5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

Is anyone else terrifically disappointed that he didn’t end the video by showing off the finished bread?! 😢

The best, most compehensive, step- by step tutorial for beginners. You do not take corners and show ever step. Tanks so much for taking the time for making such videos. Please continue this good work.

I'm glad you pointed out that if your dough doesn't quite work out, you may need to just start over from scratch. I feel like there are too many YouTubers who try to trivialize the degree of technique and experience it takes to make good sourdough, and downplay the effects of mistakes. In my experience that just leaves people feeling discouraged. I've been a pretty active hobbyist baker for about 10 years, and I've baked thousands of loaves, and I still get a bad batch every now and then. What I've started doing is, when I get a batch that isn't developing good structure or rise, I just knead in some extra flour and a touch of sugar and use it to make flatbreads. None of my friends have ever complained about sourdough pita or tortillas, especially when I serve them with some shawarma or carnitas. Most of them never even realize that my flatbreads are "Plan B".

I had trouble getting good oven spring, and then I followed these steps. The result is astonishing, the best looking bread I have ever done. Thank you so much !

While I am very discouraged, I am still trying to get this most challenging technique. I have made bread for most of my 67 years. This sour dough deal is different than a yeast bread. My SD bread is still very dense. Lately I have been watching Patrick Ryan. ❤️ Please wish me some Irish luck.☘️🇮🇪🙂

As a beginner sourdough baker I've watched many videos, and this was far the most informational and detailed explanation. Thank you for sharing your wisdom! Now I need to go out and find the next step where to go from here :)

Thank you for your videos! I have been following the Ken Forkish method with pretty good results, but found the folding method difficult until this video. I find your method has one big difference that made the whole process easier - you divide your dough in half before the folding process. It made folding much more manageable and for that I thank you so much. I ended up with two beautiful loaves with ears 🥰

Gluten tag!! Love these videos you’re such a happy guy and really enthusiastic so it’s lovely to watch but also very helpful and covers all the principles excellently!! Thank you so much 😁

Gluten Tag! Never did i think i could make my own bread, let alone bread that makes my family and friends sing my praise! Its all thanks to you!

I have not had any successful oven springs yet, so I'm very glad you put this video together.

Honestly even that very first trick alone was worth the watch! I was always going straight in and trying to add strength to my dough immediately after mixing, waiting even half an hour makes a night and day difference!

Made some amazing bread on my first try! I was expecting a failure, but it was really great. Excellent oven spring and amazing open crumb. Thanks for the great videos!

Your content is amazing. So much detail and advice. There's really no other channel like it

Great tutorial! Thank you, I am a beginning sour dough baker and I need all the instruction I can get....you are a good teacher and your English is terrific...thank you again.

I followed these suggestions/techniques on my last bake. Although my bread had been succesful in the past, this put it over the top! Thank you. Great video.

I appreciate your many useful tips and charming manner. This week I made my first totally successful sourdough loaf in a Dutch oven after watching one of your videos. Bench kneading helped, but I think the winning tip was to place the chilled dough in the freezer for 30 minutes to facilitate scoring. Game changer!

Thank you so much for this very well thought out, helpful video. I’m only about 3 weeks into my sourdough learning process and so far, every boule I’ve cut into has been dense and gummy. Your video helped me to see some things I may need to do differently such as mix the starter into an autolysed dough instead of mixing my starter into water and then adding the flour. And now you have me questioning my water ratio and the acidity of my starter. I’m going to tweak a few things and get the next one in the oven! Thanks again!

Thank you so much for sharing. I've watched so many sourdough videos but you're the only one who's really explained causes of unmanagably sticky dough and ways to fix it. Just what i needed. Fantastic!

Thanks for the great instructional videos! Your tips have really helped me take my sourdough baking to the next level. :)