How to Bake Bread in a Proofing Basket | Sourdough Recipe
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- Опубликовано: 9 фев 2025
- Bake Better Bread with the new RHSD Proofing Basket.
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I love the little dance after you tasted it - I do the same thing when I'm really happy with some fresh bread I baked, lol.
Gotta dance! It's the best!
I already have two bannetons and bread mats, and learned some new things from this video. Sharing it with other newbies to sourdough . Thank you!
Hi, I have both oval and round baskets and the two bread slings and love them all! They have elevated my sourdough bread baking to the max. Thank you for providing such a great product. I’m actually waiting on another delivery can you say exciting, oh yes I am.
Looks delicious 😋 thanks for sharing 😋 (I'm a home baker and I love watching these videos)
It was delicious! And thanks for checking out the video!
Some crunch on that loaf Mike. I love your mixing bowls so neat.
It was a fantastic loaf! The wood pulp baskets are where it’s at! The mixing bowls are from cambro. They last forever!
so I have done all according to your descriptions and it is coming out perfect! My only problem is I am at the last coil and going to let it sit overnight but work tomorrow. LOL. Didn't think this through. Can I bake it later in the day and just keep it in the fridge for more than 12 hours?
Absolutely! It will be fine
When you do the last coil and fold, #6, do you rest for 45 minutes then do another coil and fold and bench rest? Or do you coil and fold #6 and bench rest immediately after?
Last coil fold directly onto the counter for a bench rest. Then shape and into the basket after the bench rest.
Hello again,
If I plan to make my dough tomorrow and say I finish around 5 pm, how long do I need to chill the dough before I can bake with it? What is the minimum time It can be chilled and the maximum time? My issue is if I leave it from 5pm till the following day I won’t be able to bake it till about 11:45pm/ almost midnight … what is ur recommendation? Thank you!
You can leave it until midnight the next day, or even the next morning. You’ll be fine.
Hi! I’m waiting for my proofing basket to come in the mail tomorrow and found this through your email! I’m wondering if I can use my Bakehouse Essential round dough mat set to 80° to bulk ferment with this recipe? I guess just anything to keep that 80° temp goal I suppose? Thanks!
Should work fine! I would set to like 78 though. Sometimes those mats can be too warm on the bottom where it's touching the bowl. Happy Baking!
Hi Mike I enjoyed your interview with Jill
Very impressive
Carolyn Hagemier
So glad you enjoyed it!
How do you store your bread to get the best quality over a few days, without losing the great texture?
Hey Kat! Are you asking for after the bread is baked?
Yes! Sorry that was unclear. I'm never sure how to keep bread fresh after baking/cooling/slicing without sacrificing the great texture.
@@katbarlow2454I store mine in a cool Dutch oven on the counter and it will last about a day or two. But since there are no preservatives it won’t last much longer than that!
I have never tried this technique, but am looking forward to trying it today with my garlic and rosemary recipe. However, I am a LAZY BAKER so these 45 min coil folds for 5 hours will tax my gardening plans 🤔
Give it a try and see what you think! You can vary the timing on the folds to match your Arnold Palmer breaks from the garden. At least, that’s what I do! 😂
Can you double this recipe for two loaves…probably right?
Absolutely. Super easy. Just divide right before the bench rest phase
Title of this video is misleading….
You're not wrong. Maybe How to Bake Bread using a Proofing Basket