Thanks for watching! If you found this helpful, feel free to leave a comment or ask any questions about baking sourdough. I’d love to hear your thoughts! 👇
Wow, I LOVE your setup. You make it look like a breeze with your routine and equipment. Impressive. Beautiful bread too. I'll have to give that olive and rosemary a try 😋 This is the 1st video of yours I've seen. Going to check out some more of them. Great information 😊 thank you for sharing
As someone who bakes occasionally and has made sourdough bread I clicked on your video because I thought maybe making sourdough wasn't really that hard and the Pro's probably have a bunch of shortcuts. Nope. Making 12 loaves of sourdough is just as difficult as I thought. Much respect to you.
Thanks mate, I wouldn't say it was hard, once you get a good routine and stick with it, keeping the variables the same as possible, it's pretty straightforward. But then the season changes and it does take a few bakes to get back into another rhythm with a different temperature. When I do more than 1 mix, the margin of error and difficulty definitely increases
I have watched so many videos on sourdough bread making. I have learned more from this video than any other. Very thorough explanation of the whole process. Thank you!
Thank you for sharing this video and your others. I used my commercial mixer for the first time today and it worked out well. Thanks to you for showing the steps and timelines for dough mixing. Having the mixer was a huge help for me today as I make 18-20 loaves at one go.
I got a Sunmix and I followed your instructions to make two loaves of bread. I am still getting familiar with the rpm, but these two loaves of bread are the easiest to mix and the best in taste. Thank you for your detailed directions.
@@urbantreats_sydneyI had my husband build me one! What a difference taking dough out and cleaning! I can wheel it over on heavy casters to the sink to clean! Saves my back and knees!
Thank you! I'm a creature of habit 😂😂 keeping all the variables the same as much as I can, like you said gives my customers the same product everytime which they love
Thank you for an excellent video - the first one I am watching so far in your series. Glad I discovered you and have just subscribed. The best video in sourdough bread making I’ve ever seen … Thank you for such a great demonstration, comments when needed, and for being so generous in sharing.
Thank you I really appreciate it! My pleasure to share what I can 👍I do try and explain as much as I can in detail, and anything I forget I will add as popups
Omg you are so organised! I've been winging my sourdough baking (3 months into the journey) will have to figure out timing of every step as winter approaches haha
Woooooooooow!!!!!!!! They look delicious and beautiful.... congratulations on your beautiful and hard work and... I hope you sell lots of bread!!! Thanks for the video!!!😋😄
Your method is so similar to the small bakery I work at, though we’ve grown so much since I started it feels crazy to see only 12 loafs for a mix! I love to see a full process video like this, great watch
That was a solid video, thank you. I really appreciated the behind-the-scenes process. I just started making sourdough last week, so naturally I now want to open a micro bakery. :)
Love the look of your bakery! So organised. Thank you for showing me how you make it. Just a little idea try putting anti slip under your plastic boxes so they do not move about! It just an idea.❤
Thank you! When you have a full load of 12 or 15 loaves added steam is not needed, as there is more than enough water in the dough to create steam. I steam when I'm using half load or less
And I have steamed many times with a full load, but it just causes way too much steam, that the steam is escaping from the door etc causing too much pressure I believe. All depends on dough hydration too, lower hydration bread might need more steam than higher hydration
Boa noite amigo! Meu nome é Nélder, moro no Rio de janeiro e gostei muito do seu vídeo e da sua generosidade de fornecer a ficha de produção. Estou iniciando agora na fabricação de pães de fermentação natural e estou muito animado. Estou, nesse momento, produzindo meu Levain. Assim que estiver pronto e bem forte, farei meu primeiro pão. Será o de azeitonas, graças ao seu vídeo. Muito obrigado por compartilhar. Deus te abençoe e dê muitas graças e sucesso com seu trabalho.
This was a pleasure to watch. Your restrained use of the mixer is excellent. IMHO Something you could try: Durum semolina as the non-stick flour for your banneton. It gives the loaf a lovely finish too. Am I wrong? Including the natural leaven it would seem that the hydration is 70% Thank you for this video.
Thank you! Durum semolina, I will check it out, because flour is not as good as rice flour when you start getting into higher hydration. The math is correct, did you divide the water by the four (including wholewheat and starter)
This was a great video! Thank you so much for explaining everything, I might have missed it but what is the name of that small tube you use to read, to know how much the bread is proofed?
