@bread.by.day: There are 2 things I’d like to say with this post ✨ A dough that feels rather sticky is not always a dough that’s too wet or too liquid. And this is a good example. The dough is rather sticky, however it’s quite resistant to stretching, making handling a bit more difficult Should this be the case, you can confidently add more water, so that you have a dough that you can easily handle throughout the bulk fermentation, a dough that you can easily fold a few times without feeling the dough fighting back ✨ Properly hydrating the flour, helps you get better results, improve oven spring and aeration in the crumb The first part of the video shows the dough after the initial mix, with less water than what the flour needs. While the second part of the video shows the dough at the end of the second mix (salt inclusion) when I have adjusted the hydration of the dough, increasing it with 30g (from the initial 385g) The flour used in this video is a German flour, 1050 from Frankenmehl (Dunkles Weizenmehl) I’ve talked a lot about this in the last weeks, and was asked a few times to better show the look & feel of the dough. So here it is As always, I hope this helps #sourdough #sourdoughbread #bread #sourdoughbaking #sourdoughexplained

Bread By Day

Open In TikTok:

Region: US

Tuesday 17 March 2026 00:55:14 GMT