How to Mix Wet Dough (Rubaud Method)
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- Опубликовано: 2 окт 2024
- How to mix wet high hydration dough by hand. This video emphasizes the MIXING, not the rest of the process. I learned this technique from the great baker Gerard Rubaud. For more info, visit trevorjaywilso...
Music: First song -- "Catharsis" by Mobius. freemusicarchiv...
Second song -- "Oceanic" by Michett freemusicarchiv...
Wow! My granny used to do it like this. She lived in a village in Belorussia. She passed when I was small, but I still remember her mixing a huge bowl of dough like this for 5 loafs at a time. Her bread was simply amazing. I didn't know it was a technique used by chefs :) I gues she didn't know it either.
And I bet you never heard her say "Matrix of the dough" either !
Hy julia. Can u tell me why my dough keeps staying far to wet?!
Greatings ben
Well well,where do you think chefs learned to do it from?! Our great parents.
@@swaysitown maybe too much water?
@@swaysitown This is a HIGH HYDRATION dough, 85%, so its pretty hard to work with if you dont have the technique. Easier ones to work with is from 65-75% hydration. Higher hydration also if you use wheat flour cuz they need more water. I'm still new and learning all this too bro
I keep watching it just for the joy of it ,thank you
OMG 😋😍 ! The heavenly sound when he cuts the loaf, my mouth waters 😉😉😉
Clean kitchen (spotless), the chef knows exactly what to do, love it !
I’m a pretty serious home pizza maker and love learning how to make all styles. Your video was an incredible tutorial for me and took my Detroit Style pizza from just ok to quality pizzeria standards. I’ve always had a difficult time with high hydration. Not anymore.
Thank you, Trevor
do you have a recipe for your detroit pizza dough? would love to try it out. been trying to figure out a good one from existing recipes but a lot of them are really basic and get weighed down by the cheese and sauce while baking
@@johnadamczyk6213
My pizza dough for two persons is 259g King Arthur all purpose flour, 195g water, 5.2g salt. Adjust flour and water for the amount of starter you use (I use about 75 g). This also works well using 1/4tsp of instant dry yeast. Using yeast you can go from mixing to baking in under three hours. Using starter it’s harder to get the timing right for dinner.
The key is to perform several stretch and folds to get string dough that will handle well and spring into a nice open crumb. The slices don’t droop, so it’s easy to eat, too.
I have tried retarding the fermentation up to three days, and although the flavor is different, the dough loses some strength, and you lose fridge space, so I don’t bother.
Good technique, the sound of the crust being cut, and a crumb shot to show the structure. All the things I want out of a bread video. Great work!
Great thanks. You’re sounding like you’re commenting a Aktion movie but you’re content is much better as every Aktion movie.
Started this yesterday around 11am, did 8 or 9 folds, and baked it this morning. This bread is probably the best I've ever tasted, thanks a lot!
I guess the only part where I sort of messed up was forming the bread since I don't have a scraper (yet) and couldn't create enough tension on the dough so it didn't rise as much as in your vid but still, I'm really happy and proud with the result.
Lucky I looked up Rubaud method, this to me is true Artisan bread making. As a complete recent beginner I "get" the lack of true science behind this, but that's missing the point, along with not having access to industrial mixers and ovens.
What Artisans do is learn by "doing". Autolysing is underrated and reduces time and effort. Brilliant video thanks' youtube is full of sourdough pilgrims looking for enlightenment thanks.
Just started working w high hydration dough and the slap and fold process gave me total anxiety!! I bake to relax, not to take out my frustrations on innocent bread dough. I appreciate your dough hook simulation and I hope to incorporate that into my process. Thanks for sharing!!
Mate, your videos are some of the most informative and useful I have found (via breddit iirc)
Keep it up, my bread is getting better as a result of your teaching.
Excellent! I'm glad to hear it! If you're on Instagram, I have an account there that's full of pictures and short video clips demonstrating techniques such as shaping, scoring, mixing, etc. You can find me there: @trevorjaywilson. Cheers!
what is starter??
Sourdough yeast culture
Nathanael Mowbra
Will you send me recipe
Wow work of art, that looks SO good thanks for sharing big thumbs up from UK 👍🏼
100% without question the BEST technique I ever learned. This changed my sourdough game entirely. Thank you!