OMG! Best video I found ever! Great job to you two. My questions are: 1. For how long you have to preheat the oven and on what temperature? 2. What temperature you have in the oven when you put the loaves in? 3. Do you use steam when you put the loaves in? 4. To what temperature you bake after the stem is released? Thanks a lot👍👍🙏
Thank you! my rm2020 oven takes about 2.5 hours to heat up, I preheat the oven at 250c, then load and drop the temperature to 220c and bake for 25 minutes. I will add steam if the oven is half empty or less, but if I'm baking a full load I will mostly skip steam as it's not needed. After 25 minutes I will release steam then bake for another 15 minutes at 240c
Thank you for the very good reply. I am waiting for my rm2020 oven to arrive. I only found your page today and it is mind-blowing with so accurate information. I will definitely take a notebook and pen and go through all your videos. I am eager to learn all I can. Many thanks 🙏
Excellent video - I am looking to do something similar in Thailand. Can I ask, what is the little test tube thing called that you look at to check the rise? Also, what flour and you dusting the top of the laves with? Thanks.
Thank you! And good luck! The tube is called a billie olive, I have a link to it in the videos description. I use plain flour or rice flour to dust my breads
You are great bakery chef 😊🎉❤ I never make good bread,or I cooked on low temperature or mixed with again flour ,or bread is dried or have bubbles. Someone said that not good to put to much yeast in flour. I have gas mark oven that's why I don't make good . Sometimes I don't do measurements. Can you make pizza , dough pastry . I worked in restaurant for 20 years cooking different food, we get delivered bread, croissants,cakes,quiche.
Thank you! 🙏 Do you use wild yeast or a dried/fresh yeast? Definitely true you can use too much dried or fresh yeast, sourdough starter you can get away using more. How hot does your gas oven get?
Your Breads are Beautiful!! I dont know what all im doing wrong? My Bread is not rising like yours, but ill have to change up my Starter first...? Your starter looks so beautiful, like pudding!!
Thank you! Much appreciated 💚 when you say not rising, during bulk fermentation or oven spring? Yeah the number one key thing for sourdough is a nice active sourdough starter. I have 2 videos on my channel about them
Thank you! This was recorded the day before a public holiday, so the production was much lower that day. Public holidays in Australia most people are away
I like to use some bannetons with covers and some without. They are less likely to stick with covers, but I like the pattern you get on the bread without them
Unglaublich gut erklärt,sehr ausführlich 👍. Aber wie kalt muss der Kühlschrank sein? Ich habe immer ein Problem im Kühlschrank dass er einfällt nach 8 Stunden als wäre er nicht aufgegangen 🤷
Thank you for your kind words! 🥰 For the refrigerator, I recommend keeping the temperature between 4°C to 7°C (39°F to 45°F). If your dough is collapsing after 8 hours, it could be due to over-proofing. You might want to check if the dough has risen enough before refrigerating, or try reducing the time it's left in the fridge. Also remember dough will always slightly shrink in the fridge because the carbon dioxide gasses will shrink when cold, but when when you bake this will reverse.
Thank you! I'm very happy you love my channel 💚 my tubs are one of the few things I haven't bought on Amazon. I got them from an Australian shop called AGC equipment
@NamNguyen-hr5yi I can't really say as Ive only used the rm2020 and roffco ovens, but having a quick online the bakerlux looks good, their is a few videos on RUclips on how to use it with sourdough
Love this video and following you along throughout the process! Thanks so much for making it! 😊 Do you use an oil to take care of your wooden working serface? How does it work?
Thank you! I use food safe oils (I use many different types depending how cheap they are on Amazon) in the past I've also used canola oil. Once these benches get enough coats of a few months you don't need to oil them as much.
I like to mix it up, I like the pattern on my breads without the cloths (those lines from the bannetons) but also have customers that like the smooth look. I just like to mix it up
@@ZeCoop thank you my pleasure! I preheated to 240c, loaded the oven and dropped the temperature to 220 for 25 minutes then released steam and back to 240c for 15 minutes. When I was baking that night I was half asleep! I should have explained that temperature i when loading
It was a pleasure to watch whole process of making this beautiful and surely delicious sourdough bread. Thank you for sharing your recepy. I just wanted to ask you, if I need to only bake 2 loafs of this bread. Do I need to just divide by 6 the measurements you use for 12 loafs? Thank you.
