I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens. Continue reading Baking Equipment – Pan Sizes – Dough Trough
For two months I’ve been working on a Udemy online class. It’s called,”Rediscover Real Artisan Sourdough Baking.”
I think you’ll really like it. If you click HERE you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then.
Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:
I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.
Hi all you great home bakers! I am sorry! I have been so busy that I haven’t been able to post here as often as I would like. I have been making new videos, coming up with new formulas and having a lot of fun. I have also been writing a book, no two books and trying to publish two courses on Udemy. Continue reading More Videos on Youtube for Sourdough Bakers
I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading Video # 2 Fermentation and Folding Dough