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4h (edited) โข ๐ฌ General Discussion
Most bakers obsess over shaping.
The foundation of great bread is set hours before you ever touch a banneton.
It starts right after fermentolyse.
In today's video, I'm walking you through the stage almost nobody films. What dough actually looks like the moment fermentolyse ends. Why I dimple the salt in instead of dumping it on top. And how the Rubaud method builds real strength without beating the dough into submission.
If your dough has ever felt weak, sticky, tight, or impossible to handle, this is the stage you've been skipping past.
What's in the video:
๐ฅฃ What fermentolyse actually does (and why it changes everything)
๐ง Why I dimple the salt in by hand
๐ช The Rubaud method, slowed down so you can copy it
๐พ What properly hydrated dough should look and feel like
๐ The visual cues that tell you your dough is developing right
This is part of the Foolproof Sourdough Loaf process. The whole point of the series is to teach the why, not just hand you a step list.
When you understand what the dough is telling you, recipes stop being instructions and start being a conversation.
Drop a comment if you've struggled with weak or sticky dough at this stage. I want to know where you're getting stuck.
Here's the recipe: https://skoo.ly/foolproof-sourdough
Perfection is not required. Progress is.
Henry โญ๐ฅ
๐ฟ๐ค ๐ข๐ ๐ ๐๐๐ ๐๐๐ซ๐ค๐ง ๐๐ฃ๐ ๐ก๐๐ ๐ ๐๐ฃ๐ ๐จ๐ช๐๐จ๐๐ง๐๐๐ ๐ฌ๐๐๐ก๐ ๐ฉ๐๐๐ง๐ ๐๐ ๐ฉ๐๐๐จ ๐๐จ ๐๐๐ก๐ฅ๐๐ช๐ก ๐ฉ๐ค ๐ฎ๐ค๐ช.
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Most bakers obsess over shaping.
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