Henry this is completely off topic but I need to ask. I Is there a place that we can copy all the wonderful videos in one place that we can easily find them when we want to use them as reference. At the age of 81 I have a short memory.

Lately I've been putting a silicone mat barrier, as well as parchment paper between my dough and the bottom of the Dutch oven. I'm also putting a heat barrier between the heating element and the Dutch oven to prevent burning the bottom of the loaf. But I am still struggling with exactly that. What is the most efficient, and affordable method or product I can use to prevent the bottom from over cooking?

Ciabatta breakfast sandwich for dinner.

PROBLEM; The recipe says to add butter in increments while the mixer is running. I do - and the glob of soft butter ends up adhered to the inside wall of the bowl and doesn’t incorporate. I stop the mixer and scrape the butter down. Maybe twice until it finally gets caught up in the mixing process. Add another portion of butter and the process repeats. Grrrrrrr! 😩 SOLUTION: I’ve learned to stop my mixer and smear the soft butter over the top of my dough. Turn the mixer back on and it incorporates nicely. Repeat with each addition of butter. It’s a small change in process but works very well. 😎

I’ve been seeing a lot of videos on TikTok especially about plastic bowl scrapers getting frayed on the ends and leeching plastic into the food. Of they’re selling what they say is a better scraper. So it made me think about is what they say true about the plastic bits getting into the food. May I ask, what type of scraper(s) do you have and use most often? What is your opinion on the plastic leeching into the food?