Banneton ad

Before yesterday I'd never heard of a "banneton" or a "brotform." I didn't know what a "peel" was either. That was before I started watching online videos about sourdough bread. Now I have a new obsession, and a wishlist to go with it.

I mentioned in my last post that I knew bread-making was complicated, and the more I'm learning the more overwhelmed I get. When I see a lot of numbers I get scared (like "166% hydration" or "bake at 450 degrees for 5 minutes and mist with water every minute"). I am also not very scientifically inclined, as in matching 1 part this to 1 part that or considering "degassing" and starter acidity so forth. However, I do kind of understand how to brew beer, and that's a little science-y. So I have faith that if I stick with this sourdough thing, perhaps I can figure it out. I am only on loaf #2 after all.

Here are the two videos I'm obsessed with at the moment, from Northwest Sourdough. I love that of the 4 sourdough videos I've watched, 3 of them have the sounds of kids playing in the background. Learning breadmaking seems like an auspicious match for me as I learn to accept this middle, parenting part of my life. (Probably a little more appropriate than learning club DJing, though that would be awesome too.)

Based on these videos, here's my list of STUFF that would be fun to have for my new hobby. (Whenever I start a new hobby I exhibit gearhead tendencies and start amassing equipment. Witness my piles of sewing STUFF--I have a collar turner! And homebrewing stuff. And even a few items from a short-lived rug-hooking phase.)
  • Banneton (brotform)--proofing basket (form where you put the shaped loaf to rise before baking)
  • Lame--razor sharp knife for slashing the top of the bread just before baking
  • Oven stone--put in oven 45 minutes before baking to heat. The radiant heat from below helps the bread cook well.
  • Spray bottle--for misting bread during first part of baking to achieve a crisp, crunchy crust
  • Peel--like a pizza oven paddle, a flat board/paddle with handle used for placing bread on hot stone, and also for removing it once baked.
  • Wooden cutting board--attractive surface for cutting finished loaves
  • Kitchen scale--for measuring things by weight instead of volume. Helpful when your 1:1 ratio is in ounces, for example.


ValleyWriter said...

Oooh - more kitchen gear! I do have a stone (it's a pizza stone, but works well for bread, too), spritzer and scale already. I think all 3 were great investments (esp. the spritzer from the dollar store...) :-) I'm intrigued by this banneton - off to check out the videos. Thanks for sharing!

"Prof. Kitty" said...

Sounds like you are set for equipment, nice! From my reading the stone seems like the most important thing--can't really improvise that one!