Wow man, you really made that look easy, i have real trouble with sticky wet dough, i will now try the wet hand technique, loving the videos by the way
Awesome, thank you so much for this! Love the extended visual not just a 30 second snippet of technique. Nice to see the dough developing in real time.
Very instructive, especially the details about what makes a difference and what doesn't. The only statement I question is about the hand mixing method incorporating air into the dough. So far as I can discover (with the exception of the high energy mixing methods used to make some commercial bread) all of the entrained air in bread dough comes from what is trapped as the flour is combined with water at atmospheric pressure, and after that CO2 diffuses into the pre-existing vesicles which merge as they grow to form the bubbles you see in the final bread. If there is data to support the claim that hand mixing of any form traps air in the dough I would be really excited to learn about the underlying phenomenology. The definitive experiment was to mix flour with water in a vacuum and then bring it up to atmospheric pressure and try to make bread out of it. There were few cells to collect the CO2 and the bread did not rise.
As far as I know, getting oxygen in means oxidation. This makes a difference in colour.And ad there are propably other differences, too.
@Trevor J. Wilson I wish you were still making videos... Awesome content ... Hope all is well...
Wow so much foreplay then a race to the finish line, took me by surprise that..
I just started feeding my starter after 2 months unattended in the fridge. When (if) it recovers I might try your technique just for variety. Thanks for posting.
I had some start up immediately after 4 months away in another country. I think the secret is to put it in the fridge (sealed salsa jar!) right after you feed it. Also, I tossed all the coloured fluid on top of it and mixed to 75% hydration. It blew me away, and after feeding a couple more times, it blows right up after an hour or 2, depending on the ambient temp. It also helps if you play Stive Morgan chill to it...
Geesh, tried this with 1200grams of flour dough and my arm and shoulder was sore. A real workout
Yeh I just did it for the first time tonight with about 1kg dough - the deltoids sure felt it! But this is what makes home made bread calorie free! :)
Sometimes it's the water. I live in an area with very hard well water and the same thing happened. I started from scratch with bottled water and had much better results.
Trevor, just amazing! One question, about the timing and temperature in the oven. For how long and the temperature?
Not OP, but since the ratios and overall mass are very similar to Joshua Weissman's, I'd guess about the same as he does (20 minutes at 500 °F with the lid on, then 20-30 minutes at 450 °F lid off). Ideally use a thermometer to determine when it's done, should register 92-96 °C internally (200ish °F).
I like your technique, that bread looks amazing, I like the crunch it made. I’m going to try making some 👍👍
Great technique, i try it with my sticky dough and it works
Trevor thanks for sharing your expertise but you went over the almost most important detail in the video. That is part before final shaping of the wet dough (after pre shaping the dough)! You did not show us part when you are using flour on the bench..... That part is important because of stickiness but you cut it off from the video...
Amazing. love the book and love the videos. So helpful and just where I am at with my baking. Thank you.
love your technique
I like this approach 10x better than the slap and fold technique. Jim Lahey did the slap-and-fold demo on 100% hydration dough at Harvard just to show it works. He literally threw wet dough over the bench, over the floor, onto the chalkboard, onto the audience, and it literally covered him. Not impressive. This is.
that was a real mess. I didn't see the point of it.
Yam Knight One can hydrate up to 120% and still end up with bread, but I'm not sure what the point is. If you have the patience for a bunch of irrelevancies, the following video has a lot of interesting details including limits of hydration: ruclips.net/video/4rlqTpRYo2E/видео.html
There are a lot of interesting videos if you search for "Modernist Bread".
i have made a 115% hydration dough before.
Literally covered him? Sure about that?
The video is on RUclips. I just happened to have seen it last night. Made it close to the end of the video before I fell asleep. At that point he had dough all over him, all over the black board behind him, the floor, on his face, the dough was everywhere. Never went back to see if it actually turned into dough. It was like thin pancake batter that he just kept scooping up with both hands and throwing down onto the table and then doing it again. And it would just splatter everywhere. Visualize what a two-year-old would do if you gave them pancake batter to play with
The technique is great but I can't get over the oven spring. When the dough comes out of the banneton it's a flat, wiggly thing. In the oven, it rises like the sky's the limit. What a thing of beauty!
That's where I'm stuck! My dough looks like after proofing (flat) , but I get almost NO oven spring after scoring, and that's at 500F in a preheated cast-iron skillet (using steam method because I don't have a dutch oven). I don't understand why!
