In this video I will be showing you 7 easy tricks to create superb dough strength for your sourdough that will result in more ovenspring. Those techniques will greatly help you to form a stronger dough that will hold its shape better. You will benefit from having a less sticky dough and then also benefit from having more oven spring when you bake the bread.

The dough in this video has a hydration of 80% percent, so a very wet dough. It is both 50% Bread flour and 50% whole wheat flour. On top of that the dough has 20% sourdough starter and 2% salt.

Applying the following steps will make it very easy for you to work with extremely wet doughs. Getting sufficient oven spring is harder, but don't be scared, with proper technique we can get superbs amount of ovenspring as well. Furthermore your dough becomes less sticky with every step enhancing the gluten network. Remember to water your hands between the steps, this also helps with your dough not sticking to your hands.

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

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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
Chapters:
0:00 Autolysis
0:32 Kneading
1:00 Bench Kneading
1:30 Lamination
2:00 Hourly coil folds
2:30 Preshaping
2:59 Shaping

With too little strength your dough is likely going to turn out like a flat pancake while baking. Another issue could be you not using enough water, or you overfermenting your dough. That makes it so hard with sourdough, you have to find the perfect sweet spot between all the variables.

What are the techniques that work very well for you?