Never Struggle With Sticky Dough Again

Рет қаралды 466,929

Күн бұрын

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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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
Catch me on Instagram: / culinary_exploration
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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Пікірлер: 379

@jimsjacob 8 ай бұрын

I’ve been baking at 75% for some time. One thing to note here is that your percentages may be higher than you think if you not including your starter totals. Hydrating with 75% and then adding 20% by weight of your starter, you’re actually up into a higher value for your dough. Sourdough baking is an art. Like an artist, your skills increase with time and practice. No two are alike…..

@mjudec 9 ай бұрын

People are trying to bake breads using volumetric measurements? Dear me. I even use grams for my water. I make pizza dough. The scales tare, I can add ingredients into the mixing bowl and only have 1 thing to clean. And I get the recipe right. Leaving things alone when they're sticky is a great tip. Amazing what just not touching it for 20 minutes can do.

@laraegonzalesingoditrust Жыл бұрын

I've watched about ten different programs on KZfaq about sourdough and you are the only one who actually helped me in my bread making and baking journey! Thank you so much, I will be coming to you from now on 🥰 I'm so relieved I found you:)

@sunderdaswani7388 7 ай бұрын

After watching so many tutorials, I found this one extremely informative as you differentiated between the 3( three), levels of hydration. Ty for the science behind the product.

@mplstb 2 жыл бұрын

I struggled with the doughs for sourdough at first but now I'm at 75% hydration, generally, and manage it fine., It took about a year to get to this point. and your videos helped a lot.

@CulinaryExploration 2 жыл бұрын

Cheers Tom, I'm pleased you've found a sweet spot that works well with the flour you are using :)

@ya00007 2 жыл бұрын

Tom, how do you manage a 75% hydration dough? Is there a video or can you just explain it to me. Thanks.

@johnhanes5021 2 жыл бұрын

@@ya00007 Trevor j Wilson kzfaq.info/get/bejne/sM2qY9Jyzc3bqZs.html shows how to work 85% dough.

@Louis-op4zj Жыл бұрын

@@ya00007 Divide the weight of the water by the weight of the flour and then multiply the result by 100. For example, a recipe containing 1 1/4 cups of water (10 ounces) and 3 cups of all-purpose flour (15 ounces) will have a 67 percent (10/15 x 100 = 67) hydration level, indicating a moderately airy crumb. Flour: 100 Water: 60

@Louis-op4zj Жыл бұрын

@@ya00007 I didn't know either, when I saw your question I did the most novel thing. I googled it.

@paulbrennan929 9 ай бұрын

Hi,my name is Paul I've been making bread since 1972, it was the national bread strike that started me off on my journey, have just watched your video..at last someone who has explained the secrets really well and as youv've said, accuracy of ingredients, time and patience, cracking job, i buy my flour from Lidl, Aldi (when it's available) Asda's has the highest protein content. Yeast, fresh yeast is great when you can get it, but i stumbled across a yeast company who stocked both fresh and dried and all these years later i can still get on line 500g "Fermipan" Red packet yeast about £5.50 ea. lasts for months kept in original packet inside a kilner clip top jar, use 7g per 500g flour..Great job many thanks ..Paul

@CulinaryExploration 9 ай бұрын

Cheers Paul - and thanks for the heads up on the yeast!

@Rob_430 2 жыл бұрын

I’m an experienced home baker and this and your other videos are great. I still learn and love watching bread videos. It’s my hobby and making bread is very therapeutic for me. All my recipes through the years are on my computer, printed out. When I bake a loaf from that recipe, I put the date and any notes, deviations plus most of the time I take a pic. I use to make breads using volume, but that changed when I started making sourdough, so now I weigh flour and water, not the small stuff, as I only bake one loaf at a time.

@CulinaryExploration 2 жыл бұрын

Nice one Rob. I'm pleased you are enjoying the videos. I find using scales easier and quicker too. Cheers for your comment :)

@mbrech1088 Жыл бұрын

Thank you so much for this video, it was immensely helpful to me. The highest protein flour I've been able to find is 12.5% but I usually add a couple teaspoons of gluten to assist in that percentage. I don't see that discussed much in the bread baking videos and wondered what you thought about adding a little powdered gluten to help a baker out when high protein flour might not be available. I just made your 30 minute sourdough and am so pleased how it turned out. Just lovely!

