🌊 High hydration dough scares almost everybody the first time they handle it.

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🔥

It feels too wet. Too loose. Too messy.

But most of the time, the dough is fine. The baker just hasn’t learned what properly hydrated dough is supposed to feel like yet.

In this video, I walk you through:

🥣 what high hydration dough should look like

💧 why wet hands matter more than extra flour

🫙 how coil folds build strength without fighting the dough

👀 and the visual cues that tell you the dough is developing correctly

This weekend’s poppy seed sourdough bake sits right at 80% hydration, so this felt like the right time to talk about it.

Once you stop fighting wet dough, a whole different level of bread opens up.

Perfection is not required. Progress is.

3:40

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