I teach sourdough at a university. We use a 170 year old start from Boudin Bakery in San Fransisco and $1.30 stainless steel bowls that don't need to be preheated. Just shape, fridge rest, proof, then bake in the bowl with another for a cover at 475 F for 20 minutes covered. Then 8 minutes uncovered to brown. Real good bread, real easy recipe, and real inexpensive equipment.
@@plataniitai would guess they're using restaurant supply store tools. They aren't that cheap anymore, at least if you're just buying as a regular retail customer. But they're like $4-6 locally to me
For anyone having stomach problems eating bread 2 things. One: bake your own using a good flour. Two: Thrice Rise your Bread, the fermentation does something to the flour and makes it very easy to digest. Farmers used to let freshly threshed wheat ferment for a bit which did the same thing. But most don't do that anymore.
I used to not tolerate home made bread, but had no problem with good store bought. bread. Now I use high hydration (90%), dough enhancer (from Fleischman), a bit of malted barley, slower fermentation, no additional flour for shaping, just oil or water.. all these perhaps made a difference, I am OK with the result.
I cold ferment my dough at least one day, sometimes up to three… I always have a batch or two of bread flour or a mix of bread and all purpose flour (generally at high hydration weighing around 400-500g total), and just fold it around three or four times while in the fridge. Thus, I can do baguettes, ciabatta, or a pizza anytime but just using the dough as is with a final shaping, or adding flour and performing one more fold and rest to lower hydration (if even needed)… However, I usually am at 76-80% hydration and almost always just use without adding any more flour or water… Then, just replace what I had in the fridge! Also, pretty much only use King Arthur, but some Bob’s for specialty needs.
That fermenting process also whitens the color of the flour and some companies still do it. Just buy flour that says unbleached and it will have that natural whitening and fermenting
I have been making no-knead bread in an enamel coated dutch oven for several years now. It is very simple and no parchment paper required. It always turns out great. You can find the guy I learned from on youtube at Artisan Bread with Steve. He shows you how to make all sorts of bread and buns with various pans and pots. It is well worth checking out.
I’m a Steve fan, too! Easy as anything and delicious every time. I especially love his cinnamon raisin bread. Great to bring when you are a guest at a party.
This recipe from Emma’s Goodies is delicious and simple to make. I used method two “slap and fold”. I’ve made it with both all purpose and bread flour it came out good with both. ruclips.net/video/3xtj9X1jDc0/видео.htmlsi=dJF9XDPmtlc4hvIJ
A love the Almost No Knead bread and I do both the Dutch Oven method and loaf pan with he same dough. But here is a tip for the Dutch Oven method: I found the bottom of the bread can get scorched (especially if you are using ATK’s original recipe that had the temp at 500!), so I use one of those cheap metal pot trivets in the bottom of the Dutch Oven and then place the parchment sheet with the dough on top of that. No scorching but still a nice browned bottom (and who doesn’t like that!)
Great tip! I had the same problem with the burning on the bottom of the loaf. I can't wait to try this and see if it helps. Thanks. Now here is my tip: For proofing bread dough, I use the yogurt setting on my Instant pot. It takes half as much time and the proof is perfect. Just remember to oil the pot, and leave the lid off of the IP. Just thought one good tip deserves another. Happy baking!
@@ColleenHershon What you could do is just take foil and roll it up then make a circle and put the parchment with the dough on top of that. You could use it several times as well.
I've been making bread for years, yet never once ever thought to make my lame cuts at 45°. Such a simple and brilliant modification, and makes the curve in the lame blade make so much more sense. Thanks!
@@marcpilon9189 "Lame" is also used to describe the whole tool, so specifying that one is referring to just the blade of the tool -- the lame blade -- makes sense in this context.
I have a lodge cast iron Dutch oven where the lid doubles as a skillet, i.e., it has a flat top. I like it because when you flip it over, you have a shallow bottom and a deep lid. It's so much easier to put the bread in the shallow vessel than in a deep one. Besides, the skillet is double duty.
I bought a dough whisk and it has become my favorite new tool. It works great for pancakes, waffles, cookies, cake batters and big family size batches of scrambled eggs. Combines ingredients without over mixing, and the handle is so comfortable and sturdy.
I have a 2-in-1 enameled cast iron DO but normal handles, not the long handles like she has here. I use it upside down, so the “lid” is on the bottom, and then”pot” is on top. I preheat ONLY the pot part. This way I can put the dough on the unheated lid and score it with no fear of getting burned. The preheated top part gives plenty of heat for a great oven spring. Also, the unheated bottom keeps the bottom of the loaf from burning. It’s a win/win!
You can bake a 1 pound sourdough bread loaf (2 cups bread flour, 1 cup water, 1/4 cup start, 1/2 tsp salt) in an 8" stainless steel, dog water bowl from Dollar Tree with a second bowl for a cover. They cost $1.25 each and they don't need to be preheated. Mix and shape the dough, let it rise until it doubles, fridge rest 12-24 hours and bake in 475 F oven covered for 20 minutes, uncovered 12 minutes. I do 2 or 4 loaves at a time.
Suggestion for using the Dutch oven that Lisa uses: Use the Dutch oven upside down: preheat both parts separated in the oven, with the lid facing up and the bottom facing down. Raise the final dough in a banneton, turn it out onto a floured peel and score it. Then open the oven and slide the dough onto the upside down lid, and place the bottom of the Dutch oven on as a domed lid. Remove domed lid (originally the bottom) part way through the bake (after oven spring) for browning the crust. Advantages: No parchment paper, oil No carefully lowering parchment paper and dough into hot Dutch oven No taking hot Dutch oven from your oven No heavy lifting of the whole Dutch oven at once Way safer, less waste. This method works for Dutch ovens without handle knobs.
Instead of using Parchment paper, I just put some corn meal on the bottom of the Dutch oven. Before the second rise, use a dusting wand to put a light coating of flour on the benneton cover (or flour towel in a glass bowl, if I don't have a benneton handy), and I also dust a light coating of flour on the top dough before covering it with a towel. When I estimate that the 2nd rise is almost done, I preheat the dutch oven and the oven to 550 degrees F. When the dutch oven is fully preheated, I sprinkle a few spoonfuls of corn meal, and then I turn the bread out from the Banneton to my hand, and then from my hand to the Dutch oven, in one smooth motion. I then score the bread while it's in the Dutch oven --- it's fast, the whole operation from corn meal to scoring takes only 15-20 seconds --- and then I put the lid on, and then put it into the oven and drop the temperature to 425 F. Advantages: No parchment paper, no need to clean up a wooden peel. The corn meal keeps the bread from sticking, and it gives a tiny bit of nice texture on the bottom of the loaf.
@@tytso I actually also use corn meal on the peel. The dough slides off so there is nothing to clean. We are on the same wavelength, looking for effective simplicity.
Put a couple ice cubes on the lid aside of your bread before putting the bottom on and putting it in the oven. You will get a much better result as you will get the necessary quantity of steam inside the vessel. Try it with and without the ice cubes. You will notice a difference.
@@kathyberken5755 Hello, does the clay pot have to be soaked in water first? I've heard that putting a dry clay vessel in a hot oven can crack it, but someone else said not to soak it. Thanks very much.
My vessel for baking bread is an aluminum 4.5 quart Dutch oven. Amazon sells aluminum IMUSA brand Dutch oven. Lodge cast iron is just perfect. Le Creuset prices don't make the bread a bit better
Aluminum pots, especially with a glass lid, do not retain heat as well as cast iron. Agree, there are very good cast iron dutch ovens far much less money than Le Creuset.
I wish I knew about the pull out feature before I bought a different one. That's the real game changer for sure. I use mine as a postal scale too and have to set my package on a box first so I can read the numbers. I might have to get the oxo now!
I'm so glad to see a Danish dough whisk featured as a favored bread tool. It's one of my favorite kitchen tools. I've had mine for years and use it frequently, not just for bread. A dough whisk is ideal for mixing muffin, pancake, & waffle batters as well as combining meatloaf & meatball mixtures (got hubby using it for this). Most recently, I've started using my dough whisk to combine dry & "wet" ingredients for cookies & cakes. I find it perfect for stirring in additions, like chocolate chips & nuts into cookie, muffin, & cake batters. One of my future projects will be using the dough whisk to make macarons. I suspect it will make it easier to mix the dry ingredients into the whipped egg whites without losing too much volume. FYI - Dough whisks come in at least 2 sizes. I have a small one that I use for refreshing my sourdough starter and the large one for almost everything else. They are also less expensive and more available than when I got mine over 10 years ago.
Thank you so much for teaching me about these whisks. Before I read your comment I never knew they existed and now I know so much about them so I really appreciate it
I bought my enameled cast iron Dutch oven @ Bed, Bath & Beyond using their 20% off coupon for $37. and it works great! I also have the dough hook & I highly recommend it bc it makes mixing bread dough super easy! Great video ladies❣️
Thank you for your video. It is very informative. Having baked bread for many years I have to agree with the previous poster. Stainless steel is definitely the way to go. Significantly superior to cast iron. I turn my oven on for 5 minutes while I prepare my dough to bake. I use a large stainless steel stew pot with a glass lid. It produces spectacular results.
I use a smaller pot. I think the 7 qt pot allows the bread to spread too much. But I appreciate all the items you shared! I think I’ll have to get the bread whisk! Super cool how it was so clean!
The bigger the better. With a big Dutch Oven the air can circulate--think convection. If you're dough spreads too much it's either over proofed or the gluten is underdeveloped. Sourdough Journey did an episode on the science.
Artisanbreadwithsteve. This channel has it down to two different easy to remember ratios. But they are giving great information here. And Lisa M. is my favorite of all the ATK stars. Love her!!!