Your video is very informative and easy to follow many thanks. Could you possibly explain how you work out the 76% as I can’t get that figure. Cheers Day
Thank you! You need to add the water and flour from the sourdough starter too. 380ml (water) divided by 500g (flour) 330ml water for the mix plus 50ml from the starter. 450g flour from the mix plus 50g from the starter.
Gave it a try but it stuck a bit in the banneton it should be edible I did put some rosemary in so can’t wait to try it. I don’t know how to sen a picture.
Good evening! Im so glad this popped up in my feed. My friends from Turkey asked for a Rosemary olive loaf. Can you tell me what kind of olives you used, were they kalamata?
When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁
@@urbantreats_sydney hey mate. Thank you for your videos. I just bought a Rackmaster 2020, I am so exited. I normally baked 2 / 4 sourdough bread every second weekend as I am doing roster work. If I want to make the dough like your recipe and do 1.2 kg of active starter, do I just take my “dirty” jar that I normally use to make 400 grams of starter and make 1.2 kg? Or I’ll need to make a bigger batch of levain? Thank you so much
@giorgiomariamasocco2587 congratulations! It's a great purchase you won't be disappointed, I love my rm2020. For the Levain if you can build it up over 2 or 3 feeds
Thanks for an excellent video! One question: I'm curious about the steam generator thing you're using. What's that exactly? Does it come with the oven?
I normally bulk ferment in the oven with the light on. I was just wondering after that if you think it’s ok to shape, sit for about an hour then bake 😀
I do this all the time, same day bake. I would leave depending on the temperature for 1 or 2 hours at room temperature. If you poke the dough and it raises back slowly it's ready to bake.
yes after seeing this I realize I’m proofing mine too long. My bread still is turning out good. Just not as good as it could be! I did notice a big difference in the crumbs in this video. It’s amazing what a Difference 10% can make! Thanks again!
Thanks for the effort and video! Can you please share what time you feed your starter prior to making your dough? Do you have a system when to feed your starter that is adjustable? What if I want to feed my starter for example around 3-4pm to start making the dough the next day around 7-8am (approx 16hours in between).
No problem! I have a whole video on how I feed my starter and how I work out the times ruclips.net/video/gS2_ILs4bdE/видео.html but roughly for a 16 hour break I would feed a very small amount of start maybe 1:8:8 depending on the weather. If it is very hot maybe 1:10:10
Thanks for watching! If you found this helpful, feel free to leave a comment or ask any questions about baking sourdough. I’d love to hear your thoughts! 👇
Merci beaucoup pour le travail d’artiste je suis vraiment contente de vous trouver ❤
@jonquieressusanna7194 thank you 😊
Wow, I LOVE your setup. You make it look like a breeze with your routine and equipment. Impressive. Beautiful bread too. I'll have to give that olive and rosemary a try 😋 This is the 1st video of yours I've seen. Going to check out some more of them. Great information 😊 thank you for sharing
@dawn4681 thank you! Much appreciated 👍
Great video! Glad there is no music, just the sounds of a man at work.
Thank you! Yeah I did try music in some of my videos, but like you said I prefer the background music of the bakery in action
Great Video!!!! Is that parchment paper on the boards that your loading on.
@puffpastriesllc1776 thank you! No it's Teflon sheets, they can be used over and over
As someone who bakes occasionally and has made sourdough bread I clicked on your video because I thought maybe making sourdough wasn't really that hard and the Pro's probably have a bunch of shortcuts. Nope. Making 12 loaves of sourdough is just as difficult as I thought. Much respect to you.
Thanks mate, I wouldn't say it was hard, once you get a good routine and stick with it, keeping the variables the same as possible, it's pretty straightforward. But then the season changes and it does take a few bakes to get back into another rhythm with a different temperature. When I do more than 1 mix, the margin of error and difficulty definitely increases
Loved your video and explaining as you go without a lot of unnecessary chatting.. just watch and learn. Thanks for sharing your time
Thank you! Much appreciated 💚🙏
This is a great video. It's so rare that people show you their recipe and the step by step process. Thank you!!
