Sourdough bread recipe using hybrid mixing/kneading method.

[@jeffreyjbyron]

What's your hydration? My guess is 65%?

[@matthewperry8579]

Close, a little more than 68%

[@jeffreyjbyron]

Ha, can't get closer without knowing the flour brand! Thanks for the video. I've been having trouble developing enough gluten at 70-75% unless I autolyse overnight. Is it possible to over-mix your dough? Or do too many stretch + folds?

[@matthewperry8579]

If you mix in the mixer too long or fast it could raise the temp of the dough too much. By hand you’ll tire out first. I usually do 2 or 3 stretch and folds. You could do more, you just need to make sure the dough has time to sit undisturbed to develop bubbles. And handle gently when shaping.

[@jeffreyjbyron]

@@matthewperry8579 Thanks for your help. Do you have any videos comparing flours yet? I saw you have quite a collection.

[@matthewperry8579]

Not yet. Using General Mills Harvest King right now. Gonna try King Arthur Sir Galahad next. I buy 50# bags. So I usually buy a new bag every week or two.