7 TRICKS to create SUPERB DOUGH STRENGTH and GET MORE OVENSPRING

In this video I will be showing you 7 easy tricks to create superb dough strength for your sourdough that will result in more ovenspring. Those techniques will greatly help you to form a stronger dough that will hold its shape better. You will benefit from having a less sticky dough and then also benefit from having more oven spring when you bake the bread.

The dough in this video has a hydration of 80% percent, so a very wet dough. It is both 50% Bread flour and 50% whole wheat flour. On top of that the dough has 20% sourdough starter and 2% salt.

Applying the following steps will make it very easy for you to work with extremely wet doughs. Getting sufficient oven spring is harder, but don't be scared, with proper technique we can get superbs amount of oven-spring as well. Furthermore your dough becomes less sticky with every step enhancing the gluten network. Remember to water your hands between the steps, this also helps with your dough not sticking to your hands.

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

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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-table
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 Autolysis
0:32 Kneading
1:00 Bench Kneading
1:30 Lamination
2:00 Hourly coil folds
2:30 Preshaping
2:59 Shaping

With too little strength your dough is likely going to turn out like a flat pancake while baking. Another issue could be you not using enough water, or you over-fermenting your dough. That makes it so hard with sourdough, you have to find the perfect sweet spot between all the variables.

What are the techniques that work very well for you?

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