I love these equipment videos from ATK. I've purchased their recommendations several times and have not been disappointed. When in the restaurant I sharpened all the blades all the time so didn't think twice about them. At home and retired I now deal with my children and their children using and cleaning my blades. YIKES! But...I bought the ATK recommended Chef'sChoice Trizor XV EdgeSelect Pro electric knife sharpener. My blades are back!! (and....the kids are getting lessons in the care and cleaning of my blades....all of them) BTW..that Mercer 10" bread knife (from another video) is a total winner.
I have the knife too ( xmas gift) and I really like the size and the grip. I’ve always heard there’s no need to sharpen serrated knives but now I’m wondering ... is that the case? Will this need to be sharpened?
@@chianti95 I've wondered that myself. I've never sharpened any of my serrated knives but I hear there are people who can. I figure, if mine ever needs to be sharpened I'll find a pro, and then I'm good for another 10 years :)
@@floief just learned the chef at the Japanese restaurant across the street sharpens knives for the public in his spare time. I think I have solved my problem! ( tho he might laugh at my cheap, trusty knives)
@@chianti95 One of my most favorite knives in the kitchen is a cheap, plastic handled, serrated, knife I picked up somewhere for a couple bucks. My daughter accidentally set it too close to a burner and melted the handle...even that is not enough to get me to part with it. I display it with the rest of my knives so I know exactly where it is at all times.
Thanks for your video. I have a few suggestions. There’s no need for such a large and heavy Dutch oven. My Dutch oven is only 4 or 5 quarts, and I’ve been baking bread in it for a couple years without problems. Secondly, I spray my parchment paper with water before I place my dough on it. This helps to deliver more steam while baking. Third, I do use a razor to make shallow cuts in my dough, and I have more hand control if I just use the razor without the lame. Don’t worry, you won’t cut yourself. When you’re finished with it, just repack it in its original paper. Oh, and one more thing. I have never used oil on my parchment paper. Perhaps you could explain why you prefer this method.
Yes I use a smaller Dutch oven for bread because I make a smaller amount of dough. And why oil the parchment? The whole purpose of it is to keep things from sticking!
couple of additions.... I picked up all of my cast iron, 5 deep wall pans & 1 dutch oven, from the flea market & only dropped $20 on the lot. They needed to be cleaned & re-seasoned but theyre all USA made & I've used them for 20 years now. Also wad your parchment paper (crumple it then unravel it) in you dutch oven for a boule, . Easiest & best tip I've ever picked up.
My local Costco Business Center sells the cambro containers for almost half the price. They’re also on their website. They’re great containers. I’ve bought multiple sizes. The green top containers don’t stay on as well as the red tops and the round containers. But overall, I'm happy.
We preheat the Dutch oven for half an hour at 500 but lower it to 425 to bake. 30 mins with lid on and 15 more with lid off. The bottom doesn’t scorch if you’re using good parchment paper. (The cheap stuff can actually fuse onto the crust at high temps!) Let it cool on rack for about an hour before slicing or interior may get gummy.
I’ve been a little hesitant to start making bread because it seemed like there were so many steps and things could easily go wrong. This video gives me the confidence to go for it, so thank you, ATK! Interestingly, the Danish dough whisk is called a farsrører (translation: meat stirrer), in Denmark. It’s historically used to mix ground fat and meat together such as for Danish meatballs, frikadeller. The dough use is a modern evolution which I think it is pretty neat. I’ll be using mine for this ‘new’ use!
Oddly, although I have a dough whisk like the one in the video, I find a pair of chop-sticks to work just fine. Cheaper and reusable when washed and less dough clings to the dough whisk.
If you're looking for dead simple every day bread, Artisan Bread with Steve is a good channel to check out. Everything is no knead, most recipes only use 3-4 ingredients, and most folks have everything they need on hand, plus instant yeast. For a little more involved semi upscale looking loaf, J Kenji Lopez Alt has an updated no knead recipe that uses a metal mixing bowl and a pizza tin to mimic a Dutch oven. And vinegar to help gluten development. And a scale for easily repeatable results. But otherwise, it's dead simple and you could always use other substitutions.
This is actually the reason I started baking bread: I was amazed that someone, at some point, after they'd already figured out they should separate the wheat from the chaff, that mixing bread and water together could do magical things and out of that, we have 4000 years of different traditions, techniques, and tastes. It's an almost incomprehensible bit of alchemy.
Another idea for a show might be kitchen linens and dishcloths: cheezecloths, muslins, tea towels, barmops, terry loop towels, silver infused cloths, micro-fiber cloths, Swedish dishcloths, etc. Scrubbies could get looped in, too. I buy men's handkerchiefs and use them to layer in lettuces to help keep them fresh--it works fantastically well. They're also handy to kinda separate items in utensil drawers by nestling the item in the handkerchief, and besides being used in the kitchen, they make the best to-go napkins to pack in lunches or for snacks. Handkerchiefs are not usually kept in the kitchen, but their many uses goes to show all the uses surrounding kitchen linens. Speaking of packing lunches or snacks ... a show on to-go lunch containers, lunch bags, and beverage to-go tumblers would be great, too.
Lisa: I call it satisfying at almost the cellular level. 3 ingredients + time + skill = wonderful bread. We like to share with friends as much as we like eating it. I always make 2 loaves now. Thanks for the information; learned a lot!
Heads up on that OXO scale: the model they sell now displays the ounces in decimal rather than fractions. This wouldn't be a problem except it only shows the weight to ONE decimal place. So instead of 1.25 or 1.75 oz it displays 1.2 and 1.7. I have the original model which displays fractions, so mine shows 1/4 or 3/4. Bought one of the newer ones as a gift and I totally regret it. I can't understand why they made this change without going to two decimal places. Even if the difference between 1.2 and 1.25 is usually negligible, you'd expect a scale to support common weights.
I used to make bread three times a week! And I want to make bread again I've got all of my supplies but I can't knead even 10 to 15 times. I use my bread maker to bring it to dough and then put it in the refrigerator overnight and let it rise and bake it. I just ordered a dutch oven because that's not how I used to bake bread but I like that crust quality and the crumb texture. :-)
You can also do the first mix with the *handle* end of a wooden spoon (or just a dowel) -- it's very effective, and much easier to clean than the "spoon" end.
I greatly appreciate your use of weights in the bread recipe. Having those alternative measurements with more if not all ATK recipes would be very welcome!
Weights are easier and more accurate. And digital scales are cheap. The jewelers' scales that you buy for 10$-20$ from those shops with a selection of hand blown glass "items" and a "smell", used to cost 2000$ when I was in high school chem lab. And every baker I know uses weight and/or lives in a country that uses metric. Calculating odd percentages of cups of flour is a huge hassle.
I always use gram weights when making bread. However, I go by the standard of 130g = 1 cup of flour. Her 519g would be nearly 4 cups of flour for me, but she says it's 3 and ⅓. So, as much as I LOVE anyone using weights for baking, there's still no standard across the board for those measurements.
@@lostmagicofdisney Case in point why weights are better even volume measures are more convenient. I use the chart in my copy of "The Joy of Cooking". It has never failed me (yet) and it is my reference for odd items (dough hydration percentages are self explanatory). KA flour has a similar chart online (for KA products and some common generic ingredients). But the JoC chart has handy things like an "average" weight for a cup of chopped nuts or "standard" raisins. It will never be "lab precise" (I used to work in one) but it helps to maintain consistency.
So I forget what they are called, even though I own them, but there is a proofing basket that comes with a cloth that fits over the top of the basket. The idea is that you flour or just the cloth, then place your ball of dough, seems Side Up, in this basket so that it can proof and still hold its shape and Rise higher. When you are ready to bake, you simply turn the basket out upside down into your Dutch oven, and bake it. I'm a little surprised you guys haven't mentioned that particular piece of equipment in this video. I much prefer using this basket because I feel like it gives me a high-rise the loaf can't spread out as much, and the interior is a little more fluffy.
Been watching you guys for many many years now, even have a bunch of the older cookbooks. That said, as both a long-time viewer, but also as a consumer.... Please be sure to properly & fully DISCLOSE all those affiliate links, above them..... Thus, ensuring everyone has been made aware of any connection to, bias or gain, prior to having already clicked away to purchase. Same for if any of the items were provided free or if there was an exchange to show, include, promote, sponsor, etc. All, as required by YT/Google &... the FTC.. to protect consumer rights. Thanks for all the valuable info & for sharing. Stay safe & be well.
Thanks for the reminder: We don't accept any free products for testing or reviewing, but purchase everything at retail. We don't work with manufacturers at all except to confirm basic information about products and their availability, and accept no advertising. Our work is subscriber-supported, though our company may earn some affiliate revenue if you purchase the product through a link we have provided. We go to extreme lengths to test as fairly and scientifically as possible. And we're probably the only people on earth who actually read the entire instruction manual that comes with products. :)
I use my clay pot and lid, soaked and then heated in the oven for an hour for my sourdough bread. Works like a charm. Now the loaf is not perfectly round due to the shape of my clay pot, but comes out perfect!
Thank you for your video! To me, the color inside does not matter that much, now. My first time was a disaster! I have gotten better for the feel, timing and even the temperature just by the heat my pot gives out. Been cooking for 24 years on non coated Dutch ovens.
Perfect yiming for me to find this video. I received a bread lame and a digital scale for Christmas. And I have a swedish bread whisk I've never used! Time to get busy !
I am really enjoying seeing real kitchens. I’m always so jealous of those ovens with the rolling wire racks in the ATK test kitchens. Seeing cooks fight a bit with the oven racks just the way I do makes me not feel so bad about my not so lovely oven
Rolling racks in the oven was on my wish list when we renovated our kitchen. We'd had a range with two ovens a small upper one with the main oven below and my husband thought we should get two ovens. I wanted wall ovens and we found double wall ovens on sale at Lowe's. We saved about $1500 on the ovens and yes, they have rolling racks.
