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Tips to Become a Boss at Handling High Hydration Sticky Sourdough

The Bread Code via YouTube

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Overview

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This course presents ten practical tips for handling and baking very wet sourdough, covering flour selection, starter activity, dough strength, fermentation, shaping, scoring, refrigeration, and home-oven steaming.

Syllabus

Intro
Choose the right flour
How much water for your flour?
Healthy and active sourdough starter
Develop dough strength
Finish bulk fermentation on time
Avoiding preshaping
Make your banneton non stick
Proper shaping technique
Using the the fridge
Scoring a wet dough
Home oven setup for maximum steam
The final result
Crumbshot
Outro

Taught by

The Bread Code

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