These are 6 mistakes you should avoid when making doughs at home. By watching this video you will start making much better bread and pizza in no time. Furthermore your doughs will no longer be as sticky. This works for yeast and sourdough based doughs.
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Learn to make a starter:
Learn to make a sourdough bread:
Chapters:
0:00 Intro
0:12 Choose water carefully
1:05 Add water slowly
1:57 Slow down fermentation
2:38 Knead smarter not harder
3:40 Knead only when you should
4:02 Make a smooth round dough ball
5:10 Outro
Sources:
Otter video by Magda Ehlers:
Plant Growing:
#bread #pizza #dough
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27 Comments
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the crap ads were easier to watch blue boxes going nowhere
What is βWindowpaneβ? Maybe you should explain instead of just saying it again and again?
your doing it all wrong
Why after several folds my dough becomes weaker and like porridge, not gluten structures at all
European cooking needs to be too precise. No room for error. I will stick to my dosei.
1g of dry yeast per 1k of flour?
Oh yeah, mix in the water, let it sit, mix in water stare at a mess, trust process, mix in water, stare at lumpy 0 gluten mass
Wonderful instructions. Can you make it in a different level/ chapter, a new video with subtitles about "How to make a sour dope" ( dough) . Beside of the fact that I have no idea how to cook, could you explain us more on basic sour -does it need air that doguh or does it need a book for all those things, that is not able to handle? When you put the water and flour in the jar, does it need air tight or it should be loose the jar lid , as not ermetic closed. Do you think it need air ?
Love protein to water ratio chart! I didn't consider that an now I will.
Heh, 'gluten tag' xD
biggest mistake was listening to this where it said "1g of yeast per kilo". I tried it for a week, 4 different doughs. All failed hard. Then i watched another video of another youtuber where they added 4 times the amount – then i got a good dough
Thanks to Taylor Swift iam now trying to decode sourdough ππ§‘
Nothing about tucking and folding during fermentation? Not your style?
Remember gluten development is for jobless people
DziΔkujΔ β€
GLUTEN TAG ππΊπΈπ©πͺβ
Ihr Englisch is viel besser als mein Deutsch.
Shoot my flour has four grams of protein! It's not on the list but I can guess and now I understand whyyy
your english is excellent. I love the light accent
The KYS Spiral Mixer really develops gluten quickly.
"less sticky" is correct way to say it in english π loved the vid. thanks
Thanks a lot!! This answered my questions
Please do this with gluten free products. If I could still eat gluten this would be amazing.
Great content! I also enjoyed the lazy sea otters
You deserve every bit of success coming your way.
Vielen Thanks! π
I just added 1g of yeast for 160g of flour. Since my scale is only tell 1g difference. Need a better scale tbh.