Regarding that first section, don’t sprinkle flour on the dough when kneading. In addition putting oil on the parchment will encourage spreading when what you want is lift. Notice how little oven spring she got? Never ever do that.
Forget the bread whisk. They all break under the stress of a heavy dough and do poorly in the dishwasher. Just use a butter knife to stir (or the handle side of a big metal spoon), you can easily scrape off the dough when you're done on the side of the bowl, and then toss in the dishwasher. Easy! And you already have plenty of them!
My mom was director of dietary services for a large hospital & a dietitian. She would've had a fit watching Hannah touch her hair, then her bread dough. As a kid, I was told "hair is not clean!". Since ATK videos are educational & entertaining, it's something to consider. Otherwise, very good for an inexperienced bread maker, such as myself!
I love yall's videos. I was wondering if you guys had thought about using clear shower caps for covering your bowls while the dough is rising. I have been using the same shower caps for a year. Cost a couple bucks.
I have been baking bread this way for decades. I found the enameled pots don’t stand up to the high heat needed to bake bread. It literally burns off the enamel over the course of time. I found that the oval non enamel ed pans work best. I have never scaled the flour for a loaf of bread. It’s just bread. Use a measuring cup for the flour,measure in the salt,yeast. Warm some water and add it to the flour mixture. As for mixing, I just use a good cupped spatula. Cover the mixture with plastic wrap, set in a warm place overnight. Bake in the morning. No kneading. Comes out perfect every time. No need to coat the parchment paper, cooked bread will not stick to the paper. It takes me longer to get the 3 ingredients out than it takes me to make the dough. No fancy tools needed. The bread will crack all by itself while it’s baked.
I have two dutch ovens, I replaced the original lids with heat_safe glass ones, I have a wisk (I like to aerate the flour and to incorporate the salt), a wood stick to knead, a scraper, and the measurement cups...I use parchament paper and two plastic bowls that I cover over night with a white clean cheese cloth. I start kneading with the wood stick and I finish by hand. I start before going to bed and next day I form the breads and instead folding the dough, I roll it 🥐. Dutch oven face down in oven when preheating. I cover it with the lid wet for cooking. 30 min covereded (470), 15-20 min uncovered. 30 min rest on rack. One bread: 3cp flour, 1tsp salt, 1/4 tsp yeast, 275 ml water. Flour+salt, yeast+water(+pinch of sugar). The "wet part" comes on top of the dry one...
5lb bags of flour USED to be the standard in US grocery stores. Dreaded shrink-flation has hit over the last 2 or 3 years and the typical bag of flour or sugar is now a 4lb bag. I also remember the 10lb bags of either, but those are mostly nonexistent today without going to a warehouse store. Times, they are a changin'.
Thanks for the great presentation ladies. Beginner baker here. I learned a lot. More importantly, my hesitation level to actually trying to make bread was lowered a bit.
I like the black cast iron Dutch oven from Lodge because the black color hides inevitable discoloration from baking bread at high heat. I was finding that my beautiful Le Creuset dutch ovens would darken and get stains from bread baking from even the slightest bit of debris, unless surgically clean. Impossible for me! And the inside ivory coating would just get darker and darker. The unenameled black cast iron hides all of this.
My dutch oven got quite a workout with all the bread baking. I found that oven cleaner does a marvelous job of cleaning enameled dutch ovens, inside and out, with minimal effort. :)
I like to bake my sourdough in a Emerson creek long clay baker. It bakes bread that slices better for sandwiches. If I use a 500 gram flour recipe, I wedge a cut brick in it for a shorter loaf. I start in a cold oven and my bread comes out nicely browned.
All these advertised fancy gears remind me of the time I went fishing with a lot of fancy fishing gear. Next to me was a guy fishing with a hollow cane with rope tied to it and a self made hook. He got many more and larger fish than I did. Apparently , the fish saw my fancy gear and thought this guy is rich and doesn't need to eat us, let's help the poor guy.
I have been baking bread for over 30 years, including artisan bread and you do not need an expensive Dutch oven, as long as they can withstand 500 degree temps you are fine!
This is great. I have 2 LC Dutch ovens, both vintage and 2 years ago, I bought the 6L Cambro that you show for storing flour as it's a great way to dole out that flour without making an unholy mess, but have been thinking of getting one for rising dough as I make pizza weekly on Fridays so this will be a good way to see if doubled when I do a single rise. I also do a mild kneeding of the dough by slapping it on the counter, and stretching it after the initial rise, otherwise, the food processor will kneed the dough until it forms a ball and rolls around in the bowl some before I remove it. I use the Escali scale but need to learn how to convert US measurements to the metric for using my scale for that use more often. Agree on the parchment, though I have the rolled parchment and silicone baking mats too for making cookies. Good stuff and most not too expensive either.
@@danquigg8311 Good thinking I'd not thought of that, but my desktop is in the front of the house, my kitchen in the back, should see if my Motorola g6 has the ability with its calculator function.
Wish ATK would include the enameled cast iron cookware periodically offered by ALDI in their reviews. For $25-30, I find their French & Dutch ovens to be a tremendous value.
I know this is an old video but a baking steel and the aluminum bread shell with a handle now being sold by Brod & Taylor is an easier way to go. You can get both pieces for way way less than a Le Creuset and the cover is light weight. It comes in a round and an oblong. The shell does not need to be preheated just the steel when you preheat your oven anyway. Check out an Ankarsrum Swedish mixer too. KA sells them. Not too much more than a big KitchenAide but no stripped nylon gears. You will pass it on down to your grandchildren. It makes one loaf or six.
I started making no knead bread when it started being more widely known. I love it, and have been baking it in my regular enameled DO. But I never liked using that pot as it was difficult to maneuver the loaf it in and out of a screaming hot vessel, even using parchment. I started researching other options, and found a few. I saw cast iron oval roasters with griddle lids that looked like a great idea except for the weight and difficulty in function when using it upside down. I looked at the Challenger bread pan, and love that idea, but $279 for a dedicated bread pan doesn't do it for me. I can afford the price, but just can't bring myself to pay that much for something that only has one use. There are only two of us here now, and I only make no-knead bread a few times a month, at most. I kept looking and found double Dutch ovens that have a flat lid that can double as the base to bake the bread, and finally decided on that style. Then I had to decide between raw cast iron and enameled. From my previous experience using a regular enameled DO for my bread, and raw cast iron skillets, and other cast iron pans, I decided on the enameled style. I just bought a generic branded one from Amazon, and paid around $50. It's arriving today, and I am excited to try it and see if it solves the issues I have with the regular style DO. I'll still be limited to boules instead of the option to make elongated loaves, but will give this way a try and see how I like it. One of my regular DOs I use for smaller loaves is a generic enameled one, and has done a good job holding up over several years of use, so I was okay trying another similar one again. I also have a Lodge larger enameled DO I use, and the generic has held up just as well.
To me parchment paper and oil is a waste of time and money. I find the bread does not stick to a hot pot backing at a 450 degree oven. The only plus to parchment paper that I can see is that it can makes moving the dough around a bit easier. Otherwise a good video, thanks
I would like to suggest the Emile Henry large bread baker. it’s made in Burgundy France from a very special clay and it takes temperatures up to 260 😂degrees Celsius. I’ve been using one since 2018. I even carried one around France in my luggage. I’ve since bought another direct from Amazon. Fantastic.
I would love to know which bread knife you guys prefer Also... could you guys do a series specifically for people building their own kitchens? I would love to know your favorite ovens, for example. I would love a convection oven at home - a true, full size model. We're building our home from scratch
The wall ovens that are featured in ATK are US made Viking convection ovens. Absolutely gorgeous. I especially love the rack "handle". I don't have one but if I ever did do a kitchen redo, I would get one. Another pretty stove/hob I've admired are AGA. I love the variety of colors they come in.
I have the same cast iron enamel one you have, only mine is yellow. I took the plastic handle off and put a metal drawer pull and washers (because a drawer is thicker than the lid) because I think the plastic handle over time and the high heat would not hold up. It made a very nice loaf. I could make this every day.
I’ve never used oil on the parchment without any problems. The bread won’t stick to it, if that’s what they’re thinking. I would also like to know why they did this.
I was watching an old season of the Great British Baking Show and one of the bakers made a fougasse during Bread Week and the parchment paper stuck to the bread. And Paul Hollywood noticed...with a frown of course. So, perhaps with certain doughs it has a chance of sticking.
I’m glad I watched the video. Good tips and information. However, I do have one suggestion. It bothered me that Hannah would touch her hair and then touch the bread dough.
Ha ha, I didn’t catch that. No problem with germs because bread is baked at such high temperatures. Yet, I wouldn’t want to find hair in my bread after I took the trouble to make it.
@@DebWHNP I have two cats. I have hair in my food all the time. And hair in my tea, on all my clothes, in/on my bed, all over the keyboard of my computer, etc, etc, etc...Lol
I wax reminiscent of my gramma who had a special mini wood spatula that she used to scrape the whites out egg shells. I get irritated when I see so much effort measuring go into leaving gram after gram in the cute little bowls! It’s Grammy’s hate to waste shining thru me. You go sticklers to precision you are my kindred spirits 😄
I should have not read this comment. I stress at not getting out that little bit of egg whites in the shell. I *DO* have a mini spatula that will get it out. Just let my granddaughter play with it when she helps me "bake". TY, lol!
Alternative to a dough whisk? A pair of plastic bowl scrapers. You'll want one anyway for scraping the sides of the bowl, but having two keeps your hands clean during the stickiest stage of mixing and they scrape each other clean as well.
I had a nice Bondo scraper in my garage tool box from 10 years ago, I have made at least 50 loaves of bread with it..I wanted a $300 fancy red DO from France but I found a cast iron Lodge on sale at a hardware store for $32, It works fantastic.