@weisscoaching 8 ай бұрын

Amazing tips. I struggled with dough trying to follow recipes and later I found out that humidity, temperature but also different brands of flour work differently

@scotthamill2914 Жыл бұрын

Thanks Phil. It's great to review you videos after a period of time. Great refresher.

@CulinaryExploration Жыл бұрын

Cheers Scott

@mays.5402 2 жыл бұрын

Very very useful tips as usual :) and you're right, taking notes in a journal is also a good practice too. Experiment is always fun for making breads. Thank you Philip!

@CulinaryExploration 2 жыл бұрын

You're welcome May :)

@gezimcakerri6886 Жыл бұрын

Just came across your channel. Excellent presentation. As you are explaining, I am recalling all my failures and successes just like your experiences. Bread making is an art and as any other thing, success is the power of repetition. As you mentioned, the key element remains the quality of the flour. BTW your kitchen is very stylish and neat. Thank you.

@FRANCENEKELLY Жыл бұрын

Brilliant! Love these videos. So marvelously helpful. What an amazing teacher!

@000cutie000 2 жыл бұрын

This is genius! Testing the flour first for stretch to see if it would work out…I never even thought of this! It helped so much. The flour I was constantly using that was marked as bread didn’t give as much stretch as another brand’s bread flour. Thank you!!

@CulinaryExploration 2 жыл бұрын

Awesome, I’m really pleased the tips helped and thanks for letting us know 👌

@Kazeumi 5 ай бұрын

Clear, insightful, informative and brilliant!

@missm5506 10 ай бұрын

Thank you for sharing your knowledge. I never understood hydration until now. You explained it so well. I was about to make a new bread recipe that I came across. After reading some of the reviews it seems that the water to flour ratios are off and the dough comes out wet and sticky. After learning ratios from you I can now adjust the recipe hydration. Thanks again!

@peggymason7438 2 жыл бұрын

Great tips on figuring hydration. I'm really dense about percentages!

@mollygardens6646 7 ай бұрын

Thank you so much. This is information I’ve been looking for.

@davidclark9086 2 жыл бұрын

Keep a journal or make good notes is, in my opinion, very important and I thank you for explaining that.

@kathycostello4104 Жыл бұрын

I have been writing in a blank recipe book I got 5 years ago. Just never had the push to use it till I started bread baking. And I have begun using a scale as well. I love hand mixing and waffle about getting a good stand mixer. I also bean my sourdough journey by mixing up a starter. It is a fun journey! Thanks for the great videos that help so much.

@stizan24 Жыл бұрын

You don’t need a stand mixer for bread, but I would get one for all the other uses. Beignets, frostings, icings, creating whipped cream, creating peaks with egg whites. I put 2 deer through the grinding attachment on my kitchen aid ( got it at a yard sale for 20 bucks!!! It needed a new main gear, and that cost only a couple bucks and I’m handy like that) before I got a dedicated grinder.

@stainlesssteellemming3885 6 ай бұрын

@@stizan24 Arthritis in my hands has finally pushed me into buying a mixer. Didn't hurt that KitchenAid was running a huge deal ($250 instead of $450) this year.

@vanessavargas7413 Жыл бұрын

this information is so clear, I've followed your recipe for sourdough and it worked!! you make it really easy for beginners like me, thanks so much!

@CulinaryExploration Жыл бұрын

Awesome, Vanessa! Enjoy your sourdough baking :)

@octoberrosesaxon8818 6 ай бұрын

This is awesome! I’ve become obsessed with making sourdough. Homemade bread is so rewarding!

@irini6172 2 жыл бұрын

very useful,much obliged,finally got the infos about percentages/hydration/how to calculate those things and so on,thx a lot

@karenlewkowitz5858 8 ай бұрын

Excellent! Super Thankyou for all the generous thought that went into this video! 🎉🎉🎉🎉

@CulinaryExploration 8 ай бұрын

You are so welcome!

@lupusdeum3894 2 жыл бұрын

Thanks! We'll give it a try for sure. Keep baking & carry on!

@CulinaryExploration 2 жыл бұрын

Hey Lupus, how's it going? Hope all is good with you. Let me know how you get on :)

@lupusdeum3894 2 жыл бұрын

@@CulinaryExploration Will do! I've been out of sorts lately, so not much baking which is a shame as I have a kilogram of yeast in the freezer waiting for me! "What a drag it is getting old" eh? ❤️🍞🥐🥖🥯❤️p

@innaf5836 3 ай бұрын

Thank you for such a detailed explanation! I never thought of trying to determine how much water can be absorbed by the particular flour, I was always following the recipe. Now I can check how much water I need in the dough. I'm still learning the techniques and how to check the dough at each stage, so every good tip is very helpful. Thanks again!

