The SPRITZING Your Bread Dough with WATER Experiment, Surprising!

Let me show you the surprising thing happens when you spritz your bread dough with water before the bake. 1 dough is baked with spritzes and the other one without. I didn't expect there to be such a clear winner, but please see for yourself.

Recipe for 1 loaf:
- 350 grams of bread flour
- 50 grams of whole wheat flour
- 300 grams of water (75%)
- 80 grams of sourdough starter (20%)
- 8 grams of salt (2%)

Instructions:
- Mix all together
- Add dough strength
- Extract small sample
- Wait for sample to grow 25-100% in size (depends on your flour, start with 25%)
- Divide and prehsape
- Proof 60 minutes at room temperature
- Proof another 12-16 hours in the fridge at 4°C
- Bake 25 minutes with steam at 230°C, bake 15-20 minutes without steam

Links - feel free to use some of the coupon codes to support me. All the products have been tested by me ❤️.

Flour I am using:
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: https://thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): https://thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): https://thbrco.io/whole-wheat-flour

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Support me/Merchandise:
All my custom designed shirts/hoodies: https://thbrco.io/bread-shirts-hoodies
Batard sourdough shirt for all you batards 🤣: https://thbrco.io/batard-shirt
Get some of my starter Bread Pit: https://thbrco.io/my-starter
Happy open crumb sourdough shirt: https://thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: https://thbrco.io/neapolitan-pizza-shirt

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Ooni pizza oven: https://thbrco.io/ooni-pizza-oven
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity (advanced): https://thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): https://thbrco.io/ph-meter
The best bread knife (made in Germany): https://thbrco.io/bread-knife
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Intro
0:57 The recipe
2:00 Bulk ferment on point
6:35 Dough in the morning
9:08 Dividing and shaping
12:46 Fail
15:07 Iteration 2
18:28 The results
18:33 Conclusions
21:53 Crumbshot

#sourdough #bread