I don't understand why so many people in English-speaking countries are still using volume instead of weight. Some recipes are not that forgiving when it comes to the right amount of flour.
@@alexandrorocca7142because measuring cups are $1.25 and available everywhere, but scales cost way more, are mostly available online (here), and break or never work well in the first place. Especially if you need precision AND high capacity. Both types of measurements should be given, with a caveat if necessary. Some recipes only give weight if they feel that strongly about it. Also it's way easier for most people to estimate volume when needed
When I was in Norway the place we stayed had a measuring cup with a bunch of lines on it indicating weights 🙄 like 100g of rice fills the cup to this line, 100g of sugar fills to this other line, etc. Ridiculous
I love you guys so much, but sometimes the "America" part of ATK makes my head hurt. Weighing 11 ounces of water? Do everything in metric for baking and you don't need to weigh water. Baker's percentages are just so much easier to deal with in metric as well.
@@danquigg8311 This is a situation where I feel like ATK could just come right out and say "look, I know in the US we use the Imperial system, but for baking--especially baking bread--, just use metric it makes way more sense" and be done with it. 1 ml of water= 1g. So if I'm making a 60% hydration dough, I need 1 kilo of flour and... 600ml of water. Quick, what's that in imperial measurements? Why it's 2.204 lbs, or 35.274 ounces, if you prefer. If we're making a 60% hydration dough, we'll need 21.1644 ounces of water! Real straightforward.
People don’t need to be lectured- if one needs a conversion, Mr. Google can help. That’s what I use (and I do not insist that anyone else use it- do handfuls while doing headstands, why not?)
The weight, the expense, and the problem with handling the hot implements is why I brought the $1.25 stainless steel bowls from Dollar Tree to my "Simple Sourdough" class. They hold the bread dough from shaped to baked and cover the dough while it is cooking to hold in the steam. I also use a table knife to mix the dough. It needs less effort than a Dutch whisk or spatula, easier to clean, and cheaper too
I know this is an old video, but as far as I can tell, no one has done an extensive demo of the Danish Dough Whisk. I'd like to see you creatively test it to the max - what are all the things you can make, using it?
Thanks for the bread tips Lisa and Hannah, homemade bread makes the best sandwiches or toast , I grew up eating wonderbread, I don't eat that garbage since I moved out at 19 , sourdough or peasant bread is my favorite and luckily we have a bakery that makes excellent bread in my small city in upstate new york, but get there early, he sells out fast
@@elizbeer relax the bread will get baked and she will wash under her ring. We're all here to help each other things through so we don't get stuck in mistakes like an anti-vaxxer
I have worked out my own way of baking beautiful, free standing sourdough bread, at home, in consumer oven (250C max) almost without touching it with my fingers (I am using stand mixer). It is repeatable and produces perfect results every time. 1. I whisk starter into water, then dump all my flour and then salt into it. I use paddle to mix (make all flour wet), then remove paddle and give it 0,5h to autolyse. 2. Knead for couple of minutes so that the dough is uniform, but no need to overdo it (3 minutes at low is enough in my case) 3. After that I will come every 20-30 minutes to just do couple revolutions with the mixer to stretch the dough. The point here isn't to knead the dough but rather to develop gluten by constant stretching to simulate popular stretch and fold technique with the mixer. 4. After 2 hours I remove the hook, cover the bowl and leave it there at room temp until about doubles in volume. 5. The only time I handle the dough: I remove from bowl, form boule and place it in banneton lined with floured piece of cloth. 6. I put it in the fridge overnight. This lets me bake it at any time the next day or day after that. It is only covered with cloth -- the surface of the dough will form a little bit of skin. 7. Next day I preheat my 1in thick marble stone. Marble is better than everything else because it is thick (good heat capacity) and it has shiny smooth surface (good heat transfer and easy cleanup). I typically preheat at 220C for 45 minutes. 8. Remove the bread from fridge. Place sheet of parchment paper on top of it, then a paddle, then invert. Zero drama here. Ideally, the banneton will have exact volume of the bread in it at this stage so the dough is not disturbed when it is being inverted. 9. Score the bread -- this is very important. 10. I slide it on the stone (extremely easy with the parchment paper), then *immediately* (before it forms skin) put another baking sheet above it so that it blocks direct radiation from the heater and pour a cup of already boiling water into that baking sheet to produce good amount of steam, increase temp to 240C. 11. Let it steam and rise for couple of minutes. After it has stopped rising (after about 5-10 minutes) give it one more minute and then remove the baking sheet to let it continue baking normally. 12. If you get bottom or top burning more, change the preheating temperature a little bit. With a little bit of experimentation I got mine to bake uniformly. I bake bread 2-3 times a week using this method and it makes my life so much easier.
I teach sourdough at a university. We use a 170 year old start from Boudin Bakery in San Fransisco and $1.30 stainless steel bowls that don't need to be preheated. Just shape, fridge rest, proof, then bake in the bowl with another for a cover at 475 F for 20 minutes covered. Then 8 minutes uncovered to brown. Real good bread, real easy recipe, and real inexpensive equipment.
Please share a link to the stainless steel bowl you used to bake the bread. Greatly appreciate it!
Please share recipe and a link to the bowl, thank you!
Please share the bowl you are using!!
@@plataniitai would guess they're using restaurant supply store tools. They aren't that cheap anymore, at least if you're just buying as a regular retail customer. But they're like $4-6 locally to me
Like US chef store
For anyone having stomach problems eating bread 2 things. One: bake your own using a good flour. Two: Thrice Rise your Bread, the fermentation does something to the flour and makes it very easy to digest. Farmers used to let freshly threshed wheat ferment for a bit which did the same thing. But most don't do that anymore.
just let the dough rest at least 4 hours and dont put any new flour in it. Usually the yeast causes digestion problems for some people
I used to not tolerate home made bread, but had no problem with good store bought. bread. Now I use high hydration (90%), dough enhancer (from Fleischman), a bit of malted barley, slower fermentation, no additional flour for shaping, just oil or water.. all these perhaps made a difference, I am OK with the result.
I cold ferment my dough at least one day, sometimes up to three… I always have a batch or two of bread flour or a mix of bread and all purpose flour (generally at high hydration weighing around 400-500g total), and just fold it around three or four times while in the fridge. Thus, I can do baguettes, ciabatta, or a pizza anytime but just using the dough as is with a final shaping, or adding flour and performing one more fold and rest to lower hydration (if even needed)… However, I usually am at 76-80% hydration and almost always just use without adding any more flour or water… Then, just replace what I had in the fridge! Also, pretty much only use King Arthur, but some Bob’s for specialty needs.
That fermenting process also whitens the color of the flour and some companies still do it. Just buy flour that says unbleached and it will have that natural whitening and fermenting
I have been making no-knead bread in an enamel coated dutch oven for several years now. It is very simple and no parchment paper required. It always turns out great. You can find the guy I learned from on youtube at Artisan Bread with Steve. He shows you how to make all sorts of bread and buns with various pans and pots. It is well worth checking out.
Thank you. I'm going to check there for a free starter.
Steve is a wonderful bread baker and a joy to watch. I've made several of his breads without any problems. Bought his recipe book, too.
I’m a Steve fan, too! Easy as anything and delicious every time. I especially love his cinnamon raisin bread. Great to bring when you are a guest at a party.
I did find it odd they were oiling the paper. Bread doesn't stick. Also making the comments about the mess with high hydration doughs.
This recipe from Emma’s Goodies is delicious and simple to make. I used method two “slap and fold”. I’ve made it with both all purpose and bread flour it came out good with both. ruclips.net/video/3xtj9X1jDc0/видео.htmlsi=dJF9XDPmtlc4hvIJ
A love the Almost No Knead bread and I do both the Dutch Oven method and loaf pan with he same dough. But here is a tip for the Dutch Oven method: I found the bottom of the bread can get scorched (especially if you are using ATK’s original recipe that had the temp at 500!), so I use one of those cheap metal pot trivets in the bottom of the Dutch Oven and then place the parchment sheet with the dough on top of that. No scorching but still a nice browned bottom (and who doesn’t like that!)
Great tip! I had the same problem with the burning on the bottom of the loaf. I can't wait to try this and see if it helps. Thanks. Now here is my tip: For proofing bread dough, I use the yogurt setting on my Instant pot. It takes half as much time and the proof is perfect. Just remember to oil the pot, and leave the lid off of the IP. Just thought one good tip deserves another. Happy baking!
I don't have a metal trivet, so I cut two extra rounds of parchment to put in the bottom of the Dutch Oven. That helps a lot, too.
@@ColleenHershon What you could do is just take foil and roll it up then make a circle and put the parchment with the dough on top of that. You could use it several times as well.
@@GrammerAngel I don’t have an Insta Pot but that is a terrific tip!
@@FunAtDisney Great tip! Thanks!
I've been making bread for years, yet never once ever thought to make my lame cuts at 45°. Such a simple and brilliant modification, and makes the curve in the lame blade make so much more sense. Thanks!
Lame is french for blade so no need to say "lame blade", say lame or blade ;o)
@@marcpilon9189 "Lame" is also used to describe the whole tool, so specifying that one is referring to just the blade of the tool -- the lame blade -- makes sense in this context.
@@marcpilon9189 Merci, je comprends parfaitement le terme >, mais j'essayais d'être plus précis en spécifiant la partie de l'outil lui-même.
@@seikibrian8641 Good point. If we were to split hairs, we would actually call it a "scarificateur" (scarifier), using a lame (blade)
I just thought he was saying his blade sucked🤦🏽♂️
I have a lodge cast iron Dutch oven where the lid doubles as a skillet, i.e., it has a flat top. I like it because when you flip it over, you have a shallow bottom and a deep lid. It's so much easier to put the bread in the shallow vessel than in a deep one. Besides, the skillet is double duty.
