How to shape a high hydration sourdough bread without sticking your hands - Coil folding Technique

Coil folding technique explained
Remember to wet tour hands to avoid sticking to the dough
Quick and precise movements
Enjoy baking sourdough

[@songsr]

It’s amazing how responsive to every comment. And answering every question with explanations. And short video right to the point absolutely worth following 👍🏻 I hit like and subscribed to get all the updates hope to get lots of videos like this and more ❤

[@TheSourdoughScience]

Absolutely! My goal is to educate 1 million people on the art of sourdough baking and if you let me do that it means the world to me. Share my contents and you will be part of my mission on spreading the knowledge 😉

[@moqo]

What kind of black magic is this? When my dough touches anything it is literally glue. Inspiring stuff...maybe one day

[@TheSourdoughScience]

No black magic. I was like you not long ago so don’t worry, and if you need help just ask me and I’ll try to help you 😉 I have been studying deeply how gluten works and how it is affected. Once you understand that everything will come together. Anyway just to give you a bit of magic… if your dough sticks means that gluten is not formed properly, once gluten is well developed it will stay together and the magic will happen 😊no black magic though but “white” the white magic art of flour 😊

[@TheSourdoughScience]

Also if dough sticks let it rest 15/20 min, rest helps gluten to develop

[@yadigarklckaya5989]

Additionally it is very important how much protein your dough contains if it is low then impossible to have a high hydrated dough with it

[@howardnowlin5488]

Ya know kidding not to mention it sticks to your hands like glue

[@DANVIIL]

Great touch withat sticky dough. Beautiful!

[@TheSourdoughScience]

Thanks for you le comment 😊

[@dilyaramarsh7770]

Excellent!

[@TheSourdoughScience]

Thanks for your comment, please don’t hesitate to ask me more info or recipe, I would love to help 😊

[@dilyaramarsh7770]

@@TheSourdoughScience, i do well with hydration of 70-75, but more than that would leave me with runny mess on my hands. Yours looks like close to 100% to me. It looks silky and pretty! What flour do you use?

[@TheSourdoughScience]

Dilyara Marsh this dough is 80% hydro, the secret is to let it rest, gluten develop by itself in high hydration, try to mix the dough then let it rest 1 hour then 3 stretch and fold at intervals of 30min, if still wet rest in fridge overnight. I’m in Australia, I use Kialla Organic Typo 1 flour, is a 12% protein. Let me know if this was helpful 😉

[@dilyaramarsh7770]

@@TheSourdoughScience, i have never done bulk ferment in a fridge🤔🤔. Maybe i should try,thanks a lot!

[@JVSwailesBoudicca]

I wish I had seen this before my last batch of dough.....it was far too wet and I had difficulty with it but you make it look very easy ! I continued and the bread was quite good with a good crumb but the loaves were a bit flat in shape !! Thank you for the video.

[@TheSourdoughScience]

No worries 😉 I’m glad it served you. Handling dough is about muscles memories and techniques… just get over and over amd you will make a video as this soon 😉

[@JVSwailesBoudicca]

@@TheSourdoughScience Thank you for the reply and I love your Italian accent - very popular here in UK !

[@michaelbendavid777]

Do you autolypse the dough first, and how you do it? do you add the salt and levain at once or just add salt and knead and then incorporate the levain and knead then S&F and repeat? or do you mix all ingredients then rest, S&F, rest, S&F and repeat to form that gluten strength? also with 11.9 protein content, wouldn't it be weaker for this hydration level??

[@TheSourdoughScience]

Hi Michael, Sorry for late reply… In this case, I skipped the autolyse step and instead mixed all the ingredients together, allowing them to rest for an hour without extensive kneading, similar to autolyse but with all ingredients. However autolyse helps with kneading. Then, I performed stretch and folds a few times every 30 minutes until the dough became smooth and strong. The protein content doesn’t matter much; you can achieve the same dough with a lower protein content if you know how to handle the dough. The main difference with lower protein is the duration the dough can hold its shape before collapsing but anyway 12g is a good amount for a 24/36 hour fermentation Hope this helps 😉 Let me know I can help you further

[@edcohen9843]

Are your fingers wet when you handle this wet dough? (Because the dough doesn't seem to be sticking to your fingers.) Very impressive video. Thanks!

