No-Knead Brioche: From the Kitchen of Artisan Bread with Steve by Steve Gamelin

Author:Steve Gamelin [Gamelin, Steve]
Language: eng
Format: epub
Published: 2013-10-30T23:00:00+00:00

Equipment & Bakeware

Bowl for Mixing: You can use any 3 to 4 qt bowl. I use a 3-1/2 qt glass bowl because, (a) there’s ample room for the dough to expand, (b) plastic wrap sticks to glass, and (c) I don’t want the rim of my bowl to exceed the width of the plastic wrap.

Measuring Spoons: I’m sure you already have measuring spoons in the kitchen... they will work just fine. If you’re going to buy new, I prefer oval versus round because an oval shape will fit into jars and containers more easily.

Measuring Cups: Dry measuring cups are designed to be filled to the top and leveled. Liquid measuring cups have a pour spout and are designed to be filled to the gradations on the side (neither measures weight). Because of their design and a slight difference in volume, it is best to use the appropriate measuring cup.

Note: U.S. and metric measuring cups may be used interchangeably... there is only a slight difference (±3%). More importantly, the ingredients of a recipe measured with a set (U.S. or metric) will have their volumes in the same proportion to one another.

Spoon for Combining Wet and Dry Ingredients: A spoon is an excellent tool for combining wet and dry ingredients. Surprisingly, I found the handle end of a plastic spoon worked best for me because, I didn’t have a big clump on the end like it did with some of my other mixing utensils (which makes it easier to stir and manipulate the dough). And when you think about it... mixers don’t use a paddle to mix dough, they use a hook which looks a lot like the handle end of my spoon.

Silicon Baking Mat: Silicone baking mats are very useful... I use them as reusable parchment paper (they’re environmentally friendly). Silicone baking mats serve two purposes. (a) Working surface for folding and shaping (they have excellent non-stick properties), and (b) baking mat... specifically when the dough is difficult to move after folding and shaping. And I slide a cookie sheet under the mat before baking (it makes it easier to put the mat into and take it out of the oven).

Spatula: I use a spatula to scrape the sides of the bowl to get the last bits of flour incorporated into the dough.

Plastic Bowl Scraper: I use a plastic bowl scraper verses a metal dough scraper because it’s the better multi-tasker. I use the bowl scraper to, (a) fold, shape, and divide the dough, (b) assist in transporting the dough it to the proofing vessel, (c) then I use it to scrape the excess flour off the work surface, (d) scrape the excess flour out of the bowl (after all it is a bowl scraper), and (e) scrape any remaining bits in the sink towards the disposal. It’s a useful multi-tasker.

Timer: I’m sure you already have a timer in the house. Any that you already have will work just fine. I prefer digital because they’re more accurate.

Plastic Wrap & Proofing Towel:

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