Say Goodbye to Sticky Dough: The Secret to Perfect High Hydration Bread Revealed!
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- Опубликовано: 14 окт 2024
- This is the end of the sticky dough struggles! We have an easy tip to help you avoid making a mess when working with high hydration doughs that you are going to love!
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Finally! A sourdough baker with a sense of humor! Thanks for the information and for the laughs.
As a beginner I had a mess like that and did not know what to do. I just plopped the mess into a greased bread pan--let it rise one hour--then baked it--turned out much better than I thought it would!
Finally. I have struggled with 80% hydration since forever. Thank you. I mean, I am truly thankful to you.
thank you, thank you! I struggle even with 70% when rye flour gets involved. Always sticky for me. Love ALL of your videos.
Your water to flour ratio is 66%. If we can call the SD starter culture a 100% hydration, that means your total hydration was 76% Now, here is the issue. A 76% hydration dough would not look like the Batter consistency you have there. So - - - - - - - - What gives?
You are SOOOOOO correct!!! I mix 75 to 80% hydration with my hook all the time and have NEVER had such soupy looking dough???? Something is REALLY wrong with this video?????
I do 75% by hand and it's not soupy at all. Even if I add oil. @@danieldougherty988
I make bread dough fir a big bread company and we use 500 pounds of flour and our hydration rate is totalled to 105%, I make some doughs a bit closer to 91% hydration as well due to a very protein weak flour. I think his moisture anomaly here is the SD starter, he said it was extremely active meaning is gonna gas out the dough making it appear thinner and maybe his dough is also really warm. We make ours at 57°F and it still still but it's more workable
That was my question, I was like "is my math wrong?"
This hack is a lifesaver
omfg dude you are a god !!! i bow to you !! you fixd my problem and know i understand this shit better.
So, would you START with the paddle, or the hook then switch?
Loved the nap at the machine... I'm at that stage right now and had to subscribe it made me laugh so hard!
But if you mix it and leave it alone long enough, wouldn't it develop gluten on its own without all that machine kneading?
I came here from your video on baguettes that went viral, and subscribed after binging 10 of your other videos. Great content!!!! Thanks!
Are you including the entire weight of the starter in your hydration eqation? Is your starter 50/50? That is the only way your weights make sense?
Very useful tip! Absolutely fixed my mess. Thank you so much for sharing ❤
What if we do not have the mixer. Just by hand kneeding.
Well then, you're shit out of luck.
Came to ask the same
Question: moisture content will vary dependent on ambient humidity, if the moisture content of flour goes from 14.5% to 17.5%, that 3% shift can result in a hydration level of 5% greater for the final dough. 1000g of flour + 700g of water quickly becomes 970g flour + 730g or water which is now 75% hydration. How can one follow a recipe if we don't know what flour is used, and what the moisture content of the flour was ? I suppose the French Chef stores his flour for at least two weeks in his working or storage area after it arrives. In a climate controlled environment, the moisture content is consistent and the dough hydration varies little from one month to the next. Can you please address this issues with a video ? Many thanks.
Interesting point, I never thought of that. I've always thought my doughs were a little wetter than the percentages I work with.
Great tip on using the K hook but I think you have loaded the wrong bakers percentages for this video - 330g of water is not an 80% dough.
I noticed that too. 550 grs water and 330 grs water is 60% hydration. But, if the weight of the starter is included and is counted as water, then it becomes 80% hydration. Confusing at best.
Still, the technique of using the paddle to mix/knead high hydration dough is a good one. I had always use the paddle to do the initial mixing then switched to the dough hook. Now, I have something to try next time I made dough.
Wouldn’t be able to add all of the starter as water to get to 80% I’m afraid. Starter is I think 100% hydration so 55g water and 55g flour. That gives an overall hydration level of 63.6%.
I thought I was the only one that noticed that. @@colinbrooker481
To form 80% hydration dough, the sour dough should be 20g flour and 90g water. Then with 500g flour and 330g water, we got 80% hydration. 1:48 does look like very watery.
The video explains what to do, but it does not exactly explain WHY that is.
Why is the gluten developing better on the paddle, wiht the same dough?