That sounds awesome!
I have the same set up. So inexpensive and multifunctional.
I have one of these too.. I never tried putting bread in the lid.. Thank you
Plus Tartine advises to leave the bread outside the Dutch oven and cook a bit longer to get it nice and crisp - Lodge lid is perfect for this.
That Lodge set you described is next on my lodge wish list for my collection. It’s an awesome, versatile set ❤
I bought a dough whisk and it has become my favorite new tool. It works great for pancakes, waffles, cookies, cake batters and big family size batches of scrambled eggs. Combines ingredients without over mixing, and the handle is so comfortable and sturdy.
Especially love it for folding whipped egg whites into batters!
Discovered the dough whisk a couple years ago. Where has that been all my life??
I like the danish whisk, but a great alternative for dough kneading is the DOUGHTY, 100% stainless steel
I have a 2-in-1 enameled cast iron DO but normal handles, not the long handles like she has here.
I use it upside down, so the “lid” is on the bottom, and then”pot” is on top.
I preheat ONLY the pot part. This way I can put the dough on the unheated lid and score it with no fear of getting burned. The preheated top part gives plenty of heat for a great oven spring. Also, the unheated bottom keeps the bottom of the loaf from burning.
It’s a win/win!
What temp and for how long do you bake it? I'm a newbie! 😊
You can bake a 1 pound sourdough bread loaf (2 cups bread flour, 1 cup water, 1/4 cup start, 1/2 tsp salt) in an 8" stainless steel, dog water bowl from Dollar Tree with a second bowl for a cover. They cost $1.25 each and they don't need to be preheated. Mix and shape the dough, let it rise until it doubles, fridge rest 12-24 hours and bake in 475 F oven covered for 20 minutes, uncovered 12 minutes. I do 2 or 4 loaves at a time.
Glad to see the heel finally getting the love it deserves.
I made a loaf and cut all the heels, top and bottom because the crust is the reason to eat bread. Dried the innards and made bread crumbs.
I see I've found my people, here. The crust is the best part! Heels have more crust! :)
Suggestion for using the Dutch oven that Lisa uses: Use the Dutch oven upside down: preheat both parts separated in the oven, with the lid facing up and the bottom facing down. Raise the final dough in a banneton, turn it out onto a floured peel and score it. Then open the oven and slide the dough onto the upside down lid, and place the bottom of the Dutch oven on as a domed lid. Remove domed lid (originally the bottom) part way through the bake (after oven spring) for browning the crust.
Advantages:
No parchment paper, oil
No carefully lowering parchment paper and dough into hot Dutch oven
No taking hot Dutch oven from your oven
No heavy lifting of the whole Dutch oven at once
Way safer, less waste.
This method works for Dutch ovens without handle knobs.
Instead of using Parchment paper, I just put some corn meal on the bottom of the Dutch oven. Before the second rise, use a dusting wand to put a light coating of flour on the benneton cover (or flour towel in a glass bowl, if I don't have a benneton handy), and I also dust a light coating of flour on the top dough before covering it with a towel. When I estimate that the 2nd rise is almost done, I preheat the dutch oven and the oven to 550 degrees F.
When the dutch oven is fully preheated, I sprinkle a few spoonfuls of corn meal, and then I turn the bread out from the Banneton to my hand, and then from my hand to the Dutch oven, in one smooth motion. I then score the bread while it's in the Dutch oven --- it's fast, the whole operation from corn meal to scoring takes only 15-20 seconds --- and then I put the lid on, and then put it into the oven and drop the temperature to 425 F.
Advantages: No parchment paper, no need to clean up a wooden peel. The corn meal keeps the bread from sticking, and it gives a tiny bit of nice texture on the bottom of the loaf.
@@tytso I actually also use corn meal on the peel. The dough slides off so there is nothing to clean. We are on the same wavelength, looking for effective simplicity.
Put a couple ice cubes on the lid aside of your bread before putting the bottom on and putting it in the oven. You will get a much better result as you will get the necessary quantity of steam inside the vessel. Try it with and without the ice cubes. You will notice a difference.
My Italian neighbor, when I was a kid, baked her bread in a terracotta flowers pot. It was the best home made bread I ever tasted.
Yes as long as the pot is cleaned and seasoned first. Makes a great gift if you use the small ones.
@@kathyberken5755 Hello, does the clay pot have to be soaked in water first? I've heard that putting a dry clay vessel in a hot oven can crack it, but someone else said not to soak it. Thanks very much.
They do sell terracotta bakeware that is definitely oven-safe, plus they include care/cleaning and use instructions.
So enjoyable to listen to Lisa. She makes it easy and fun!
My vessel for baking bread is an aluminum 4.5 quart Dutch oven. Amazon sells aluminum IMUSA brand Dutch oven. Lodge cast iron is just perfect. Le Creuset prices don't make the bread a bit better
I agree.. Waaay to expensive
Aluminum pots, especially with a glass lid, do not retain heat as well as cast iron. Agree, there are very good cast iron dutch ovens far much less money than Le Creuset.
Hannah,i was started to make my Oxo comment until i saw the scales pull out feature of the controls,Now That's A Winner!!
I wish I knew about the pull out feature before I bought a different one. That's the real game changer for sure. I use mine as a postal scale too and have to set my package on a box first so I can read the numbers. I might have to get the oxo now!
I'm so glad to see a Danish dough whisk featured as a favored bread tool. It's one of my favorite kitchen tools. I've had mine for years and use it frequently, not just for bread. A dough whisk is ideal for mixing muffin, pancake, & waffle batters as well as combining meatloaf & meatball mixtures (got hubby using it for this). Most recently, I've started using my dough whisk to combine dry & "wet" ingredients for cookies & cakes. I find it perfect for stirring in additions, like chocolate chips & nuts into cookie, muffin, & cake batters.
One of my future projects will be using the dough whisk to make macarons. I suspect it will make it easier to mix the dry ingredients into the whipped egg whites without losing too much volume.
FYI - Dough whisks come in at least 2 sizes. I have a small one that I use for refreshing my sourdough starter and the large one for almost everything else. They are also less expensive and more available than when I got mine over 10 years ago.
I like the danish whisk, but a great alternative for dough kneading is the DOUGHTY, 100% stainless steel
They also come with two eyes - versus the one eye version - shown here.
@@suzannes5888 which is better, one or two? And why?
@@chawndel8279 Eh I just use a butter knife to stir. Far easier to clean and it will never break, unlike the dough whisks I've had
Thank you so much for teaching me about these whisks. Before I read your comment I never knew they existed and now I know so much about them so I really appreciate it
I have my grandmothers over 100 year old starter .
That is awesome, Karin!
wow! How incredible must that taste, too? Wonderful heirloom and tradition.
Wow! So cool!
!!!!!! Amazing!!!!!
Woah! That’s a lot of responsibility
I bought my enameled cast iron Dutch oven @ Bed, Bath & Beyond using their 20% off coupon for $37. and it works great! I also have the dough hook & I highly recommend it bc it makes mixing bread dough super easy! Great video ladies❣️
Lisa's admiration for her adorable sourdough loaf is EVERYTHING
And to hear that bread crunch, omg! I do the same thing. It's ok to admire a job well done and have a delicious bread loaf to eat. 😋
Totally agree; yes, it's so cute!
. . . and her delight in taking that first bite of her fresh slice of warm sourdough bread is just priceless. So. Much. Fun!
Thank you for your video. It is very informative. Having baked bread for many years I have to agree with the previous poster. Stainless steel is definitely the way to go. Significantly superior to cast iron. I turn my oven on for 5 minutes while I prepare my dough to bake. I use a large stainless steel stew pot with a glass lid. It produces spectacular results.
I use a smaller pot. I think the 7 qt pot allows the bread to spread too much. But I appreciate all the items you shared! I think I’ll have to get the bread whisk! Super cool how it was so clean!
I was given a 5 qt Dutch oven for Christmas, and I'm wondering if it's big enough?
@@chawndel8279 It is big enough. I use that size regularly and even a touch smaller. It grows the loaf a touch taller.
The bigger the better. With a big Dutch Oven the air can circulate--think convection. If you're dough spreads too much it's either over proofed or the gluten is underdeveloped. Sourdough Journey did an episode on the science.
Artisanbreadwithsteve. This channel has it down to two different easy to remember ratios. But they are giving great information here. And Lisa M. is my favorite of all the ATK stars. Love her!!!
I’m a big fan of his. He has lots of recipes and they are all really easy.
Thanks!!
I love these equipment videos from ATK. I've purchased their recommendations several times and have not been disappointed. When in the restaurant I sharpened all the blades all the time so didn't think twice about them. At home and retired I now deal with my children and their children using and cleaning my blades. YIKES! But...I bought the ATK recommended Chef'sChoice Trizor XV EdgeSelect Pro electric knife sharpener. My blades are back!! (and....the kids are getting lessons in the care and cleaning of my blades....all of them) BTW..that Mercer 10" bread knife (from another video) is a total winner.
I have the knife too ( xmas gift) and I really like the size and the grip. I’ve always heard there’s no need to sharpen serrated knives but now I’m wondering ... is that the case? Will this need to be sharpened?
@@chianti95 I've wondered that myself. I've never sharpened any of my serrated knives but I hear there are people who can. I figure, if mine ever needs to be sharpened I'll find a pro, and then I'm good for another 10 years :)
@@floief just learned the chef at the Japanese restaurant across the street sharpens knives for the public in his spare time. I think I have solved my problem! ( tho he might laugh at my cheap, trusty knives)
@@chianti95 One of my most favorite knives in the kitchen is a cheap, plastic handled, serrated, knife I picked up somewhere for a couple bucks. My daughter accidentally set it too close to a burner and melted the handle...even that is not enough to get me to part with it. I display it with the rest of my knives so I know exactly where it is at all times.
