How to handle WET DOUGH. kneading, handling, folding, shaping: how to | by JoyRideCoffee

How to handle WET DOUGH. In the clip I have a sourdough bread recipe with 90% dough hydration. Not an easy job for a beginner. Beside custardy texture and mild flavor I enjoy the feeling of wet dough in my hands. Each touch of the dough, whether it is kneading, folding or shaping is a real pleasure. A therapy. The dough talks. It is dynamic and responsive. But, regarding the open crumb wet dough is a real challenge. We don't need to add more water to get open crumb. As a beginner the worst advice you can get is to increase hydration to have an open crumb. High hydration certainly helps but is not a shortcut to a light bread with a large ovenspring. For a perfect loaf we need more skill and more experience in handling and mastering fermentation. It's a quest. And always more can be done.

Recipe for two loaves:
500g strong flour (bread flour)
150g whole spelta (fresh milled)
510g + 65g water (added in two steps)
15g salt
130g starter (levain)

Method:
- 1h autolyze
- 6h bulk (1 lamination & 4 coil folds)
- final proofing overnight in a cold refrigerator (18h)
- bake 10min. at 240gr. C with steam and 35min. at 210gr. C without steam

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Fig Leaf Times Two by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200096
Artist: http://incompetech.com/

Видео How to handle WET DOUGH. kneading, handling, folding, shaping: how to | by JoyRideCoffee канала Bread by Joy Ride Coffee