The secret to a big, puffy ball of dough isn’t in the recipe. It’s in time, hydration, and the confidence to not stop too soon. Two of the biggest levers you can adjust in sourdough are hydration and fermentation, and both are simpler than they seem. How to calculate hydration Hydration is the percentage of total water compared to total flour in your dough. That includes the flour and water from your starter. Water ÷ Flour × 100 = Hydration % Example (single loaf at 70% hydration) If your recipe
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While you can shape brioche dough into one long loaf, dividing the dough into eight tight balls before the final rise helps the dough rise evenly without any big air pockets inside for an extra fluffy interior. This is my beginner-friendly, same-day brioche recipe that makes just one loaf of bread. It’s so lovely and buttery with a shiny golden brown crust and a slightly dense crumb that is so perfectly soft and sweet. ⁠ ⁠ The brioche recipe is linked in my bio and on ThePracticalKitchen.com!⁠ ⁠
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How do I ball up my pizza dough? After dividing the bulk dough into even portions, fold a few times to tighten the gluten, pinch the bottom closed, then roll into smooth, tight dough balls. It’s that easy 👌 4 310g 14” thin pizza 60% hydration 12hr RT & 8hr CT Here’s how you make it: 760g flour blend (456g 00 americana & 304g bread) 456g water 0.31g yeast 23g salt 15g evoo Review on the @Caputo Flour americana 00: Super strong and elastic, similar to a high gluten bread flour, makes a great cris
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