5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

I almost can't get a flour with 14 % protein, the maximum being 12 %. I'll try to add 20 g of a gluten product and see how it goes, not knowing how much protein is in the product, nor how much of the protein is actually gluten.

I thank you more than you will ever know. Yes I did give up but I do have some good starter in my refrigerator. So guess what I’m gonna be doing tomorrow lol you said things and showed me things that nobody else had. You took the time to stop and explain, oh but now you need to show me how to shape it and how to cook it. Most recipes I see online the bread is close to being burnt. One last thing my husband and I lived in Germany for about two years. I was upstairs from a small town bakery. I fell in love with that chewy not crunchy crust . Please help me.

Really nice 👍🏼 video. I hope 🤞 someday my dough will look like that 😮😊❤❤❤👍🏼👍🏼👍🏼

Yours was my last attempt. I have a pile of goo yet again.

@the_bread-code can you recommend a good proofing banneton that is not made in china? (I saw too much in china to trust the products in my food)

I was just in Germany and couldn't find ANY flour with a high protein content. What flour do you type of German flour do you recommend?

How much does it cost of your pizza

Türkçe alt yazi için teşekkürler ..umarim.sizin kadar basarili olurum..

🎉

Great video but I have trouble understanding if you are saying 15 minutes or 50 minutes. Thanks for the great lessons.

I took a sourdough class yesterday and she had us put our starter in water and stir and then added flour made it into a dough let it sit for 30 minutes. After 30 minutes she had us add salt and a little bit more water and then knead. I noticed in this video you did flour and water first then added the starter and salt. It was my first loaf ever being made yesterday it did not rise much in the oven it still had good taste and some small bubbles in the crumb. I guess my point is, is the way that you did it in the video a better way than what I was told to do yesterday?

I’ve never seen sour dough starter added at the end instead of the beginning or to the flour.

Lick your finger and touch your dough, yummy.

Can't we just inject air inside the dough so to have large air holes in it? Lol Just a thought. ;)

Is this good for all pizza bread ?

I liked the focus on the appearance and behavior of dough.

Isn’t 20g sour dough to total 200 g is 10%? I’m missing something.

That 100 g looks a lot.

Was he talking about 15 or 50 minutes between the first kneading steps? 😅

15 minutes or 50 minutes, can’t tell??

Hi
Thank you for showing us
Can you please finished in the next show this way we can understand better.
GOD bless

Wait wait… you make autolysis (without cover?) before of add sourdough??? Please explain why I don’t get it

Is it 50 minutes or 15 min in between?

Don’t worry about your English. It’s “durn” good in my book. I know absolutely no German. 😢

You wasted a lot of time baking it!!

smh I'm doing the same thing but my result is so different :/

What determines WHEN you cut off that small potion of dough that you use as your measuring stick for determining when the dough has doubled in size? Is it a certain # of minutes after fermentation has begun? Or what?

Great video and tips, but I cannot work with such moist dough because it's sticky and never leaves my hands, I just cannot produce a dough that is well developed. I still bake my bread, but it's no way near to the one it should be.

Vielen herzlichen Dank für dieses Video. Alle Anderen hier schreiben auf englisch, dann mache ich das auch. Brilliant video, very interesting, just two points. Real pity you didn't shape and bake the bread, I would have loved to see the final result. Secondly, ok so you know the protein content of your flour and have the correct ratio of flour to water as a result. Could you perhaps suggest some corrective measures if the dough doesn't look like yours does at each stage, e.g. because you've got too much water in the mix? Doesn't it get too late to add more flour, because the gluten doesn't get developed in the new flour? Only other thing I could think of would be to bake the dough in a tin to stop it spreading out too much in the oven, but do you have any better ideas?

So should i start baking once it doubles in size or do i need to wait more? Overnight?
Do i need to put it in the basket before baking or can i shape it on the table, sprinkle with flour and put it right into the pre heated pot?

My apologies but are you saying 15 or 50 mins? The transcript says 15 but I thought you were saying 50 so I just wanted clarification if you see this! Thanks 😊

I'm now completely defeated. 😢 is there any saving dough after certain points, or are those just "compost" contributions??

How do you know if your starter is too sour or not, and how do you fix it if so?

Tolles Video und sehr anschaulich. Schade das es nicht in deutsch ist, so könnte ich die Erläuterungen besser verstehen. Mein Englisch ist leider nicht so toll. Danke

Let me go to the bakery lol Never though that sourdough bread need this much work to make.

Thank you so much for the tips! I've been making 100% whole wheat bread for more than 3 years now and they're great, but I've found two problems and don't know what the mistakes are: first, the sourdough feels a bit fluffy before putting in the oven, and second, when baked, it's kinda sticky. I follow all these steps but don't get the perfect sourdough, any advice? Thanks and hope I made myself understood

I just love your videos... much things to learn from them :) Thanks and greetings fron Mexico

It seems like a granite board might be better than wood for sourdough.

Transition time from basic kneading to bench kneading is 15 or 50 minutes? I can't tell exactly what you're saying. Love your video!!

How do you make the sourdough 'starter?'

What I learned is that I don't want to deal with a high-hydration dough. Like.... ever.
Thank you for all the care you put into making this video and enabling me to avoid this.

My only and important question, why invest time and activity on something that is not as important as a loaf of bread?

Hi when i fold and shape it sometime it tears .what could be the reason. Thanks

Hi Hendrik In diesem Video empfiehlt Du eine Autolyse und in Deinem genialen Framework schreibst Du eher daran zu verzichten. Ich mach es auch mal so und mal anders. Was empfiehlst Du mir? Danke und beste Grüsse Roland

Had to come back to comment. I've been struggling for months with sourdough & watched many videos but this one clicked for me.

Thank you, i love this Channel, super experience
Greetings from switzerland Roland

I add my starter at the beginning in my water then add my flour. Is this wrong?

Hello, good afternoon.
I have a couple of questions?
What flour do you use, or what level of protein does it have?
Hydration is 80%, which is high hydration, and in my case when I make bread and give it a long fermentation (18 to 24 hours) when cooking the bread, it flattens.
I know that there are several factors that influence whether the loaf of bread turns out well, one is the temperature, the kneading and the rising times, but at the same time I consider that even if you follow the rules strictly, if you do not have good flour with high gluten content it is almost impossible for the loaf of bread to turn out well.
So what I would like to know is what type of flour you recommend and its protein content.
Thank you very much and excuse me for my questions.
Greetings from California.