Are you tired of little oven spring? This full masterclass will change your sourdough game, showing you step by step how to develop more dough strength and achieve that superb oven spring. All aspects are covered in detail, no open questions left. You will see each technique with detailed explanations to make it easy to understand and follow.

The shown techniques will build you a stronger dough resulting in more oven spring during the bake. This is especially important when baking with high hydration dough, since the dough is not holding its shape as well. Adding strength is the strategy to success.

The demonstrated dough in this video has a hydration of 80% percent. This is around 80 grams of water per 100 grams of flour, a very wet dough. On top of that the dough has 20% sourdough starter and 2% salt.

Now if you don't have enough time I recommend you to at least go ahead and do the autolysis and the bench kneading with 1 coil fold during the fermentation process. Or - you could just lower the hydration level inside of your dough to make it easier to handle.

The full tutorial to make a bread can be found here:    • The LAST Sourdough Bread Recipe You E...  . It covers all the steps to do after strength building as well. Happy baking!

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

0:00 Intro
0:57 Autolysis
4:38 Basic kneading
10:04 Bench kneading
16:56 Lamination
20:00 Fermentation probe hack
23:48 Coil folding part 1
27:24 Coil folding part 2
29:23 Coil folding part 3
31:31 Closing words and tips

#sourdough #doughstrength