Exactly! I can make the first couple of folds without trouble, but my bread flour is so strong I end up picking up the whole mass, and it won't stretch for beans!
Thank you!!! I can't freaking get my dough to be anything but a bowl of slop. It can't make a ball, no matter what I try. Less water/more flour, hand mixing, machine kneading, raising the temperature of the dough or water or proofing environment, adding moisture to the air, nothing nothing fixes my sloppy sticky dough. I'm going to try this hand method to form my slop into a ball. Thank you!!
how did it go? I searched "sloppy sticky bread dough fix" and watched this video, and found it hilarious that you described yours the exact same way lol.
@Borkomora I changed my flour to mostly bread flour and added a cold ferment in the fridge overnight. I also went back to baking in a preheated Dutch oven. I keep the bottom from burn by adding a foil coil to the bottom of the pot and I use parchment paper. But I still haven't gotten a beautiful oven spring like some I see. It's a passable sourdough tho. Gonna have to due for now until I can put more energy into trouble shooting lol
@@motherelephant5537 i was thinking about doing the overnight poolish thing, i am a total novice so i'm not getting into sourdough starters or anything yet. And i'm gonna buy a dutch oven this week as well to try and make a flakier artisan bread this weekend. I did make a successful loaf this time, it was just an emotional rollercoaster honestly 😂
It really depends on the dough. Each flour and hydration level behave differently. Some may need 3 folds while other 5-6 folds. You should see improvements in it with each fold. The dough should become less sticky👍
Tried your method just yesterday. It is awesome, no more dough on the hands. One thing i need to change is to buy heavier bowl so it wouldn't jump when the dough sticks to it. Really annoying... The perfect bowl would be something heavy, glass or ceramic, not too tall and pretty wide, shaped just as yours. Yours is not too heavy either from what i see. 😁 Jumping a little at the beggining.
@@garylester8621 100% hydration makes me think that you probably use the 'slap and fold' kneading technique. That requires skill. I've learned to like and prefer 70%. The crumb is just right for spreading things like butter. To get a more open crumb I reduced the recipe amount by, I think, 17% and just allowed the dough to rise more. I knead 100% with a bench scraper. When I roll the dough into a ball I use the scraper to push and rotate the dough against the heel of my other hand. Another thing that I just started doing is adding vital gluten to AP flour. To me that's a big deal because I started making puff pastry which uses AP flour.
I've done this and it doesn't work! All that eventually happens is the skin on the outside of the ball that forms ends up breaking open and then the sticky, inside mess that's within the ball is exposed, causing a restart all over again.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Best video of a coil fold I have seen. So simply shot, yet perfect, from above. I finally understand the concept. thank you.
It did work! Thank you very much for posting this. I was giving up on my dough. You saved it!
Depending on what type of flour I use it can be anything from ridiculously easy to nearly impossible.
Exactly! I can make the first couple of folds without trouble, but my bread flour is so strong I end up picking up the whole mass, and it won't stretch for beans!
Thank you!!! I can't freaking get my dough to be anything but a bowl of slop. It can't make a ball, no matter what I try. Less water/more flour, hand mixing, machine kneading, raising the temperature of the dough or water or proofing environment, adding moisture to the air, nothing nothing fixes my sloppy sticky dough. I'm going to try this hand method to form my slop into a ball. Thank you!!
Hope this helps❤️🤗
how did it go? I searched "sloppy sticky bread dough fix" and watched this video, and found it hilarious that you described yours the exact same way lol.
@Borkomora I changed my flour to mostly bread flour and added a cold ferment in the fridge overnight. I also went back to baking in a preheated Dutch oven. I keep the bottom from burn by adding a foil coil to the bottom of the pot and I use parchment paper. But I still haven't gotten a beautiful oven spring like some I see. It's a passable sourdough tho. Gonna have to due for now until I can put more energy into trouble shooting lol
@@motherelephant5537 i was thinking about doing the overnight poolish thing, i am a total novice so i'm not getting into sourdough starters or anything yet. And i'm gonna buy a dutch oven this week as well to try and make a flakier artisan bread this weekend.
I did make a successful loaf this time, it was just an emotional rollercoaster honestly 😂
So in total 4 coils, 2 coils 45 minutes rest time, then 1 coil 1 hour rest time, then I’m assuming another coil and check if manageable by then.
