THE SOURDOUGH BREAD BUCKET Method - Easy, versatile but crazy recipe
The sourdough bread bucket method might be the craziest but also most versatile and easiest way to make sourdough bread yet. The dough you'll make is incredibly versatile as this recipe works for wheat, spelt, emmer, einkorn and rye. It all boils down to 1 trick that you'll master in this recipe.
Recipe for the dough:
- 1000g bread flour
- 1000g of water
- 45-180g of starter (5-20%) (depends on how fast you like the fermentation)
- 20g of salt (2%)
Instructions:
1. Homogenise all the ingredients
2. Wait until dough doubled in size.
3. Extract some dough whenever you need it. Bake in a loaf pan, pan or on the BBQ.
Now this will also work with whole wheat, rye, spelt, emmer or einkorn.
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Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dough scraper golden:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
Oven thermometer:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
Rolling pin (Coupon BREADCODE for 10% off):
Scoring Knife Schnittholz Olive:
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off):
The best bread knife (made in Germany):
Weck starter jars:
The flour that I am using:
Drax Mühle Manitoba flour 14% protein:
For ze Germans: Which flour in Germany?:
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off):
Strong whole wheat flour (Coupon TheBreadCode for 5% off):
Baking merchandise:
All my custom designed shirts/hoodies:
Get some of my starter Bread Pit:
Happy sourdough shirt:
Neapolitan pizza shirt:
The perfect batard sourdough:
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
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Chapters:
0:00 Intro
0:42 Recipe
2:12 Dough ready
3:32 Making the bread
6:54 Surprise 1
7:55 Surprise 2
9:48 Tasting
11:38 Verdict
#sourdough #sourdoughbread
7 Common Bread Machine Mistakes That Are Easy To Avoid
???? This Is The Best Yeast To Use For Bread Machine: -
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they're not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I've learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread's baking characteristics. If the kitchen is too hot, the bread's surface can crack and crevice severely. If the kitchen is too cold, the yeast won't rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don't have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don't worry; it's okay to lift the lid and check on what's happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It's also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn't too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don't suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they're desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don't, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they're removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they're not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it's a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy
Lectin-Free Keto Sourdough Bread
This keto sourdough bread recipe is for those who have a negative reaction to lectin. It's crusty on the outside and soft on the inside, and tastes like sourdough.
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Thanks for watching!
Serves 12
Nutritional Information for the Whole Loaf:
Cal: 1721 | Net Carbs: 0g | Fiber: 96g | Total Carbs: 85g | Fat: 116g | Protein: 76g
Nutritional Information/Slice (12 Slices) :
Cal: 144 | Net Carbs: 0g | Fiber: 8g | Total Carbs: 7.1g | Fat: 10g | Protein: 6.4g
Ingredients:
Wet:
80g Almond Flour Starter
230g/ 1 cup lukewarm Water, about 70F/30C
55g/ ¼ cup White Vinegar
270g/ 5 Eggs at room temperature
5g/ 1 tsp Keto Approved Oil
Dry:
113g/ 1 cup Almond Flour
19g/3 tbsp Flaxseed Meal
3 tbsp Psyllium Husk Powder
1 cup Ground Basil Seeds
17g/ 1 tsp + 1 tbsp Baking Powder
2g/ ½ tsp Baking Soda
5g/ 1 tsp salt
16g/ 1 tbsp Sweetener
Oven Temperature: 350F or 176C
METHOD: For the best results please follow the tutorial provided in the video.
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#ketosourdoughbread #lectinfree
Lectin-Free Keto Sourdough Bread
The trick that bakers hide! Here's how to bake the best bread!
The trick that bakers hide! Here's how to bake the best bread!
Ingredients:
cheese cream: 100 g (3.5 oz)
dough:
flour: 500 g (18 oz)
salt: 10 g (0.4 oz)
warm water: 375 ml (13 fl oz)
dried yeast: 8 g (0.3 oz)
sugar: 10 g (0.4 oz)
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DAK Auto Bakery - White Cinnamon Raisin Bread - FAILURE
Update 2011: I'm glad these videos have helped so many people out! To the more sensitive, yes, it is a very messy college kitchen that was shared by 4 college students. To make a clean area for this video most of the mess was moved into the sinks where the people who made them dirty would, one day, clean them.
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You can't win them all, this recipe ended up coming out with a big ball of dough in the middle. I tried it again and had a much smaller part be doughy. I'll do another video when I figure out the right sugar/salt/yeast balance.
Our Stay At Home Pizza Party
Here it is folks: the 7-minute-recipe-less-video you didn't ask for! We thought about showing how to make our favorite pizza dough, but Ju is only getting started in the sourdough arena, and Dak couldn't find bread flour for her favorite recipe.
So, instead, we talk about toppings, oven temp, wine, cats and other ramblings. This is what Friday nights look like for us right now during COVID-19. We're so lucky to be able to have a party at all, much less a PIZZA party.
This is a truly special video because even Big Boy makes an appearance. Thanks for tuning in. If you ever want pizza topping ideas, we've got you covered.
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