This is a very effective way to increase your sourdough hydration without any sticking.

Chapters for this video are available below, Feel free to skip at the step you are interested in:)

Recipe for this dough:
300g whole wheat flour
600g white bread flour
600g water
200g leaven /sourdough starter
21g salt
400g buckwheat and flax seeds scald

How to make a scald video: [ Ссылка ]

Baking setup video: [ Ссылка ]

Tools used in this video:
Dough scraper: [ Ссылка ]
Bench Knife:[ Ссылка ]
Mini silicon spatula: [ Ссылка ]
Jar: [ Ссылка ]
Kitchen scale: [ Ссылка ]
Dough couche:[ Ссылка ]
Wooden Pulp Banneton: [ Ссылка ]
Flour Duster:[ Ссылка ]
Small Flour Duster:[ Ссылка ]

Chapters:
0:00 Sourdough open crumb reveal
0:07 Sourdough Autolyse
0:44 Start of Bulk fermentation
1:44 How to add a scald to Sourdough
2:10 Sourdough Stretch and Fold
3:19 Sourdough Coil Folds
4:37 Pre shaping sourdough
5:23 Final Shaping Sourdough
5:58 Stitching Sourdough
6:34 Simple Sourdough Scoring
7:09 Baked Sourdough Bread

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#bread #sourdough #sourdoughbread

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