Microbakery owner and serious home baker of over 30 years here- the Doughty tool is a way better option than any version of a Danish dough whisk IMHO. As far as baking vessels-I’d suggest ditching any of these and go for a baking steel with a steam set up underneath- it will give you true freedom in terms of shapes you can bake plus it is essential for pizza. As far as a spiral mixer is concerned- Pleasant Hill Grain has some wonderful options and excellent customer service. If you aren’t quite ready for a true spiral mixer (I prefer a Sunmix), Bosch and Ankarsrum make units that are great for a home baker. Mills-Komo and Mockmill are great, if you need a manual option GrainMaker and Country Living make nice units and they can be motorized if you’d like. Hope all that can help someone looking to up their sourdough game :)
I’ve been making sourdough bread since last February and I didn’t learn yet that you season the canvas cloths that are in the baskets. Thank you for that. I have been scrubbing them and washing them the whole time.
I just shifted from the Challenger to the Brod and Taylor shell and like you noticed no difference to the finished bread and the arthritis in my hands thanks me! And I have the same bread cutter and love it!
I'd watch this video and I am not even a baker. I don't even cook! Yet, I have gained a lot of insight on what it takes to be a sourdough baker. Would I do this? No. Do I want to in the future? No. But I respect the art.
Pit boss cast iron oval roaster does great and I got mine for 50 bucks or so…having a flat bottom (flat and no handle on top, lets me use the lid as the bottom and the bottom as the lid (just turn it up die down, has handles on lid and bottom too) very nice…also I use a cheap old antique turkey/chicken roaster bottom as a lid on a pizza stone, works perfect and my roaster was like 8 bucks at an antique store… The pit boss cast iron oval roaster will cook just about any loaf I put in it, and my sourdough bread comes out beautiful…so does the turkey roaster on the pizza stone…. A huge tip…I always use baking paper, and I always use heavy tin foal doubled up the same size as my pans) on the shelf just under my bead baking shelf in the oven…this is (as long as I have baked) make it so your bread never burns on the bottom.. I cook 20 minutes covered (at 470) and 20 minutes uncovered (450) temps and times are always subject to your oven, elevation and taste in bread…. General preference, I like cast iron and the pit boss is a fraction of the cost of the 300 dollar alternative, my oven steam bakes for bread, (but I hardly ever use it), I learned from my mom about 50 years ago, an old enameled turkey/chicken roaster does great for bread baking though…
The bread slicer is a game changer. I bake 2 sourdough loaves every week. I love the process except slicing bread with a knife. The blade is always sticky with dough and the slices vary in thickness and quality. The Zassenhaus bread slicer turns out perfect slices and the blade stays clean. I can slice 2 loaves in a minute.
Sourdoughs good! I seen others talk about sourdough, where I meant to refer them to you, but I forget the name of your channel until you come on! Where you seem to be the sourdough queen! But, like this I can look back and find your channel.
Before I use rattan bannetons same as yours, I gave it away and tried the wood pulp bannetons (brotform), they’re a lot better. Less dusting flour and creates a skin on the dough.
Thanks for the new idea I have the same mixer, but we use it for making Neapolitan pizza dough. We’ll have to start experimenting baking bread in our stone of an outback in the yard.
This was very nice, thanks. YT recommended, and glad they did. I just looked on Amazon, and it looks like the Brod and Taylor aluminum dome is rectangular now, instead of circular. I'd like to get the B+T Home for my sourdough, with a northern US cold kitchen!
Beautiful loaves you made! I love your channel ♥️🥖 I have almost all of the equipment you showed and I agree, the right equipment makes a big difference in making every step much more enjoyable, thus said, I make more bread 😅 I just need to get me an oven, it’s in my bucket list 😉 Oh and I got this dome from Sourhouse for my starter and I like it more than that mini fridge, just because is simpler and I can actually see it without having to open it. They also have a round mat for proofing that is very convenient for cold counters/kitchens.
