5 Tips: Working With High-Hydration Dough

As a part of our Artisan Bread Initiative, our own Martin Philip is here with his 5 best tips on working with high-hydration doughs. You see, high-hydration doughs create many of the crackly-crusted, chewy and “holey” loaves that come to mind when you think of artisan bread. Mixing and kneading doughs at such high hydration levels is quite a different — and often more challenging — experience than you’d find with a typical sandwich bread.

Видео 5 Tips: Working With High-Hydration Dough канала King Arthur Baking Company