5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

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: https://www.youtube.com/watch?v=NMglhwp2lNs. It covers all the steps to do after strength building as well. Happy baking! Read my free book: https://www.the-sourdough-framework.com/ Support me and buy the hardcover book: https://breadco.de/hardcover-book Buy my starter: http://breadco.de/my-starter Join our community chat: https://breadco.de/discord 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 Chapters: 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