⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread

Finally. I have struggled with 80% hydration since forever. Thank you. I mean, I am truly thankful to you.

Very useful tip! Absolutely fixed my mess. Thank you so much for sharing ❤

I came here from your video on baguettes that went viral, and subscribed after binging 10 of your other videos. Great content!!!! Thanks!

Finally! A sourdough baker with a sense of humor! Thanks for the information and for the laughs.

thank you! I love your videos. It's like being in class with a great teacher :) I learn a ton of useful tricks and information. Baking bread is so stress relieving. I love it :).

thank you, thank you! I struggle even with 70% when rye flour gets involved. Always sticky for me. Love ALL of your videos.

Loved the nap at the machine... I'm at that stage right now and had to subscribe it made me laugh so hard!

So, would you START with the paddle, or the hook then switch?

Thank you I need to try this.

Are you including the entire weight of the starter in your hydration eqation? Is your starter 50/50? That is the only way your weights make sense?

omfg dude you are a god !!! i bow to you !! you fixd my problem and know i understand this shit better.

I wonder if this will work with wholemeal flour? 🌺

I needed this video!

You're a good man and people should tell you that everyday

You are great man ! Now i understand the difference ...etc Thank you so much.

The solution to complex matters is always simple. You've helped me a lot. Thank you.

@glutenmorgentven

Жыл бұрын

You are welcome!

Your water to flour ratio is 66%. If we can call the SD starter culture a 100% hydration, that means your total hydration was 76% Now, here is the issue. A 76% hydration dough would not look like the Batter consistency you have there. So - - - - - - - - What gives?

@danieldougherty988

10 ай бұрын

You are SOOOOOO correct!!! I mix 75 to 80% hydration with my hook all the time and have NEVER had such soupy looking dough???? Something is REALLY wrong with this video?????

@supernoobsmith5718

7 ай бұрын

I do 75% by hand and it's not soupy at all. Even if I add oil. @@danieldougherty988

@jacobperez7756

6 ай бұрын

I make bread dough fir a big bread company and we use 500 pounds of flour and our hydration rate is totalled to 105%, I make some doughs a bit closer to 91% hydration as well due to a very protein weak flour. I think his moisture anomaly here is the SD starter, he said it was extremely active meaning is gonna gas out the dough making it appear thinner and maybe his dough is also really warm. We make ours at 57°F and it still still but it's more workable

@hey-its-me-bobby-D

6 ай бұрын

That was my question, I was like "is my math wrong?"

Dear Gluten Morgen, I have a question : i ve seen some recipes for bread that contain oil …. why they use oil? What is your opinion ?

You are amazing thank you 🙏🏻

What size is the cast iron oven with the skillet lid that you use? I want something small but I am worried the 3.2 quart I am looking at is too small for a sourdough bread..

Eres mi Salvador ! Lo he intentado y ya por fin , no perdi la batalla con la masa líquida 😂.

It's great to know, thanks

Question: moisture content will vary dependent on ambient humidity, if the moisture content of flour goes from 14.5% to 17.5%, that 3% shift can result in a hydration level of 5% greater for the final dough. 1000g of flour + 700g of water quickly becomes 970g flour + 730g or water which is now 75% hydration. How can one follow a recipe if we don't know what flour is used, and what the moisture content of the flour was ? I suppose the French Chef stores his flour for at least two weeks in his working or storage area after it arrives. In a climate controlled environment, the moisture content is consistent and the dough hydration varies little from one month to the next. Can you please address this issues with a video ? Many thanks.

@supernoobsmith5718

6 ай бұрын

Interesting point, I never thought of that. I've always thought my doughs were a little wetter than the percentages I work with.

Te estoy muy agradecido. Por fin lo logré. Gracias a ti amigo 👊

Thanks 🦾🦾🔥

What if we do not have the mixer. Just by hand kneeding.

@em1860

4 ай бұрын

Well then, you're shit out of luck.

@adammoore7447

2 ай бұрын

Came to ask the same

Looking at Kitchen Aid stand mixers and have found the bowl on the tilt head models are very difficult to remove after mixing dough. So, looks like the bowl-lift models are a better fit. Any suggestions?!

