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 Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok 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-table 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