How to Shape Strong Dough - Search Videos

Strong dough isn’t sticky 👀 If your dough is sticking to everything — the bowl, your hands, your counter — it’s not you. It’s the dough. Here’s the real secret: 💧 the right amount of water 💪 enough mixing at the start to build strength I mix my dough for about 5–7 minutes right after bringing everything together. Then I let it rest for about an hour before my first coil folds. It won’t look perfectly smooth after mixing, but it should hold itself together in a little ball. During that rest, t

Strong dough isn’t sticky 👀 If your dough is sticking to everything — the bowl, your hands, your counter — it’s not you. It’s the dough. Here’s the real secret: 💧 the right amount of water 💪 enough mixing at the start to build strength I mix my dough for about 5–7 minutes right after bringing everything together. Then I let it rest for about an hour before my first coil folds. It won’t look perfectly smooth after mixing, but it should hold itself together in a little ball. During that rest, t

17.3K views5 months ago

FacebookBread & Happiness

How to Divide and Preshape Bread Dough | The Perfect Loaf

How to Divide and Preshape Bread Dough | The Perfect Loaf

theperfectloaf.com

Why Your Bread Dough is Stick and how to Fix it Easily

Why Your Bread Dough is Stick and how to Fix it Easily

culinaryexploration.eu

Did you notice what went wrong with my dough in the first video? When you go to shape sourdough it should be strong. Strong dough will stay together and should release from the sides of the bowl, leaving the bowl clean at the end. If you noticed in the video this dough started tearing and left quite a bit behind in the bowl. So what went wrong? In this case I let my dough sit for too long before shaping, so it overproofed. If when making sourdough your dough passes the windowpane test earlier on

Did you notice what went wrong with my dough in the first video? When you go to shape sourdough it should be strong. Strong dough will stay together and should release from the sides of the bowl, leaving the bowl clean at the end. If you noticed in the video this dough started tearing and left quite a bit behind in the bowl. So what went wrong? In this case I let my dough sit for too long before shaping, so it overproofed. If when making sourdough your dough passes the windowpane test earlier on

25.2K viewsMay 13, 2024

FacebookCountry Roads Sourdough

A little lesson: dough strength and shaping (with some video analysis). People often ask how I can "get away" with shaping my dough so lightly, just a few folds and some tucks. And when they shape with a more intensive method, which typically adds in more steps or "stitches," their loaf ends up squat or bulges on the top or sides. The reason is, my dough is typically much stronger coming out of bulk fermentation and dividing. Typically, I prefer a stronger dough going into shaping to get away wi

A little lesson: dough strength and shaping (with some video analysis). People often ask how I can "get away" with shaping my dough so lightly, just a few folds and some tucks. And when they shape with a more intensive method, which typically adds in more steps or "stitches," their loaf ends up squat or bulges on the top or sides. The reason is, my dough is typically much stronger coming out of bulk fermentation and dividing. Typically, I prefer a stronger dough going into shaping to get away wi

2.5K views5 months ago

FacebookMaurizio Leo

How to Shape a Round Sourdough Boule - The Clever Carrot

How to Shape a Round Sourdough Boule - The Clever Carrot

theclevercarrot.com

Unpopular opinion… Featured in this video is what I refer to as a “gentle shape”. You can use a gentle shape on a strong dough that has been well-fermented, which allows the gas to hold the dough tall and explode the loaf beautifully in the oven. I use this technique on doughs of all hydrations. True tartine-style bread is highly extensible - very wet and developed *just* enough to hold its shape. Because of this, the dough struggles to support gas, leading to under-fermentation. Combine this wi

Unpopular opinion… Featured in this video is what I refer to as a “gentle shape”. You can use a gentle shape on a strong dough that has been well-fermented, which allows the gas to hold the dough tall and explode the loaf beautifully in the oven. I use this technique on doughs of all hydrations. True tartine-style bread is highly extensible - very wet and developed *just* enough to hold its shape. Because of this, the dough struggles to support gas, leading to under-fermentation. Combine this wi

256.3K viewsMar 14, 2025

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5 tips for how to get your dough strong and smooth with no extra flour. I’m by no means a baker, but I’ve picked up a few things which have helped a lot with my bread making so thought I’d share them with you all. Another thing I didn’t mention is adequate rest in between steps - the dough really does sort itself out. My basic bread process is: 1. Autolyse flour and water for 30 mins 2. Mix in the yeast salt /- poolish (pre-ferment) and knead till strong. Lift and rotate into a ball and rest for

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