Got more information from this video than in a whole bunch of others I’ve watched. Answered two key questions. Why does my dough have a thick crust and what to cover it with. Thank you. Now my go to guy for baking bread.
Pleasure Maria. Let me know if theres anything else you'd like to see. I am doing some planning on what to shoot over the coming months as im just finalizing the photography for my first book and will have more time for it soon!
Thee Best Demo!!!❤️👍🇮🇹 THANK YOU SO MUCH! I just snagged a 9" Banneton with the cloth lining for a buck at the Goodwill - brand spanking new! I'm so stoked to use it!!! Thank you for your great explanation ❤️
I'm loving these videos about something specific, like this one and the one about the starter. Even if I already have my method I always learn something new. I was looking for what to do to dry them out and didn't think about putting them on top of the oven. Great tip!
Hey, Gabriella thanks for your kind words I am glad you find value in these videos. I wanted to put together some simple videos of things that might get overlooked in my larger recipes videos. I love to dry them on the oven as I often use them to bake then for the shaped loaves in the same day.
Me ha gustado mucho el video. No entiendo ingles pero lo he comprendido todo perfectamente.Te pareces mucho a un pastor evangelico que vive en España y se llama Will Graham. Gracias por el video. Saludos desde España.
Thanks for all the info! I noticed when you showed how to clean them after baking it looks like the one you used as a demo did not have a liner. Can you tell us how to clean the banneton's with liners? Thanks!!
I've been making sourdough for about 5 years now. Starter is soooo resilient. I've neglected mine for weeks, even a couple months. While I'm not recommending one do this, it was easily revived with a few days of feeding. Pleeeeease make a Panettone video!! Your Panettone crumb looks absolutely incredible.
Thank you! I will prob make some panettone videos later in the year. I have been adding all my panettone content to my online panettone course for now.
Wonderful. Happy this helps. I've just finished writing the manuscript for my first book and will be finishing the photography in Dec. In JAN ill be launching new demos and tutorials from beginner to pro on both the blog and RUclips.
Thank you so much for the great information. When drying the bannetons basket upside down in the oven at what temperature and for how long do you do it for? Thank you in advance.
I usually put my bannetons above my deck oven as the ambient heat is enough to help dry them out. For home ovens, you can create a similar environment by turning on the oven light and placing the bannetons inside (oven OFF).
I prefer the Petinkton proofing basket, if I can do it overnight I use a baker's linen, by the way I let my proofing baskets completely air dry and then brush them out🤗 Greetings from Austria 🇦🇹
Cool, thanks. A lot of other 'how to' videos online skip over actually showing the dough going into the basket/Benneton and actually removing them, also skipping over proofing in the fridge longer. Showing just before and after shots seems to defeat the whole purpose. Only thing missing from your video was use of the baskets not using the cloth covers. Appreciate the tips.
Thank you! Appreciate it. I don't really use the rattan ones that have the liner, I actually am going to give them away to my students. The other wicker ones have the cloth stiched right into it and you can't remove it.
Do you bake right out of the fridge? Or do you let them sit at all for a period of time before removing from the basket or wait for a time to pop in the oven? I'm wondering if they turn out better if the dough is cold when it hits the hot oven. Thanks. Love your videos.
I usually bake them right from the fridge. There are some doughs and instances where they require some time but mostly I bake right from cold. You can also bulk the dough then shape and proof it at room temp. Thanks for your comment!
Happy you found it helpful. The cloth is stitched into the basket you cannot remove it for these ones. You can put it direct into other baskets if you dust them first.
Great video! All of my recipes call for leaving the dough in the banneton for a one hour final rise before baking. Why did you leave them in the fridge overnite?
Thanks Bob! It really depends if you are making yeasted or sourdough and how you manage the femernation. Overnight fermented bread (if done properly) has better flavour, is easier to handle and score and gets a better oven spring. I also think and have read that it helps with digestibility of the bread although I don't like to make sourdough health claims as I am not a doctor.
Great idea I will add that to my content list. I am almost done a book manuscript and when its submitted I will be going back to more full length educational baking videos and guides.
I bake most of my bread in a steam injected deck oven. For home oven I use a Dutch oven or baking steel. For the steel I place a pan under w lava rocks and pour boiling water to generate steam.
I see bakers spritzing the oven with a spray bottle....or tossing some ice cubes onet the floor of the oven.....do you do this too? It's for crispy crust, right?
i have not been able to source an oval waffle pattern brotform. anywhere other than out of CONUS. Are there sources for thes type of brotforms in the us?
when i left my sour dough bread in the Banneton over night, the next day when i wanted to bake it, 2 things happened: 1. there were no beautiful marks from the banneton (sad). 2. When I took it out of the banneton to the dutch oven, it spread and did not hold it shape. Any ideas? Fermented in almost 7 hours at, did two stretch and fold and 4 coil fold. 10% rye, 10% whole flour, rest manitoba baking flour. hydrating 68 percentage. I cant see what i did wrong.
