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Sponge dough method

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350g King Arthur unbleached bread flour 50g @sunriseflourmill heritage whole wheat flour 200g active starter 250g water total (added the last 20g with the salt) 10g kosher salt Idea from @breadandhappiness I did an autolyse with the water and flours but will probably skip that next time. It was so thick since a lot of moisture comes from the starter. I’ll probably do a fermentolyse only next time, which means mixing the flours, water, and starter together and letting that rest about an hou...
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Such a simple fix. If your hands are covered in sticky dough when you’re doing stretch and folds, get your hand wet first. Do you have any other tricks? Let me know what issues you’re having and I’ll try to help. #sourdough #baking
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Ready for the Best Sourdough Pizza? Let’s Make It! ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour HOW TO KNOW WHEN THE DOUGH IS DONE: It should double in size. Look for a puffy dough with plenty of bubbles. Tilt the bowl—if the dough pulls away from the sides, it’s ready. Try the float test: Drop a piece of dough in water; if it floats or hovers, you’re good (if it sinks, give it more time). My dough took about 5 hours to be ready for th...
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“The more I learn, the more I realize how much I don’t know.” This quote from Albert Einstein basically sums up this entire experiment. If you have watched my Stories, you already know the result, but for the sake of the 𝓭𝓻𝓪𝓶𝓪, I’ll leave you on a cliffhanger. In the next video, I will show you what each dough looked like at shaping. Dough temp: 75°F PERCENTAGE RISES: Underproofed dough: 20% rise Perfectly proofed dough: 50% rise Overproofed dough: 110% rise BULK FERMENTATION TIMES: Unde...
3:50
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Here are the 2 main reasons I stitch up my dough after shaping. 1️⃣ To help create a little extra tension, which gives a more consistent rise when baking. 2️⃣ Because it makes my dough look nice. Here’s how: After shaping your dough place it in the banneton and let it rest at room temperature for 10-15 minutes. This will give it some time to relax. You’ll likely notice the dough spread out a bit. Gently pinch dough from one side and pull it to the centre then press it down into the doug...
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It’s time to add the salt and adjust the dough’s hydration to get the right consistency. I’ve learned that reading the dough is so important versus just following a recipe and seeing how it goes. Use the recipe as a base and pay attention to your dough, making adjustments as you go. You will build this intuition over time. In the next video, I will take you through the shaping and hopefully also the baking and crumb reveal! *Full process* Quick facts: Final dough hydration: about 71% Bulk ...
1:28
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Both are techniques used during bulk fermentation to strengthen the dough, help the development of the gluten network, equalising dough temperature and trapping little air into the dough. It also gives you the opportunity to check on the progress of the dough regularly. There is no technique better than other. In my first year, stretch & folds seemed to be more suitable for my skills, but also for my low hydration doughs. Only later I have introduced the coil folds. So if you’re just starting, do not put pressure on you to go for the coil folds, if the thought of that is stressing you. 🌾First of all - how many? I would typically perform 4 sets of foldings, but there are occasions when I would push it to 5 or even 6/7 depending on how the dough behaves throughout the bulk fermentat
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Sourdough Pizza Dough Recipe ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour To tell when the dough is ready to go in the fridge: -Doubled in size -Puffy and lots of bubbles -When you tilt the bowl, the dough releases from the side of it -You can do the float test - drop a piece of the pizza dough in a cup of water, if it floats to the top or at least is about halfway in the water, you can move forward (wait longer if it sinks completely)...
1:23
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Your sourdough shaping technique matters more than you think 👀 
It’s not just about a pretty loaf. Shaping builds surface tension, which supports oven spring and helps your bread rise UP instead of spreading OUT. Here are a few more tips for getting that beautiful lift in the oven: - Give your dough enough strength early on. Stretch & folds or coil folds during bulk fermentation are key. - Make sure your oven is hot and fully preheated before your loaf goes in. (Steam helps too!) And when i...
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One of my happiest moments in my sourdough journey was when I learned how to shape the dough. In Dutch, we call it “opbollen”, which means making a ball and that’s exactly what you’re doing. The best part? It makes handling the dough so much easier. Even if your dough is sticky, shaping turns it into something smooth and manageable. From there, sourdough baking becomes a whole lot easier. But the most important thing about (pre-)shaping is making the dough tight. This helps your bread rise ...
1:27
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