@HoracioSantisteban 4 ай бұрын

Flour and hydration tests, best tip ever!!!

@TheMandinotan Жыл бұрын

Finally I've got the answer! Been having this issue for years and have been discouraged. I'm going to try this again!

@CulinaryExploration Жыл бұрын

"Stick" at it! You'll get there :)

@hellomisato_suki1922 6 ай бұрын

Thanks for your explanation. Simple but important!!

@johnsmyth6283 2 жыл бұрын

Another superb and detailed video Philip, well done. The hydration explanation is clear, simple and concise.

@CulinaryExploration 2 жыл бұрын

Cheers John, have you got any loaves baking this weekend? Sounds like your sandwich loaf is a weekly staple?

@johnsmyth6283 2 жыл бұрын

@@CulinaryExploration hi Philip, I did a two loaf regular sourdough bake on Thursday for the family. I’ll do a bake Tuesday, not sure what yet but yes, likely to be the sandwich loaf! We love it’s texture and taste 👍

@CulinaryExploration 2 жыл бұрын

@@johnsmyth6283 Nice buddy

@socheekypirate Жыл бұрын

Thank you! Leaving the dough to rest for 15 minutes makes all the difference.

@DomBill1 2 жыл бұрын

Love this Philip, great content and very informative!

@CulinaryExploration 2 жыл бұрын

Cheers Dom, hope all's well with you and your family back in the UK

@tas6847 2 жыл бұрын

Thanks for this info. Really useful!

@garylester8621 8 ай бұрын

Wow, what a dough ball of great information. Thanks.

@happiestiam7203 Жыл бұрын

I have enjoyed your explanation....I hope to follow and get better

@geoklanong3283 2 жыл бұрын

Thank you Philip for sharing great info.

@CulinaryExploration 2 жыл бұрын

Cheers Geok :)

@El_Siervo Жыл бұрын

Great...great...great tips.... Thanks for sharing.

@lakereed5767 Жыл бұрын

Thanks...very helpful! Nice explanation!!

@lockedout8643 Жыл бұрын

Thanks, helped me understand what's going on with my dough.

@sabrinawitch22 2 жыл бұрын

I wish I’ve seen this video before, took me lots of classes, videos, reading to learn what you’ve encapsulated in this super useful video.

@CulinaryExploration 2 жыл бұрын

I'm really pleased it was useful Miranda, Thanks for the feedback. I'm just starting a month email community that will include one video just for my email community. I'll be sharing lots of tips and extra recipes so if you find my content useful, feel free to signup on the website :)

@sabrinawitch22 2 жыл бұрын

@@CulinaryExploration will do, thanks!

@tracey278 2 жыл бұрын

Thanks for that calculation on working out water to flour ratio depending on protein 👍🏽

@CulinaryExploration 2 жыл бұрын

Pleased it was helpful Tracey!

@heesface Күн бұрын

Many thanks for your video! Learned a lot!

@KaribeCuebas 2 жыл бұрын

Very helpful and informative video. I started my journey to making my own bread in 2020. Many recipes I found were in cups and I did not understand why sometimes they worked and sometimes they were awful. I wish I had seen this video back then. I almost got discouraged. But now thanks to some research and your wonderful videos I have transitioned all the recipes to grams using the formula for hydration and I feel like a pro now.😉. Anyway, thank you kindly for sharing your knowledge. Have a wonderful day!!

@CulinaryExploration 2 жыл бұрын

That's great news Maria, I'm pleased you are enjoying your baking and able to adjust your own recipes. Have a great day too!

@_shaunbrown_ 2 жыл бұрын

You sir, are a hero. Thanks for all the great info!

@CulinaryExploration 2 жыл бұрын

Cheers Shaun

@Doktracy 6 ай бұрын

Weigh rather than volume measurements and metric is easier/more accurate than using imperial system. Find a brand of flour and stay with it. Journal,rest the dough,experiment with refrigeration bulk rise.

@johnosullivan502 2 жыл бұрын

Thanks for getting back to me it’s cleared it up. I think I’ll go for 65% hydration. Love your vids, great presentation and professional 👍

@CulinaryExploration 2 жыл бұрын

Cheers John

@88kveitekaker 2 жыл бұрын

Thanks! Really good stuff!

