I’m a aspiring at home baker, I’ve been learning how to bake all summer. I manage to make some gorgeous sesame seed sourdough after a month of trial and a whole lot error I was successful. After watching this it’s aspired me to buy one and try it myself! Those loaves are incredibly gorgeous and must taste fantastic!
That is just the same way my grand grand mother was using(in Bulgaria) . I was searching for the technique online, as I have that wooden vessel, and I didn’t know how to use it. Thank you!!!
That looks amazing. I may buy a smaller version of the doe bowl. Do you have any recipes for making this bread and others from start to finish ? Richard and Kelly
Very interesting. What was the ambient temperature that day? Was the water you added warm? Also, doesn't it make you nuts having the bowl on a flimsy stand that moves around as you work the dough?
At what point do you "remove" your starter, and approximately what percentage do you remove. And after you have removed, what and how much do you feed it?
William Adams I seen a video where a man removed a gallon of his five gallon bucket to keep and feed to make more for the next batch. Hope this is helpful
I bake for years in France and never saw this. The only result could be salt balls in bread. Not sure you Can gain something. Maybe because lot of ppl are afraid of killing yeast with salt. I personnaly tested mixing salt with yeast in water directly, the result is the same. You cant kill yeast with salt if there is water in the process
I had a dough trough custom made for me so I could do the same thing. I found that in the early stages it really sticks to the wood. What is your trough treated with and how easy is it to clean after?
I'm wondering the same thing. I'm guessing it's treated with a non drying food safe finish like Terra Nova NaturOil. If I were to make one I'd use that finish since it's made for wooden spoons, bowls, butcher blocks etc. I used to sell wood finishes and I've spoken with the chemist who made the stuff. I can't say a single thing bad about that particular finish because I love it, it's exactly what I need and could want for food safe applications.
I've always used food grade mineral oil. Wipe it on, let it sit a few minutes and wipe up the excess. I've never used soap and water in mine either. Once you use them for a while, it will begin to leaven bread even better. I have an old one that we use to make bread without adding yeast. Just let the dough sit a day or so and let nature handle it.
normally one uses natural linseed oil for such things...... but in this case there can be three other reasons why the dough sticks one is that the dough is too wet, the second reason is that the trough is still new, this is normal and will go away after a while... the third reason why the dough sticks can be that the trough has been sanded. traditionally, they are only smoothed with cutting tools
Kind of wished we had a little more to the proofing technique, single/double proofed? Scaled the cuts before the knead? Either way your finish was good, crust looked good as well, light tunneling with little structural weakness on the finish from the pictures at the end, only criticism was the lack content towards the end, other than that looked good.
What...............? Ok, how is the dough kneaded then? Why is it just turning? That's more than enough for bread? And, the trough. Why would you even do it in a trough instead of a bench...?
I take it your common sense was "benched" when you asked the question about why a trough..or bowl like item instead of a bench. Okay lets see....hygiene; less chance of something spilling into a trough. Portability; I would imagine for one reason or another if you must move location in the kitchen; you can...hence the end handles ought to give a hint. Liquids; you are making a large batch, so it needs a lot of liquids, which will not run off in an enclosed bowl like object. Extra work surface; if needed on the spot, I can cover the trough with an improptu cover for added work surface while dough rests, or maybe chop or slice something on top. Or......get every last drop of dough...NOTHING WASTED!. "More than enough for bread?"...why mix again for another day when I can just make extra dough; refrigerated, for another day. Just a few ideas Im infering from just watching this video.
Stop using a hand scraper to throw in the Rye starter, and use a spatula to get every bit of the starter out. You wasted a lot. How long have you been doing this and wasting product. Bloody hell! Japanese soba dough makers can teach you a lot about respecting food by using EVERY bit of it, and not wasting s drop!
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These tools and methods should continue being learned and utilized. So therapeutic...❤ The bread...omG!
I’m a aspiring at home baker, I’ve been learning how to bake all summer. I manage to make some gorgeous sesame seed sourdough after a month of trial and a whole lot error I was successful. After watching this it’s aspired me to buy one and try it myself! Those loaves are incredibly gorgeous and must taste fantastic!
🎉Thank you and God bless you
That is just the same way my grand grand mother was using(in Bulgaria) . I was searching for the technique online, as I have that wooden vessel, and I didn’t know how to use it. Thank you!!!
just bought a couple of those antique dough bowls, great 2 see how they ae used. fantastic looking bread, smellavision would work great on that. lol
That looks amazing. I may buy a smaller version of the doe bowl. Do you have any recipes for making this bread and others from start to finish ?
Richard and Kelly
Thank you for the video. Very instructional. And get a spatula to get all the starter!
I am getting my husband to make me a bread trough🎉😊
I so want a trough like this
Very interesting. What was the ambient temperature that day? Was the water you added warm? Also, doesn't it make you nuts having the bowl on a flimsy stand that moves around as you work the dough?
