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/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour
Strong whole wheat flour: https://thbrco.io/wholewheatflour

Follow me here too:
Github: https://thbrco.io/github
Instagram: https://thbrco.io/instagram
My blog: https://thbrco.io/blog
My website: https://thbrco.io/homepage
Reddit: https://thbrco.io/reddit
Subscribe to my newsletter: https://thbrco.io/newsletter
Telegram: https://thbrco.io/telegram
Tiktok: https://thbrco.io/tiktok

Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/mystarter
The bread themed TShirts/Hoodies I designed and wear: https://thbrco.io/breadshirtshoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/coolingrack
Digital kitchen scale: https://thbrco.io/kitchenscale
Dough scraper: https://thbrco.io/doughscraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutchovenbatards
Dutch oven round (Lodge): https://thbrco.io/dutchovenround
Dutch oven with glas lid (Brovn) BREADCODE = 5% off: https://thbrco.io/dutchovenglaslid
Infrared thermometer: https://thbrco.io/infaredmeter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loafpanregular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loafpanlid
No stick spray (vegetable based): https://thbrco.io/nonstickspray
Oven gloves: https://thbrco.io/ovengloves
pH meter to check acidity: https://thbrco.io/phmeter
Weck starter jars: https://thbrco.io/weckjars

Useful videos:
Debaked ep. 1 Pizza journey to Napoli: https://thbrco.io/debakednapoli
Debaked ep. 2 Journey to a flour mill: https://thbrco.io/debakedflourmill
Discard starter bread: https://thbrco.io/discardstarterbread
Fermentation time table: https://thbrco.io/fermentationtimet...
Make a sourdough starter: https://thbrco.io/makesourdoughstarter
Make your starter more active: https://thbrco.io/moreactivestarter
Recommend sourdough bread recipe: https://thbrco.io/sourdoughrecipe

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