It really depends on the dough. Each flour and hydration level behave differently. Some may need 3 folds while other 5-6 folds. You should see improvements in it with each fold. The dough should become less sticky👍
Brilliant! This has been a chronic problem for me.
This helps so much!
I need to try this from UK thank you.
Tried your method just yesterday. It is awesome, no more dough on the hands. One thing i need to change is to buy heavier bowl so it wouldn't jump when the dough sticks to it. Really annoying... The perfect bowl would be something heavy, glass or ceramic, not too tall and pretty wide, shaped just as yours. Yours is not too heavy either from what i see. 😁 Jumping a little at the beggining.
Great! It is a bamboo bowl, so yes a heavier bowl will make your life easier 💚
Anybody able to point out what type of bowl that is and maybe where to get it? Thanks
People , only use unbleached preferably bread flour, instead of low protein bleached crap flour , bleached white flour are big problems....
Thank you. I'm trying to work with 70% hydration dough right now.
You got this! 🤗
I can do this with 100% hydration. It’s crazy
@@garylester8621 100% hydration makes me think that you probably use the 'slap and fold' kneading technique. That requires skill. I've learned to like and prefer 70%. The crumb is just right for spreading things like butter. To get a more open crumb I reduced the recipe amount by, I think, 17% and just allowed the dough to rise more. I knead 100% with a bench scraper. When I roll the dough into a ball I use the scraper to push and rotate the dough against the heel of my other hand.
Another thing that I just started doing is adding vital gluten to AP flour. To me that's a big deal because I started making puff pastry which uses AP flour.
Yes, actually I do coil folds. I'm going to back off a little and do 90% next loaf, Tomarrow.
So smooth
I let mine sit on the counter overnight as per the recipe, and it looks like this, but stickier. Is it still salvageable?
At that point, not really
Do you refrigerate it after that? Or just let it bulk ferment and bake?
i refrigerate the dough after shaping it👍
When do you shape it, please? Thank you @@MaiaSourdoughBaking
What the heck is a coil?
The way she is picking it up and folding it over itself is called coil folding.
Coil term is slightly misleading I would that as pick-drop method😂😂😂
Can you infinitely repeat this step until you get it right?
Not with the same dough. At some point it will ruin the dough. The gluten will break down.
This is magic 😮
My words exactly!
tl;dw just let the water in dough evaporate?
If my dough is sticky, I just add more flour. Is that a problem?
No, as long as you do it in the beginning 👍
What’s the mixture? Water? Oil?
I think it’s just water to prevent the dough from sticking to your hands.
@@onlyinparadise4613im pretty sure she put oil in the bowl before adding the dough
you're a master!
Does this replace the usual "Stretch and fold" before bulk rise, or do you do both?
Sorry if this is a dumb question. I'm new to breadmaking
this basically is stretch and fold. just a little bit different method.
ill try.
what in the magic potion is in that cup. if thats "just" water I don't believe you! the dough of my last bread is still EVERYWHERE!!!
She put oil in the bowl before placing the dough on top of it
Good video but do it on the table next time
Coil folds
when i see sticky it means i forgot the salt. 🙀😂
I'm confuses
👍👍👍
👏👏👏👏👏👏👏
Is that just water, or water with salt/sugar, oil?
Useless video tbh lol.
Was trying to figure out the same
water
it doesn’t look like water only
What do you have in that glass?
Cold water. 😊
Just water
I can't fix my dough... Very steaky so give up.
لالی شما
So this video was useless
You know that ppl usually have a job (and a life) and simply does not have the time to keep managing their dough for almost 3 hours??
Lmao! Then don't make it
Actually, the enjoyment of preparing great tasting meals is worth the time.
You realise some people aren't sports fans and so have a few extra hours every couple of weeks to make fresh food than you do?
Then you’re watching the wrong video. I appreciate the people that take the time to show us
I've done this and it doesn't work! All that eventually happens is the skin on the outside of the ball that forms ends up breaking open and then the sticky, inside mess that's within the ball is exposed, causing a restart all over again.
Hi! You might need to decrease the amount of water in your dough. Also, if you use this method excessively you will end up tearing your dough.