5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH FULL MASTERCLASS

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=wHL44ONu3so

Are you tired of little oven spring? This full masterclass will change your sourdough game, showing you step by step how to develop more dough strength and achieve that superb oven spring. All aspects are covered in detail, no open questions left. You will see each technique with detailed explanations to make it easy to understand and follow. • The shown techniques will build you a stronger dough resulting in more oven spring during the bake. This is especially important when baking with high hydration dough, since the dough is not holding its shape as well. Adding strength is the strategy to success. • The demonstrated dough in this video has a hydration of 80% percent. This is around 80 grams of water per 100 grams of flour, a very wet dough. On top of that the dough has 20% sourdough starter and 2% salt. • Now if you don't have enough time I recommend you to at least go ahead and do the autolysis and the bench kneading with 1 coil fold during the fermentation process. Or - you could just lower the hydration level inside of your dough to make it easier to handle. • The full tutorial to make a bread can be found here: • The LAST Sourdough Bread Recipe You E... . It covers all the steps to do after strength building as well. Happy baking! • 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 • 0:00 Intro • 0:57 Autolysis • 4:38 Basic kneading • 10:04 Bench kneading • 16:56 Lamination • 20:00 Fermentation probe hack • 23:48 Coil folding part 1 • 27:24 Coil folding part 2 • 29:23 Coil folding part 3 • 31:31 Closing words and tips • #sourdough #doughstrength

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