Key Principles
- Wet hands, not flour – flour changes hydration and creates tough spots
- Oil your work surface for shaping
- Work quickly and confidently
- Let gluten develop through folds, not kneading
The Stretch and Fold Method
Instead of traditional kneading, use stretch and fold technique. Wet your hands, stretch one side up and fold to center. Rotate and repeat. Do 3-4 sets with 30 min rest between.
Try It Yourself
Use the calculator below to see how hydration affects your dough:
Hydration Calculator
g
%
40% low65% medium95% high
Water needed
325g
Total dough
825g
Water = Flour × Hydration %