Thanks for your video. I have a few suggestions. There’s no need for such a large and heavy Dutch oven. My Dutch oven is only 4 or 5 quarts, and I’ve been baking bread in it for a couple years without problems. Secondly, I spray my parchment paper with water before I place my dough on it. This helps to deliver more steam while baking. Third, I do use a razor to make shallow cuts in my dough, and I have more hand control if I just use the razor without the lame. Don’t worry, you won’t cut yourself. When you’re finished with it, just repack it in its original paper. Oh, and one more thing. I have never used oil on my parchment paper. Perhaps you could explain why you prefer this method.
Yes I use a smaller Dutch oven for bread because I make a smaller amount of dough. And why oil the parchment? The whole purpose of it is to keep things from sticking!
If I could, I would give you 10 Thumbs UP! That sourdough loaf is amazing. One thing I might have included - a proofing basket.
That was the colander with towel.
couple of additions.... I picked up all of my cast iron, 5 deep wall pans & 1 dutch oven, from the flea market & only dropped $20 on the lot. They needed to be cleaned & re-seasoned but theyre all USA made & I've used them for 20 years now. Also wad your parchment paper (crumple it then unravel it) in you dutch oven for a boule, . Easiest & best tip I've ever picked up.
My local Costco Business Center sells the cambro containers for almost half the price. They’re also on their website. They’re great containers. I’ve bought multiple sizes. The green top containers don’t stay on as well as the red tops and the round containers. But overall, I'm happy.
We preheat the Dutch oven for half an hour at 500 but lower it to 425 to bake. 30 mins with lid on and 15 more with lid off. The bottom doesn’t scorch if you’re using good parchment paper. (The cheap stuff can actually fuse onto the crust at high temps!) Let it cool on rack for about an hour before slicing or interior may get gummy.
I’ve been a little hesitant to start making bread because it seemed like there were so many steps and things could easily go wrong. This video gives me the confidence to go for it, so thank you, ATK!
Interestingly, the Danish dough whisk is called a farsrører (translation: meat stirrer), in Denmark. It’s historically used to mix ground fat and meat together such as for Danish meatballs, frikadeller. The dough use is a modern evolution which I think it is pretty neat. I’ll be using mine for this ‘new’ use!
Oddly, although I have a dough whisk like the one in the video, I find a pair of chop-sticks to work just fine. Cheaper and reusable when washed and less dough clings to the dough whisk.
If you're looking for dead simple every day bread, Artisan Bread with Steve is a good channel to check out. Everything is no knead, most recipes only use 3-4 ingredients, and most folks have everything they need on hand, plus instant yeast.
For a little more involved semi upscale looking loaf, J Kenji Lopez Alt has an updated no knead recipe that uses a metal mixing bowl and a pizza tin to mimic a Dutch oven. And vinegar to help gluten development. And a scale for easily repeatable results. But otherwise, it's dead simple and you could always use other substitutions.
A table knife works as well and is much easier to clean.
imagine, knowing how to make bread, 4000 yrs ago... now THAT! would make a person feel special!
This is actually the reason I started baking bread: I was amazed that someone, at some point, after they'd already figured out they should separate the wheat from the chaff, that mixing bread and water together could do magical things and out of that, we have 4000 years of different traditions, techniques, and tastes. It's an almost incomprehensible bit of alchemy.
Another idea for a show might be kitchen linens and dishcloths: cheezecloths, muslins, tea towels, barmops, terry loop towels, silver infused cloths, micro-fiber cloths, Swedish dishcloths, etc. Scrubbies could get looped in, too.
I buy men's handkerchiefs and use them to layer in lettuces to help keep them fresh--it works fantastically well. They're also handy to kinda separate items in utensil drawers by nestling the item in the handkerchief, and besides being used in the kitchen, they make the best to-go napkins to pack in lunches or for snacks. Handkerchiefs are not usually kept in the kitchen, but their many uses goes to show all the uses surrounding kitchen linens.
Speaking of packing lunches or snacks ... a show on to-go lunch containers, lunch bags, and beverage to-go tumblers would be great, too.
I enjoy watching you two on these videos so much.
My favorite tools are my Gear Heads videos!❤️
as long as you don't say your favorite tools are THE gearheads
Lisa: I call it satisfying at almost the cellular level. 3 ingredients + time + skill = wonderful bread. We like to share with friends as much as we like eating it. I always make 2 loaves now. Thanks for the information; learned a lot!
Ok, I never knew I needed a bread whisk until today, but I am going to buy one right now. I love making bread at home and that thing looks awesome!
Heads up on that OXO scale: the model they sell now displays the ounces in decimal rather than fractions. This wouldn't be a problem except it only shows the weight to ONE decimal place. So instead of 1.25 or 1.75 oz it displays 1.2 and 1.7. I have the original model which displays fractions, so mine shows 1/4 or 3/4. Bought one of the newer ones as a gift and I totally regret it. I can't understand why they made this change without going to two decimal places. Even if the difference between 1.2 and 1.25 is usually negligible, you'd expect a scale to support common weights.
They are cutting costs from a four four-digit counter to a three counter at your expense.
I used to make bread three times a week! And I want to make bread again I've got all of my supplies but I can't knead even 10 to 15 times. I use my bread maker to bring it to dough and then put it in the refrigerator overnight and let it rise and bake it. I just ordered a dutch oven because that's not how I used to bake bread but I like that crust quality and the crumb texture. :-)
You can also do the first mix with the *handle* end of a wooden spoon (or just a dowel) -- it's very effective, and much easier to clean than the "spoon" end.
Excellent video, thank you ladies.
Warm crusty bread with butter yum.
So jealous
Yup, I love the end piece, the crispy, crunchy, toasty end piece!!
I greatly appreciate your use of weights in the bread recipe. Having those alternative measurements with more if not all ATK recipes would be very welcome!
When I'm baking bread, I weigh always in grams.
Weights are easier and more accurate. And digital scales are cheap. The jewelers' scales that you buy for 10$-20$ from those shops with a selection of hand blown glass "items" and a "smell", used to cost 2000$ when I was in high school chem lab.
And every baker I know uses weight and/or lives in a country that uses metric. Calculating odd percentages of cups of flour is a huge hassle.
More grams! Metric is so easy... Wish more Americans would just jump on board ⚖️
I always use gram weights when making bread. However, I go by the standard of 130g = 1 cup of flour. Her 519g would be nearly 4 cups of flour for me, but she says it's 3 and ⅓. So, as much as I LOVE anyone using weights for baking, there's still no standard across the board for those measurements.
@@lostmagicofdisney Case in point why weights are better even volume measures are more convenient.
I use the chart in my copy of "The Joy of Cooking". It has never failed me (yet) and it is my reference for odd items (dough hydration percentages are self explanatory).
KA flour has a similar chart online (for KA products and some common generic ingredients). But the JoC chart has handy things like an "average" weight for a cup of chopped nuts or "standard" raisins. It will never be "lab precise" (I used to work in one) but it helps to maintain consistency.
I just cut the top of the dough with my kitchen shears. Works great.
Me too!
That's what I do, too.
How do you safely store/clean a lame?
@@claudia2.1 don't know, I just use my kitchen scissors.
Agree, and can also use a clean razor blade
So I forget what they are called, even though I own them, but there is a proofing basket that comes with a cloth that fits over the top of the basket. The idea is that you flour or just the cloth, then place your ball of dough, seems Side Up, in this basket so that it can proof and still hold its shape and Rise higher. When you are ready to bake, you simply turn the basket out upside down into your Dutch oven, and bake it. I'm a little surprised you guys haven't mentioned that particular piece of equipment in this video. I much prefer using this basket because I feel like it gives me a high-rise the loaf can't spread out as much, and the interior is a little more fluffy.
This was such a fun and worthwhile presentation. Enjoyed it very much.
Great video! I loved that you packed so many recommendations in one video and we got to see them in action. More like this please!
Been watching you guys for many many years now, even have a bunch of the older cookbooks. That said, as both a long-time viewer, but also as a consumer.... Please be sure to properly & fully DISCLOSE all those affiliate links, above them..... Thus, ensuring everyone has been made aware of any connection to, bias or gain, prior to having already clicked away to purchase. Same for if any of the items were provided free or if there was an exchange to show, include, promote, sponsor, etc. All, as required by YT/Google &... the FTC.. to protect consumer rights. Thanks for all the valuable info & for sharing. Stay safe & be well.
Thanks for the reminder: We don't accept any free products for testing or reviewing, but purchase everything at retail. We don't work with manufacturers at all except to confirm basic information about products and their availability, and accept no advertising. Our work is subscriber-supported, though our company may earn some affiliate revenue if you purchase the product through a link we have provided. We go to extreme lengths to test as fairly and scientifically as possible. And we're probably the only people on earth who actually read the entire instruction manual that comes with products. :)
I use my clay pot and lid, soaked and then heated in the oven for an hour for my sourdough bread. Works like a charm. Now the loaf is not perfectly round due to the shape of my clay pot, but comes out perfect!
Thank you for your video! To me, the color inside does not matter that much, now. My first time was a disaster! I have gotten better for the feel, timing and even the temperature just by the heat my pot gives out. Been cooking for 24 years on non coated Dutch ovens.
Perfect yiming for me to find this video. I received a bread lame and a digital scale for Christmas. And I have a swedish bread whisk I've never used! Time to get busy !
I am really enjoying seeing real kitchens. I’m always so jealous of those ovens with the rolling wire racks in the ATK test kitchens. Seeing cooks fight a bit with the oven racks just the way I do makes me not feel so bad about my not so lovely oven
I feel your pain! I dumped a bunch of my last (and I do mean last) custard pie filling on the floor of my hot oven.
The ATK ovens give me goosebumps.
