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I have always said about sourdough that it has no secrets, no special techniques, that it is not difficult to obtain a beautiful bread. And it is true, only that although it seems simple, there are some small things that we should take into account.
In this video I made two types of dough with different hydration. That is, 2 different recipes, with different quantities. With the same techniques, with the same sourdough starter and the same type of baking.
I hope that this video will answer many questions that you have encountered during the baking of sourdough.
Along the way I plan to make more videos with such experiments, if you agree, write in the comments, I will take this into account!
*Ingredients for the first dough
200 g / 7,05 oz - of activated sourdough starter
550 ml / 16,90 oz - of room temperature water
900 g / 31,74 oz - of white flour for bread
20 g / 0,70 oz - of salt

*Ingredients for dough number 2
100 g / 3,52 oz - of activated sourdough starter
550 ml /16,90 oz - of room temperature water
700 g / 24,69 oz - of white flour for bread
12 g / 0,42 oz - of salt
The conclusions:
1. The soft dough will not give us a raised and open bread.
2. The amount of dough for a loaf does not matter if the dough has the correct consistency.
3. The cut is important, depending on the angle, we get the ridge or the opening.
4. We give importance to the formation of the loaf, we must create pressure inside the loaf.
5. We use a larger quantity of starter to have a successful bread.
6. We draw attention to the dough, it must be fluffy and full of bubbles!
7. Bake bread at a high temperature of 230-250 C /446 -482 F
8. Cold fermentation is important! But if you have a soft dough, leave the loaf for less time in the refrigerator.
I hope we have clarified, the rule of dough well. Next, I buy different flour from the store and experiment with it.

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