How to shape a high hydration sourdough bread without sticking your hands - Coil folding Technique
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- čas přidán 16. 05. 2021
- Coil folding technique explained
Remember to wet tour hands to avoid sticking to the dough
Quick and precise movements
Enjoy baking sourdough
All these bakers are like magicians to me. I go anywhere near that dough and my hands are glued together.
Hi there thanks so much for your comment I would love to help you out achieve what you desire with bread and pizza. Please reach out to me on any social media and I’ll try my best to help you
The first advice I can give you when you mix water and flour the best thing to do to make less sticky is rest 10/20/30 minutes then come back you will be surprised how better will become the dough, give few folding and come back you will see the magic happen 😉 please reach out if you need further help is my passion to help people with baking ❤️
What kind of black magic is this? When my dough touches anything it is literally glue. Inspiring stuff...maybe one day
No black magic. I was like you not long ago so don’t worry, and if you need help just ask me and I’ll try to help you 😉 I have been studying deeply how gluten works and how it is affected. Once you understand that everything will come together. Anyway just to give you a bit of magic… if your dough sticks means that gluten is not formed properly, once gluten is well developed it will stay together and the magic will happen 😊no black magic though but “white” the white magic art of flour 😊
Also if dough sticks let it rest 15/20 min, rest helps gluten to develop
Additionally it is very important how much protein your dough contains if it is low then impossible to have a high hydrated dough with it
Ya know kidding not to mention it sticks to your hands like glue
Great touch withat sticky dough. Beautiful!
Thanks for you le comment 😊
It’s amazing how responsive to every comment. And answering every question with explanations. And short video right to the point absolutely worth following 👍🏻 I hit like and subscribed to get all the updates hope to get lots of videos like this and more ❤
Absolutely! My goal is to educate 1 million people on the art of sourdough baking and if you let me do that it means the world to me. Share my contents and you will be part of my mission on spreading the knowledge 😉
On the closeups you can see that his hands are very wet. This is the key, but it’s still impressive speed and smooth motion. Beautiful!
Hi There thanks for your comment, I wouldn’t say very wet as too much water then can make the dough slippery, but yes definitely wet hands to handle high hydration dough is key 😉
Excellent!
Thanks for your comment, please don’t hesitate to ask me more info or recipe, I would love to help 😊
@@TheSourdoughScience, i do well with hydration of 70-75, but more than that would leave me with runny mess on my hands. Yours looks like close to 100% to me. It looks silky and pretty! What flour do you use?
Dilyara Marsh this dough is 80% hydro, the secret is to let it rest, gluten develop by itself in high hydration, try to mix the dough then let it rest 1 hour then 3 stretch and fold at intervals of 30min, if still wet rest in fridge overnight. I’m in Australia, I use Kialla Organic Typo 1 flour, is a 12% protein. Let me know if this was helpful 😉
@@TheSourdoughScience, i have never done bulk ferment in a fridge🤔🤔. Maybe i should try,thanks a lot!
I wish I had seen this before my last batch of dough.....it was far too wet and I had difficulty with it but you make it look very easy ! I continued and the bread was quite good with a good crumb but the loaves were a bit flat in shape !! Thank you for the video.
No worries 😉 I’m glad it served you. Handling dough is about muscles memories and techniques… just get over and over amd you will make a video as this soon 😉
@@TheSourdoughScience Thank you for the reply and I love your Italian accent - very popular here in UK !
👍🙏
Super 👨🍳chef
Thank you 🙏🏻
Do you autolypse the dough first, and how you do it? do you add the salt and levain at once or just add salt and knead and then incorporate the levain and knead then S&F and repeat? or do you mix all ingredients then rest, S&F, rest, S&F and repeat to form that gluten strength? also with 11.9 protein content, wouldn't it be weaker for this hydration level??
Hi Michael,
Sorry for late reply… In this case, I skipped the autolyse step and instead mixed all the ingredients together, allowing them to rest for an hour without extensive kneading, similar to autolyse but with all ingredients. However autolyse helps with kneading.
Then, I performed stretch and folds a few times every 30 minutes until the dough became smooth and strong.
The protein content doesn’t matter much; you can achieve the same dough with a lower protein content if you know how to handle the dough.
The main difference with lower protein is the duration the dough can hold its shape before collapsing but anyway 12g is a good amount for a 24/36 hour fermentation
Hope this helps 😉
Let me know I can help you further
Dammit. I just had a high hydration dough tonight I just couldn't shape with my normal methods. Looks like I was being too tough with it. Will try this next time. Thanks!
I’m happy you liked the video, by the way fold the dough shortly amd then rest, this will help no to rip the gluten net 🤙 let me know how you going 😉
How much protein is in that flour?