No problem my pleasure! 🙏
FINALLY A DETAILED VIDEO, GOOD JOB!!!!!!!!!!!!!!!!!!!!!!!
Thank you! It's the reason I made my first video, I couldn't see very detailed sourdough processes online. 👍
Binge watching your videos as I sit and watch my starter slowly rise. Good stuff mate
Thank you! My pleasure! 👍
I have watched so many videos on sourdough bread making. I have learned more from this video than any other. Very thorough explanation of the whole process. Thank you!
Great to hear! I tried to get into as much detail as possible. Thank you! 😊
You're so clean, so much fun to watch... very helpful,since I just started making bread
Thank you! Yes I love a clean bakery, I focus a few hours per week on this, I can't handle a mess 🤣
Thanks a lot for remaking this process!!! It's a lot more detailed and your partner is doing a great job showing the dough consistency 🙏🏽
Thank you! I'll let her know! And my pleasure!
Thank you for sharing this video and your others. I used my commercial mixer for the first time today and it worked out well. Thanks to you for showing the steps and timelines for dough mixing.
Having the mixer was a huge help for me today as I make 18-20 loaves at one go.
Awesome glad to hear! And my pleasure! 😀 What commercial mixer did you get?
It’s the Tomado 40L mixer. Pretty much identical to an Estella spiral mixer.
This was very inspiring as I am going to start making my own sourdough
Thank you! And good luck! It's addictive and rewarding 💚
I got a Sunmix and I followed your instructions to make two loaves of bread. I am still getting familiar with the rpm, but these two loaves of bread are the easiest to mix and the best in taste. Thank you for your detailed directions.
That's awesome! So glad you found it helpful, Happy baking!
I had my mixer on the floor but cleaning it was complicated so it’s up on a low table now - makes a world of difference 😊
I would love to get a stand too, it's very low. I didn't show it in the video but I usually cut the dough out on my knees 😂
It was backbreaking to clean mine that low.
I like your solution to proofing everything :-)
Jeff
It really is, I'm going to look Into a stand soon. Proofing everything just makes everything so much easier
@@urbantreats_sydneyI had my husband build me one! What a difference taking dough out and cleaning! I can wheel it over on heavy casters to the sink to clean! Saves my back and knees!
It's definitely next on my list to get this mixer higher! 🙏
Your dough is a systematic sourdough. All effects are under control. Consumers can have the same taste every purchase. Great job.
Thank you! I'm a creature of habit 😂😂 keeping all the variables the same as much as I can, like you said gives my customers the same product everytime which they love
Благодарю за видео! Это восхитительно, с какой легкостью и профессионализмом вы обращаетесь с тестом. Хлеб чудесен
Thank you much appreciated! This hydration of 75% is my favourite, semi high hydration
Если вы понимаете, что он говорит, почему не пишете на этом- же языке?
@user-fc3pg8vg9c because I don't understand what he is saying, but google will translate it for me and vice-versa
Thank you for sharing. Cheers from S. Paulo in Brasil!❤
Thank you! 👍
Very nice setup you have.
Thank you!
Thanks for sharing. You make it look easy for a beginner
Thank you! I try and go into as much detail as possible without making it too confusing
Thank you for an excellent video - the first one I am watching so far in your series. Glad I discovered you and have just subscribed. The best video in sourdough bread making I’ve ever seen … Thank you for such a great demonstration, comments when needed, and for being so generous in sharing.
Thank you I really appreciate it! My pleasure to share what I can 👍I do try and explain as much as I can in detail, and anything I forget I will add as popups
Omg you are so organised! I've been winging my sourdough baking (3 months into the journey) will have to figure out timing of every step as winter approaches haha
Furthermore I just want to say thanks for sharing your knowledge! Great n helpful video 😊
Thank you my pleasure! I find being organised gives you those consistent results!
Woooooooooow!!!!!!!! They look delicious and beautiful.... congratulations on your beautiful and hard work and... I hope you sell lots of bread!!! Thanks for the video!!!😋😄
Thank you! 🙏😊
Your method is so similar to the small bakery I work at, though we’ve grown so much since I started it feels crazy to see only 12 loafs for a mix! I love to see a full process video like this, great watch
Thank you! This mixer can push around 24 loaves per mix, at a push
Awesome. Thanks from NZ
Thank you! 👍
That was a solid video, thank you. I really appreciated the behind-the-scenes process. I just started making sourdough last week, so naturally I now want to open a micro bakery. :)
Thank you! Good luck with your new micro bakery, can be hard work but definitely worth it!
