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Make your banneton non stick
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Classroom Contents
Tips to Become a Boss at Handling High Hydration Sticky Sourdough
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- 1 Intro
- 2 Choose the right flour
- 3 How much water for your flour?
- 4 Healthy and active sourdough starter
- 5 Develop dough strength
- 6 Finish bulk fermentation on time
- 7 Avoiding preshaping
- 8 Make your banneton non stick
- 9 Proper shaping technique
- 10 Using the the fridge
- 11 Scoring a wet dough
- 12 Home oven setup for maximum steam
- 13 The final result
- 14 Crumbshot
- 15 Outro
