The secret to a big, puffy ball of dough isn’t in the recipe. It’s in time, hydration, and the confidence to not stop too soon. Two of the biggest levers you can adjust in sourdough are hydration and fermentation, and both are simpler than they seem. How to calculate hydration Hydration is the percentage of total water compared to total flour in your dough. That includes the flour and water from your starter. Water ÷ Flour × 100 = Hydration % Example (single loaf at 70% hydration) If your recipe
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The secret to a big, puffy ball of dough isn’t in the recipe. It’s in ti…
99K views1 month ago
TikTokmaritimebreadrising
Coil folds are used during bulk fermentation to build dough height and dough structure. Coil folds are typically used in conjunction with, or in lieu of “stretch-and-folds.” This video shows a second round and third round coil fold. I typically pull a windowpane before each coil fold, to assess the changing dough strength. I also record the temperature of my dough after each round of coil folds. This is 78% hydration dough, folded at 30-minute intervals. ©️The Sourdough Journey, 2026 #sourdough
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Coil folds are used during bulk fermentation to build dough heigh…
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FacebookThe Sourdough Journey
70% Hydration Pizza Dough - Best Recipe for Beginners
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80% Hydration Pizza Dough Recipe - Fluffiest Pizza Crust Ever - My House Of Pizza
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You asked how get the dough so elastic. This is how: Hydration 72-73 12-13 protein content in flour Feed stsrrer 80% hydration at 1:2:2 Mix flour and water Autolyse for 1 hour Then I add the starter mix and salt while mixing. How long I mix for? It depends there's no exact time per mix. I mix untill the dough looks smooth ans silky. Flour I use. I use two type sometimes T65 and organic strong white from Dove's Farm. ✌️🏾. #breadtips #dough #sourdough #breadbakingforbeginners #leothebaker | Leo t
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You asked how get the dough so elastic. This is how: Hydration 72-…
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FacebookLeo the Baker
Shaping lower hydration dough. As you can see, the loaf was "enthusiastically" degassed in order to help achieve a fine and even crumb (the dough was also degassed after it had doubled in volume during bulk, and again right before preshaping)..... I've demonstrated this shaping method plenty of times before, but I want to explain why I roll out the ends of the loaf. So I figured I'd actually flip the loaf upside down here so you can better envision what's going on.... First off, rolling out the
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Shaping lower hydration dough. As you can see, the loaf was "enthusi…
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FacebookTrevor Wilson
I’m not usually going too crazy with inclusions but give me a solid seed dried fruit combo and I’m in. This one is a favorite over here.🌻♥️ 78% hydration 100 g Craisins (soaked in hot water & drained before adding) 65 g toasted sunflower seeds | Flowerdoughbreadco.
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I’m not usually going too crazy with inclusions but give me a solid see…
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This is a 90% hydration dough. Yes, that’s right! It’s 450g water per 500…
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78% hydration loaf Recipe 500 g flour 100 g starter 390g water 10g …
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