Dough Hydration Chart
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Dough hydration chart

Master dough hydration with a handy chart for perfect baking results.
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33K views · 1K likes | Made in Motherhood | Samantha Citro on Instagram: "Ever since I learned how to temp my dough I want everyone to know about it! What is dough temping? Don’t worry, it sounds intimidating but it’s actually super easy. Dough temping is the practice of recording the temperature of your dough with a kitchen thermometer right after mixing to determine how long to bulk ferment for. I’ve put together a chart with dough temps and bulk fermentation times that you can refer to after temping your dough. So if you would like to start just head to the link in my bio to snag the download. It’s such an easy practice and it’s worked so well for me. My loaves are coming out prettier than ever. Happy baking you guys! Tag me and share your results if you try it! #sourdough #sourdou How To Temper Sourdough Dough, Sourdough Bake Temp, Sourdough Proofing Time And Temperature, How To Make Medium Hydration Sourdough, Sourdough Temping Guide, Sourdough Time Chart, How To Measure Dough Temperature, Sourdough Bulk Fermentation Chart, Sourdough Temperature
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1,000g King Arthur unbleached bread flour 640g warm water 240g active starter 20g Redmond’s sea salt Total Dough Hydration: 68% 1 hour fermentolyse with flour, 600g water, and the starter. Added the salt and remaining 40g water after that hour. The water I added was 90F. Kneaded the dough and did some slap and folds for 5 minutes. Covered the bowl and let rest for 30 minutes. Did 4 total sets of dough strengthening - first two sets were stretch and folds, second two sets were coil folds. ...
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Time to shape, refrigerate overnight, score, and bake! The pre-shaping is my favorite part of the entire sourdough process. Seeing the dough come together just makes me so happy! It is so therapeutic, too. All of the recipe details and baking times and temps are below. Let me know if you have any questions in the comments! Oh, and I will make separate videos on the scoring. It was too much to fit in this video! *Full process* Quick facts: Final dough hydration: about 71% Bulk fermentation ...
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Bubbly, domed, and jiggly like jell-o—these three signs consistently tell me my dough has completed bulk fermentation. The jiggle test is most crucial. If your dough doesn’t move when you gently shake the bowl, it’s likely underproofed. I’ve explored many approaches over the past year, from fermentation charts to the aliquot method. But every baker needs to find what works in their unique kitchen environment and matches their thinking style. Looking for visual cues has made the entire expe...
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