This video revolutionised my understanding of bread making, and turned it from a chore into an experience that I always look forward to...
Thank you Trevor!
Nice video... In addition to the great techniques, a shout-out for the background music. I get a nostalgic feeling, reminding me of the computer games of the 90's on Amiga 500 and Sega Megadrive.. :)
Ha! Gotta love that old cheesy music! Finding music for these videos is the hardest damn thing -- it almost always takes longer than editing the video itself. I listen to hours upon hours of total shit before I find something even halfway decent. Free music that's actually worth listening to is a rare thing.
Trevor J. Wilson Hah.. Kudos for the grind..
Trevor J. Wilson Btw. do you have any advice/comments/blogpost on the texture of a sourdough starter? Is one type of a starter more potent than another, or maybe the sourness will differ etc? Also, how do I go about deciding the optimal amount of starter in a dough / how much is too much/too little? If it's just a matter of trial and error, are there any signs I should specifically hope to see/look out for...?
The shaping part - whoa! It's like magic!
brilliant technique and video! thank you
awesome tutorial thank you
For goodness sake don’t mix on your scales. Sensitive equipment !
Agree, that made me wince!
My mother always exclaimed with those words and "For crying out loud!"
@@user-op9mv5lq1u I just reread my comment and I want to apologize for my rudeness
C'est du bon pain...
That is bread. P r o p e r Bread.
Thick crust, well hydrated dough, airy, well cooked. The kind of bread that doesn't bloat you up. Nice bread.
From a Frenchman.
Perfection. Absolutely beautiful.
Great video and excellent technique!
Thank you. It was in the book, so I had to google and watch
I made it yesterday, it is awesome!! Best bread I have ever had!! Thank you for the recipe and the clear instructions, I learned a lot!
Your understanding of bread dough is really commendable.It's tough handling very wet dough n u make it look sooo easy! Thanks for sharing your expertise
Now that is beautiful!!!
Damn it! Why I am watching this video at 10PM..it's make me hungry now.
Thank you for your very positive attitude, calming voice and serene good vibes. it's all going into my bread
Hi Trevor. Thank you for a really nice video, but annoying music, especially the first part....
Thank you! This video has helped me a lot.
Very relaxing and enjoyable..except for the tense as heck music track in the background.
I wonder if the surface of the table is important factor too in shaping a wet dough?
Freaking beautiful!
This is quite the shoulder workout! Much cleaner than slap and fold though, great
I have done 80%...had success finally...85% might make me stick my head in the oven...lol.
Fabulous! I have been baking for decades and have found myself "evolving" into this method. Nice too see it is "legitimate."
How do you make the starter? Could you make a video on that? Great videos!
This dude is a pro. His bread looks like the absolute business.
A question: how long between preshape/shaping and actual baking??? For me the catch is the banneton baskets, always goes wrong there. Interested to see you don’t seem to use them....
It looks like he did, I thought… judging by the flour pattern on the dough before he scored the dough and put it in the oven?
I shld say dough indentation and flour pattern… but he’s used a cloth btwn the dough and banneton.
Great informative videos. Thank you for making these. Is there a difference between mixing the flour in the water (i.e. water goes in first) versus mixing the water into the flour (i.e. flour goes in first)?
Very happy I found your channel. Even though my channel doesn’t feature many bread recipes, it’s my favourite food to eat and make...thanks for your great videos and blog!
I have been making bread as a hobby for many years and always like to try new methods. But I must admit I was scared sh***less to try out your 85% hydration so brought it down to about 78. Then I let it autolyse for 10 house thinking that would compensate for the lower % (don't know why). The dough was stiffer (obviously) but after working it for 30 minutes then another 15 it all seemed to come together. Left it to rise (fold and stretch) for 6 hours, made the final loaves and now waiting to bake. So fare really nice dough and next time I'll try 85%.
Interesting! I want to work with "wetter" dough, & I'll give this a try. Thanks, man! :)
Hey Trevor, your insight has been so helpful to me. I've been going through the open crumb mastery guide lately. Very helpful! Just one Q about your process in the video here: Did you flour the surface on the final shape?
Bravo !
I have looked at a lot of video in RUclips about making sourdough bread. Your videos and comments make me desire to try to create my first sourdough bread. Do you have any recommendations of how to create a good starter and what flour I should use for the starter? Do you use different starter for different bread? Thanks.