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Got more information from this video than in a whole bunch of others I’ve watched. Answered two key questions. Why does my dough have a thick crust and what to cover it with. Thank you. Now my go to guy for baking bread.
Awesome, love to hear that. Happy baking!!
Thank you for taking the time to do these tutorials, they are very helpful.
Pleasure Maria. Let me know if theres anything else you'd like to see. I am doing some planning on what to shoot over the coming months as im just finalizing the photography for my first book and will have more time for it soon!
Thank you for all the info, just got 2 Bannetons from my hubby. Now i know how to use it. happy New Year
Most informative video for bannetons on RUclips! Thank you!
Thank you Barry!
Thee Best Demo!!!❤️👍🇮🇹
THANK YOU SO MUCH!
I just snagged a 9" Banneton with the cloth lining for a buck at the Goodwill - brand spanking new! I'm so stoked to use it!!! Thank you for your great explanation ❤️
I'm loving these videos about something specific, like this one and the one about the starter. Even if I already have my method I always learn something new. I was looking for what to do to dry them out and didn't think about putting them on top of the oven. Great tip!
Hey, Gabriella thanks for your kind words I am glad you find value in these videos. I wanted to put together some simple videos of things that might get overlooked in my larger recipes videos. I love to dry them on the oven as I often use them to bake then for the shaped loaves in the same day.
Me ha gustado mucho el video. No entiendo ingles pero lo he comprendido todo perfectamente.Te pareces mucho a un pastor evangelico que vive en España y se llama Will Graham. Gracias por el video. Saludos desde España.
7:35 🥺 my heart melted, 😊 Cute!
Thanks for all the info! I noticed when you showed how to clean them after baking it looks like the one you used as a demo did not have a liner. Can you tell us how to clean the banneton's with liners? Thanks!!
Hey Suzette! You can do the same thing with the liner. Let it dry out and use a potato scrubber or similar brush.
I've been making sourdough for about 5 years now. Starter is soooo resilient. I've neglected mine for weeks, even a couple months. While I'm not recommending one do this, it was easily revived with a few days of feeding. Pleeeeease make a Panettone video!! Your Panettone crumb looks absolutely incredible.
Thank you! I will prob make some panettone videos later in the year. I have been adding all my panettone content to my online panettone course for now.
Love the educational detail videos.
Happy to hear that.
thanks for this, making a sourdough boule now, got a banneton I'm gonna use for the first time
I am a newbie and just started watching your videos! They’re so helpful! One question, do you always measure your starter or do you ever eyeball it?
Very informative video 👍🏻👌🏻 Frankie is so cute and looks just like Juniper 😄 Lovely breads 😍
Thanks Matthew! They look so similar haha.
Learned a lot. Thanks for the information.
Happy to hear that ❤️
such good timing O.O i received my first banneton today!
Wonderful. Happy this helps. I've just finished writing the manuscript for my first book and will be finishing the photography in Dec. In JAN ill be launching new demos and tutorials from beginner to pro on both the blog and RUclips.
Thank you so much for the great information.
When drying the bannetons basket upside down in the oven at what temperature and for how long do you do it for?
Thank you in advance.
I usually put my bannetons above my deck oven as the ambient heat is enough to help dry them out. For home ovens, you can create a similar environment by turning on the oven light and placing the bannetons inside (oven OFF).
@@matthewjamesduffy oh wonderful! Thank you so much for the great tip.
I prefer the Petinkton proofing basket, if I can do it overnight I use a baker's linen, by the way I let my proofing baskets completely air dry and then brush them out🤗
Greetings from Austria 🇦🇹
Nice I always recommend drying them out fully. I like to put them on top of the oven because I often use them to bake/shape in the same day.
Great video. Thank you
Pleasure! Glad you found it helpful.
Wonderful video! When you say that you use 14 inch batard basket for a 900 gr loaf, do you mean 900 gr final weight? or 900 gr flour weight? Thanks!
900g final dough weight
Bannetons crash course, awesome 💪🏻💪🏻💪🏻
Hello Frankie!
Cool, thanks. A lot of other 'how to' videos online skip over actually showing the dough going into the basket/Benneton and actually removing them, also skipping over proofing in the fridge longer. Showing just before and after shots seems to defeat the whole purpose. Only thing missing from your video was use of the baskets not using the cloth covers. Appreciate the tips.