@CM_STILL_PLAYING 5 ай бұрын

So helpful!! Thank you

@jacksonfl 2 жыл бұрын

Well done. Thanks for doing this for us.

@CulinaryExploration 2 жыл бұрын

Cheers Richard

@carmenallocco6497 Жыл бұрын

Best bread videos ever!

@danalaniz7314 2 жыл бұрын

Great explanation and demonstration.

@CulinaryExploration 2 жыл бұрын

Cheers Dan

@svetlanag.5698 2 жыл бұрын

Exelent explanation, thank you

@Sam23606 9 ай бұрын

Thank you that was great notes and advice

@lc3108 2 жыл бұрын

I just get it with you, such a great instructor 😘

@CulinaryExploration 2 жыл бұрын

Cheers LC

@roselucht4583 Жыл бұрын

Thank you soo much! I will order a new food scale andI also ordered some higher protein bread flour. Now I understand why my sourdough bread hasnt been working out like I really want it too!!than you thank you!

@lindensheffield6434 2 жыл бұрын

As always, thanks Philip. The one thing I'd like to add from my own (limited) experience is that sometimes too much patience isn't a good thing! I've over-proved a few batches of sourdough, and it goes back to a sticky mess only fit for the bin, so now I err on the side of caution and when in doubt, slightly under-prove and that gets me the most reliable results. If you have any comment on my over-proved, terribly sticky dough (which wasn't before the prove) please let me now if it's retrievable. Brilliant videos though, I love all of them!

@SpasmicGamer 2 жыл бұрын

Ive done this too, and it can be incredibly frustrating because with it sticking to the counter and all over your hands, it feels like waste. :(

@lindabalz 11 ай бұрын

Over proofing is usually the problem of sticky dough I've discovered from a utube. Who pours the sticky dough into two small metal moulds, leaves it for two hours and then baked it on 190 - 200, hör 30 minutes. The loaf /ves are compact, somewhat sour but tasty for some people. Or would some oil (1 tbs) ?mixed in (somehow) and made into pizza base....? Heard that one too, but never tried it 😊

@glynislailann9056 11 ай бұрын

I mix my bread dough in stainless steel container & use a large metal mixing spoon to work it by scooping the dough from one side to stretch & fold it over to the other side. I do this several times. It works for me.

@ernestolongoria1221 2 жыл бұрын

Great video! Thanks for the tips! 👌🏻

@CulinaryExploration 2 жыл бұрын

Glad it was helpful!

@dust_to_dust Жыл бұрын

I appreciate you, man.

@SaturninePlaces 5 ай бұрын

5:14 Thank you!!! I honestly can't believe how many people are making and publishing delicate recipes that measure flour by volume. Boggles my mind for this exact reason. There are already SO many other factors you have to deal with that it just doesn't make sense to take the four seconds and measure to keep consistent results across a recipe.

@darrenpeel2482 2 жыл бұрын

Spot on information.

@programs-software8090 3 ай бұрын

Really really good, well explained video ... engaging

@nancybazilchuk9171 2 жыл бұрын

I'm a longtime sourdough baker but I nevertheless find these videos helpful with tips and ideas. Thanks for sharing them!

@futuschnig 2 жыл бұрын

I`m baking with sourdough for a couple of years now and I wish i would have had those tipps right at the start. Very helpful for beginners.

@CulinaryExploration 2 жыл бұрын

Cheers Max. Choosing the right flour and not going crazy with hydration should be at the top of the list :)

@rptaraporevala 2 жыл бұрын

Thanks. This is very helpful. I have always ended up with sticky dough. I will follow your tips next time.

@CulinaryExploration 2 жыл бұрын

Let me know how you get on :)

@rptaraporevala 2 жыл бұрын

@@CulinaryExploration i will. Probably next weekend or after.

@immsspacecowboy 2 жыл бұрын

Thank you for the explanation! V helpful!

@CulinaryExploration 2 жыл бұрын

No worries, pleased the explanation helped!

@essman9711 9 ай бұрын

Huge thank you for tips👍🙏

@Brumiani 8 ай бұрын

Thanks for sharing. Good tips¡¡¡

@edithharmer1326 2 жыл бұрын

Educational! Very helpful! Thank you for sharing! Greetings from Singapore! Edith

@CulinaryExploration 2 жыл бұрын

Hey Edith, a big hello from Greece!