I've heard that same sound before and it wasn't dough
glenn smythe - I'm buzzed right now, but I'm literally in tears laughing at that comment. Thanks!
I thought this was for mixing rather than to replace slap and fold (which is for building strength)?
Beautiful Bread. do you ever do any overnight fermentation?
ai never heared it called thet before, me mum, an grandmom, used ta do somethin like this ai dont remember them leavin it set though, mix like ya did then inta a pan an into the oven at 400f ai think, they didnt rite it down as ta how they make it,, thank ya fer the video,,thumbs up an subbed
WOW!!!!! You are a MASTER! Absolutely awesome great videos and your breads are .... just true heavenly Manna. Thank you for sharing your professional level knowledge with us!
Looks awesome! I'm always having issues with wet dough handling but the wet hand and pre-shaping technique you used it looks alot easier. Do you have any advice on how to stop mouse holes from forming?
I noticed that bulk fermentation lasted up to 5 hours. What is the room temperature of the kitchen?
It's very similar to the Yemen's Pita bread making, I make it with a grill pot. Nice to know I can make bread with the same dough, thanks.
Do you have a recipe for Yemeni pita?
I'm so happy to find this video! I was making my first sourdough the last night and felt like the dough was super wet and that i'd messed something up.. I had no idea how to manage such wet dough :p anyway I muddled through and I baked it this morning and it turned out great.. But yeah it's just cool to see how you worked with it.
That's great Hannah! I'm glad you liked the video. The first sourdough is always the hardest. And if you're following some of the popular recipes out there, like Tartine, the dough is usually too wet for beginners to handle. If you're completely new to baking, I usually suggest to back off from the highly hydrated doughs and work with stiffer doughs for awhile to build up your handling skills. Once you feel comfortable with regular dough then you can slowly start increasing the hydration bit by bit to ease into those wet doughs. You'll learn quicker that way, and it's infinitely less frustrating. Best of luck!
Man! I have tried this several times. I have a very good aged starter and I have followed all the steps to the "t" but every time I get a dough that is barely thicker than pancake batter and there seems to be no way to ever get it to the stage that allows me to shape it as you do here in your video.
Guess this is one I just have to pass on but I really like this method.....just wish I could make it work here.
Thanks for all your videos.
Oops! I just noticed this guy is no longer active on RUclips so I guess my question will go unanswered.
After all this effort I cannot eat the bread, it needs to be on display somewhere as a masterpiece
Great job! That shaping work is incredible, hope someday I get that good at it! Do you ever "punch" the dough before each set of strech and folds, to get some of the air out of it? Thanks for your videos, they're helping a lot!
I know this is an older question, but why would you punch the air out of the dough? You will lose that high rise when you put it in the oven and have a denser crumb.
Trevor, I just tried with whole wheat. All good until oven bake. I just never seem to get that kind of oven spring like yours, or other videos have. Can you describe your baking part (temp - gas/electric oven, tray - preheat or not, etc.,) you used in getting that spring ? TX
Thanks for the great videos! I happen to have a little side question here: what wood and surface finish do you use for such a comfortable and safe-from-scratching countertop?.)
Hi Trevor, how much starter did you put in this recipe? I've been using 20% (in baker's percentage) and getting nice loaves (and other not-so-nice ones haha) but your oven spring with this bread is astonishing! Cheers!
Thank you for this great video. Normally I bake my bread in a dutch oven. I would like to try this method . Could you tell me the temperature and the time in the oven . Thanks again.
Yeah it looks great. I'll try to incorporate some of your methods (more water perhaps but not 5½ hours of folding) into todays bread and see what happens :-)
How beautiful it is! Isn't it? Cheers, mate!
Indeed! Thanks buddy!
Also, does it not rise and get bubbles? Or does it and then you do the folds and let it set again?
i can not use rye flour what can I replace with? Can i use more spelt to have the same result? Or else ? Amazing video.
Just replace with more white or whole wheat
Look at that crumb 😍
Well done
How long did you keep it in the proofing basket before you cut it with the razor?
Hi Trevor!
Could you go into some detail as to how to pre-shape the dough? After 8 folds, my dough still slumps and is extremely sticky, even though I use a 76% hydration recipe. I use your mixing method and try to follow your movement when forming the boule, but I can't get it to obey.
SkullCollector I’m having the same problem. Three times in a row, I had to throw the dough away. Really frustrating.
