Working with high hydration doughs can be beneficial in making a sourdough loaf with a more open crumb structure and a softer crumb. However, this type of dough can be very tricky tame. Here are some of my best tips for learning to work with this style of dough.
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0:00 Intro
0:58 What is Hydration in Bread Baking?
1:50 Tip #1: Reduce the Hydration & Gradually Increase
2:22 Tip #2: Utilize the Autolyse Step
3:36 Tip #3: Use Wet Hands with Building Strength
4:07 Tip #4: Learn to Read the Strength in Your Dough
5:11 Tip #5: Preserve the Air in Your Dough When Shaping
5:52 Tip #6: Only Flour the Outside, Not the Inside
6:32 Tip #7: Use Your Bench Knife as an Extension of Your Hand
6:57 Tip #8: Let the Dough Naturally Stick to and Move With Your Hand
7:28 Tip #9: Use Quick & Confident Movements
7:48 Tip #10: Pre-Shape Your Dough
8:18 Tip #11: Build Strong Tension on the Outside of Your Dough
8:52 Tip #12: Retard Your Dough in the Refrigerator
9:44 Outro
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