In this case I was using 11.9g of protein typo 1 also known as high extraction flour
Are your fingers wet when you handle this wet dough? (Because the dough doesn't seem to be sticking to your fingers.)
Very impressive video. Thanks!
Yes correct I have wet just a bit my hands before handling the dough. Thanks for your comment very appreciate 😊
What's the amount of oil you use to create this dough?
Hi there thanks for your comment I usually don’t use oil for bread, but I do for pizza when I bake with electric oven and if I do I add 3-5% of oil on kg of flour… however in this case not oil was used just flour water and salt
Let me know if you need further help 😉
Hey! So when you stretch and fold it on the counter you didn’t flour it, how does it not stick?
Hi Alaska, thanks for your comment. The bread doesn’t stick as it has already formed the gluten structure enough not to stick anymore. It really depends if you form the gluten structure during kneading or during the bulk fermentation. Does this make sense?
Also using a bit of water or oil helps
Let me know if you wish to understand more 😉 I’ll be happy to help you out
@@TheSourdoughScience wow! Thank you very much for this incredible explanation, God bless you!
@@LivingBreadAlaska my very pleasure Alaska I am committed to help people baking in any way I can. Please reach out to me if you need further help or clarification 😉
It is a pre shape, not shaping of a loaf
Hi Patrick, thank you for your comment and you are right… it is not a shaping video, I never realised the title was wrong and I thank you for picking this up however this not even considered a pre shape but simply a coil technique to improve gluten development during the bulk fermentation stage. Thanks for providing your feedback and allow me to correct this 👍🏻
@@TheSourdoughScienceno worries, great technique btw and thanks for commenting back! 🤝
Nice skill! I've certainly benefitted from using wet hands, but my dough still stays sticky and flops when I come to shaping it :-(
As I say in the video, let it rest, if sticks let it rest 15/25 minutes and come back, give a fold and rest again, repeat even 6 times if needed. Also check the protein in the flour, you want to use 12 to 14 g of protein per 100g of flour, the more protein the more fold needs to build the gluten. Also hydration affect the result, start at 70% amd the more you learn the more you increase hydration. Hope this help feel free to reach out for more help 😉
Plz tell me what is that yellow colored flour at the back? It doesn't look like all purpose flour?
Probably semolina or cornmeal
Yes correct is semolina flour, is a mix of 50/50 of 2 different size of semolina, I find semolina to give a more crusty texture to my pizza, although rice flour would be okay too, plain flour can burn in a 400 degrees oven and give a bitter taste. Hope this help
@@TheSourdoughScience thanks so much for your response. Now I understand .
@@TheSourdoughScience subscribed!
pro
Thanks for your comment Lee 😉
L'impasto è molto umido ma non hai farina bagnata sulle mani. Come fai
Se sviluppi bene in glutine non hai bisogno di extra farina, basta bagnarsi le mani con acqua 😉
How many slap and folds each time?
Seriously, how many?
Hi Maureen,
How many slap&folds can vary a lot depending on flour used, hydration and gluten development.
General rule of thumb I would say between 5 and 10 but still as I said it can vary.
Once you go over though you will notice the gluten structure will tear and rip a part, if you reach that stage means you went too far and you need to rest the dough for at least 40 minutes before doing another slap ( during resting the gluten will relax and rebuild)
With practice you will get to know when to stop, it al just matter of trying multiple times.
Hope this will help 😊
@@TheSourdoughScience you have no idea how much that helps,me!🥰🥰🥰
Maureen that makes me very happy
But how do you get to a developed gluten network?
Here few tips to help gluten develop: High hydration, high protein flour, rest the dough, mix with spiral dough mix not planetary mixer or if you hand mix give 3 to 6 folding with 30minutes intervals… feel free to ask more questions if you need 😊 happy to help
@@TheSourdoughScience When you rest the dough before mixing. Is the yeast and salt already in it or do you add them right before mixing?
wasupwas do you intend when I do autolyse? By the way It depends on what product you want to do, how good you want it and what flour you use. When I do pizza I don’t do autolyse but when I do bread I do autolyse and I mix only water and flour and rest then add yeast and salt . Hope this help if not let me know happy to help ya 😊
High protein/gluten content in the flour.
Yes correct, I have been using an organic flours with 11.9% of protein 😊
Bet the banneton needs a ton of flour in it to prevent that dough from sticking during retard in fridge!
Definitely, they need flour although not a ton and the amount needed won't affect the result. Is just need I bit more than a normal lining. Hope this help ☺️
This seems to be an accidental duplicate of the previous video?
Yeah Paul, you are completely right is exactly the same video, I didn’t realise that. Thanks for notify me 😉