May be your flour. He is using some bread flour, probably high in gluten, if I understood correctly. So, maybe try with a different flour?
Tim Corcoran Don’t throw it away, make flat bread out of it.
@@timcorcoran8131 don't throw it away! Put some flower on top, make a few cuts and bake it!
Will this work with a mixer and a dough hook?
I've tried a similar recipe with mixer and by hand. Both dough came out different (the one with the mixer had a much better gluten development), but were manageable. Both breads came out flat.
There are many reasons why this could happen, and I'm OK with experimenting a little, but if the results are quite similar to the ones I'll get with a mixer, then I will save my efforts.
Either way, great video. Definitely helped me improve the results comparing to last week.
Fantastic video and your book is a gem, it has a wealth of information not to be found anywhere else, thank you so much! Can you retard the bread in the video and bake it the next day or should you cut the bulk at room temperature in order to cold ferment the bread, please?
Hello, I made bread from oxidation. And I put in the refrigerator but I did not make the bread and it stayed in the refrigerator for about 48 hours. My question is whether it's worth baking it now, or should I make a new dough and throw it in the fridge? I'd love to hear from you, thank you
Great stuff, higher hydration than I'm used to but I'm getting more confident handling wet dough. This is the exact technique recommended to me when i bought my first starter kit (albeit lower hydration) and works a treat.
K...gonna try it.
When you count hours from “first mix” is it from flour & water mix or from when you add the sourdough and salt?
for me, I start count hours since mixing flour with starter (some baker just mix all ingredients at once, the others put salt later)
What size bowls would you recommend for mixing and folding the dough? I need to buy a few as I have only glass ones which are quite heavy and inconvenient for bread making.Great videos, thanks for sharing!
Love your videos. Hope so much you do some more. One general question. How would working with 100% whole wheat flour change your procedure and hydration percentage?
Woh! What Wonderful bread with the large holes. Magic! Thanking you for such a well explained teaching video. Oh do hope I can make one like that. If I don't have all the flours that you used vincent can I just keep the quantity of flour used say with some whole wheat rye,bread flour and make a loaf this way with my sourdough starter until I find exactly the flours you used for this loaf. Many thanks to you for sharing.
You don't need to use the exact same flours that I used for this loaf. This loaf was more to demonstrate the mixing technique, not a recipe to be followed. But that idea applies to recipes as well -- it's rare that a bread recipe can be followed to the letter and achieve the same results. There are just way too many variables for one recipe or method to account for. Different flours, different environments, different hands. It should be understood that it's up to each individual baker to adjust as necessary. Learning to make those adjustments does require a bit of experience though. But in time it will come.
Does the bowl do not have any oil? No oil is added?
Does the bright texture of the dough come from autolysis?
I always wonder whether arm hairs fall into the dough .....
Hi Trevor, thank you for the videos. Of all the sourdough making videos, yours are the most helpful. I love that you teach how to work without making a huge mess, and that your videos are all concise so it's easy to watch them many times. I'm a newbie and just baked my fourth boule. But, I'm having a lot of difficulty with the dough. It gets so wet and sticky and shapeless. I feel like it starts to get really wet when I add the levain. My levain is strong enough and easily passes the float test. I can fold it during the bulk fermentation. But, by the end of bulk fermentation it's still shapeless even though it rises a lot. It's so wet and sticky that there's no way I can shape it.
I wonder if my starter is too wet, or if there's something wrong with it even though it looks very healthy. I've read your comment that you feel like there have already been enough videos and websites on making the starter out there. But, you might be able to shine a light on some challenges and questions other bakers don't cover, which would be very helpful if you made one. I'm determined to bake a great looking and tasting sourdough like yours! Thanks,
Can someone answer for me, are the tips in trevor's book still applicable if I don't use sourdough starter, and instead use poolish/biga based doughs?
Awesome video Trev! Now I want to eat that bread. Every time I follow your advice it Werx :-)
Ha! Nice!
hy...great video and great bread. I put in the place bread flour 60 % Manitoba flour with 13.5% protein, and 40% bread flour with 11% protein because our flour is worse than the one you work with you, and in the place the spelt flour I put whole wheat. After 1 hours autolysis the consistency of the dough does not look like yours, that is , it is slightly more liquid and even after the 4 folds , it is very soft. And I does not seem to grow. Where am I wrong please? and how can I correct my hearing? Thank you!!! I have used starter 100% Hidratation.