Sourdough bread dough TOO STICKY? Try these 3 tips.
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- Опубліковано 1 тра 2024
- If you're following a sourdough bread recipe exactly and the dough ends up looking and feeling way too sticky, there is hope for you. Try out the three tips that I share in this video.
Here's my master sourdough bread recipe (70% hydration):
grantbakes.com/good-sourdough...
More from Grant Bakes...
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
grantbakes.com/ebook - Навчання та стиль
Grant, I started my sourdough "quest" about Christmas time in 2022. I watched SO many videos & said "no way" to them all until I found YOURS! Funny thing is that my "go to" recipe is your 80% hydration recipe. It's never sticky & comes out perfectly no matter how I change it up. I change it up by using different mixtures of flours, nuts, seeds, but always keep the same ratio. I just shared your UA-cam video of that recipe & gave some of my starter to my friend who said she never wanted to hassle doing sourdough. Well, guess what? She baked her first loaf yesterday & was thrilled that t came out perfectly! I actually haven't experienced a sticky mess ever, so I think that's interesting!! Thanks for making sourdough SO easy & delicious!!
Your videos are the best! I have had great success with your recipes and instructional videos!
Thank you, Grant! Your videos are extremely helpful, full of useful info and never boring to watch! 🌺
I learn to bake sourdough bread after your video!! It's the best !!! I've been asked for recipe from so many people and all I did, I forwarded your video to them!! I'm not trying different recipe since yours works perfect for me!!
Very helpful thank you. And thanks to you, my first attempt at sourdough bread making was a great success. Made the perfect loaf!!!
Thanks! Your videos are so helpful and fun to watch.
Great advice ... as always. Thank you.
Glad it was helpful! Thanks for the comment.
Thanks Grant! Very helpful!
Thanks Grant! Nice , helpful and well organized video….. good summary review to keep on hand!😊
Thanks for doing this video. I quite often wander about saying "Grant must live in a really dry place" when I'm making your recipes as I love them, but here in rainy Scotland they all come out much wetter than they do for you. I'm gradually working out by what amount to reduce the water as a general rule.
As I say, great recipes, though. You're my go-to.
Great, Thanks 👍🏻
Thank you❤❤❤❤❤
After trying different recipes from different videos I use yours for sourdough bread. But my dough doesn’t always look like yours or others for that matter. I use KA bread flour. So the ambient temperature may be different enough for different results. I always use room temp filtered water.
Hi Grant, l really enjoyed your video.
Thank you! I appreciate it.
Hey thank you for this timely topic. Happened to me recently with a new recipe and a new flour. It was already a low hydration recipe and I was surprised by how wet and sticky it was. Suspicious, but I carried on having faith in the recipe. It remained too wet and as a result could not rise under its own weight and came out dense. Will try these tips next time! 👍
Trying a 100% freshly milled einkorn today. So very sticky! Can’t find many videos using freshly milled einkorn
I made my first einkorn loaf a couple weeks ago. It was not 100% einkorn though. I watched quite a few videos & one of those were someone freshly milling the flour. I wasn't interested in that, so it didn't stay in my brain. But I wanted to let you know that it is in UA-cam land!
My phone was listening to my thoughts about my sticky sourdough I am currently proofing!! It’s in my head. 😂
Haha everyone wants to know :)
Your sourdough bread and chibatta bread videos are all I use. I saw many videos and used some, only yours is fool proof. My only struggle is the sticky after bulk fermentation, I second guess myself as to weather it's over or under proofed. Thankfully it turns out. I always make 2 boules or 4 chibatta, slice and freeze for bread when we want it. I also make pita bread. Thank you, Grant
Thank you!
General rule should be: time in stretch and fold + bulk = full bulk. That's always the full bulk time.
Yes, lower hydration is key. Stay in that domain for a while! It teaches so much that you can carry over to higher hydration. Though IMO, higher hydration isn't even worth the extra effort.
Agreed about the bulk. When you mix in the starter, the bulk fermentation begins. Good clarification.
wondering how the moisture in my starter affects the overall hydration/stickiness....will try extra stretch and folds
Oh my !
one must get to know its baking vessel, its oven, its flour, its water… same way your starter is unique to you (and it is) so is your bread. you have to use same flour every time in order to really understand what is going on in the dough. predictability of the process is the key.
what about rye bread? mine is so sticky no matter what (I use 50/50 ratio rye flour and wheat flour)
Grant has 2 videos about rye sourdough. I've made both of them & LOVE the one he does in the loaf pan. I've make that 3 times & will continue to make that. I'm not fond of the other one.
Ive just followed your recipe letter by letter a "Easy High Hydration Sourdough Bread" ...and it turned out so sticky and watery ....i'm freaking out atm...
You could use some of these tips in the process if that happens again. Nothing to freak out about. Every dough can be salvaged 😊
@@GrantBakes ..well..i even partially managed so save it with slap/fold for a moment it looked very good but then after i leave it for 30 min. to rest it went liquid again..now it just sits in container dunno what to do with it..i'll just try to give it any shape and put it to rest in the fridge..
👍🎩❤️
Using flour gives a false positive especially when kneading. Other wise great video.
Yep, that’s what I meant by flour being used as a “crutch.” False positive is a good way of putting it.
@@GrantBakes thank you
Guys, if your dough is not working out after all this, don't bake it.. You're wasting energy and adding to the disappointment. just toss it. Re-try again.