10 TIPS to BECOME A BOSS at HANDLING HIGH HYDRATION STICKY SOURDOUGH

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=BnvhhxQZQ14

With these 10 simple tips you will become better at handling very wet high hydration sourdough. Baking wet dough will create amazing bread but also makes the whole process much more challenging, as the dough is super sticky. To help me handle dough like this, we will be looking at my top 10 list of tips and tricks. • Flour I am using: • Blog article on different flours in Germany: https://thbrco.io/blog-flour • Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour • For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora • Mulino Padano 15% protein: https://thbrco.io/mulino-flour • Strong whole wheat flour: https://thbrco.io/whole-wheat-flour • Follow me here too: • Github: https://thbrco.io/github • Instagram: https://thbrco.io/instagram • My blog: https://thbrco.io/blog • My website: https://thbrco.io/homepage • Reddit: https://thbrco.io/reddit • Subscribe to my newsletter: https://thbrco.io/newsletter • Telegram: https://thbrco.io/telegram • Tiktok: https://thbrco.io/tiktok • Support me/Merchandise: • Get my starter Bread Pitt: https://thbrco.io/my-starter • The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies • Tools: • Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton • Cooling rack: https://thbrco.io/cooling-rack • Digital kitchen scale: https://thbrco.io/kitchen-scale • Dough scraper: https://thbrco.io/dough-scraper • Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards • Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round • Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid • Infrared thermometer: https://thbrco.io/infared-meter • Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular • Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid • No stick spray (vegetable based): https://thbrco.io/non-stick-spray • Oven gloves: https://thbrco.io/oven-gloves • pH meter to check acidity: https://thbrco.io/ph-meter • Weck starter jars: https://thbrco.io/weck-jars • Useful videos: • Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli • Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill • Discard starter bread: https://thbrco.io/discard-starter-bread • Fermentation time table: https://thbrco.io/fermentation-time-t... • Make a sourdough starter: https://thbrco.io/make-sourdough-starter • Make your starter more active: https://thbrco.io/more-active-starter • Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe • Chapters: • 0:00 Intro • 1:15 Choose the right flour • 2:28 How much water for your flour? • 4:40 Healthy and active sourdough starter • 5:09 Develop dough strength • 6:50 Finish bulk fermentation on time • 8:09 Avoiding preshaping • 9:05 Make your banneton non stick • 9:46 Proper shaping technique • 12:16 Using the the fridge • 13:25 Scoring a wet dough • 15:58 Home oven setup for maximum steam • 19:45 The final result • 19:58 Crumbshot • 20:03 Outro • #sourdough

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