Rolling racks in the oven was on my wish list when we renovated our kitchen. We'd had a range with two ovens a small upper one with the main oven below and my husband thought we should get two ovens. I wanted wall ovens and we found double wall ovens on sale at Lowe's. We saved about $1500 on the ovens and yes, they have rolling racks.
@@bondfool I hope in a good way?
I'm late to the party re seeing this video, but I enjoyed seeing Lisa's ordinary coil-top electric range...like mine! :)
Oh wow yeah I need a Dutch oven too
More efficient and convenient. This is so exciting to watch 😊
I love the cooking with gear explained together do more of theses ❤️
Regarding that first section, don’t sprinkle flour on the dough when kneading. In addition putting oil on the parchment will encourage spreading when what you want is lift. Notice how little oven spring she got? Never ever do that.
Darryl....THANK YOU for the tips!!!
Lisa got really nice oven spring with her sourdough boule. And, she brushed the parchment with oil. :-)
Add a couple ice cubes to your dutch oven before putting it in the oven. You will get much better oven spring.
@@ImForgivenToo I know, right!?! I agree with you 100%. Thanks for the tips 😁
true, and it is completely unnecessary anyway--the bread does not stick to the parchment paper without oil.
Forget the bread whisk. They all break under the stress of a heavy dough and do poorly in the dishwasher. Just use a butter knife to stir (or the handle side of a big metal spoon), you can easily scrape off the dough when you're done on the side of the bowl, and then toss in the dishwasher. Easy! And you already have plenty of them!
My mom was director of dietary services for a large hospital & a dietitian. She would've had a fit watching Hannah touch her hair, then her bread dough. As a kid, I was told "hair is not clean!". Since ATK videos are educational & entertaining, it's something to consider. Otherwise, very good for an inexperienced bread maker, such as myself!
I love yall's videos. I was wondering if you guys had thought about using clear shower caps for covering your bowls while the dough is rising. I have been using the same shower caps for a year. Cost a couple bucks.
3 years using cheap ‘hair net’ dusted with rice flour. Never cleaned. Never mouldy or dirty. Genius idea. Pro italian baker taught me that one.
I have been baking bread this way for decades. I found the enameled pots don’t stand up to the high heat needed to bake bread. It literally burns off the enamel over the course of time.
I found that the oval non enamel ed pans work best.
I have never scaled the flour for a loaf of bread. It’s just bread. Use a measuring cup for the flour,measure in the salt,yeast. Warm some water and add it to the flour mixture. As for mixing, I just use a good cupped spatula.
Cover the mixture with plastic wrap, set in a warm place overnight. Bake in the morning. No kneading. Comes out perfect every time. No need to coat the parchment paper, cooked bread will not stick to the paper.
It takes me longer to get the 3 ingredients out than it takes me to make the dough. No fancy tools needed. The bread will crack all by itself while it’s baked.
Thanks again for having actual captions for the Deaf. Watching again.
I have two dutch ovens, I replaced the original lids with heat_safe glass ones, I have a wisk (I like to aerate the flour and to incorporate the salt), a wood stick to knead, a scraper, and the measurement cups...I use parchament paper and two plastic bowls that I cover over night with a white clean cheese cloth. I start kneading with the wood stick and I finish by hand. I start before going to bed and next day I form the breads and instead folding the dough, I roll it 🥐. Dutch oven face down in oven when preheating. I cover it with the lid wet for cooking. 30 min covereded (470), 15-20 min uncovered. 30 min rest on rack. One bread: 3cp flour, 1tsp salt, 1/4 tsp yeast, 275 ml water. Flour+salt, yeast+water(+pinch of sugar). The "wet part" comes on top of the dry one...
5lb bags of flour USED to be the standard in US grocery stores. Dreaded shrink-flation has hit over the last 2 or 3 years and the typical bag of flour or sugar is now a 4lb bag. I also remember the 10lb bags of either, but those are mostly nonexistent today without going to a warehouse store. Times, they are a changin'.
Very satisfying feeling to make your own bread. It even tastes more delicious, I think. Thank you for the important tips.
I heard it on good authority that Fahrenheit 451 is the dangerous temperature for paper.
If Ray Bradbury had been a baker, he would have known that parchment paper is made in a way that raises its heat resistance. ;-)
I saw that movie too.
Love that movie, because of Oskar Werner! 👍🏻
That's a good one!
Thanks for the great presentation ladies. Beginner baker here. I learned a lot. More importantly, my hesitation level to actually trying to make bread was lowered a bit.
Try searching for ArtisanbreadwithSteve. He makes lots of different types of bread, and they are are all easy recipes. They are all no-knead breads.
I like the black cast iron Dutch oven from Lodge because the black color hides inevitable discoloration from baking bread at high heat. I was finding that my beautiful Le Creuset dutch ovens would darken and get stains from bread baking from even the slightest bit of debris, unless surgically clean. Impossible for me! And the inside ivory coating would just get darker and darker. The unenameled black cast iron hides all of this.
My dutch oven got quite a workout with all the bread baking. I found that oven cleaner does a marvelous job of cleaning enameled dutch ovens, inside and out, with minimal effort. :)
I don't use my Staub or le Creuset because it kind of wrecks it after awhile.
I like to bake my sourdough in a Emerson creek long clay baker. It bakes bread that slices better for sandwiches. If I use a 500 gram flour recipe, I wedge a cut brick in it for a shorter loaf. I start in a cold oven and my bread comes out nicely browned.
Cambro storage containers 6qt $17 for two of them at Sam’s club if you have one near you.
I love Lisa. Just love her!
All these advertised fancy gears remind me of the time I went fishing with a lot of fancy fishing gear. Next to me was a guy fishing with a hollow cane with rope tied to it and a self made hook. He got many more and larger fish than I did. Apparently , the fish saw my fancy gear and thought this guy is rich and doesn't need to eat us, let's help the poor guy.
Love it! LOL.oh boy can I relate to the poor guy. Love home-made bread, but OUCH.
That’s awesome!
Lol, that’s funny and true.
One reason I started making homemade bread is low cost. If I could afford all the fancy name brand gadgets I’d buy my bread at the bakery.
To be fair, the most expensive thing they used was the Dutch oven, and they told you what the "best buy" for that was too.
I have been baking bread for over 30 years, including artisan bread and you do not need an expensive Dutch oven, as long as they can withstand 500 degree temps you are fine!
This is great. I have 2 LC Dutch ovens, both vintage and 2 years ago, I bought the 6L Cambro that you show for storing flour as it's a great way to dole out that flour without making an unholy mess, but have been thinking of getting one for rising dough as I make pizza weekly on Fridays so this will be a good way to see if doubled when I do a single rise. I also do a mild kneeding of the dough by slapping it on the counter, and stretching it after the initial rise, otherwise, the food processor will kneed the dough until it forms a ball and rolls around in the bowl some before I remove it.
I use the Escali scale but need to learn how to convert US measurements to the metric for using my scale for that use more often.
Agree on the parchment, though I have the rolled parchment and silicone baking mats too for making cookies.
Good stuff and most not too expensive either.
Your windoz computer's calculator has a conversion function that converts a multitude of measures, only 2 of which are to & from metric to lb & oz.
@@danquigg8311 Good thinking I'd not thought of that, but my desktop is in the front of the house, my kitchen in the back, should see if my Motorola g6 has the ability with its calculator function.
So excited to see I can make bread in my cast iron dutch oven. I bought it for power outage scenarios. Cool!
Wish ATK would include the enameled cast iron cookware periodically offered by ALDI in their reviews. For $25-30, I find their French & Dutch ovens to be a tremendous value.
I have been using my Aldi version for about 5 years. Make 2 loaves every week
$25au. Best value ever
I love Lisa!!! She is awesome
Lisa’s Dutch oven is meant to be used upside down for bread. Allows you to place bread loaf in using a peel.
I know this is an old video but a baking steel and the aluminum bread shell with a handle now being sold by Brod & Taylor is an easier way to go. You can get both pieces for way way less than a Le Creuset and the cover is light weight. It comes in a round and an oblong. The shell does not need to be preheated just the steel when you preheat your oven anyway. Check out an Ankarsrum Swedish mixer too. KA sells them. Not too much more than a big KitchenAide but no stripped nylon gears. You will pass it on down to your grandchildren. It makes one loaf or six.
I started making no knead bread when it started being more widely known. I love it, and have been baking it in my regular enameled DO. But I never liked using that pot as it was difficult to maneuver the loaf it in and out of a screaming hot vessel, even using parchment. I started researching other options, and found a few. I saw cast iron oval roasters with griddle lids that looked like a great idea except for the weight and difficulty in function when using it upside down. I looked at the Challenger bread pan, and love that idea, but $279 for a dedicated bread pan doesn't do it for me. I can afford the price, but just can't bring myself to pay that much for something that only has one use. There are only two of us here now, and I only make no-knead bread a few times a month, at most. I kept looking and found double Dutch ovens that have a flat lid that can double as the base to bake the bread, and finally decided on that style. Then I had to decide between raw cast iron and enameled. From my previous experience using a regular enameled DO for my bread, and raw cast iron skillets, and other cast iron pans, I decided on the enameled style. I just bought a generic branded one from Amazon, and paid around $50. It's arriving today, and I am excited to try it and see if it solves the issues I have with the regular style DO. I'll still be limited to boules instead of the option to make elongated loaves, but will give this way a try and see how I like it. One of my regular DOs I use for smaller loaves is a generic enameled one, and has done a good job holding up over several years of use, so I was okay trying another similar one again. I also have a Lodge larger enameled DO I use, and the generic has held up just as well.
How do you like your Amazon dutch oven?
