In this experiment I want to show You what creates the BEST Bread at home - baking bread on a stone vs. using a High End Dutch oven.

The dutch oven I was using is called "The Challenger Bread Pan". In case you want to support my dream of at some point turning this into my job please consider using this affiliate link: [ Ссылка ]

Recipe for the dough:
- 350g of bread flour
- 50g of whole wheat flour
- 300g of water
- 80g of sourdough starter
- 8g of salt

For the overnight dough mix all together right away. The fermentation at around 22°C will take approximately 12 hours. Then you can shape the bread and proceed. It's crucial to add a lot of dough strength to the dough at the start, as we don't do any stretch and folds in between. Once the sample reached a 50% size increase, proceed and shape the bread. Proof at room temperature until the finger poke test passes, or, place in the fridge for 12-24 hours.

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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): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dough scraper golden: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Ooni pizza oven: [ Ссылка ]
Oven gloves: [ Ссылка ]
Oven thermometer: [ Ссылка ]
pH meter to check acidity (advanced): [ Ссылка ]
pH meter to check acidity (basic): [ Ссылка ]
Rolling pin: [ Ссылка ]
Scoring Knife Schnittholz Olive: [ Ссылка ]
Scoring Knife Zatoba Walnut: [ Ссылка ]
The best bread knife (made in Germany): [ Ссылка ]
Weck starter jars: [ Ссылка ]

The flour that I am using:
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans: Which flour in Germany?: [ Ссылка ]
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): [ Ссылка ]
Strong whole wheat flour (Coupon TheBreadCode for 5% off): [ Ссылка ]

Baking merchandise:
All my custom designed shirts/hoodies: [ Ссылка ]
Get some of my starter Bread Pit: [ Ссылка ]
Happy sourdough shirt: [ Ссылка ]
Neapolitan pizza shirt: [ Ссылка ]
The perfect batard sourdough: [ Ссылка ]

Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

Follow me on other platforms:
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Subscribe to my newsletter: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]
Twitch: [ Ссылка ]


Chapters:
0:00 Intro
1:20 Expectations
3:00 The dough
4:52 Baking setup
6:06 How to bake in a dutch oven
7:42 How to bake on a stone
10:30 Preliminary results
14:12 Finishing the bake
15:10 Verdict


#bread #sourdough

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