Loved your video and your bread looks scrumptious.
Thank you! 😊🙏
Good job. Best of Luck.. thank you. Love from Kuwait to you and your family 🇰🇼❤
Thank you 👍
@@urbantreats_sydney I like the way you organise your bakery inspite of small space. I wish you future business expansion. Thank you Mr. Urban.
Definitely gets tight! Thank you
Much appreciated I’m planing to start my own micro bakery your channel is super inspiring! Chelle
Thank you! Good luck on the new micro bakery, it's hard work but definitely worth it, especially if you love baking
Thanks so much for sharing. Really interesting and nicely filmed and narrated. New subscriber :)
Thank you! 🙏 Much appreciated
Thanks and best of luck
Thank you 🙏
Love the look of your bakery! So organised. Thank you for showing me how you make it. Just a little idea try putting anti slip under your plastic boxes so they do not move about! It just an idea.❤
Thank you good idea! Yeah I love to keep things organised 🙏
Very fun watching you do this thank you!
@@robinmarks5638 good to hear! Thank you 😊
Love your work and bakery ❤
Thank you! Much Appreciated 💚
Simply the best. Thanks for sharing!!
Thank you!
Great video. Lots of tips and important details that make the difference. Thanks!
Definitely! Thank you 👍
Watched this video last night, really enjoy your presentation. Informative without the 'fluff' Another solid effort, thank u :)
Thank you! Yes I like to keep to the subject as much as I can, adding a little character but without cluttering the video
Thanks for the video. You dont find that you need to add steam before closing your door? Everyone seems to add steam to their RM2020.
Thank you! When you have a full load of 12 or 15 loaves added steam is not needed, as there is more than enough water in the dough to create steam. I steam when I'm using half load or less
And I have steamed many times with a full load, but it just causes way too much steam, that the steam is escaping from the door etc causing too much pressure I believe. All depends on dough hydration too, lower hydration bread might need more steam than higher hydration
Boa noite amigo! Meu nome é Nélder, moro no Rio de janeiro e gostei muito do seu vídeo e da sua generosidade de fornecer a ficha de produção. Estou iniciando agora na fabricação de pães de fermentação natural e estou muito animado. Estou, nesse momento, produzindo meu Levain. Assim que estiver pronto e bem forte, farei meu primeiro pão. Será o de azeitonas, graças ao seu vídeo. Muito obrigado por compartilhar. Deus te abençoe e dê muitas graças e sucesso com seu trabalho.
Thank you! and much apprecated all the best with your new baking adventures!
What beautiful loaves!🎉
Thank you! Much appreciated! I love how these ones turned out too
They are beautiful bread! So much hours put into such yummy treats!
Thanks for your great vlog!
@@joshchicago2008 thank you! My pleasure 😁
A work of art .x
Thank you! 🙏🙏
Really beautiful 😻 loves. Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼
Thank you! 🙏🙏
Mate. they look sensational ! 👍
Thank you! Much appreciated 👍👍
This was a pleasure to watch.
Your restrained use of the mixer is excellent. IMHO
Something you could try: Durum semolina as the non-stick flour for your banneton. It gives the loaf a lovely finish too.
Am I wrong? Including the natural leaven it would seem that the hydration is 70%
Thank you for this video.
Thank you! Durum semolina, I will check it out, because flour is not as good as rice flour when you start getting into higher hydration. The math is correct, did you divide the water by the four (including wholewheat and starter)
Que bellos y deli deli mi sueño es q me queden así,,,, estoy en ese proceso ,,mil gracias❤
@@emiliagarcia9863 thank you! With practise you can
@@urbantreats_sydney gracias ☺️ ❤️
Very nice! Thanks for sharing!
No problem! 👍
I love how easy your directions are.
Thank you!
Those are gorgeous loaves! Yum!!
Thank you! Always my favourite part of the process when they come out of the oven looking good!
awesome breads
Thank you! 🙏🙏
Thanks for the informative video. Good camera work as well
Thank you! My partner is definitely a life saver when she gets time to record for me 💚
This was a great video! Thank you so much for explaining everything, I might have missed it but what is the name of that small tube you use to read, to know how much the bread is proofed?