Yes, I do both - use it right away, and also let it sit. Either way, I still consider it freshly ground because it's not been sitting in a warehouse, grocery store, etc for weeks or even months. Those flavor compounds are still very much alive and well!
I think your intended chapters got messed up. In the description, there’s no newlines or spaces between the previous chapter title and the timestamp for the next chapter, so they didn’t get parsed.
The U.S. is one of the few countries to hang on to imperial measurements. But there are many exceptions. Medicine, probably being the most important. Pharmaceuticals are all measured In metric. AFAIK all cars are now tooled in metric. Metric is so much easier to work with. This is especially true when using baker percentages. Having, a third, doubling or tripling a receipt is a breeze. In commercial bakeries everything is by weight. A vast majority of bakers on RUclips are using meric in their recipes. After a while it becomes easier not unamerican.
Microbakery owner and serious home baker of over 30 years here- the Doughty tool is a way better option than any version of a Danish dough whisk IMHO. As far as baking vessels-I’d suggest ditching any of these and go for a baking steel with a steam set up underneath- it will give you true freedom in terms of shapes you can bake plus it is essential for pizza.
As far as a spiral mixer is concerned- Pleasant Hill Grain has some wonderful options and excellent customer service. If you aren’t quite ready for a true spiral mixer (I prefer a Sunmix), Bosch and Ankarsrum make units that are great for a home baker. Mills-Komo and Mockmill are great, if you need a manual option GrainMaker and Country Living make nice units and they can be motorized if you’d like. Hope all that can help someone looking to up their sourdough game :)
What do you do to steam your home oven? Anything more than a pan of water and lava rock on the bottom?
I’ve been making sourdough bread since last February and I didn’t learn yet that you season the canvas cloths that are in the baskets. Thank you for that. I have been scrubbing them and washing them the whole time.
Everybody has their own way of doing it. This is what I've done for years.
I just shifted from the Challenger to the Brod and Taylor shell and like you noticed no difference to the finished bread and the arthritis in my hands thanks me! And I have the same bread cutter and love it!
Amazing how light it is, right?
I'd watch this video and I am not even a baker. I don't even cook! Yet, I have gained a lot of insight on what it takes to be a sourdough baker. Would I do this? No. Do I want to in the future? No. But I respect the art.
That's really lovely, thank you!
Pit boss cast iron oval roaster does great and I got mine for 50 bucks or so…having a flat bottom (flat and no handle on top, lets me use the lid as the bottom and the bottom as the lid (just turn it up die down, has handles on lid and bottom too) very nice…also I use a cheap old antique turkey/chicken roaster bottom as a lid on a pizza stone, works perfect and my roaster was like 8 bucks at an antique store…
The pit boss cast iron oval roaster will cook just about any loaf I put in it, and my sourdough bread comes out beautiful…so does the turkey roaster on the pizza stone…. A huge tip…I always use baking paper, and I always use heavy tin foal doubled up the same size as my pans) on the shelf just under my bead baking shelf in the oven…this is (as long as I have baked) make it so your bread never burns on the bottom.. I cook 20 minutes covered (at 470) and 20 minutes uncovered (450) temps and times are always subject to your oven, elevation and taste in bread….
General preference, I like cast iron and the pit boss is a fraction of the cost of the 300 dollar alternative, my oven steam bakes for bread, (but I hardly ever use it), I learned from my mom about 50 years ago, an old enameled turkey/chicken roaster does great for bread baking though…
There you go! Thanks for sharing a great secret!
Nicole’s sourdough setup is life goals ❤
That OXO food scale is the one thing on this list I already have and can imagine affording 😂 I have a tiny apartment with zero counter space.
I have the Bosch Universal mixer and I do 5 kg doughs regularly with its dough attachment , and it has other baking attachments that are very useful.