Thank you! Appreciate it. I don't really use the rattan ones that have the liner, I actually am going to give them away to my students. The other wicker ones have the cloth stiched right into it and you can't remove it.
Do you bake right out of the fridge? Or do you let them sit at all for a period of time before removing from the basket or wait for a time to pop in the oven? I'm wondering if they turn out better if the dough is cold when it hits the hot oven. Thanks. Love your videos.
I usually bake them right from the fridge. There are some doughs and instances where they require some time but mostly I bake right from cold. You can also bulk the dough then shape and proof it at room temp. Thanks for your comment!
Thank You great video
Thanks for watching ❤
This for any bread ? Wouldnt it collapse when it’s flipped out of the pan ?
Thanks for your helpful video.Why do you use the cloth? If you put them directly into basket without cloth does it create more of a pattern?
Happy you found it helpful. The cloth is stitched into the basket you cannot remove it for these ones. You can put it direct into other baskets if you dust them first.
Great video thank you! is there a functionality difference between the basket materials ? eg, wicker vs rattan etc?
Great video! All of my recipes call for leaving the dough in the banneton for a one hour final rise before baking. Why did you leave them in the fridge overnite?
Thanks Bob! It really depends if you are making yeasted or sourdough and how you manage the femernation. Overnight fermented bread (if done properly) has better flavour, is easier to handle and score and gets a better oven spring. I also think and have read that it helps with digestibility of the bread although I don't like to make sourdough health claims as I am not a doctor.
can you add a link top where to get those kinds of Bannetons? Thanks
They are from TMB
I hope you can do tutorial on how to use a loaf tin.
Great idea I will add that to my content list. I am almost done a book manuscript and when its submitted I will be going back to more full length educational baking videos and guides.
If you are taking requests for recipes - how about a bacon bread? Or an onion bread? Even a bacon & onion bread?
Sourdough - obviously!
Always open to suggestions! That is a great idea. We recently made potato and herb and were thinking about doing a baked potato one.
Do you just bake on the baking sheet? No Dutch oven?
I bake most of my bread in a steam injected deck oven. For home oven I use a Dutch oven or baking steel. For the steel I place a pan under w lava rocks and pour boiling water to generate steam.
I have a banneton, has a cloth liner. Do I proof bread in bamboo banneton, or use the liner to put bread inside the banneton?
You can do either. I prefer with the liner.
How do you get the liners so snug on the bannetons?
The bannetons from TMB have the liner stiched into them so they come snug!
I see bakers spritzing the oven with a spray bottle....or tossing some ice cubes onet the floor of the oven.....do you do this too? It's for crispy crust, right?
I bake mine in a cast iron casserole. I throw in 3 ice cubes. great crust, good oven spring
Does it make a difference woth or wo linen? I know without you just get the shaping marks from the basket, but anything else?
Personal preference.
i have not been able to source an oval waffle pattern brotform. anywhere other than out of CONUS. Are there sources for thes type of brotforms in the us?
Brotformen has them. I prefer the wicked ones though personally.
How long did you proof them inside the benneton?
Normally overnight in the fridge!
When you say “900g loaf” are you referring to just the amount of flour or the total weight with water etc.?
Total dough weight
What do you think about silicone bannetons?
I have not tried.
Hey,I'm new in baking sourdough and I bought a banneton. For dusting, is it ok if I use wholegrain flour?
Yes but it can stick. I would recommend rice flour or mixing rice flour with whole grain flour.
@@matthewjamesduffy thanks, I'll buy some rice flour to keep it special for dusting 😊
You use the same final shape for boule and batard? you dont need to do a boule specific final shaping?
Depends the dough really. I’ll make a few shaping videos later this month.
With the wicker basket do you Always use the liners? Or not? TIA
These ones are stiched in and cant be removed. That said you can use without if you buy them that way no problem.
Thanks I appreciate @@matthewjamesduffy
when i left my sour dough bread in the Banneton over night, the next day when i wanted to bake it, 2 things happened:
1. there were no beautiful marks from the banneton (sad).
2. When I took it out of the banneton to the dutch oven, it spread and did not hold it shape. Any ideas?
Fermented in almost 7 hours at, did two stretch and fold and 4 coil fold. 10% rye, 10% whole flour, rest manitoba baking flour. hydrating 68 percentage. I cant see what i did wrong.
This sounds like it was under developed before shaping. Under fermented or a weak dough.
Where do you get them?
Check the description, I linked them both 😄
👏🏻👏🏻👏🏻👏🏻👏🏻
Can you tell us what hydration these doughs were?
They are about 88 hydration. It's the 50% whole wheat dough from my site.
Can you make Cuban bread in them?
I am not sure what Cuban bread is!
Not for Cuban bread. You should rise and bake it in a baguette pan.