarvalhar9129]

Great technique. I can see that you're using a high standard flour also.

[@Nimsbaking]

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.

[@carloscarvalhar9129]

@@Nimsbaking well, i'm in Brazil and protein rich flour is quite expensive, our everyday flour is horrible

[@Nimsbaking]

@@carloscarvalhar9129 someone else from Brazil told me the similar story....

[@carloscarvalhar9129]

@@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

[@Nimsbaking]

@@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.

[@cjkc2]

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.

[@Nimsbaking]

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.

[@ImmortalLemon]

This is the most satisfying starch goo I’ve ever witnessed

[@Nimsbaking]

🤣🤣🤣 very happy to hear that!

[@octavius428ball]

Wow that's impressive

[@Nimsbaking]

Thank you!

[@GiC7]

Thanks

[@tsiggy]

Wow, great Job nim.

[@Nimsbaking]

Thanks!

[@lukjebb]

Super helpful vid, thanks so much 🙂

[@Nimsbaking]

Thank you! I'm very happy to hear that. Happy Baking 😊

[@lukjebb]

@@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!

[@Nimsbaking]

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.

[@satriahadjobaru2718]

How is this not get sticky?? Mind blowing 😅😮😮

[@Tuffjobs]

Amazing 🤩

[@Nimsbaking]

Thanks!

[@bekrayzee]

I threw away 4 batches of such dough thinking I’ve ruined everything 😫 I wish I had seen this video!! Several cups of flour 😱😱

[@Nimsbaking]

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.

[@Funntimer]

Yeap me too. Threw away and got so angry lol. It was so soupy and wouldn’t come elastic like this.

[@darioplant8029]

Just beautiful.

[@Nimsbaking]

Thank you!

[@thomasphillips7215]

Very helpful thank you.

[@Nimsbaking]

@@thomasphillips7215 I'm glad😊😊

[@paulferry7791]

That's beautiful

[@Nimsbaking]

Thank you!

[@Schlocks]

Thank you Ma'am.

[@Nimsbaking]

@@Schlocks Thank you for your support 😃

[@notyaboi2781]

That dough T H I C C

[@uzeyourillusion]

Great video. Why is high hydration dough required? Different bread types ? Better bread? Thankyou ?

[@Nimsbaking]

@@uzeyourillusion No, not required at all. I have other videos about the topic. Anyway, it is up to individual preference and also it will largely depend on the flour you use. In general, for lower protein flour and ancient grains, it is not suitable. In a nutshell, higher hydration bread has more moist and often more open crumb. I hope this helps.

[@uzeyourillusion]

​@@Nimsbaking thankyou ❤

[@Nimsbaking]

@@uzeyourillusion My pleasure

[@EmmaDee]

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

[@Nimsbaking]

I have never heard of the author of the recipe... But I am sure you could write to her to ask for help.

[@tcbtcb]

I was surprised the dough didn’t stick to the glass pan or lift it up.

[@Nimsbaking]

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.

[@nicebunsbakery]

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!

[@Nimsbaking]

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...

[@karenlewkowitz5858]

Excellent🎉 thank you🎉🎉

[@Nimsbaking]

Thanks for your support!

[@robertponzini388]

Very well done. No doubt having a marble working space makes a big difference, however.

[@Nimsbaking]

A stone benchtop is not really ideal for bread making. It sucks the warmth out of the dough. A timber benchtop would be ideal. I wasn't baking bread when I built this kitchen. My main focus was pastry and chocolate.

[@peeb11]

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?

[@Nimsbaking]

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.

[@peeb11]

That makes a lot of sense. I will get a dough scraper 😊

[@Nimsbaking]

@@peeb11 Great! It's fun 😊

[@cristianbollert902]

Muy bueno!

[@Nimsbaking]

Thank you!!

[@mehdiarab6189]

👏👏👏

[@Nimsbaking]

Thanks 😊

[@kamikarmy]

As a 80% hydrated sourdough, I confirm while I cry a lot, gentle cuddling and careful love makes me grow pretty well. Sorry for all the farts though, I can't help it.

[@kamikarmy]

(impressive skills!)

[@lettuce1626]

As someone who has tried and failed many times making bread, this looks like witchcraft to me

[@Nimsbaking]

Can I encourage you to try again? Please check out my basic recipe. I tried to explain the process of bulk fermentation in detail. kzbin.info/www/bejne/gJiuaYR5q9Nsjcksi=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.

[@tonycasarrubia1394]

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?

[@Nimsbaking]

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.

[@DMAC1301]

I’m trying 100% hydration today.

[@Nimsbaking]

Have fun. Have you seen my video about 100% hydration?

[@DMAC1301]

@@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!

[@Nimsbaking]

@@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.

[@ammarshadeed8851]

You are great

[@Nimsbaking]

🥰Thank you

[@ammarshadeed8851]

@@Nimsbaking I'm just saying the truth.. You give us the details of knowledge and the know how.

[@Nimsbaking]

@@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.

[@ammarshadeed8851]

@@Nimsbaking all ready you did❤️

[@bobaslah]

Thanks for this video.. is this a 100% hydration ? What type of flour used here ? Protein % ? Thanks

[@Nimsbaking]

Hi. All those details are in description. Thanks.

[@ЛюдмилаПавловна-б7м]

Великолепно. Это песня!!!

[@Nimsbaking]

Thanks 🙏🙏

[@dale5898]

Ten thousand thumbs up!!!!!!!!!!

[@Nimsbaking]

THANK YOU!!!!