Nicole’s course took my sourdough from crummy to crumby! BTW, that Famag Home spiral mixer is incredible. 😉 🍞
🤗
The bread slicer is a game changer. I bake 2 sourdough loaves every week. I love the process except slicing bread with a knife. The blade is always sticky with dough and the slices vary in thickness and quality. The Zassenhaus bread slicer turns out perfect slices and the blade stays clean. I can slice 2 loaves in a minute.
Right?! I loooooove it.
That Mercer bread knife is great; I’m glad to know that it gets your seal of approval. I got it after America’s Test Kitchen recommended it.
Yeah, it's really hard to beat in terms of efficacy and price!
Sourdoughs good! I seen others talk about sourdough, where I meant to refer them to you, but I forget the name of your channel until you come on! Where you seem to be the sourdough queen! But, like this I can look back and find your channel.
Before I use rattan bannetons same as yours, I gave it away and tried the wood pulp bannetons (brotform), they’re a lot better. Less dusting flour and creates a skin on the dough.
Cool, glad those work for you! After seasoning my liners like I have, I use a negligible amount of flour to dust.
I recently started my sourdough journey (4-5 weeks). I wish I had some of theses ideas.
Thanks for the new idea I have the same mixer, but we use it for making Neapolitan pizza dough. We’ll have to start experimenting baking bread in our stone of an outback in the yard.
This was very nice, thanks. YT recommended, and glad they did. I just looked on Amazon, and it looks like the Brod and Taylor aluminum dome is rectangular now, instead of circular. I'd like to get the B+T Home for my sourdough, with a northern US cold kitchen!
B&T make both a round and a rectangular dome. Click the link in the description and it should take you the round one I have.
Beautiful loaves you made!
I love your channel ♥️🥖
I have almost all of the equipment you showed and I agree, the right equipment makes a big difference in making every step much more enjoyable, thus said, I make more bread 😅 I just need to get me an oven, it’s in my bucket list 😉
Oh and I got this dome from Sourhouse for my starter and I like it more than that mini fridge, just because is simpler and I can actually see it without having to open it. They also have a round mat for proofing that is very convenient for cold counters/kitchens.
Awesome tips! I'll check these out.
Nice infomercial
I need to show this video to my wife and friends when they think I've gone too far with my sourdough.....
Fermentalyse? I have to try that method.
Very good show, but I’d like some sourdough!
Sourdough, American cheese, liverworst!!’n
I have seen videos of professional bakers that don’t recommend to bake bread with flour just milled, and it is better to let it sit for some time.
Yes, I do both - use it right away, and also let it sit. Either way, I still consider it freshly ground because it's not been sitting in a warehouse, grocery store, etc for weeks or even months. Those flavor compounds are still very much alive and well!
Did you do stretch and fold?
Life's not fair 🎶🎶💔🎶🎶 Nicole's never lost it 🎶🎶🎶🌀 she's never lost her mind 🎶......
Help me
I think your intended chapters got messed up. In the description, there’s no newlines or spaces between the previous chapter title and the timestamp for the next chapter, so they didn’t get parsed.
Fixed now, thanks!
I'm guessing you shop Azure Standard. If so....why haven't we seen any of your hauls?
No, never heard of them until you now!
The best sourdough bread is served with authentic Pennsylvania Dutch pronunciation.
Repeat after me:
*Sahr-dough*
First
This is just a very long infomercial for affiliate marketing
There's a lot of equipment out there, these are the actual tools I use. Hope it helps someone.
Did you say "grams"? Your US citizenship is hereby revoked, ma'am.
😝Grams are the only way when it comes to sourdough. So. Much. Easier!
The U.S. is one of the few countries to hang on to imperial measurements. But there are many exceptions. Medicine, probably being the most important. Pharmaceuticals are all measured In metric. AFAIK all cars are now tooled in metric. Metric is so much easier to work with. This is especially true when using baker percentages. Having, a third, doubling or tripling a receipt is a breeze. In commercial bakeries everything is by weight. A vast majority of bakers on RUclips are using meric in their recipes. After a while it becomes easier not unamerican.
What a silly thing to hang on to. Any baker who has learned much uses a scale