@edithharmer1326 2 жыл бұрын

@@CulinaryExploration BEST of luck with all! 🇸🇬🌷🌷🌷

@Vormulac1 2 жыл бұрын

First class advice as always. Great video :)

@CulinaryExploration 2 жыл бұрын

Cheers bud :)

@desdemona98 2 жыл бұрын

This was so useful! I understand the hydration formula now!

@CulinaryExploration 2 жыл бұрын

Glad you got it figured out :)

@gohgeokkhim7855 2 жыл бұрын

@@CulinaryExploration bi

@ddunsson2 2 жыл бұрын

It looks so delicious. 🌿💚 You're very good at cooking. That's a good recipe. wow good Information 🥰❤️🧡

@CulinaryExploration 2 жыл бұрын

Cheers and thanks for stopping by. Appreciate the comment :)

@federicomachon8841 Жыл бұрын

Good advice thanks

@patrickbritt-brousseau2813 9 ай бұрын

Great stuff! - I knew I was missing some finer points on this endeavor...

@kittenlang8641 23 күн бұрын

I needed this video. I've started making hand-kneaded baguettes as a hobby. Math makes life easier 🤗

@authorworld 5 ай бұрын

great info

@artycrafty9209 2 жыл бұрын

Phillip you were born to teach! you are a natural and all of your information is so concise and clear, very refreshing, I am one of those who likes to know why rather than follow any recipe. I have been making my own bread for about 30 years! but recently it has improved beyond recognition and you are a part of that process, a huge thank you and keep on doing what you are doing as its great.

@evanhughes3035 2 жыл бұрын

Very helpful and I love the examples of various doughs and hydrations! I did the Bloomer recipe with, yes, 75% hydration (I wildly over hydrated the poolish) and I loved it. The challenge of managing a super hydrated dough was really exciting and it still produced an amazing result! I was creating the poolish using cups but after this video (and my personal experience) I will be using a scale in grams going forward … thanks so much for the heads up! One quick question, no matter how I score the tops of the Bloomers they always burst out of one the sides, could this be caused by the high hydrated dough and too high an oven temperature? Should I lower the oven temperature and extend the bake time so the dough expands more evenly?

@patphares6258 Жыл бұрын

Excellent video for a wannabe bread baker. There were many aha moments. Thank you for offering this great tutorial….

@arcticwolf4029 2 жыл бұрын

Very helpful!

@CulinaryExploration 2 жыл бұрын

Cheers ArcticWolf

@menni8321 2 жыл бұрын

Hi Philip! Thnx very mucg! Very useful.Thats why my breads are not perfect yet. I used whole wheat flower. I was guessing a little that my flower wasn't right. A bag of 25 kg strong flower 13% just arrived. So you just confirmed my thoughts were reasonable. Thnx again and have a nice weekend. Looking forward to your next video!👍🙏🙌

@CulinaryExploration 2 жыл бұрын

Cheers Menni, have a play around with the ratio of strong white and wholewheat flour. You'll find the sweet spot that works for you.

@menni8321 2 жыл бұрын

@@CulinaryExploration yes I will!!😁

@CulinaryExploration 2 жыл бұрын

FYI - Im going to be filming a monthly video just for my email community. It will have a focused Q&A and additional recipes / tips. If you are interested then you can sign up to the email on the website. Have a great weekend

@menni8321 2 жыл бұрын

@@CulinaryExploration oh yes I will! Thnx alot!!

@davidc3808 3 ай бұрын

Thank you for this helpful video. I think you have hit on the solution I have been looking for. I’ve been following the Richard Bertinet method with 70% hydration but whereas his comes together nicely after mixing the ingredients, mine is sticky and doesn’t gain any real strength after working it for a good while. I’ll leave it to rest and see if that helps it gain strength.

@sapat664 2 жыл бұрын

I only use King Arthur Unbleached All Purpose Flour which is 12.7% protein. I also have their whole wheat. Thanks for the info on hydration. Really helpful.

@CulinaryExploration 2 жыл бұрын

Cheers Sapat

@RoroCruz 4 ай бұрын

Excellent

@dbeff 2 жыл бұрын

You have the best tips! I was struggling a lot to make a simple bread and your channel was the only one that made me understand what I was doing wrong and also improve everyday bread. Thank you a lot!

@CulinaryExploration 2 жыл бұрын

That's great feedback Daniel, I'm pleased the videos have been useful :)

@safiedbanafsh7762 2 жыл бұрын

hello and thank you for posting your nice video. I was in the middle of my bread making and I realized my dough was too sticky. I started watching your video hoping you would tell me how to fix the already sticky dough. however you never said HOW TO FIX a sticky dough. you gave some pointers about how to avoid things that may be troublesome to your bread-making but never said anything about how to fix them once they happen. so hopefully in your next videos you would consider including how to fix problems when they have already happened, because I don't want to throw away my dough. I spent too much time on it.