Thank you.🎉🎉
Great video Sir!
wow! awesome video! talk about back to nature! love it! 🥰. btw, how many midgees do you have to pick out of the dough bc you’re outside? 😳
Very interesting!
how do you take care of the wooden bowl? how to clean it? what to do & not to do?
Hello. Where can i get a mixing trough like this please?
MY DESIGNERS ON DA WAY BABYYYYYY!
#1FOKUS #GHOSTWRITER
I'm guessing you'd use a non drying food safe finish on the wood to protect it and keep it from rotting right?
Yes, water it’s been in use for centuries
@@michaeltop621 Lol. So it's just bare wood, no treatment and you just keep her clean? No splitting from drying out or anything like that?
Where can I find a smaller kneading trough for my home. Everyone I’ve seen is just selling theirs for decorating
beautiful!
I would love a dough trough , where can I get one
How do you clean the thing
Sparingly.
At what point do you "remove" your starter, and approximately what percentage do you remove. And after you have removed, what and how much do you feed it?
William Adams I seen a video where a man removed a gallon of his five gallon bucket to keep and feed to make more for the next batch. Hope this is helpful
Hi can you give me dimensions of trough ? Thank you
could you use a second person and a second tub to flip the dough? how does folding the dough as opposed to flipping it change the bread?
Once bulk fermented in the trough it’s flipped out onto the shaping table. Just flipping into another trough would not develop the gluten
Why did you wait 30 mins to add salt?
I bake for years in France and never saw this. The only result could be salt balls in bread. Not sure you Can gain something.
Maybe because lot of ppl are afraid of killing yeast with salt. I personnaly tested mixing salt with yeast in water directly, the result is the same.
You cant kill yeast with salt if there is water in the process
Autolyse
I had a dough trough custom made for me so I could do the same thing. I found that in the early stages it really sticks to the wood. What is your trough treated with and how easy is it to clean after?
I'm wondering the same thing. I'm guessing it's treated with a non drying food safe finish like Terra Nova NaturOil. If I were to make one I'd use that finish since it's made for wooden spoons, bowls, butcher blocks etc. I used to sell wood finishes and I've spoken with the chemist who made the stuff. I can't say a single thing bad about that particular finish because I love it, it's exactly what I need and could want for food safe applications.
I've always used food grade mineral oil. Wipe it on, let it sit a few minutes and wipe up the excess. I've never used soap and water in mine either. Once you use them for a while, it will begin to leaven bread even better. I have an old one that we use to make bread without adding yeast. Just let the dough sit a day or so and let nature handle it.
Try coconut oil
Thank you for this info!
normally one uses natural linseed oil for such things...... but in this case there can be three other reasons why the dough sticks one is that the dough is too wet, the second reason is that the trough is still new, this is normal and will go away after a while... the third reason why the dough sticks can be that the trough has been sanded. traditionally, they are only smoothed with cutting tools
Can u develop the same gluten with mixer and dough hook instead of all the back breaking work.
where is the fun in that?
Great mixing bowl I've seen one before but this one is much better, the legs should be stronger though.
No fridge medieval times
That wailing noise in the background is _driving me insane_ !
Kind of wished we had a little more to the proofing technique, single/double proofed? Scaled the cuts before the knead? Either way your finish was good, crust looked good as well, light tunneling with little structural weakness on the finish from the pictures at the end, only criticism was the lack content towards the end, other than that looked good.
What...............?
Ok, how is the dough kneaded then? Why is it just turning? That's more than enough for bread?
And, the trough. Why would you even do it in a trough instead of a bench...?
I take it your common sense was "benched" when you asked the question about why a trough..or bowl like item instead of a bench. Okay lets see....hygiene; less chance of something spilling into a trough. Portability; I would imagine for one reason or another if you must move location in the kitchen; you can...hence the end handles ought to give a hint. Liquids; you are making a large batch, so it needs a lot of liquids, which will not run off in an enclosed bowl like object. Extra work surface; if needed on the spot, I can cover the trough with an improptu cover for added work surface while dough rests, or maybe chop or slice something on top. Or......get every last drop of dough...NOTHING WASTED!. "More than enough for bread?"...why mix again for another day when I can just make extra dough; refrigerated, for another day. Just a few ideas Im infering from just watching this video.
the background music is very disturbing
I’ve seen people oil the trough first
Enjoyed watching. Music annoying.
would watch this only if the annoying distracting second track was faded out properly
Background music is distracting and annoying and adds nothing to the presentation. I made it about 20 seconds.
Stop using a hand scraper to throw in the Rye starter, and use a spatula to get every bit of the starter out. You wasted a lot. How long have you been doing this and wasting product. Bloody hell! Japanese soba dough makers can teach you a lot about respecting food by using EVERY bit of it, and not wasting s drop!