It mixes it more. It's like making a white sauce with a spoon, compared to a whisk. Whisk is far better, no lumps, but you'll be ages witha wooden spoon.
Because you create a high sheer between the paddle and the side of the bowl due to the smaller gap. Goole "high sheer mixer" and you will understand
Is it just me or isnt most good flour supposed to hold up with 80% hydration? Like that's what I usually go for, and I can do manual slap and fold kneading and end up with great results.
Good flour can hold more water , but that is not usually desirable. Higher hydration causes holes and uneven texture. Sometimes, that is wanted, but an even texture and crumb has a shelf life that is more than 6 hours and doesn't dry out.
You're a good man and people should tell you that everyday
I wonder if this will work with wholemeal flour? 🌺
Te estoy muy agradecido.
Por fin lo logré.
Gracias a ti amigo 👊
Thank you for your beautiful videos but your formula is different from your verbal formula you're working on 66% but you said it's 80% is that correct or are you taking into account your sourdough's starter as part of the formula for the flower water ratio
Eres mi Salvador !
Lo he intentado y ya por fin , no perdi la batalla con la masa líquida 😂.
Do you still need streach and fold afterwards?
This video really should have been 2 minutes
Tik tok brain detected 👆
It should be one sentence: when mixing very high hydration, sticky, runny dough, use paddle, not dough hook. This is all.
you guys don't understand how youtube works. a 2 minutes video would not allow for enough ads and would have much lower score with the google algorithm. saying it should be 2 minutes is itself stupid because what he shows would take less than 20 seconds. You need to let the guy tell a good story and play the google algorithm
You could have taken a couple of months with experimentation to learn it on your own while reading a few books that explain the reaction of components. 8 minutes sounds like a good trade-off in this case.
You chose RUclips, an entertainment platform, to seek knowledge. Yet you complain that it’s “too entertaining”. On national tv this would have taken a full hour episode in prime time, with a few 10 minute break and with no chance to opt-out.
I challenge you to make your own video and make it last 2 minutes. That would actually add some value to the community.
Things should take longer than 30 seconds, enjoy them!
I think the length is justified. When baking, especially bread, you need to know how every decision you make , every ingredient and tool you use affect your work.
Dear Gluten Morgen, I have a question : i ve seen some recipes for bread that contain oil …. why they use oil? What is your opinion ?
The solution to complex matters is always simple. You've helped me a lot. Thank you.
You are welcome!
You are great man ! Now i understand the difference ...etc Thank you so much.
I needed this video!
I'm going to try it - before I throw my "dough" out.
Hi Gluten Morgen, thanks for your video, do you have a trick for a poor man who has just his two hands to knead the dough 😀 ?
VERY USEFUL - MANY THANKS !!!
-Mark in North Aurora IL (USA)
What size is the cast iron oven with the skillet lid that you use? I want something small but I am worried the 3.2 quart I am looking at is too small for a sourdough bread..
thank you thank you!
thank you! I love your videos. It's like being in class with a great teacher :) I learn a ton of useful tricks and information. Baking bread is so stress relieving. I love it :).
Even if you include the starter, the dough would never be that runny at 60% hydration. Am I missing something? Maybe different kind of flour?
How long did you mix the dough?
I just tried it with 75% hydration, and on a low speed it was around 8 minutes.
@@Alex-ok7mgHi, did you knead the dough for 8 minutes one time, or did you break it up in intervals? If so, how many minutes of kneading and how long of a rest in between? Thank you.
@@sallyhu5028 Hi Sally Normally 3 minutes on lowest speed possible, and then 5 minutes at next speed up and then rest for 15 or so minutes
“Sticky Doughs”. Isn’t that a Michael Franks song?
You are amazing thank you 🙏🏻
Omg! It’s 3:30 am and mine looks just like his did around 3:35. So runny.
Looking at Kitchen Aid stand mixers and have found the bowl on the tilt head models are very difficult to remove after mixing dough. So, looks like the bowl-lift models are a better fit. Any suggestions?!
I like my lift bowl version
I use the bowl lift version and even in professional kitchens the bowls are removable, so clearly it's the best choice for practicality. Something I will mention is that Kitchen Aid attachments are often aluminium coated with a polymer of some kind, which for me has lead to finding out that bits of plastic have peeled off into the dough and rendered the hook useless. I recommend you purchase separately a fully stainless steel hook for your particular model, as this will ensure your dough hook will last as long as your mixer.