@fredbecker607

5 ай бұрын

I like my lift bowl version

@Simlatio

4 ай бұрын

I use the bowl lift version and even in professional kitchens the bowls are removable, so clearly it's the best choice for practicality. Something I will mention is that Kitchen Aid attachments are often aluminium coated with a polymer of some kind, which for me has lead to finding out that bits of plastic have peeled off into the dough and rendered the hook useless. I recommend you purchase separately a fully stainless steel hook for your particular model, as this will ensure your dough hook will last as long as your mixer.

what about temputure of dough it will rise 85 F . is it ok ?

But if you mix it and leave it alone long enough, wouldn't it develop gluten on its own without all that machine kneading?

thank you very good

I'm going to try it - before I throw my "dough" out.

I have 11.5% protein flour from a good mill do you consider this high protein or just all purpose flour

@ms.q7445

4 ай бұрын

It’s in between. All purpose is usually 9-ish and bread is like 13-14%.

Thank you for your beautiful videos but your formula is different from your verbal formula you're working on 66% but you said it's 80% is that correct or are you taking into account your sourdough's starter as part of the formula for the flower water ratio

lol, I use a stiff spatula to lift and stretch the dough to check

The video explains what to do, but it does not exactly explain WHY that is. Why is the gluten developing better on the paddle, wiht the same dough?

@Split10uk

Жыл бұрын

It mixes it more. It's like making a white sauce with a spoon, compared to a whisk. Whisk is far better, no lumps, but you'll be ages witha wooden spoon.

@intothecoincloud6503

5 ай бұрын

Because you create a high sheer between the paddle and the side of the bowl due to the smaller gap. Goole "high sheer mixer" and you will understand

Is it just me or isnt most good flour supposed to hold up with 80% hydration? Like that's what I usually go for, and I can do manual slap and fold kneading and end up with great results.

@rickthebaker9379

3 ай бұрын

Good flour can hold more water , but that is not usually desirable. Higher hydration causes holes and uneven texture. Sometimes, that is wanted, but an even texture and crumb has a shelf life that is more than 6 hours and doesn't dry out.

Molte grazie ❤

New to your channel ! I'll stick around ! 🙃

How do you work without a stand mixer… only by hand?

@mimiashford5544

4 ай бұрын

kzread.info/dash/bejne/mqdo26OtpqiYn5s.html

This video really should have been 2 minutes

@Willyflan

6 ай бұрын

Tik tok brain detected 👆

@vermolin

5 ай бұрын

It should be one sentence: when mixing very high hydration, sticky, runny dough, use paddle, not dough hook. This is all.

@lucagabrielli5009

4 ай бұрын

you guys don't understand how youtube works. a 2 minutes video would not allow for enough ads and would have much lower score with the google algorithm. saying it should be 2 minutes is itself stupid because what he shows would take less than 20 seconds. You need to let the guy tell a good story and play the google algorithm

@MyJaires

3 ай бұрын

You could have taken a couple of months with experimentation to learn it on your own while reading a few books that explain the reaction of components. 8 minutes sounds like a good trade-off in this case. You chose KZread, an entertainment platform, to seek knowledge. Yet you complain that it’s “too entertaining”. On national tv this would have taken a full hour episode in prime time, with a few 10 minute break and with no chance to opt-out. I challenge you to make your own video and make it last 2 minutes. That would actually add some value to the community. Things should take longer than 30 seconds, enjoy them!

@flashlike

3 ай бұрын

I think the length is justified. When baking, especially bread, you need to know how every decision you make , every ingredient and tool you use affect your work.

VERY USEFUL - MANY THANKS !!! -Mark in North Aurora IL (USA)

Great tip on using the K hook but I think you have loaded the wrong bakers percentages for this video - 330g of water is not an 80% dough.

@SlaveToMyStomach

Жыл бұрын

I noticed that too. 550 grs water and 330 grs water is 60% hydration. But, if the weight of the starter is included and is counted as water, then it becomes 80% hydration. Confusing at best. Still, the technique of using the paddle to mix/knead high hydration dough is a good one. I had always use the paddle to do the initial mixing then switched to the dough hook. Now, I have something to try next time I made dough.

