Uploaded June 2020 | Updated September 2026, 1 week ago
With these 10 simple tips you will become better at handling very wet high hydration sourdough. Baking wet dough will create amazing bread but also makes the whole process much more challenging, as the dough is super sticky. To help me handle dough like this, we will be looking at my top 10 list of tips and tricks.
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:15 Choose the right flour
2:28 How much water for your flour?
4:40 Healthy and active sourdough starter
5:09 Develop dough strength
6:50 Finish bulk fermentation on time
8:09 Avoiding preshaping
9:05 Make your banneton non stick
9:46 Proper shaping technique
12:16 Using the the fridge
13:25 Scoring a wet dough
15:58 Home oven setup for maximum steam
19:45 The final result
19:58 Crumbshot
20:03 Outro
#sourdough
With these 10 simple tips you will become better at handling very wet high hydration sourdough. Baking wet dough will create amazing bread but also makes the whole process much more challenging, as the dough is super sticky. To help me handle dough like this, we will be looking at my top 10 list of tips and tricks.
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:15 Choose the right flour
2:28 How much water for your flour?
4:40 Healthy and active sourdough starter
5:09 Develop dough strength
6:50 Finish bulk fermentation on time
8:09 Avoiding preshaping
9:05 Make your banneton non stick
9:46 Proper shaping technique
12:16 Using the the fridge
13:25 Scoring a wet dough
15:58 Home oven setup for maximum steam
19:45 The final result
19:58 Crumbshot
20:03 Outro
#sourdough