[@TheSourdoughScience]

Yes correct I have wet just a bit my hands before handling the dough. Thanks for your comment very appreciate 😊

[@lipakswain4985]

Super 👨‍🍳chef

[@TheSourdoughScience]

Thank you 🙏🏻

[@meilinliu4387]

👍🙏

[@dasvenson765]

Dammit. I just had a high hydration dough tonight I just couldn't shape with my normal methods. Looks like I was being too tough with it. Will try this next time. Thanks!

[@TheSourdoughScience]

I’m happy you liked the video, by the way fold the dough shortly amd then rest, this will help no to rip the gluten net 🤙 let me know how you going 😉

[@ajeebkahani007]

Plz tell me what is that yellow colored flour at the back? It doesn't look like all purpose flour?

[@asldfkjgl]

Probably semolina or cornmeal

[@TheSourdoughScience]

Yes correct is semolina flour, is a mix of 50/50 of 2 different size of semolina, I find semolina to give a more crusty texture to my pizza, although rice flour would be okay too, plain flour can burn in a 400 degrees oven and give a bitter taste. Hope this help

[@ajeebkahani007]

@@TheSourdoughScience thanks so much for your response. Now I understand .

[@ajeebkahani007]

@@TheSourdoughScience subscribed!

[@agave20091]

How many slap and folds each time?

[@agave20091]

Seriously, how many?

[@TheSourdoughScience]

Hi Maureen, How many slap&folds can vary a lot depending on flour used, hydration and gluten development. General rule of thumb I would say between 5 and 10 but still as I said it can vary. Once you go over though you will notice the gluten structure will tear and rip a part, if you reach that stage means you went too far and you need to rest the dough for at least 40 minutes before doing another slap ( during resting the gluten will relax and rebuild) With practice you will get to know when to stop, it al just matter of trying multiple times. Hope this will help 😊

[@agave20091]

@@TheSourdoughScience you have no idea how much that helps,me!🥰🥰🥰

[@TheSourdoughScience]

Maureen that makes me very happy

[@benevbright]

pro

[@TheSourdoughScience]

Thanks for your comment Lee 😉

[@metcruza5536]

L'impasto è molto umido ma non hai farina bagnata sulle mani. Come fai

[@TheSourdoughScience]

Se sviluppi bene in glutine non hai bisogno di extra farina, basta bagnarsi le mani con acqua 😉

[@avihaimel]

But how do you get to a developed gluten network?

[@TheSourdoughScience]

Here few tips to help gluten develop: High hydration, high protein flour, rest the dough, mix with spiral dough mix not planetary mixer or if you hand mix give 3 to 6 folding with 30minutes intervals… feel free to ask more questions if you need 😊 happy to help

[@wasupwas]

@@TheSourdoughScience When you rest the dough before mixing. Is the yeast and salt already in it or do you add them right before mixing?

[@TheSourdoughScience]

wasupwas do you intend when I do autolyse? By the way It depends on what product you want to do, how good you want it and what flour you use. When I do pizza I don’t do autolyse but when I do bread I do autolyse and I mix only water and flour and rest then add yeast and salt . Hope this help if not let me know happy to help ya 😊

[@marcchrys]

Nice skill! I've certainly benefitted from using wet hands, but my dough still stays sticky and flops when I come to shaping it :-(

[@TheSourdoughScience]

As I say in the video, let it rest, if sticks let it rest 15/25 minutes and come back, give a fold and rest again, repeat even 6 times if needed. Also check the protein in the flour, you want to use 12 to 14 g of protein per 100g of flour, the more protein the more fold needs to build the gluten. Also hydration affect the result, start at 70% amd the more you learn the more you increase hydration. Hope this help feel free to reach out for more help 😉

[@driekusoosthuizen2495]

High protein/gluten content in the flour.

[@TheSourdoughScience]

Yes correct, I have been using an organic flours with 11.9% of protein 😊

[@KazzArie]

Bet the banneton needs a ton of flour in it to prevent that dough from sticking during retard in fridge!

[@TheSourdoughScience]

Definitely, they need flour although not a ton and the amount needed won't affect the result. Is just need I bit more than a normal lining. Hope this help ☺️

[@PaulWoods1982]

This seems to be an accidental duplicate of the previous video?

[@TheSourdoughScience]

Yeah Paul, you are completely right is exactly the same video, I didn’t realise that. Thanks for notify me 😉