Glad it was helpful! The tube is called an Aliquot Jar, I have a link to it in the videos description, its from Billie Olive
OMG! Best video I found ever! Great job to you two.
My questions are:
1. For how long you have to preheat the oven and on what temperature?
2. What temperature you have in the oven when you put the loaves in?
3. Do you use steam when you put the loaves in?
4. To what temperature you bake after the stem is released?
Thanks a lot👍👍🙏
Thank you! my rm2020 oven takes about 2.5 hours to heat up, I preheat the oven at 250c, then load and drop the temperature to 220c and bake for 25 minutes. I will add steam if the oven is half empty or less, but if I'm baking a full load I will mostly skip steam as it's not needed. After 25 minutes I will release steam then bake for another 15 minutes at 240c
Thank you for the very good reply. I am waiting for my rm2020 oven to arrive. I only found your page today and it is mind-blowing with so accurate information. I will definitely take a notebook and pen and go through all your videos. I am eager to learn all I can. Many thanks 🙏
Exciting! It's the best oven! What country do you live in?
I live in UK @@urbantreats_sydney
@andreeavlad2450 easy delivery then! I've spoken to a few people in Australia who want this oven, I was curious about their delivery experience
Would you please consider sharing your sourdough recipe spreadsheet? You showed it during the video and it looked helpful!
Actually good idea, give me a day or so to update the description with a link
Download link for the production sheet is now in the description.
Got it! Thanks for making the video and sharing your methods sheet!
@DougPipersr no problem my pleasure
Super useful, thank you OP.
No problem my pleasure 👍
Very interesting and informative! Thanks for sharing your with us!😊
Thank you my pleasure 😁
Excellent video - I am looking to do something similar in Thailand.
Can I ask, what is the little test tube thing called that you look at to check the rise?
Also, what flour and you dusting the top of the laves with?
Thanks.
Thank you! And good luck! The tube is called a billie olive, I have a link to it in the videos description. I use plain flour or rice flour to dust my breads
You are great bakery chef 😊🎉❤ I never make good bread,or I cooked on low temperature or mixed with again flour ,or bread is dried or have bubbles. Someone said that not good to put to much yeast in flour. I have gas mark oven that's why I don't make good . Sometimes I don't do measurements. Can you make pizza , dough pastry . I worked in restaurant for 20 years cooking different food, we get delivered bread, croissants,cakes,quiche.
Thank you! 🙏 Do you use wild yeast or a dried/fresh yeast? Definitely true you can use too much dried or fresh yeast, sourdough starter you can get away using more. How hot does your gas oven get?
Very nice!!!!❤
Thank you!
Your Breads are Beautiful!!
I dont know what all im doing wrong?
My Bread is not rising like yours, but ill have to change up my Starter first...?
Your starter looks so beautiful, like pudding!!
Thank you! Much appreciated 💚 when you say not rising, during bulk fermentation or oven spring? Yeah the number one key thing for sourdough is a nice active sourdough starter. I have 2 videos on my channel about them
Brilliant! But I observe that these arent many loafs. Are they selling good and fast enough?
Thank you! This was recorded the day before a public holiday, so the production was much lower that day. Public holidays in Australia most people are away
crumb shot would have been great. v satisfying video.
I thought that too when editing! Next time and thank you! 👍
Super helpful video. Many thanks.
No problem thank you! 👍
Velmi dobre video. Super praca.
Thank you! Děkuji za pozitivní zpětnou vazbu.
Thank you for sharing
No problem my pleasure!
What is the difference in having a cloth cover on the basket and not? Great video. Thank you!
I like to use some bannetons with covers and some without. They are less likely to stick with covers, but I like the pattern you get on the bread without them
Awesome video
Thank you! 👍😊
Great video, thanks!
Thank you, my pleasure!
Excellent video. Thanks for sharing
No problem thank you 🙏
Krásná prace Do čeho si namáčíte ruce prosim, aby se nelepili k těstu v průběhu práce s těstem?
Thank you! I just dip my hands in water so they don't stick to the dough
Waoooo good good 👍👍👍👍✋🙏🇨🇵🇨🇵🇨🇵
Great video👏🏼
Thank you! 👍
fantastic video. am a bit confused by the time tho 😅 how long was the total bulk fermentation?
Thank you! Roughly 5 to 6 hours from memory
Very helpful video! Thanks 😊
Thank you! 👍
🙏💕Спасибочки большое Вам. Представляю какой аромат идёт от хлебушка.
Thank you! Definately my favourite smell!
Thanks for the video. Lots of good info. Would love to know where you got your lame.
No problem! You can get the lame from rackmaster UK
Unglaublich gut erklärt,sehr ausführlich 👍.
Aber wie kalt muss der Kühlschrank sein?
Ich habe immer ein Problem im Kühlschrank dass er einfällt nach 8 Stunden als wäre er nicht aufgegangen 🤷
Thank you for your kind words! 🥰 For the refrigerator, I recommend keeping the temperature between 4°C to 7°C (39°F to 45°F). If your dough is collapsing after 8 hours, it could be due to over-proofing. You might want to check if the dough has risen enough before refrigerating, or try reducing the time it's left in the fridge. Also remember dough will always slightly shrink in the fridge because the carbon dioxide gasses will shrink when cold, but when when you bake this will reverse.
Are you have OCD ? everything you done is well organize and clean and need to be correct . Nice to see the baker like you !
Lol! I think I only have OCD with baking, everything else my car and house not even a little organised 😂
Pls post a link to your BAKING GLOVES. Big Thanks!!! Awesome video
I'll add them later on today! Thank you
Phenomenal Channel!! Clear and to rhe point! Keep it up!
Do you have a link to your tubs in where you do your stretch and folds?
Thank you! I'm very happy you love my channel 💚 my tubs are one of the few things I haven't bought on Amazon. I got them from an Australian shop called AGC equipment
@@urbantreats_sydney ahh, all good then! Oh, and you have a new sub! Looking forward to the next one. ☺️
@keybrown4580 hopefully next few days!
beautiful
God Bless You
Thank you 💚💚
where did you get the lame. i like the design
I got this lame with the Rackmaster oven, they sell them on their web site as well
Hi there, love the video you're doing, great and useful. What oven you recommend for household use for baking bread. Thank you
Thank you! A micro bakery oven for home use? Or a residential oven (oven that goes in kitchen)?
@@urbantreats_sydney hi there, the bakery oven for home use im looking on the Bakerlux oven or what you recommend? Thanks for your replying.
@NamNguyen-hr5yi I can't really say as Ive only used the rm2020 and roffco ovens, but having a quick online the bakerlux looks good, their is a few videos on RUclips on how to use it with sourdough
Love this video and following you along throughout the process! Thanks so much for making it! 😊 Do you use an oil to take care of your wooden working serface? How does it work?
Thank you! I use food safe oils (I use many different types depending how cheap they are on Amazon) in the past I've also used canola oil. Once these benches get enough coats of a few months you don't need to oil them as much.
Hey, thanks for the great video! What is the tool you are using to check the bulk fermentation, it looks like a test tube. Wish you all the best!
Thank you! The tool is a aliquot jar from Billie olive, it's very handy, I have a link to it in the description of the video
sorry, I didn't catch what temperature did you set the oven when the loaves first went in for 25 mins?
Yeah sorry about that, 220 for 25 mins
34:50 why some of the baskets have clothes on them and some don't? will be any difference?
I like to mix it up, I like the pattern on my breads without the cloths (those lines from the bannetons) but also have customers that like the smooth look. I just like to mix it up
Fantastic video - very informative abd easy to follow! Super helpful. What was the initial baking temp?
@@ZeCoop thank you my pleasure! I preheated to 240c, loaded the oven and dropped the temperature to 220 for 25 minutes then released steam and back to 240c for 15 minutes. When I was baking that night I was half asleep! I should have explained that temperature i when loading
It was a pleasure to watch whole process of making this beautiful and surely delicious sourdough bread. Thank you for sharing your recepy. I just wanted to ask you, if I need to only bake 2 loafs of this bread. Do I need to just divide by 6 the measurements you use for 12 loafs? Thank you.
Thank you! That is correct, divide the recipe by 6 for the recipe for 2 loaves
Awesome video, thank you, I did not see you use yeast or did I miss it? If you didn’t use yeast how did it rise so nice?