@colinbrooker481

Жыл бұрын

Wouldn’t be able to add all of the starter as water to get to 80% I’m afraid. Starter is I think 100% hydration so 55g water and 55g flour. That gives an overall hydration level of 63.6%.

@supernoobsmith5718

7 ай бұрын

I thought I was the only one that noticed that. @@colinbrooker481

I will try this secret

How long did you mix the dough?

@Alex-ok7mg

Жыл бұрын

I just tried it with 75% hydration, and on a low speed it was around 8 minutes.

@sallyhu5028

8 ай бұрын

​@@Alex-ok7mgHi, did you knead the dough for 8 minutes one time, or did you break it up in intervals? If so, how many minutes of kneading and how long of a rest in between? Thank you.

@Alex-ok7mg

8 ай бұрын

@@sallyhu5028 Hi Sally Normally 3 minutes on lowest speed possible, and then 5 minutes at next speed up and then rest for 15 or so minutes

Even if you include the starter, the dough would never be that runny at 60% hydration. Am I missing something? Maybe different kind of flour?

Hi Gluten Morgen, thanks for your video, do you have a trick for a poor man who has just his two hands to knead the dough 😀 ?

Omg! It’s 3:30 am and mine looks just like his did around 3:35. So runny.

So here I am too. I am trying the sourdough pizza I followed you. This is the first day of slow fermentatin in the fridge. Tomorrow we'll see the outcome .

What if you don't have a machine?

شكرا لك

😂 ótimo 👏

Gluten morgen esté público es más directo , hay mucho hate, jejejejj y eres un gran maestro

Your app is broken. Doesn’t allow login

Bravooo!! round number weight glutten morgen at last.Be the glutten with you peace!

what if i dont have a mixer

@migfrarummet1907

Жыл бұрын

I usually mix my dough, then let it rest for 20 minutes, the gluten is much better then.

@crispychickenwing

Жыл бұрын

@@migfrarummet1907 thank you, i will try this now 😁

@sallyhu5028

8 ай бұрын

​@@migfrarummet1907Hi! To clarify, do you mean you mix the ingredients first, rest for 20 minutes ... then knead the dough? If so, at what speed and for how long? How many rounds? Sorry for asking so many Qs!

@migfrarummet1907

8 ай бұрын

@@sallyhu5028 Just mix all the ingredients, then let it rest, then all you need to do is "stretch" the dough, which is much less work than actually kneading it properly. My best advice is to try it and feel the difference after 20 minutes, your end goal is about the same.

Wtf??? C'mon Ramón, we need you more...

Seems like doing so much mixing for that long their may be a significant amout. Of evaporation

the was made after your visit to dough slapper. why didn't you learn his method?

A lot of thanks from IRAN #Woman_life_freedom

Nice shirt

Youd doe was only 60-ish % hydration

Cool video, but damn. It could've been 30 seconds long.

we don't have all day doing shits

High hydration is playing around. It takes way longer to develop the gluten. Then you have to bake all the extra water out or else the bread will collapse. It's fun watching these videos though.

Why are there NO replies to questions? Is it worth watching if having a problem which isn't solved??

@glutenmorgentven

Жыл бұрын

Here I am!

Is that even a dough?

it's not sticky, it's liquid!

Hey genius, not everyone has a stand mixer, what about kneading by hand? Do you have another video for that?

@intothecoincloud6503

5 ай бұрын

You use a bowl scraper as your paddle and mix by hand in the bowl

What the hell kinda awful flour is he using that it takes THIS long to develop gluten?

😮😮😮😮 wau

Always put the water in the bowl first, then the flour.

@sallyhu5028

8 ай бұрын

I find this works better for me as well. Do you happen to know the reason/science for why it's so?

@joeandersen9038

8 ай бұрын

@@sallyhu5028 All the flour will be absorbed by the water quicker and easier.

Ankarsrum not this shitty mixer.

@ralfp8844

6 ай бұрын

Which speed?