10 Sourdough Tools For Life Changing Bread
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- Опубліковано 10 тра 2024
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Shop the gear in this video below!
Tool #1 - Chopsticks:amzn.to/3vIxsU9
Tool #2- Danish Dough Whisk:amzn.to/47MkjXq
Tool #3- Bag Clips: amzn.to/47Ghfw8
Tool #4- Flexible Dough Scraper: amzn.to/3S81dpe
Tool #5 - Cambro Container: amzn.to/48EK1P0
Tool #6 - Free PDF Checklist -prohomecooksu.com/5-sourdough...
Tool #7 - Rosehill Proofing Bakset - www.rosehillsourdough.com/mikeg
Tool #8 - Dutch Oven: amzn.to/48JfPT5
Challenger Bread Pan: amzn.to/3u2QO6a
Tool #9 - Rosehill Bread Mat - www.rosehillsourdough.com/mikeg
Tool #10 - Pastry Brush: amzn.to/494TD5n
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Video Credits
Creator, Host, Co-Editor - Mike G
Editor - Christopher Pressler
Assistant Editor - Cooper Makohon
Motion Graphics - Raphael Oliveira - Навчання та стиль
I feel like part of maturing in life is really appreciating things like bag clips and conveniently placed pens...
Thank you. About the proofing basket: If you use a traditional banneton correctly, it also absorbs the moisture. That's what it's there for! Many people use them wrong and put the dough in the linnen/cloth. But the linnen is to cover the dough when proofing, not for holding the dough... ;-).
The bread mat seems great!
For anyone (from Europe) struggling... In the States they have super strong flour. You might have to decrease the water content to achieve good results.
Wait wait wait wait. What are you saying??
I've been to the US with my starter and the bread was so easy to make, even at 80% hydration! Came back home and it went back to being sloppy at anything over 72%.. I looked up the protein contents on the flours i used there and the ones i use here and the ones i use at home are as high or higher. How come then their flours are stronger? 😢
@@Rev3rence I think your flour does not have a higher protein content than that in the US. I just know from experience, that switching to stronger flour increased my baking a lot. Check out bread codes flour test guide and find the right level of hydration.
We also have super weak flour here in the US. White Lily sold mostly in the south, is 7-8.5% protein, and is considered best for biscuits (American style) and cakes. Gold Medal & Pillsbury/10.5%, King Arthur All Purpose/11.7%, King Arthur Bread Flour/14%.
However, I just read that protein in flour is measured differently in France. Something to do with moisture- US measures with 14% water, while France measures dry. Therefore US % comes out lower than equivalent French??
Canadian Manitoba is readily available here (approx 14% protein).
U jus have to buy the right flour educate about the different types. Not that difficult to be honest. Greets from
Germany 😉
This is why I enjoy this channel. 10 actually useful items, with great explanations and practical tips. Any other channel would be shilling 10 gimmicky pieces of overpriced, useless, plastic (that they "weren't" sponsored by...). You legitimately care about improving your viewers knowledge and skill!
I swear, the Danish whisk is one of the most underrated kitchen tools, especially for how inexpensive it is. Makes mixing any dough so much less messy. Also, I recommend the lames from Wire Monkey. More expensive, but worth it.
I'd like a special mention to the pizza steel if you want big surface area for multiple loaves at once. Of course you need a roasting or brownie pan with hot water for steam. Still a great tool.
Is the whisk significantly better than simply a spoon?
@@annak1378 I think so. It is worth a try. I got a danish whisk with a stainless steel handle from Temu for $1.48. I use a toothbrush to clean it.
THE baking course! Now I understand all the fuss about sourdough bread! Out of this world!
Good to see others using the chop stick for stirring.
That loaf was a beauty!!! 🤩
This is really well timed, a friend of mine started a sourdough starter and offered me some of the discard. This weekend I'll be taking my first step at the next level of bread making.
Heck yeah!!! I just fed my starter and I haven’t made my first loaf yet. Perfect timing 🎉
I use a mini scraper//spatula but I had to search for a bit to find one that was sturdy enough. I have the danish whisk too, dough scraper and weight scale. Coming up to my 4th year anniversary of making it, thanks to you and a few other channels answering all my questions I have gotten pretty decent with it. I cannot explain how happy I was when it all clicked and I got the feel for the dough. Thanks for a great episode.
I love my danish dough whisk. I use it for so many things in the kitchen. I also use the canning lid lifter to mix and scrape down my jar for my starter. But, recently we were clearing trees on our property and I found the perfect birch branch that begged to be carved. So I carved it into a fermentation tamper on one side and the other side flat so I could scrape down the starter jar. It’s my new favorite tool. Love the video. Thank you.
