I am covering three topics in this video.

high hydration dough handling
diastatic malt
bulk fermentation

Also, the hydration should be relative to the flour you are using.

My base flour, 80% of the total flour, had 11.8% protein. I further lowered it by adding the plain flour (10.5%) and spelt.

If you are in the States and using high protein flour, the dough will definitely be more cohesive.

Here in Australia, we have different types of wheat. And their protein content is usually around medium.

My point is... Know your flour.

Try and follow the recipe which specifies what flour to use.
Generic names like ,'Bakers flour' and 'All Purpose' mean nothing. The protein content is not standardised. Go to supermarket and check the protein content of every bag of flour. I bet you will be surprised.

For your information, I am using local flour, Kialla Pure Foods organic flour. Bread and Pizza (11.8% protein), Unbleached Plain (10.5%) and Spelt (13.2%)

Happy Baking.

#australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン