Video Tutorials

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

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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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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Today I'm bringing you one of my most highly requested recipes: Sourdough Sandwich Bread!
This recipe bakes into a tall loaf with a soft crust and chewy interior. It makes the perfect BLT sandwiches and it's incredibly easy to make! The full written recipe with example timelines is linked below.

FULL RECIPE ► https://bakerbettie.com/sourdough-sandwich-bread/
SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Online Baking School ►https://betterbakingschool.com/

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PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale: https://amzn.to/2Da2PMs
Silicone Spatula: https://amzn.to/33n9g9J
Shower Cap: https://amzn.to/33jLJX6
Bowl Scraper: https://amzn.to/3gnikz1
Bench Knife: https://amzn.to/30o1VVH
Loaf Pans: https://amzn.to/3k3l5Ia
Baking Stone: https://amzn.to/33cQHmS
Bread Knife: https://amzn.to/2D3V0YZ
The Bread Box I use to Store my Bread: https://amzn.to/33iNe87
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FOLLOW ME ON:
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Website: http://BakerBettie.com
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I am so excited you are joining me for this fun cookie bake along! This event is in support of Cookies4SMA! If you would like to read more about this fundraiser or donate directly to it, you can find it here: https://www.gofundme.com/f/cookies4SMA
All proceeds from this event will also be donated!

The livestream will start promptly at 1:00 PM CT on Sunday, August 30th and should last about 1 Hour and 30 Minutes.
If you are unable to join at the time of the livestream, it will stay up at this link for you to watch when you are able.

You are welcome to just watch the workshop and learn, or to bake along with us!

If you would like to bake along with us, make sure you have all of the ingredients and equipment easily accessible to you. Take your eggs and butter out of the fridge about 1 hour before we start and I recommend taking about 15 minutes before the livestream starts to organize all of your ingredients and equipment so that you are set up and ready to go to bake along with us if you wish!

I will also be showing you how you can freeze the cookies before baking so if you do not want to bake 2 full batches of cookies that day, you can freeze some of them for a later date!

Here is what you will want to have ready to go:
-Ingredients for the recipes available to you here: https://docs.google.com/document/d/1g2EmK-yQPuZLEgaHtXHRjIcW-eSnBFZrjdAwARlwUug/edit?usp=sharing
-Small Saucepan
-Small skillet (optional, if you will be using pecans in your cookies)
-Food processor or blender (optional, if you want to make your oats into oat flour, you can leave them whole if you like)
-Silicone Spatula or Mixing Spoon
-2- Large Mixing Bowls (or 1 large mixing bowl + bowl of stand mixer)
-2 Sheet Pans or Cookie Sheets
-Parchment Paper
-Large Cookie Scoop or Spoon for portioning
-Stand Mixer or Hand Mixer
-Rolling Pin or round bottle for rolling dough
-Cookie cutter(s) of choice
-Small offset spatula, butter knife, and/or piping bag and tips for decorating sugar cookies

Strawberry pretzel salad is a three layered dessert that consists of a pretzel crust, a no-bake cheesecake filling, and a strawberry jello topping.
FULL RECIPE ► https://bakerbettie.com/strawberry-pretzel-salad/
SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Online Baking School ►https://betterbakingschool.com/
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PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale: https://amzn.to/2Da2PMs
Silicone Spatula: https://amzn.to/33n9g9J
Rolling Pin: https://amzn.to/3gEJUYC
9x13 Glass Pan: https://amzn.to/2XFCZam
Hand Mixer: https://amzn.to/3kqHRts
Offset Spatula: https://amzn.to/2DFZkxt
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INGREDIENTS
For the Jello Layer
-2- 3 oz (85 gr) packages of strawberry jello
-2 cups (480 ml) boiling water
-1 lb (450 gr) strawberries (*see note for using frozen)

For the Crust
-4 heaping cups (150 gr) Pretzels
-6 tbsp (85 gr) butter, melted
-1/4 cup (50 gr) granulated sugar

For the Cream Cheese Layer
-8 oz (227 gr) cream cheese, room temperature
-1/2 cup (100 gr) sugar
-1 tbsp lemon zest (*optional)
-2 tbsp lemon juice (*optional)
-1 cup (240 ml) cold heavy cream, whipping cream, or double cream (cannot be half and half or light cream, see note for using cool whip)

In baking, many recipes call for an egg wash to be brushed on the baked good before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny.

An egg wash is made simply by whisking together an egg with about a tablespoon of water. Most baker’s don’t actually measure the amount of water that is whisked in, they just eyeball it until it looks like it is the right consistency.

You want to make sure that the egg white and yolk are completely incorporated and thin enough to easily brush on your dough with a pastry brush.

This is my favorite homemade sandwich bread. It is a soft seeded bread that is super hearty and easy to make! It makes beautiful sandwiches and is a folded dough- which is essentially a no-knead bread! It will become a fast favorite!

FULL RECIPE ► https://bakerbettie.com/seeded-sandwich-bread/
SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Online Baking School ►https://betterbakingschool.com/
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PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale: https://amzn.to/2Da2PMs
Silicone Spatula: https://amzn.to/33n9g9J
Shower Cap: https://amzn.to/33jLJX6
Bowl Scraper: https://amzn.to/3gnikz1
Bench Knife: https://amzn.to/30o1VVH
Loaf Pans: https://amzn.to/3k3l5Ia
Pastry Brush: https://amzn.to/3gmLL49
Bread Knife: https://amzn.to/2D3V0YZ
The Bread Box I use to Store my Bread: https://amzn.to/33iNe87
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FOLLOW ME ON:
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Instagram: http://instagram.com/bakerbettie
Email Subscription: https://bit.ly/2RJS1ZA
Website: http://BakerBettie.com
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INGREDIENTS (for 2 loaves):
For a Full Batch (makes 2 loaves)
-600 gr (2 1/2 cups, 600 ml) slightly warm water (around 110-125 F, 43-51 C)
-7 gr (1 package, 2 1/4 tsp) active dry or rapid rise yeast
-about 1 tsp of sugar (to proof yeast)
-540 gr (4 1/2 cups) bread flour or unbleached all purpose flour
-210 gr (1 3/4 cup) whole wheat flour
-2 tsp fine sea salt or kosher salt
-50 gr (1/2 cup) rolled oats
-30 gr (1/4 cup) sesame seeds (white or black)
-60 gr (1/2 cup) sunflower seeds
-20 gr (2 tbsp) flax seeds or flax meal
-56 gr (1/4 cup, 60 ml) neutral flavored oil
-60 gr (3 tbsp) honey or agave syrup

For a Half Batch (makes 1 loaf)
-300 gr (1 1/2 cup, 300 ml) slightly warm water (around 110-125 F, 43-51 C)
-4 gr (1/2 package, 1 1/8 tsp) active dry or rapid rise yeast
-about 1/2 tsp of sugar (to proof yeast)
-270 gr (2 1/4 cups) bread flour or unbleached all purpose flour
-105 gr (3/4 cup + 2 tbsp) whole wheat flour
-1 tsp fine sea salt or kosher salt
-25 gr (1/4 cup) rolled oats
-15 gr (2 tbsp) sesame seeds (white or black)
-30 gr (1/4 cup) sunflower seeds
-10 gr (1 tbsp) flax seeds or flax meal
-28 gr (2 tbsp, 30 ml) neutral flavored oil
-30 gr (1 1/2 tsp) honey or agave syrup
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This mouth puckering lemon curd tart is incredibly easy to make. Both the crust and the filling call for very few ingredients, and unlike most lemon curd fillings, you do not need to cook it first. Just blend the filling and pour it straight into the unbaked crust to set up in the oven.

FULL RECIPE ► https://bakerbettie.com/lemon-curd-tart/
SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Better Baking School ►https://betterbakingschool.com/
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PRODUCTS USED IN THIS RECIPE (affiliate links)
Rectangular Tart Pan: https://amzn.to/3dWTOCW
Mini Food Processor: https://amzn.to/3goIcdE
Favorite Silicon Spatula: https://amzn.to/3gg3udk
Sheet Pan: https://amzn.to/3irlUtk
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FOLLOW ME ON:
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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Today I am introducing to you the newest cake instructor for my online baking school: Erin Martin of ECBG Cake Studio! Erin is walking you step-by-step through the process of making ice cream cone cake pops, also known as cake cones! You can use the scraps from your cake after leveling or you can use any pre-baked cake you like! Erin is also the instructor of a brand new Essentials Cake Skills class called: How to Make the Perfect Birthday Cake! Linked below.

Enroll in Erin's Cake Course ►https://betterbakingschool.com/p/making-the-perfect-birthday-cake-with-ecbg-cake-stuido
Better Baking School ►https://betterbakingschool.com/

Follow Erin on Instagram: https://www.instagram.com/ecbg_studio/
ECBG Cake Stuido Website: ecbgstudio.com
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Tools Used in this Tutorial (affiliate links):
3/4 oz Purple Scoop: https://amzn.to/2yOitLl
Cake Cones: https://amzn.to/3gJjaXI
Chocolate Balls: https://amzn.to/2Bco9zA
Chocolate Candy Melts: https://amzn.to/2AskLAa
6" Styrofoam Cake Dummy: https://amzn.to/2Xlx1eZ
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Approximate Ingredient Amounts:
Note: Cake pops do not need accurate measuring and you can eyeball the amounts. But here are some starting points for you.

*Makes About 16 Cake Pops
-About 1/2 an 8" round cake (any flavor your like, or you can use cake scraps)
-About 1 cup of frosting (can be any frosting you like)
-About 12oz Candy Melts
-16 Mini Cake Cones
-Sprinkles of Choice

Today I want to walk you through all of the nuances of your sourdough starter to help you better understand the different approaches. We will be covering how to feed your starter, what flour to use when feeding, starter ratios, using your starter in a bread dough, what a leaven is and how to create one, how to change the timing of your feedings and how to speed up or slow down your starter cycle.
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Watch the Whole Sourdough Series Here ► https://bit.ly/33FT7KS
Make a Sourdough Starter ► https://bit.ly/398ZGXd
Understanding Sourdough Bread ► https://www.youtube.com/watch?v=Qf1mHXKNDHc
Sourdough Discard ► https://www.youtube.com/watch?v=pK_cccTmn68
Maintaining Your Starter ► https://www.youtube.com/watch?v=IpLNh5OHv_U
No-Knead Sourdough Bread Recipe ► https://bit.ly/2QxLK2r
SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1
Better Baking School ►https://betterbakingschool.com/
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Here are a few timestamps that might be useful:
1:54 Feeding Your Starter & Starter Feeding Ratios
4:13 Increasing or Decreasing Your Starter Amount
5:34 Starter Cycle after Feeding
6:41 Starter Peak Point
8:09 Factors for Cycle Speed
8:42 When to Feed Your Starter
11:35 Changing the Ratios or Feedings of Your Starter
12:22 When is Your Starter Ready to Go into Your Bread Dough
12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter
15:43 Creating a Leaven or "Offshoot" Starter
17:20 Adjusting the Timing of Your Feedings
19:01 What to Do After Using Your Starter in a Dough
20:00 What Kind of Flour to Feed Your Starter
22:10 Changing the Type of Flour You Use to Feed
23:30 Storing & Feeding from the Refrigerator
25:31 Sourdough Discard
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SOURDOUGH STARTER TOOLS (affiliate links):
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
Small Rubber Spatula: https://amzn.to/2UoIWpi
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SOURDOUGH TOOLS (affiliate links):
Starter Jars: https://www.ikea.com/us/en/p/ikea-365-jar-with-lid-glass-bamboo-s99276797/
Digital Scale: https://amzn.to/2N3MkTq
Bowl Scraper: https://amzn.to/2zOEC9q
Bench Scraper: https://amzn.to/2Ls9GB2
Banneton Basket: https://amzn.to/2HG3Qei
Bread Lame: https://amzn.to/2MRlFv9
OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: https://amzn.to/2LveQfU
Dutch Oven: https://amzn.to/2Lh0bWp
Challenger Bread Pan (now my go-to pan): https://www.challengerbreadware.com/ref/bakerbettie/
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FOLLOW ME ON:
WEBSITE: https://bakerbettie.com
INSTAGRAM: http://instagram.com/bakerbettie
FACEBOOK: http://facebook.com/bakerbettie
PINTEREST: http://pinterest.com/bakerbettie
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Today's video is an addition to our Sourdough for Beginner's Series. I am walking you through all of the nuances of sourdough starter and explaining the different approaches. Hopefully this will help you navigate the sourdough world a bit better and help you to understand what approach might work best for you.

#sourdough #sourdoughbread #howtomakesourdough