Love your videos! Note that at 3:27, your graphic says 20g Starter while you say 200 grams (20% using the baking percentage.) The bread looks amazing! Can’t wait to try making it.
It's a test, if you have listened carefully.
Great catch. I had to back up when I heard it too!
It’s 200 right?
Yes @@amberfehr4604
@@amberfehr4604 Yes, 200g is correct
Sourdough truly is amazing
Thank you for all the goodies you give us. You have helped me sourdough game a lot!
Danish dough whisk - yes
The two scrapers - yes.
I'd add a shower cap for the bowl.
Dutch oven from Lodge - absolutely.
What you're missing is a set of very high temperature gloves. The lodge can hold a lot of heat and its hot.
Lame? I've a nice one, I struggle to use it. So I think I'll try the blade by itself as you did.
I use compostable bags with clips to store my proofing baskets, then slip the whole basket and dough inside them for the overnight in the fridge. Once I put the bread in the oven I take the proofing basket outside and knock off most of the flour, then set the basket on top of my stove where the heat drys them out, back in the bag and clipped shut. I’ve been using the same bags for months.
Best video I've seen and I've watched soooo many!!!❤❤ thank you so much.
Love it!! Great video as usual. My 365 year old starter is still going strong!!
Thanks for sharing! Your bread looks great! I got away from the cast iron due to weight and I burned myself a few times. I use a stone(20x15”) and cover with aluminum roasting pans from $tree. I get the same results as you.
My high $ purchase was the Zassenhaus bread slicer. She’s a beast and a game changer.
Now I don’t cut myself when trying to slice a loaf. I get uniform beautiful slices from end to end🙂👍🏻
Happy New Year!
I use the same tools and percentages, except for the Dutch oven. For the price of 2 of them, I bought several pizza stones and a couple of cast iron pans (for creating steam). This way I can bake 4 loaves at a time. On the bottom shelf of the oven I have to use 3 stacked stones to prevent burning. IMO the bottom crust is superior to baking on cast iron. You also need an infrared thermometer to check the temperature of the stone before loading the loaves (450F).
Love your content! You're amazing 😊😊😊
I've been using a chopstick for years to mix my starter too! Super easy to mix and clean with minimal waste of starter. Also super helpful when weighing out starter for a loaf to help scrap the rim of the container to get a more accurate amount of starter
Love the danish dough whisk!
Fun and informative bread-making video and cool tools.
Let’s go!!! The BreadMat and Wood Pulp Baskets ftw!!
Keep pushing those sourdough innovations. They're absolute game changers!
Where do you enter the 'MikeG' code? Entering it in the gift card code keeps kicking out an error
Yes to the chopstick for this! That's what I use in my kitchen for so many things! 😃
My chopstick broke stirring my starter. :(
I'm new to this, and I have found a chopstick works very well. I always have one on my counter for numerous uses.
I would add just one more: a Personal virtual assistant (like Google Home, Nest, Alexa or whichever) to set the timers on the checklist :P
Great video! Thank you for sharing! 🙌
Wowser! 5% OFF! You Are The Man, Mike!!!
I always thought a chopstick was great for mixing starter, glad to know I’m not alone
I bake sourdough, soup and make my own pasta. Before COVID-19 I didn’t eat out. Thank you for the showing chef’s secrets and short cuts. I like your equipment and will strive to get it when it’s financial feasible for me. Thank you 🙏 again.
FINALLY. MORE SOURDOUGH
thank you for the pdf!
4:50 I prefer clothes pins over bag clips. They have more grip, are usually cheaper, and usually less likely to break. Also, smaller foot print, so better storage.
I start with an autolyse for 1 hour...everything else the same from this excellent video. I have the Rubbermaid clear containers. I bulk ferment the first day, then into the fridge overnight, then the actual bake the next day or the next (flexible when your dough is in the fridge just hanging out). I use an old cheapo Dutch Oven from Mueller that I bought online. So far it hasn't destroyed the finish. I wouldn't risk a Le Crueset though. I get an incredible oven spring from the Mueller. If you are a beginner just keep at it. Your first few loaves will not turn out, but with patience you will become a Sourdough master!
Another little trick I learned was put a small amount of rice flour in a big enough bowl that you can put your dough in it roll it around once in the rice flour, so it’s totally covered, pull the dough and put it in its banyan for its last rise . No sticking no dusting off the perfect amount crunchy crust.
Thank you for all of your GREAT tips!
Yo!….we’re baking again as well!…. Our long plastic chopsticks are great, but we also have a few long, very thin silicone spatula sticks. The end has a “paddle” about 1inch long, by 1/2” wide. Perfect for cleaning up the sides. Now I need bag clips!😂👍🏾
Can you make a video on baking sourdough bread in an air fryer please!
