People like the proofing baskets for their size, and that the ridges will hold the flour that keeps the dough from sticking and also creates the circular ring pattern on the crust which give the bread a traditional artisan look.
Hi, thanks for the great video and recipe! I eat only spelt now due to a wheat allergy. I've been baking alot of no-knead style spelt bread recently. I just learned recently about the lower hydration needed with spelt, I think it should help me a lot. When I first started using spelt I got a few pancake-like loaves! Last time, I actually tried mixing, proofing and baking in a medium, high-sided pyrex dish that has a lid. But the bread stuck like hell! Would you have any suggestions?
The steam is a big part of it. There's also something about the high thermal mass of the surrounding clay and the porous nature of the material that seems to play into the overall great results.
As long as you flour the basket, the dough may stick some, but you won't actually have dough remaining directly on the basket material. So a spray of water from the faucet works very well for cleaning it out. I do this anyway, because even if it doesn't stick, you still have flour in there that needs cleaning out.
People like the proofing baskets for their size, and that the ridges will hold the flour that keeps the dough from sticking and also creates the circular ring pattern on the crust which give the bread a traditional artisan look.
breadtopia 8 months ago
whats the function of the proofing basket?
realfil 8 months ago
Hi, thanks for the great video and recipe! I eat only spelt now due to a wheat allergy. I've been baking alot of no-knead style spelt bread recently. I just learned recently about the lower hydration needed with spelt, I think it should help me a lot. When I first started using spelt I got a few pancake-like loaves! Last time, I actually tried mixing, proofing and baking in a medium, high-sided pyrex dish that has a lid. But the bread stuck like hell! Would you have any suggestions?
mingzilla 1 year ago
thank you very good thourough directions i now feel confident in making sourdough for the first time.
jmohno 1 year ago
Do you like KAMUT flour the same as SPELT?
DreeLulu 1 year ago
5 stars
melionsden 2 years ago
great video, thanks.
what is the benefit of those clay baking dishes? is it just that the sealed lid creates steam?
AbstractMan23 2 years ago
The steam is a big part of it. There's also something about the high thermal mass of the surrounding clay and the porous nature of the material that seems to play into the overall great results.
breadtopia 2 years ago
Those baking clays are expensive. A cheaper option would be to use a terra cotta clay pot instead.
Antiks72 2 years ago
Nice Recipes and Excellent Technique. I watched 6 of your Videos, and subscribed. I'll be back soon for more. Thank You
lastquest 2 years ago
Will you also make a sprouted whole grain bread sometime with no flour added to it? I would be curious to watch how you make that..
CHIMESTERDOTCOM 2 years ago
EXCELLENT.
So good and thorough. You have to be an engineer! :)
obesejim 2 years ago
Good job! Thank you!
Btw. in the past some people literally lived just on sourdough bread and water:-)
ritorujon 2 years ago
I don't really understand why the dough needs to go into the proofing basket. Can you not put into a bowl or leave it on the board?
EvelynGB 2 years ago
I don't see why not. Nothing magical happens when you use a basket.
Antiks72 2 years ago
How do you clean the proofing basket if the dough sticks? - Amy
Cyanical2000 2 years ago
As long as you flour the basket, the dough may stick some, but you won't actually have dough remaining directly on the basket material. So a spray of water from the faucet works very well for cleaning it out. I do this anyway, because even if it doesn't stick, you still have flour in there that needs cleaning out.
breadtopia 2 years ago
Thanks for another great video. Can't wait to try it!
sixofone6 2 years ago