Visiting my future bakery space | micro bakery diaries
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- Опубликовано: 10 окт 2023
- Hey guys! This past week I visited my future bakery space (if all goes to plan!) and wanted to share a sneak peak, in amongst a busy day baking for local deliveries as well as preparing for my farmer's market. Hope you enjoy. Lily x
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hi fellow baker here! for proofing: super super easy if you have a speed rack cover and put an electric hot plate at the bottom with a pot full of water - turn it on low and zip up the rack to keep the heat/steam in there and you don’t have to constantly refill it with hot water! best of luck in your new bakery space!!
Thank you so much ☺️
It will be fun to watch you build out the bakery space and make it your own !
Oh darling. I'm so happy for you. I can't wait to see what you do with your new place. ❤
Congratulations 😘
Thank you so much!!
For a proofer, I used to use a speed rack like you have. They have speed rack covers with zippers that enclose it completely. On the very bottom, I would put a sheet tray with two lit sterno cans. Above that I put another sheet tray with water. The sternos will gently heat the water. Zip tee cover to capture the warm steam.
Or place a heating path at the bottom of the speed rack. You can buy them easily, don’t consume a lot of energy and are easy to clean.
Moisture is needed. All proof boxes allow you to increase the moisture so a skin doesn't develop on the dough inhibiting oven spring. Also yeast enjoys high moisture environments.
Congrats Lily for your new bakery 🧁🤍. I love your channel because you show us your journey in a honest and real way. Hope you are feeling better 💖, have a nice day 🤗
thank you so much Laurie!💕
Hey Lily, you’ve accomplished a lot and you can seriously be proud of yourself and of what you achieved! Your current bakery looks great and I’m sure your future bakery will even more so! Thank you for all of your amazing work documenting your journey and helping aspiring founders by sharing your experiences and struggles. Thank you for being so honest and open about all of it! 🙏
Thank you so much, my pleasure!
A great and cheap proofer that i use is an old working fridge and an ink bird thermostat temp controller a 100 watt light bulb and the fridge plugged into the controller, works like a dream.
sounds amazing, thank you!
Hi Lily,the space looks amazing...just the right feel...it's so overwhelming getting a small bakery going...so well done to you...keep at it and rest when you need to...I just have quick 10minute snoozes during the day and that gives me the energy to get through the day to get up at 3every morning...but yes,it can feel a little as if bread dominates your life,for sure...like everything,it's about getting in balance in every aspect... Sending you a hug from Italy❤❤
Thanks so much! 😊 love the 10 min snooze!
@@LilysLoaf ❤️
I agree, monthly celebrations sound so good and helpful! I also write in a “gratitude journal”. Just a few items each day, but so awesome to look back years later and see what life was like. I forget so many things day to day and this is a gift to myself. I love the black and white checkerboard tile floors. I don’t know if you’re going to keep them, but whatever you do, the new space looks charming! I can’t wait to see you in it making your dream come true! 🎉😃🙌🏼
love a journal! I've recently started journaling again which I'm finding helpful and healing. I love the floors so hope to keep them 100%. Thank yo so much for your lovely words xx
@@LilysLoaf You’re welcome. It has been such a blessing to follow you on this journey.
So glad you’re finding journaling helpful and healing. ☺️ You’re keeping the floors, hooray!! That just made my day!! 🎉🥳🙌🏼
Space looks cute! What a big step in your bakery journey :)
Thank you!! 😊
Congratulations! I think your journey is really amazing and this step is very much well deserved.
Congratulations!! Best of luck in your new space. I'm interested to see how it looks after you get everything all set up.
The bakery is going to be amazing. Can’t wait to visit when I’m in London next year.
thank you Donna!!
When I want my bread to rise quickly, I put it above a container of water that I heat with a sous vide immersion circulator.
Great - good luck with your new workspace - this will make yourself more at ease seperating your workspace from home.
Ahhhhhhh! I can't wait for your brick and mortar shop!!!!!!
Wow Lily this is awesome. And you have accomplished so much. Monthly celebrations is a great idea. Especially reminding yourself of how incredible you are. I’m excited for you. I am a beginner self taught baker as well. I don’t recall seeing one of your products you mentioned with avocado? I would love to see another market video going over the inventory and how you decide what to make in this season, like your autumnal buns. More of the business side of a market day.. I would think if I ever dare to sell my bakes I would start at a small market..🤷🏼♀️
I really love your channel it’s inspiring me with starting my bakery business 🎉🎉🎉
So inspiring!
love this channel so much
You have coming so far. So proud of you and the bakery looks really good💌💐🙌🏽
thank you so much!
Congratulations on your new space!
Thank you!!
Lily, have you watched any of Proof Bakery's videos? They will help with gaining perspective on your big move. So excited for you ❤
Congrats, Lily!
thank you so much!
@@LilysLoaf ❤️ 🔥
So excited for you! It is a milestone time in your life, congratulations. I wish I lived in your country because I would have offered to be your business partner. Look forward to watching your journey. Best of luck :)
Thank you so much!
Congrats...this is a big deal...it can be overwhelming and crazy wonderful all at the same time. Do celebrate you and your accomplishments every month...maybe post something and we all will have a little happy dance for you! lots of love
thank you Judy!!
Congratulations
Owh and u can also put a kettle at the bottom of the rack. Boil the water and open the kettle lid. Let the steam out. Then when the steam goes, add water and boil again...
But be ware... For croissants this will melt your butter! Don't try it.
thank you!! WOrks great for buns :)
I am opening a shop too.. Currently painting and some wiring. However.. In the process of making this move, many have been telling me to not go through with it since the economy is bad.. And people are not spending 😢. Its really disheartening... 😭.
Best of luck to you!
What hydration is your sourdough bread? I do mine at 80%.
76%!