Thanks again 👍👍
Thank you! No yeast (dried/fresh) in this recipe, sourdough starter is used. I have a video on my channel on how to make one if needed.
Your video is very informative and easy to follow many thanks. Could you possibly explain how you work out the 76% as I can’t get that figure. Cheers Day
Thank you! You need to add the water and flour from the sourdough starter too. 380ml (water) divided by 500g (flour) 330ml water for the mix plus 50ml from the starter. 450g flour from the mix plus 50g from the starter.
Thank you for replying I understand now lovely.
@Lars6907 no problem! Happy baking!
Gave it a try but it stuck a bit in the banneton it should be edible I did put some rosemary in so can’t wait to try it. I don’t know how to sen a picture.
ruclips.net/user/shortsFDW6BWh_PVw?si=jG6SRpQhCzDhAqTR
Good evening! Im so glad this popped up in my feed. My friends from Turkey asked for a Rosemary olive loaf. Can you tell me what kind of olives you used, were they kalamata?
Thank you for watching! Yes that is correct they are Kalamata olives.
@@urbantreats_sydney thank you! Great videos.
@Lisainmilw69 thank you my pleasure 💚
Love the video! What was temperature into the frizider
Thank you! In winter I set my fridge to 4c and in summer 2c.
Quick question, why only some without the cloth in the banneton
When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁
Thank you for sharing your process! I would like to find the dough rise gauge that you use. Can you share what brand?
Retract the question! I see it in your description. Thank you!
No problem, I also have a video on how to use it ruclips.net/video/3FdSCFCMqW0/видео.html
@@urbantreats_sydney Thank you!
Thank you for your videos!!!
What is the brand of the scale in the video please?
Thank you
No problem! The scale is a Vitras 30kg
@@urbantreats_sydney hey mate. Thank you for your videos. I just bought a Rackmaster 2020, I am so exited.
I normally baked 2 / 4 sourdough bread every second weekend as I am doing roster work.
If I want to make the dough like your recipe and do 1.2 kg of active starter, do I just take my “dirty” jar that I normally use to make 400 grams of starter and make 1.2 kg? Or I’ll need to make a bigger batch of levain?
Thank you so much
@giorgiomariamasocco2587 congratulations! It's a great purchase you won't be disappointed, I love my rm2020. For the Levain if you can build it up over 2 or 3 feeds
Thanks for an excellent video! One question: I'm curious about the steam generator thing you're using. What's that exactly? Does it come with the oven?
@@UlrichLauridsenthank you! I use a garden sprayer for steam, the rm2020 doesn't have steam injection
@@urbantreats_sydney cool. Is it just spraying cold water or steam?
@@UlrichLauridsen for steam, I only spray a little bit in the corner of each deck
I normally bulk ferment in the oven with the light on. I was just wondering after that if you think it’s ok to shape, sit for about an hour then bake 😀
I do this all the time, same day bake. I would leave depending on the temperature for 1 or 2 hours at room temperature. If you poke the dough and it raises back slowly it's ready to bake.
yes after seeing this I realize I’m proofing mine too long. My bread still is turning out good. Just not as good as it could be! I did notice a big difference in the crumbs in this video. It’s amazing what a
Difference 10% can make! Thanks again!
@tammysvegankitchen definitely! 10% can be the difference between perfect and over proofed or under proofed
@@urbantreats_sydney I’m going to buy one of those gadgets to gauge my proofing! Thank you!
Cool video! Where did you got your scoring knife? 😮
Thank you! Rackmaster UK, I got mine with my oven but they sell them too on their web site
Thanks for the effort and video! Can you please share what time you feed your starter prior to making your dough?
Do you have a system when to feed your starter that is adjustable? What if I want to feed my starter for example around 3-4pm to start making the dough the next day around 7-8am (approx 16hours in between).
No problem! I have a whole video on how I feed my starter and how I work out the times ruclips.net/video/gS2_ILs4bdE/видео.html but roughly for a 16 hour break I would feed a very small amount of start maybe 1:8:8 depending on the weather. If it is very hot maybe 1:10:10
@@urbantreats_sydney OK, thank you! I will check out the video. Love your work 👍
@rubenhuys6726 thank you my pleasure! 💚