Thank you, great review, explanation, a learning moment for us true beginners
To me parchment paper and oil is a waste of time and money. I find the bread does not stick to a hot pot backing at a 450 degree oven. The only plus to parchment paper that I can see is that it can makes moving the dough around a bit easier. Otherwise a good video, thanks
I have the Dutch whisk, plastic container, scale and Dutch oven. Love them all lol I have everything you have used except the colander
I would like to suggest the Emile Henry large bread baker. it’s made in Burgundy France from a very special clay and it takes temperatures up to 260 😂degrees Celsius. I’ve been using one since 2018. I even carried one around France in my luggage. I’ve since bought another direct from Amazon. Fantastic.
I would love to know which bread knife you guys prefer
Also... could you guys do a series specifically for people building their own kitchens? I would love to know your favorite ovens, for example. I would love a convection oven at home - a true, full size model. We're building our home from scratch
The wall ovens that are featured in ATK are US made Viking convection ovens. Absolutely gorgeous. I especially love the rack "handle". I don't have one but if I ever did do a kitchen redo, I would get one.
Another pretty stove/hob I've admired are AGA. I love the variety of colors they come in.
I have the same cast iron enamel one you have, only mine is yellow. I took the plastic handle off and put a metal drawer pull and washers (because a drawer is thicker than the lid) because I think the plastic handle over time and the high heat would not hold up. It made a very nice loaf. I could make this every day.
Why did you both oil the parchment? Never have had a problem with parchment sticking.
I’ve never used oil on the parchment without any problems. The bread won’t stick to it, if that’s what they’re thinking. I would also like to know why they did this.
I was watching an old season of the Great British Baking Show and one of the bakers made a fougasse during Bread Week and the parchment paper stuck to the bread. And Paul Hollywood noticed...with a frown of course. So, perhaps with certain doughs it has a chance of sticking.
@@marianextejt3824 Interesting. I don’t think I’ll do this unless I have a problem. Until then I’ll worry some. Thanks for the tip.
That bread looks amazing!! You ladies are the best! Great source of information! Thank you!
"So easy, I'm just dumping in the flour until it reads the right amount." - An American, discovering kitchen scales. It's adorable xD
Thanks Mary. I’m well on my way to whole food Biblical eating. You are a huge encouragement. Thanks!
I’m glad I watched the video. Good tips and information. However, I do have one suggestion. It bothered me that Hannah would touch her hair and then touch the bread dough.
Yep - that's when I checked out. If you're cooking put your hair up. Yuck!
Ha ha, I didn’t catch that. No problem with germs because bread is baked at such high temperatures. Yet, I wouldn’t want to find hair in my bread after I took the trouble to make it.
I nearly stopped watching because of that. Even cooking for yourself or family, no one wants hair in their food.
@@DebWHNP I have two cats. I have hair in my food all the time. And hair in my tea, on all my clothes, in/on my bed, all over the keyboard of my computer, etc, etc, etc...Lol
@@Waltkat thank you for not inviting me to dinner 😆🦱
Mmmmm, the end off the bread is the best part! Slathered with butter & golden syrup 🤤
I wax reminiscent of my gramma who had a special mini wood spatula that she used to scrape the whites out egg shells. I get irritated when I see so much effort measuring go into leaving gram after gram in the cute little bowls! It’s Grammy’s hate to waste shining thru me. You go sticklers to precision you are my kindred spirits 😄
I should have not read this comment. I stress at not getting out that little bit of egg whites in the shell. I *DO* have a mini spatula that will get it out. Just let my granddaughter play with it when she helps me "bake". TY, lol!
Alternative to a dough whisk? A pair of plastic bowl scrapers. You'll want one anyway for scraping the sides of the bowl, but having two keeps your hands clean during the stickiest stage of mixing and they scrape each other clean as well.
I had a nice Bondo scraper in my garage tool box from 10 years ago, I have made at least 50 loaves of bread with it..I wanted a $300 fancy red DO from France but I found a cast iron Lodge on sale at a hardware store for $32, It works fantastic.
@@fishtailfred8686 Bondo Scraper? Brilliant. I have a box of new ones in my shop.
Cool idea!! I'm going to try it.
Honestly, that scale is the most important multi-tool in the entire video IMO. I use mine at least once a day, for coffee if nothing else.
I don't understand why so many people in English-speaking countries are still using volume instead of weight. Some recipes are not that forgiving when it comes to the right amount of flour.
@@alexandrorocca7142because measuring cups are $1.25 and available everywhere, but scales cost way more, are mostly available online (here), and break or never work well in the first place. Especially if you need precision AND high capacity. Both types of measurements should be given, with a caveat if necessary. Some recipes only give weight if they feel that strongly about it.
Also it's way easier for most people to estimate volume when needed
When I was in Norway the place we stayed had a measuring cup with a bunch of lines on it indicating weights 🙄 like 100g of rice fills the cup to this line, 100g of sugar fills to this other line, etc. Ridiculous
Thank you, ATK! I love Lisa! She's taught me much!
I love you guys so much, but sometimes the "America" part of ATK makes my head hurt. Weighing 11 ounces of water? Do everything in metric for baking and you don't need to weigh water. Baker's percentages are just so much easier to deal with in metric as well.
Agree! I have been using metric for baking and find that it is very easy; in fact i have started to get annoyed with recipes that DON'T!
Touch the button to shift from metric to lb-oz, weigh away with the water, then shift back to metric & weigh some more! What's the problem?
@@danquigg8311 This is a situation where I feel like ATK could just come right out and say "look, I know in the US we use the Imperial system, but for baking--especially baking bread--, just use metric it makes way more sense" and be done with it. 1 ml of water= 1g. So if I'm making a 60% hydration dough, I need 1 kilo of flour and... 600ml of water. Quick, what's that in imperial measurements? Why it's 2.204 lbs, or 35.274 ounces, if you prefer. If we're making a 60% hydration dough, we'll need 21.1644 ounces of water! Real straightforward.
People don’t need to be lectured- if one needs a conversion, Mr. Google can help. That’s what I use (and I do not insist that anyone else use it- do handfuls while doing headstands, why not?)
yeah, since i got a scale I'm forever googling how many grams in a cup of whavever. I'm so with you.
The weight, the expense, and the problem with handling the hot implements is why I brought the $1.25 stainless steel bowls from Dollar Tree to my "Simple Sourdough" class. They hold the bread dough from shaped to baked and cover the dough while it is cooking to hold in the steam. I also use a table knife to mix the dough. It needs less effort than a Dutch whisk or spatula, easier to clean, and cheaper too
I know this is an old video, but as far as I can tell, no one has done an extensive demo of the Danish Dough Whisk. I'd like to see you creatively test it to the max - what are all the things you can make, using it?
Thanks for the bread tips Lisa and Hannah, homemade bread makes the best sandwiches or toast , I grew up eating wonderbread, I don't eat that garbage since I moved out at 19 , sourdough or peasant bread is my favorite and luckily we have a bakery that makes excellent bread in my small city in upstate new york, but get there early, he sells out fast
How much of a confident pro is Lisa? She's wearing BLACK while working with FLOUR! 🤯
Baker's flex.
How much confidence to cook and bake with all that hair
And kneading wearing a ring with bacteria
With the magic of video she could have a different shirt with every shot. A rainbow of bread making.
@@elizbeer relax the bread will get baked and she will wash under her ring.
We're all here to help each other things through so we don't get stuck in mistakes like an anti-vaxxer
I have worked out my own way of baking beautiful, free standing sourdough bread, at home, in consumer oven (250C max) almost without touching it with my fingers (I am using stand mixer). It is repeatable and produces perfect results every time.
1. I whisk starter into water, then dump all my flour and then salt into it. I use paddle to mix (make all flour wet), then remove paddle and give it 0,5h to autolyse.
2. Knead for couple of minutes so that the dough is uniform, but no need to overdo it (3 minutes at low is enough in my case)
3. After that I will come every 20-30 minutes to just do couple revolutions with the mixer to stretch the dough. The point here isn't to knead the dough but rather to develop gluten by constant stretching to simulate popular stretch and fold technique with the mixer.
4. After 2 hours I remove the hook, cover the bowl and leave it there at room temp until about doubles in volume.
5. The only time I handle the dough: I remove from bowl, form boule and place it in banneton lined with floured piece of cloth.
6. I put it in the fridge overnight. This lets me bake it at any time the next day or day after that. It is only covered with cloth -- the surface of the dough will form a little bit of skin.
7. Next day I preheat my 1in thick marble stone. Marble is better than everything else because it is thick (good heat capacity) and it has shiny smooth surface (good heat transfer and easy cleanup). I typically preheat at 220C for 45 minutes.
8. Remove the bread from fridge. Place sheet of parchment paper on top of it, then a paddle, then invert. Zero drama here. Ideally, the banneton will have exact volume of the bread in it at this stage so the dough is not disturbed when it is being inverted.
9. Score the bread -- this is very important.
10. I slide it on the stone (extremely easy with the parchment paper), then *immediately* (before it forms skin) put another baking sheet above it so that it blocks direct radiation from the heater and pour a cup of already boiling water into that baking sheet to produce good amount of steam, increase temp to 240C.
11. Let it steam and rise for couple of minutes. After it has stopped rising (after about 5-10 minutes) give it one more minute and then remove the baking sheet to let it continue baking normally.
12. If you get bottom or top burning more, change the preheating temperature a little bit. With a little bit of experimentation I got mine to bake uniformly.
I bake bread 2-3 times a week using this method and it makes my life so much easier.
Step 10: I'm assuming Baking sheet has a lip to contain the water and is not directly on dough, but rather the shelf above.
@@kmcg6444 Of course.
"You won't burn your house down...well, you might, but it won't be because of the parchment paper" - watched me cook before, you have....
< --- chuckling out loud but softly. ;)
We got ours while in France and yes that's heavy but does an amazing job for baking sourdough bread . Plus,it only cost 50euros