@silvermoon3486 4 ай бұрын

Yes I have had problems with recipes that are very wet & sticky. 😊❤👍🏼

@carlacrafford180 Жыл бұрын

I have been baking sourdough bread for almost 3 years. But thanks to your videos, it is the first time ever that my sourdough breads look and taste the way that I had hoped. Delicious - and best of all, not time consuming. By the way, our flour doesn't have a high protein (maximum 11%). I added about 10 grams of pea protein to the flour and that seems to have helped?

@CulinaryExploration Жыл бұрын

That's great news Carla :)

@amylamcf52 2 жыл бұрын

A VERY BIG thankyou

@CulinaryExploration 2 жыл бұрын

You are welcome Amy, I'm pleased the video was helpful :)

@MrRaveHaven 10 ай бұрын

Your demonstration of mass variance using volumetric measurements was golden. Biggest takeaway from the whole video.

@oh7182 Жыл бұрын

Thank u

@JS-de2pp 2 жыл бұрын

Have watched different people making breads. The fact they used different ratios of flour and water made me feel that I missed out on something. Thank you for introducing the concept of hydration, I can finally compare different recipes and adjust them to my own needs with confidence.

@CulinaryExploration 2 жыл бұрын

Pleased it was helpful JS :)

@salah8049 5 ай бұрын

شكرا على المعلومات القيمة .أنا أعجن بالقمح الكامل قليل المرات التي ينجح معي الخبز و لكني لا أكل و لا أمل فأنا يوميا أجرب حتى اتعلم تحضير الخبز بطريقة متقنة.شكرا لك

@stymiex 2 жыл бұрын

Watching this after I used a whole wheat flour with pieces of bran in it. Still gave a pretty good bread, but it definetly makes it harded to handle (really sticky) and it needed to be scored twice.

@ladyblueeyes9070 15 күн бұрын

Excellent and informative. Big question, for all the technical, vis a vis weight info., how did people manage for hundreds of years without a kitchen scale?

@tommyleon8293 Жыл бұрын

This video was really helpful. I do have one question - how do you figure in honey and/or oil when calculating your hydration? Thanks.

@helenalauridsen5584 3 ай бұрын

Thank you for a great video! Can I ask where you got your cuttingboard from?

@BTs-he1lg 2 жыл бұрын

With the No Knead, I have been substituting 24% (90g) whole wheat flour and increased water by 3% (260g) with good result, but never look as good as yours. Using Rogers Flour same as Robinhood. When I was in Asia, the Korean strong flour 13% produced very sticky dough, hard to come together even with lower hydration. Next time I will do your 2nd test to find the best hydration % for that flour or pack some Robinhood in my suitcase. Haha! Good advice to get a journal, have notes all over the place.

@CulinaryExploration 2 жыл бұрын

Cheers Becky. I'm not sure if it's the change in seasons but my Robin Hood isn't performing as normal! Cheers for the heads up on the website copy :)

@Doktracy 6 ай бұрын

When working with high hydration (75% or more) wet hands instead of flouring and use stretch/folds in the bowl instead of regular kneading. It also helps to use a bugs,polish or to presoak the flour/water before adding the yeast/salt,especially when using whole wheat flour.

@jeremieyirmeyahu3468 2 жыл бұрын

Hi there thanks very much for sharing ! very usefull ! i live in a warm country and now it s very humid too! as i am learning about dough I noticed that i didn t get the same results as on the reciepe ! for various reasons (like weat flour quality ) but looks like high percentage of humidity in the air can be a big factor. So this why a simple idea as trying diverse hydratation rates is genuis as simple lol thx !!!

@CulinaryExploration 2 жыл бұрын

Let me know how you get on and if you find the right flour / hydration combination

@jeremieyirmeyahu3468 2 жыл бұрын

@@CulinaryExploration I chosed a 70 % rate ( I tried 65 and 70 ) but at the end the dought was way too « liquid ». Then I started to mess with it by adding flour but couldn t get it dryer. It s weird I thought adding flour would make it dryer but feels like it stays endlessly wet… at the end I let it rest in the Fridge over night and it get finally better. Looks like I should aim for a 55 % hydratation… my flour is only 10 % protein though….(this might the issue ?)