Скачать с ютуб High Hydration Dough Handling в хорошем качестве

High Hydration Dough Handling

I got the same question from many people, "Why doesn't the dough stick to your hands?" "Wet your hands." is my answer. There are a few more details which might be useful. So, here we go. My go-to high Hydration Sourdough 80% Organic Bread and Pizza Flour. (11.8% protein) 10% Organic Spelt Flour 10% Organic Unbleached Plain Flour They are all PRODUCT NAMES of the flour. You can google 'Kialla Pure Organics'. (I'm saying this because some people think I am using some kind of pizza flour.) 84% hydration 20% levain 2% salt This is how the dough turns out with these specific flour and the mixing ratio. Remember, if you are using different flour, you need to adjust the hydration ratio accordingly. Every flour is different. Naturally, the result will be different. Please check out my other posts in Instagram. I've used varieties of flour from different mills. Mainly Australian but some Italian and Japanese. #australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain#teampixel #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #お家カフェ #クープ #オーストラリア#カンパーニュ #自家製酵母