It is hard but still removable. Hug the stand mixer from behind, and use both hands to turn bowl handle counter-clock wise. I don't use the glass bowl.
lol, I use a stiff spatula to lift and stretch the dough to check
Thank you I need to try this.
what about temputure of dough it will rise 85 F . is it ok ?
Gluten morgen esté público es más directo , hay mucho hate, jejejejj y eres un gran maestro
How do you work without a stand mixer… only by hand?
ruclips.net/video/hs4yAtvE2o8/видео.html
I have 11.5% protein flour from a good mill do you consider this high protein or just all purpose flour
It’s in between. All purpose is usually 9-ish and bread is like 13-14%.
It's great to know, thanks
Molte grazie ❤
New to your channel ! I'll stick around ! 🙃
Bravooo!! round number weight glutten morgen at last.Be the glutten with you peace!
What if you don't have a machine?
So here I am too. I am trying the sourdough pizza I followed you. This is the first day of slow fermentatin in the fridge. Tomorrow we'll see the outcome .
Hey genius, not everyone has a stand mixer, what about kneading by hand? Do you have another video for that?
You use a bowl scraper as your paddle and mix by hand in the bowl
thank you very good
I will try this secret
High hydration is playing around. It takes way longer to develop the gluten. Then you have to bake all the extra water out or else the bread will collapse. It's fun watching these videos though.
the was made after your visit to dough slapper. why didn't you learn his method?
It's even more simple than some of the comments below, if you can't appreciate what you're watching, why bother continuing.....🤔
Mind, the beauty of RUclips is that it's not just a single use visual / sound platform, it offers a diverse sources of 'stuff', and I'm guessing EVERYONE 🥰 it, because whether you up tick, down tick, leave feedback or not, you're given a free voice (even if it's to remain silent) 😉 And more often than not, those who submit feedback also entertain (sometimes more than the associated viewing 🤣).
While on this occasion, I agree with those who found this informatively entertaining.
I also could give a 🐒's toenail, what AI's doing in the background or how many adds run (as similar to ITV, I check my mobile & catch-up on communication (which no doubt is also spying on my activity. So lets hope the era of AI communicating across separate platforms with each other doesn't catch me out) 🤭
Seems like doing so much mixing for that long their may be a significant amout. Of evaporation
Wtf??? C'mon Ramón, we need you more...
Your app is broken. Doesn’t allow login
Thanks 🦾🦾🔥
80% of 500g shouldn't be 400g of water? you just used 330g.. am i mistaken?
what if i dont have a mixer
I usually mix my dough, then let it rest for 20 minutes, the gluten is much better then.
@@migfrarummet1907 thank you, i will try this now 😁
@@migfrarummet1907Hi! To clarify, do you mean you mix the ingredients first, rest for 20 minutes ... then knead the dough?
If so, at what speed and for how long? How many rounds? Sorry for asking so many Qs!
@@sallyhu5028 Just mix all the ingredients, then let it rest, then all you need to do is "stretch" the dough, which is much less work than actually kneading it properly.
My best advice is to try it and feel the difference after 20 minutes, your end goal is about the same.
Nice shirt
شكرا لك
Why are there NO replies to questions? Is it worth watching if having a problem which isn't solved??
Here I am!
Cool video, but damn. It could've been 30 seconds long.
😂 ótimo 👏
A lot of thanks from IRAN
#Woman_life_freedom
it's not sticky, it's liquid!
we don't have all day doing shits
Is that even a dough?
This is not a 80% hydration. 330/550 even with starter 55/55 it is no more than 69% or am I crazy?
What the hell kinda awful flour is he using that it takes THIS long to develop gluten?
😮😮😮😮 wau
Youd doe was only 60-ish % hydration
Always put the water in the bowl first, then the flour.
I find this works better for me as well. Do you happen to know the reason/science for why it's so?
@@sallyhu5028 All the flour will be absorbed by the water quicker and easier.
Ankarsrum not this shitty mixer.
Which speed?