Never Struggle With Sticky Dough Again

Two practical ways to test your flour and hydration BEFORE you even bake! Plus some insider tips that will ensure you never need to handle sticky dough again.

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https://www.culinaryexploration.eu/blog/why-is-my-bread-dough-so-sticky

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How to work out the hydration in someone else's recipe:
Example: 350 (water in grams) / 500 (flour in grams) = 70% hydration

How to work out the weight of water for a specific hydration:

Example: 500 (flour in grams) x 65 (target hydration in %), hit the percentage key on your calculator and then the equals key = 325 grams water

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Chapters:

0:00 The Right Flour
1:28 Testing Flour for Potential to Build Gluten
3:00 Work Out the Right Hydration for You
4:30 Weigh Your Ingredients for Accuracy & Consistency
5:25 Adapting Recipes To Work for You
6:38 Keep a Journal
7:12 Time - Know When to Do Nothing
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Equipment:
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Видео Never Struggle With Sticky Dough Again канала Culinary Exploration