My First Week Full-Time in my Microbakery [Entry One]
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- Опубликовано: 30 сен 2024
- 👋 Hello, my name is Adam and welcome to my microbakery. I've recently had the opportunity to launch into running it full-time, and here I hope to catalog all of the various ups and downs that come with it.
Thank you for coming along.
🌍 thegoodbaker.c...
📷 / adamthegoodbaker
#sourdough #breadmaking #microbakery
![My Bakery is Pushed to its Limits [Entry Two]](http://i.ytimg.com/vi/QxpzyGrd5ms/mqdefault.jpg)
![My Bakery is Pushed to its Limits [Entry Two]](/img/tr.png)
Dollar Tree stainless steel dog bowls to bake sourdough bread. 2 bowls x $1.25 = $2.50. I bake my sourdough bread, 1 pound loaf - 2 cups of water, 1/4 cup of start, 4 cups bread flour, two turns and folds with 20 minute rests between, 1 tsp salt and 1 Tbsp water, 3 more turn and folds. Total time turn and folds 2 hours. Divide into 2 loaves and shape. I rest, proof and bake the loaves in four 8" stainless steel dog water bowls from Dollar Tree, $1.25 each. One for the dough, one to cover. Rest and proof the dough in a dog bowl 12 hours in the fridge. Room temp before or after the fridge until dough ball is doubled. 475 F oven. Cook bread in a dog bowl 20 minutes covered with another bowl. Cook 12 minutes uncovered. Cool on a rack 1 hour. I taught this at a local university, supplying the bowls, start, flour, salt and water to the class.
I just watched your video in which you are deciding to end your commercial bakery business and stay at home. That video encouraged me to subscribe and so now I have watched your entry into the bakery business and your video in which you take your leave from the business. As I said in my comment on that video I'm looking forward to watching all the videos that you have produced. Thank you for providing this journey for me to enjoy. Today is March 5, 2024
Good luck .my micri bakery first week began from yesterday
sometimes I ad 1/4 of a teaspoon instant yeast to my sourdough recipe. It just gives a boost to the dough and my bread comes out with a beautiful spring!
Interesting! I've definitely seen it done. Thus far I've had pretty good results with only starter. My ambition is to focus on naturally leavened products as much as I can.
@@adamthegoodbakeryeast is natural also maybe only different taste. But, anyway, your project is definitely interesting
I think that's the same flour than I buy. Fourteen percent protein and unbleached
Where did you get those thin steel countertop "planks"?
Alas, I don't quite remember. Somewhere on eBay I think. I googled "steel benchtop cutting board" or some such
RUclips sent you to me too, im doing a similar thing in northern NSW. Watching you is where im at at the moment, Its comforting to see someone in their own kitchen lol..
Thanks Liz. I'm sure there's many of us running small bakeries suffering the same challenges. It's comforting to know we're all sticking it out together ☺️
Adam you are doing a great job, we love your bread mate, chin up
Thanks Tara, really appreciate it :)
Thank you for the inspiration!
lights broken as usual !....rofco quality expensive piece of junk
I took the lights out. The glass slowly cracks with the heat fluctuations and so I felt it was safer to remove them altogether. I didn't want glass shattering all over a bake. I found the RofCo ovens to be quite good.
Best of luck Adam. Entrepreneurship rules!
Thanks Ken!
@@adamthegoodbaker Adam, I stumbled upon your channel because I have watched so many other bakers and loved your honesty. So many bakers put only their best work out and you never see the struggles and failures. As a retiree I enjoy baking and have failures that can be frustrating and I like the way you handle your setbacks. Best of luck mate!
Loving the micro bakery!! I've made English Muffins a few times and they're always delcious but denser in appearance then I like. I use preferment and gridle cook them (5-6 min per side). The next time I make them I intend to open them without a knife. I will fork them open in hope that it will make the inside a bit more cragly. Best of luck on your endevour.
Thanks so much! You raise a good point re: the fork opening -- they'd definitely look craggier that way. But since this video I think my muffins have improved a long way. My starter is stronger and I'm managing the dough better. They definitely come out great on the griddle, but if I need to do like 40 or 50 of them I'd much prefer to chuck them in a hot oven 😂
@@adamthegoodbaker Of course!! I only cook approx 6-8 at a time 😀! Best of luck to you, it's an exciting idea...the micro bakery. Keep up the good work!!
Are they Rofco B20 ovens?
The B20 and the B40, yes. Great little ovens.
Thank you, Adam, for the inspirational video.
This is a new adventure you are supposed to be excited about. Try to turn round the critical thoughts by enjoying the process
I love this. You’re living my dream
Young man, I am here for your YEAST!
Ask and ye shall receive!
Young man i have hungry pleace hurry up
Would love to see an update on your courageous venture! Enjoyed watching. You are the spitting image of my bearded son (reason for clicking to be honest). Best wishes.
Thank Sandria! Working on the next installment as we speak. All the best to you and your son 😊
I am looking for an oven to bake burger buns. My home oven just doesn’t get any color on my buns. Will this oven work for burger buns ?
These ovens can certainly make buns! Though I'd imagine you should be able to get good results at home as well. Ovens like this are a pretty serious investment 🤔
Adam where did you get the ovens regards Jeff
Hi Jeff! I got the smaller one new through an Australian Rofco distributor and the big one second-hand from a bakery that upgraded to a real deck oven.
@@adamthegoodbaker thanks Adam
RUclips thought I might be interested in your video, and I am :) Sending good wishes for the success of your bakery across the world!
Thanks friend, appreciate that!
My english muffins are the best thing I bake. sometimes I add the instant yeast and sometimes I don't, you are not being pretentious. I completely understand! Even when they are dense or wonky my customers and my family love them, but I am just as picky as you when I bake them.
I've found people really like them too! I think the wonky aesthetic lets them know they were definitely made by hand 😂 I really appreciate the kind words.
I am so jealous of your ovens , I bake all my loaves in my home oven , takes forever to bake multiple loaves
They're pretty great!
Awsm dude all the best! You are living the dream that I hope to live one day soon!
Thank you!
what do you have written on your ROFCO?
All sorts of stuff! 😂 I use them to make note of fermentation/baking times, write shopping lists etc. I also have "SET YOUR TIMERS" written across the top because it's something I often forget to do during bakes 😬
To only be as tall as you, I have to stand in a stool when doing my mixes lol 😂
I'm only 6ft2! Hehehehe 🤣
Hola! Me encantó tu video. Saludos desde Chile!🙌🙌
Gracias! 🙏🙏
That's the Good Life! Best wishes to you!
Thanks so much! It's indeed pretty great 😃
Your English Muffins look yummy. I’m a home bread baker here in NJ, USA, and have made them stovetop in a pan. Good luck to you and I’ll be watching, new subscriber here! Rob
Thanks Rob! I started out making English Muffins on a stove top as well. I switched to the oven method because it's much less hands on and easier to scale up :)
🎉🎉🎉 Russia good video
19:54 20:13 omg hope he does a Hygine course
I'm not sure what your concern is.. Rest assured, my operation was above board with council and following approved procedures.
@@adamthegoodbaker obviously all permits had to be in order, my comment is about touching your maouth and your hair and then touching the bred without washing your hands, keep it in mind. Hope your business keeps on growing well done
Or perhaps I usually edit out most of the footage of me washing my hands (and dishes and floors) because it's not particularly captivating to watch.