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2h โข ๐ฌ Science & Innovation
The Art of Handling High-Hydration Dough ๐ง๐
Every week, someone in here posts a photo of their dough and asks the same question:
โIs this right? It seems really wet.โ
The answer is almost always yes.
The fear is universal.
And the instinct to fix it by adding flour is what kills the bake.
๐ฅ This video is for everyone who learned to bake on sandwich bread and dinner rolls, then hit a wall when they tried ciabatta, focaccia, or rustic sourdough.
The dough was never wrong.
The expectation was.
In this video, I walk through:
๐ง The hydration spectrum and why the rules change at 75% and up
๐ฅ Why higher hydration is actually more forgiving on bake day, not less
๐ The โwet hands, not floured handsโ rule
๐ Coil folds vs. stretch and folds and why it matters for your crumb
๐ ๏ธ The three tools that make wet dough manageable
This is the foundation for everything weโre baking Saturday and beyond.
๐ฅ Watch it here:[drop YouTube link]
Then meet me back here.
Saturday, weโre baking a poppy seed sourdough at 80% hydration.
Two paths available: sourdough or yeasted.
Pick the one that fits your week.
๐ Whatโs the highest hydration youโve taken on so far?
Drop it in the comments.
Perfection is not required. Progress is.
Henry โญ๐ฅ
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The Art of Handling High-Hydration Dough ๐ง๐
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