Great succinct tips here. Ever tried the 2 pan method where you stack bread pans for the dutch oven effect? I struggled with shaping loaves in the beginning & stumbled upon this method and now love it… plus I never bought banetons.
Kara, a really good overview and method post. A couple of ideas: OXO has a scale that doesn't take too much counter space and the measurements part pulls out so you can read it with a large container on top. I bought it because it remembers the measurement units you used the last time you used it. I convert all recipes to grams and not going back [i know what you mean about volume measures!!!] I made my own proofing box using a box, a temperature controller [$50] and a lamp fixture [$10.] It doubles as a food dehydrator! Bulk ferment and proof 70-85F and dehydrate at 100-110F. Not everyone will want to DIY, but it's pretty easy to do. I manage to lose every lame I buy and now I just put my shaped loaves in the banettons upside down and get "natural" cracks. Really sharp knives will also work for whole grain and drier doughs. Thanks again.
Great succinct tips here. Ever tried the 2 pan method where you stack bread pans for the dutch oven effect? I struggled with shaping loaves in the beginning & stumbled upon this method and now love it… plus I never bought banetons.
Brilliant!
Kara, a really good overview and method post. A couple of ideas: OXO has a scale that doesn't take too much counter space and the measurements part pulls out so you can read it with a large container on top. I bought it because it remembers the measurement units you used the last time you used it. I convert all recipes to grams and not going back [i know what you mean about volume measures!!!] I made my own proofing box using a box, a temperature controller [$50] and a lamp fixture [$10.] It doubles as a food dehydrator! Bulk ferment and proof 70-85F and dehydrate at 100-110F. Not everyone will want to DIY, but it's pretty easy to do. I manage to lose every lame I buy and now I just put my shaped loaves in the banettons upside down and get "natural" cracks. Really sharp knives will also work for whole grain and drier doughs. Thanks again.
Kara hi!!
Hi Linden!!!!