1 00:00:00,450 --> 00:00:05,460 In this video, we're going to talk about what are the best supplies that you need in order to make 2 00:00:05,460 --> 00:00:07,560 a beautiful, rustic sound of bread. 3 00:00:09,470 --> 00:00:14,060 So here are a few different things that you're definitely going to need in order to make the best looking 4 00:00:14,060 --> 00:00:15,320 sourdough bread possible. 5 00:00:15,920 --> 00:00:20,360 The first is a Dutch oven or a cast iron combo cooker, a scale. 6 00:00:21,360 --> 00:00:28,420 Alarm for slicing the bread, mixing bowl, bread, flour and whole wheat flour. 7 00:00:30,240 --> 00:00:40,230 So why is a Dutch oven or a combo cooker necessary in order to get the best possible bread that you 8 00:00:40,230 --> 00:00:40,590 can? 9 00:00:41,690 --> 00:00:49,700 The reason is that a traditional baker's oven will inject steam while it is baking the bread and unfortunately, 10 00:00:49,700 --> 00:00:53,050 home ovens don't allow you to inject steam. 11 00:00:53,720 --> 00:01:00,530 So by using a Dutch oven or a cast iron kombucha, it's going to help you capture that steam, which 12 00:01:00,530 --> 00:01:02,840 is going to give you a really beautiful oven spring. 13 00:01:03,850 --> 00:01:09,880 Another benefit is that you can pre-heat fees for an incredibly long time, you can put them inside 14 00:01:09,880 --> 00:01:16,660 the oven for an hour, set this way while it's preheating the Dutch oven, Ricardo Cooker is also preheating. 15 00:01:17,200 --> 00:01:24,370 When you drop the bread into these devices, the bread is going to be hitting an extremely hot surface, 16 00:01:24,370 --> 00:01:32,020 which is going to cause all the yeast to use and bacteria start activating and they're going to release 17 00:01:32,020 --> 00:01:36,040 more gas, which is going to cause that beautiful oven spring that you're looking for. 18 00:01:36,970 --> 00:01:41,530 Another beautiful thing is that it's just it's not as messy as using some of the other tools. 19 00:01:42,340 --> 00:01:48,160 You can put everything inside that one container or vessel and everything is contained inside there. 20 00:01:48,550 --> 00:01:50,230 And I also think it's just safer. 21 00:01:50,260 --> 00:01:57,430 I think it's safer to use these items rather than some of the other options that are available for cooking 22 00:01:57,430 --> 00:01:58,210 your your bread. 23 00:01:59,920 --> 00:02:05,740 The second thing that would be really helpful is a scale, and it doesn't have to be digital scale, 24 00:02:05,740 --> 00:02:08,100 but you definitely want something that can weigh out in grams. 25 00:02:08,500 --> 00:02:13,870 Most bakers, when they give out their recipes, do it in what's called the baker's percentage, and 26 00:02:13,870 --> 00:02:15,100 they always do it in grams. 27 00:02:15,790 --> 00:02:21,430 So the great thing about a scale is it gives you precise measurements so you can easily scale up or 28 00:02:21,430 --> 00:02:25,780 scale down a recipe because you have that scale and they're all in grams. 29 00:02:28,640 --> 00:02:36,500 The next thing is alarm, so alarm is just a slicing tool that will allow you to easily cut the surface 30 00:02:36,500 --> 00:02:43,820 of the bread, the scoring that you do on the bread by cutting it allows for a better oven spring, 31 00:02:43,820 --> 00:02:51,540 which gives it that nice rise and also gives it the look that people are looking for in the rustic bread. 32 00:02:51,980 --> 00:02:57,140 Now, the Double-Sided razor works better than, say, a knife because it's very thin and very, very 33 00:02:57,140 --> 00:02:57,490 sharp. 34 00:02:57,890 --> 00:03:02,160 So there are some other tools that you can use, but this would certainly be the best to use. 35 00:03:03,770 --> 00:03:08,330 Of course, you're going to need a mixing bowl just to make sure that you have all your ingredients. 36 00:03:08,330 --> 00:03:13,100 Doesn't matter what kind of mixing bowl you have, but definitely need to have some sort of mixing bowl. 37 00:03:14,640 --> 00:03:20,970 The next is bread, flour, when you're making a high hydration bread, you really need to make sure 38 00:03:20,970 --> 00:03:22,280 that you're using bread flour. 39 00:03:23,340 --> 00:03:30,720 If you're just using a low hydration bread recipe like our first or second loaf, then using All-Purpose 40 00:03:30,720 --> 00:03:31,890 Flour will certainly work. 41 00:03:32,310 --> 00:03:37,500 But as you get into the higher hydration dose, you're going to want to use bread, flour. 42 00:03:37,510 --> 00:03:44,910 So in future videos, we have examples of trying to make a high hydration dough using All-Purpose flour 43 00:03:45,240 --> 00:03:51,630 and then doing the same recipe, but then using bread flour to show you the difference between the amount 44 00:03:51,630 --> 00:03:56,430 of water that both the All-Purpose Flour can hold while the bread flour can hold and you'll be able 45 00:03:56,430 --> 00:04:01,740 to see a difference in the dough to the last thing is whole wheat flour. 46 00:04:02,130 --> 00:04:08,520 OK, so the thing that we like about whole wheat flour is that it's its whole grain, which means that 47 00:04:08,520 --> 00:04:13,170 you get the whole of the green and the whole of the green. 48 00:04:13,200 --> 00:04:20,940 That's each ukelele hole that contains the majority of the nutrients that are necessary for the bacteria 49 00:04:20,940 --> 00:04:21,870 and yeast. 50 00:04:22,110 --> 00:04:25,010 So it's really important to have those included. 51 00:04:25,650 --> 00:04:27,990 Also, it has a high protein content. 52 00:04:28,260 --> 00:04:34,830 So the higher protein content allows for you to absorb more water as well as to create a stronger gluten 53 00:04:34,830 --> 00:04:35,350 network. 54 00:04:35,940 --> 00:04:38,510 So here are just some of the best supplies that you have. 55 00:04:39,060 --> 00:04:44,340 We'll go ahead and take a look at other possible alternatives that you could use if you don't have these 56 00:04:44,340 --> 00:04:44,990 available to you.