Some dough is slacker due to higher hydration or weaker flour. This video will show you how to correct this. By end of proofing, your dough will be stronger, less sticky, easier to shape and have beautiful oven spring.
Some tips will also be shared on whether preshape is necessary. Watch till the end to see the full notes for higher hydration dough.
有些麵糰由於高水分或者麵粉筋度不高，促使麵糰容易擴散且麵糰筋度不强。這視頻將向您展示如何纠正此问题。麵糰在基發結束時會比較容易操作，相對有更好的烤焙張力。
視頻也覆蓋如何判斷麵糰需要預先整形。請觀看到視頻結尾，將會有一系列高水分麵糰該留意的事項。
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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How to handle HIGHER HYDRATION sourdough | 如何應對高水分酸種麵糰
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