The one thing I use a lot are pullman pans with the lid shut. Perfect for most types of bread I bake.
I have been using Bread Code's method of adding same Ter and salt percentage to my starter. Idea is to let the microbes to grow in the same environment that we expect them to work during fermentation. I use Ikea glass jars to keep it in fridge (I bake once every weekend) and to feed it the night before baking day.
My DIY way: I use a table knife for mixing the starter and also the dough.
I have 2x oblong cast iron pans, it means I can bake 2 loaves side by side and makes a good shape for a sandwich.
I will have a look into the dough transfer silicone thing, I don't like the smell of burning baking paper.
Great video, thanks.
I'm grateful you're using grams. 😊
Make sure you re-season your cast iron pots, both inside and outside, including the bottoms, if you want them to last a lifetime and more.
thank you!
I rotate wheat sourdough, white rye sourdough, medium rye sourdough, and pumpernickel sourdough. Also dough for Neopolitan pizzas. I use Giusto Ultimate flour for my primary bread flour and an '0 from Italy for pizza. I use heavy duty metal clips used to hold the bags shut. I also store flour in air tight plastic containers as the ants will find it.
Yep. I use Cambro containers for my all purpose flour. I do this for 2 reasons, one is the ants etc that can get to the flour, but being that they are wide, often square, I can measure the flour with a lot less mess. It's the function over form factor that they have, and they are often seen in the professional kitchens anyway.
i use black office clips...cheap and metal too.
Please do whole grain freshly milled videos!!!
I use baby spoons for stirring, the best 🙌🏼 and my kids don’t use them anymore so I always have a clean one in the drawer lol
I learned a trick in that you add the water to flour mix only let it set for 20 minutes the flour bloom then you put the starter in put the salt on top of the starter the liquid in the starter helps dissolve the salt into your bread dough mixture
That's what I learnt from one of his other videos... Was surprised to see he slips this step in this video.
I love your videos. Fast pace and to the point. Thank you. Would you be interested in attempting to master sourdough bread baking in high alpine elevation with well water? I mean 10,000 ft elevation.. If you do, please be my guest. I live at 10,050ft elevation in Colorado. I did not find material about baking at that elevation. Any suggestion? My bread is flat and I’m done with that 😂
Mike, I need a full review/overview for the ankersrum mixer. I’ve been thinking about it for so long but I can’t find much good content comparing to a pro level kitchen aid and showing overall usability. Especially for other things besides dough
How do you clean those proofing baskets?
I swear, i had NO IDEA how in-depth it was! I love my local bakery…the ingredients should always only be what u use here (ive seen “sourdough’s” thats got a tonne of ingredients (rendering it just s**t bread) i will savour every morsel of caraway rye slathered with ghee….(make ur own, its really good for u!). Signed, total sourdough addict
Next level baking technique is to use a PH meter for bulk ferment. You let the ph go down to 4.5 , then shape and put in frig. The double in size can lead to over fermented dough.
Haven’t made sourdough yet but I’ve done every other yeasted bread (baguettes, puff pastry, challah, Pullman, ….) as well as choux and phillo.
Thank you! They’re all great tools! In your older videos you said you feed your sourdough every day twice a day. I was wondering if you still do that?
I am trying gluten free sourdough right now (day 4). It'll be interesting to see if it works.
theank you ! especaily for introducing the danish wisk, this will be added on my whish list !
I wonder if you've ever tried the romertopf for bread or other cooking
I love my danish whisk. I bought one with a stainless steel handle from Temu for $1.48.
Great explanation! It can you share the link to your sheet with the timings and instructions
The link on the video does work
Thank you
Hey PHC,
At minute 3:26 when you are talking about adding your starter, you mention 200g but on the screen its written 20g but baker’s percentage is ok at 20%.
Thanks for all the great videos with awesome tips.
Cheers!
its 200g of starter!
Love your channel. Is it possible for you to make a gluten free, no yeast bread?
Thank you very much, I’m beginner so I need all your tips 😃, can you send me a copy of the steps to make the bread 😃
Cambro containers are great. I use them for sourdough and kombucha. Works great!
When my kitchenaid broke, I couldn’t afford to fix it right away. I bought a dough whisk and made my bread (yeasted) using it. It made life easy again.
My kids grew up on sourdough bread and that was a long time ago. Hehe
I love bread 🍞
Haha I use a chop stick too, it works great!
