Attends Booster Pads, New Case of 192, BST0192

Baker Bettie 98.3K views November 11, 2020 9:24 pm

Today I'm sharing with you the best dutch ovens for bread baking. I'm comparing the Challenger Bread Pan, Lodge Dutch Ovens, Le Creuset, and Emile Henry Bread Cloche.

Written Article: https://bit.ly/3bRjGmk

LINKS FOR PANS FEATURED (affiliate links)
Challenger Bread Pan: https://challengerbreadware.com/ref/bakerbettie/
Cast Iron Lodge Dutch Oven: https://amzn.to/3eRuQHl
Enamel Coated Lodge Dutch Oven: https://amzn.to/36nAUTY
Le Creuset Covered Casserole Dish: https://amzn.to/32zhvOK
Emile Henry Bread Cloche: https://amzn.to/36pICgk
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SUBSCRIBE ► https://www.youtube.com/c/BakerBettie
Online Baking School ► https://betterbakingschool.com/
Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieshop
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Timestamps:
0:00- Best Dutch Ovens for Bread Baking
2:22- Challenger Bread Pan Review
5:44- Comparing Cast Iron vs Enamel Dutch Ovens
6:18- Cast Iron Lodge Dutch Oven Review
7:20- Enamel Lodge Dutch Oven Review
10:16- Le Creuset Covered Casserole Dish for Bread
11:28- Emile Henry Bread Cloche Review
13:29- Wrap Up
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Sourdough for Beginners Playlist: https://www.youtube.com/watch?v=ViD0zAovcWs&list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf

Baker Bettie 20.1K views October 22, 2020 9:47 pm

In today's video I want to walk you through three different shaping techniques: a boule, a batard, and a sandwich loaf. Sourdough bread can be tricky to work with, so I'm also sharing my tips for successfully working with sticky dough. We're also addressing what pre-shaping is and how to do it.

Video that goes through the whole sourdough bread process ►https://www.youtube.com/watch?v=Qf1mHXKNDHc&list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf
Sourdough Playlist ► https://www.youtube.com/playlist?list=PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf

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SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Online Baking School ► https://betterbakingschool.com/
Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieShop
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Timestamps:
0:00 Introduction
1:02 Tips for Working with Sticky Dough
3:10 How to Pre-Shape
5:41 Prepping a Banneton Basket
7:38 How to Shape a Sourdough Boule
12:04 Pre-shaping a Batard
14:11 How to Shape a Batard
16:01 How to Stitch Your Dough
17:59 How to Shape a Sandwich Loaf
22:20 Wrap Up
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SOURDOUGH TOOLS (affiliate links)
Flour Duster: https://amzn.to/35qglWl
Bowl Scraper: https://amzn.to/2zOEC9q
Bench Scraper: https://amzn.to/2Q8RUZc
Round Banneton Basket: https://amzn.to/2QcoDwE
Oval Banneton Basket: https://amzn.to/2O52VZ8
Tea Strainer/Flour Duster: https://amzn.to/3dOLXc9
Bread Lame: https://amzn.to/30j080z
Kitchen Scale: https://amzn.to/2Lnffkd
Digital Thermometer: https://amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: https://bit.ly/2lAqw7s
Another Container Option for your Starter: https://amzn.to/2Li8gu1
Dutch Oven: https://amzn.to/2Lh0bWp
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Website: http://BakerBettie.com
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Baker Bettie 6.1K views October 6, 2020 11:02 pm

Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my tips on making pie crust from scratch. I promise it's worth the effort and much easier than you might think!

This video is a bit long because I wanted to be very thorough. I'm hoping it feels like a masterclass that you can bake along with. If you want to skip around in the video, hover over the progress bar to see the chapters so you can jump to the section you are interested in! Timestamps are also listed below.

Pie Crust Recipe► https://bakerbettie.com/how-to-make-pie-crust/
Peanut Butter Chocolate Chip Pie Recipe► https://bakerbettie.com/peanut-butter-chocolate-chip-cream-pie
Apple Berry Pie Recipe► https://bakerbettie.com/berry-apple-pie/
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SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Online Baking School ► https://betterbakingschool.com/
Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettieShop
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Timestamps:
0:00 Introduction
1:48 Mixing the Pie Dough
10:30 Refrigerating and Resting the Dough
12:23 Rolling out Pie Crust
17:47 Crimping
20:32 Blind Baking
22:50 Making a Double Crust
24:45 Lattice Crust
28:17 Weaving the Lattice
31:10 Crimping a Double Crust
33:18 Filling the Cream Pie
34:20 Baked Apple Berry Pie
34:49 Wrap up
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SINGLE CRUST INGREDIENTS
150 g (1 1/4 cup) all-purpose flour
1/2 tsp kosher salt
70 g (5 TBSP) unsalted butter, cold
25 g (2 TBSP) shortening or lard, cold
2-4 TBSP ice water

DOUBLE CRUST INGREDIENTS
300 g (2 1/2 cups) all-purpose flour
1 tsp kosher salt
140 g (10 TBSP) unsalted butter, cold
50 g (1/4 cup) shortening or lard, cold
4-8 TBSP ice water
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Pie Tools I use and Recommend (affiliate links)
Digital Scale: https://amzn.to/3nqWtdW
Rolling Pin: https://amzn.to/3jDLE66
Pie Plate: https://amzn.to/3nonBub
Bench Knife: https://amzn.to/2Gvw7qw
Offset Spatula: https://amzn.to/3loWflZ
Pie Server: https://amzn.to/3jDPSe0
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Facebook: http://www.facebook.com/bakerbettie
Instagram: http://instagram.com/bakerbettie
Email Subscription: https://bit.ly/2RJS1ZA
Website: http://BakerBettie.com
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