The Secret Technique Behind High Hydration Sourdough

Demonstration of how to handle your high hydration bread
The Stretch&fold technique is usually repeat at least 3 times at intervals of 20/30 minutes
Stretch&fold technique for high hydration dough
Sourdough bread
80% hydro
30% sourdough
20% whole meal
3% salt
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[@Arcteek]

That was awesome dude thx !

[@TheSourdoughScience]

Thanks mate, feel free to ask for any tips and tricks 😊

[@Syedda-nosheen]

Thanks

[@JacksonPolyp]

hot

[@tabareism]

la prossima volta prova a bagnarti le mani prima di fare le pieghe

[@TheSourdoughScience]

Grazie caro si hai completamente ragione 😊

[@geminil2415]

My dough did not behave this way. It would not lift up off the table to be folded. Horrendous.

[@TheSourdoughScience]

Send me the video on my Instagram account and I see what could be the problem … you can find me at chef roberto Giammellucca 😉

[@ahmetbuz3389]

dude this guy's dough is already worked out at least 3-5 min by hand before the video. it is quite obvious that his dough has already a certain amount of gluten development (which gives the elasticity and strength to your dough). he didn't mentioned. this video is bullshit because when you first mix 80 percent hydration dough it is quite natural to be sticky and grainy at first. important point how to work that sticky dough to reach this unstick point. this video teaches nothing :/ do not thing you did something wrong, totally fail video. search other videos for proper working out techniques and do not start 80 percent at your first try.

[@geminil2415]

@@ahmetbuz3389 Yes I'll be staying away from wet doughs, thanks for advice.

[@pyroarch57]

@@ahmetbuz3389Video is good. He is a professional with quick hands.