I made my first sourdough and it looks great! But!!! I have a question… after sitting on the counter for a while waiting for my family to come home it’s not as crispy on the outside. Is this normal that it gets a little softer in spots or is this a sign that something is a little off? Thanks for inspiring me!!! Love the channel!
I know you said it's not too exciting, but I really like that elongated scale! Can you let me know where I can get one? Thanks!
5:43 I think I bought the same ones. Are there better ones where the edges don’t start peeling? It’s like fine plastic flakes that start peeling and will end up in the dough.
And here I thought I was being original by using a chop stick lol. My latest addition is using old plastic containers to pre store my flour and salt mix so that I have it all ready to go for the next two bakes. It’s a time saver because all I have to do later is add it to my water and starter and I am doing a lot of my measurements assembly line style.
I m poor I don't have these materials but I traded Many time sometimes I succeed some time I don't.but when I become rich I 'll bay all of this.good luck for me and thank you for all information
So I have a APO steam oven at home. So I can skip the dutch over right? Just do 100% steam for the start of baking and maybe a baking steel under?
I am wondering if the challenger Dutch oven will hold two ovals so I don’t need a second Dutch oven if I have prepared 2 loaves, or can I just put my second loaf in a cooler place and wait for the Dutch oven to finish the first loaf and then bake the second….into weeds here and fairly new at sourdough
If you drop a metal trivet in the bottom of your Dutch oven, you will never have a burnt bottom. Now, to get that consistent oven spring.
Thanks for the great tips!!!
I agree! After the initial rise, I also take lid off and place dough on metal trivet. never had my bottom dough burn again.
I have a whisk like that now, but I don't know where it got that name from, because I'm Danish and I've never seen one like that before anywhere 😊
Could you do a recipe video for sourdough pizza?
Another little trick that I learned was rinse your hands in cold water. Leave them wet don’t dry them off and you can touch that dough and it will not stick to you. It works beautifully and if your hands start to sticking to the dough just get them wet again and cold water.
THE HOLY CHOPSTICK
Man does that look tasty!
So THAT'S what happened to my Dutch Oven. Darn. Have always been told to bake sourdough bread in one.
a danish whisk is an amazing tool. and they are cheap too.
the sourdough bakers mat that i got from rose hill says to avoid 500F and to use 475F as Max. Do you follow that?
Do you have a post for gluten free sourdough bread as well?
Instead of bread clips, why not just reuse containers or buy separate containers? For example, I have a big container that used to hold oatmeal but now I use it for flour and it has a lid. Also, can you make a premix in bulk instead of adding them in one by one separately every time you make bread?
Great list!!! But let’s talk about them bowls you mixed the dough in… Do you have a link?
here are similar ones!
amzn.to/3tYFtEf
Can you use this silicon bread mat for pizza baking? Will it work for an air fryer, how do you think? If yes, it will be great, so helpful!
Unfortunately its not ideal to use at super high temps like for pizza making
@@ProHomeCooks What is the temperature limit for this mat? I thought there was a high temperature in the oven too and direct contact with the hot surface.
The air fryer bowl is too deep. It would be much easier to load and take out pizza using this mat.
Great vid, but for a couple of years now i have upped the sourdough game by making sourdough sandwich bread, and that is a game changer.
It seems like when you said "doubled, almost tripled in size" 2:20 it was slightly below doubled (from eyeballing it) and when you said doubled in 7:50 it's just over 1.5 the original size. Is "double in size" just a VERY rough estimate or am I somehow not understanding what exactly you're measuring (in the second case to me it looks like it's just below 2qt before and 3qt after)?
A bread knife not making the cut is baffiling to me! First purchase I made after my first loaf 😂
Not a big deal but at 3:24, you say 200g of sourdough starter is added, but the typed amount shows 20g on screen. I can tell it's 20% of the amount because that's what you said and intended but just wanted to let you know of the little type. 👍
200g sourdough is right for this amount of flour (20%)
@@domingogp yeah thats true because its based off of the total weight. I was just informing him of the typo thats all.
Do you know of a way to make bread without an oven ?
I always thought it was impossible but as a college student I don't have access to an oven and bread is something I really miss (I'm french living in Belgium, and I can't find a single decent bakery around me).
I make sourdough in an air fryer. Doesn’t look as pretty as in the oven, but still tastes great
You can make it outside in a Dutch oven with hot coals. This is much more difficult than an oven though.
I use clothe pins.
I would recommend getting a kitchen tablet (mounted on an arm) instead of using a paper checklist.
What quart amount is the lodge Dutch oven you showed?
Anyone has the document for the Sourdough checklists?
Can’t use the links for some reason!
For the lame. I just use one that only holds the blade. Tiny little handle. It's just more safe than holding the blade directly
Where can I find your checklists?