I just discovered you today and man, I'd been missing out, i like how it's non scripted, feels like having a talk with a friend. Also as another micro baker here, she knows her stuff really well, good knowledge she's handing out.
So glad I found this channel! I am 16 and run my own micro bakery! Looking forward to finding out tips tricks and seeing how your run your business! I am just wondering which scales you use?
Greetins from South America. No importa desde que parte del mundo te escriban. Ha sido muy emocionante ver la dedicacion al arte de la panaderia.Go lily!! . Animo.
8 min of watching you i already found an answear i needed. the gravity thing and let them rest before bannatom shoud avoid my laofs to get too high (the only negative way to have a "bloated" sourdough loaf. hopefully the pulldown helps for my small cracks in the ends where the dough is to weak when becoming bread. Thank you!
Hello, very very nice your new business micro-bakery and your channel. I just wonder if it will be better, when you do your starter, to add first the watter to the sourdough, mix it and then add the flour and mix it. Instead: flour and then watter as you do. And instead of a metal spoon you might use a wooden spoon...i thing it´s better for the yeast and bacterias living in your sourdoudh. Your are doing a wonderfull job, nice to watch and follow
Yes, liked watching how you shape the doughs. Always learn something new and the stretch and fold with the seedy loaf before you put in the banneton was really helpful. Maybe a walk thru after this stage sometime or talk about how long you ferment your loaves before baking? Really enjoying the series!
hey I no longer use these on top and you are right they are meant to line the basket... but actually no need to cover as you will be baking at such a high temp any dryness from the fridge will burn off. This was a few months ago when I was still learning and figuring out my best method (and still learning!) happy baking :)
merci beaucoup! Where abouts in France is your microbakery based? I studied French at university and lived there for a bit so have a big place in my heart for your country!
@@LilysLoaf je t'en prie :) I live near fontainebleau and its beautiful forest. it's not so far from Paris. I went once to London and it was one of my favourite (so big) place to visit ! where did you live for your studies ? Thanks to you, it's also the first time i saw a rofco oven, i should receive mine ... in September ! Your videos are great because you show us how you experience your art, and how you are still learning day after day, as we all do. Can't wait another video !Time for me to feed my sordough for early morning, really exciting ! Take care
@@pierre-vincentvaroqui-vict4849 ah I always wanted to visit Fontainebleau, how beautiful to live there. I studied in Paris and worked in the South of France :) ah wow, that's so exciting you will have your rofco oven soon! Thanks again for your kind words and happy baking :)
Hi, I've been baking sourdough for a few years and I just found your channel. Amazing stuff! When you preshape can i suggest you use water instead of rice flour. Rice flour can prevent your seems from sticking together, water works really well. Also, when your doing your final shape, avoid any ripping of the dough because that will degrade your gluten stucture.
@@LilysLoaf So after your done your bulk proof, use water to get it out of the bin and only use water when your preshaping into your ball. Then after waiting your 20 or so minutes for the gluten to relax, Dust with a tiny amount of flour and do your final shaping.
Very useful seeing you shape loaves and in particular stitch the longer loaf. As a home sourdough baker always wanting to learn new tips. I assume the stitch not only improves the base but adds tension as well?
Hello from France Lily! That was a brilliant video, Thankyou. Would you mind explaining again why you put plops of dough on top of the dough rounds please ? They’re still there when you turn the loaves into the bannetons ? Thankyou
My pleasure! No reason other than I am still learning to get the exact amount and have to keep adding until I have my correct dough weight - so technically it’s not good practise but something I am working on!!
Thankyou ! I’m about a year into sourdough and loving it. Had a few frisbees and cricket bats ( they were the first attempt at French baguettes ! ) lovely videos xxx
Hi ya, when I am mixing my sourdough starter, I find that adding water to the starter and mixing well and then the new flour makes it easier and it gets going faster. Just a suggestion. Love your work.
I would love any and all tutorials on creating and maintaining a gluten free starter. And also making loaves that are gluten free please!! I'd order from you but you're a bit far away in London!! I did join the sourdough revolution back in lockdown 1.0 and I'd like to keep using that skill!!!
@@LilysLoaf I love sourdough... but my Dr has just advised I go everything free... (mainly dairy and gluten...) and I really am hoping I can tweak the sourdough!!! Thank you for this video. It was wonderful. and so relaxing.
I'm from Brazil and I love the videos. I'm also thinking of starting a microbakery here. Can I ask you somethimg? I've noticed that your dough doesn't stick to the surface while you shape it. Mine always does. Could it be the surface material? I've noticed that everybody uses wood . Mine is some kind of stone/marble
hey Marcelo, thank you! Fab idea - best of luck. Have you tried adding a small (very small!) amount of water to your surface first? This helps with it not sticking. Let me know :)
Love the videos! You have access to good quality flower, you could easily increase water content judging by the looks :D . I would love to see how you make your gluten free breads. I've seen instagram photos and it looks great. Keep going!
This is so informative and soothing! I'm curious though - why do you use brown rice flour in lieu of another type when flouring the exterior to prevent sticking?
You do the stitching so well. I've tried doing this and it just doesn't seem to take. Oh, about how long do you keep your loaves in the fridge before baking?
I would love for you to show the recipe and the final product after it’s baked. I would like you to show the crumb after you cut into it. Your shaping is how your crumb turns out. I liked your video very much. What is the hydration also😊
hey I keep the dough in the fridge overnight, so anywhere from 3pm onwards until 8am the next morning when oven is hot enough :) it goes straight into the oven from the fridge, no time to rest
hello! Yes I pre shape them simply as rounds and then shape them as batard ovals :) I'd recommend looking up Chad Robertson's from Tartine's technique - it's helped me a lot!
Hello:) Thank you for your videos! very helpfull💚 Could you please give us the whole recipe for this bread including the water temperature? Have a lovely day🙏🏻
thank you! Dimensions are 126x77 cm, from Ikea :) I am very happy with it! Perfect space on both sides for storage and a good amount of space to work with at the moment, but I might need a bigger workspace soon!
I would love to hear or see a video containing your thoughts and feelings about going commercial. I think there are probably more than one or two of us who have developed the skills to make a really good loaf of bread and are considering the jump from hobby to business. I've been baking for almost 30 years now and have finally retired as a humane police officer and have a ton of free time. I really love baking bread but my fear is that once it becomes a business it turns from a joy to a chore.
great idea, thank you! I think you can only know until you give it a go... maybe if you make some for your neighbours and friends and see their reaction, or hold a stall somewhere local? Start small and see how you feel! I've been running my business only a few months but absolutely love that I get to bake and create everyday :)
@@LilysLoaf Thanks for the reply Lily! I already bake for the neighborhood. The woman are all complaining that I'm making them fat from the extra carbs lol. I like the idea of getting a stall at a farmer's/flea market. That way I can start out baking once a week and see how it goes. What a terrific idea! I'll be keeping an eye on you. One of these days when you get your silver play button, I can say "I knew her when she had less than a thousand subs? :-)
Personal question: When did you find out you had a passion for breadmaking? I'm an automotive engineer working on self driving cars, but recently I'm seriously regretting not discovering my love for baking early in my life.
I've had a passion for baking in general since I was young... maybe 8/9 years old! I used to bake with my Grannie when I was even smaller so I think it began around then and have fallen in love ever since... sounds like an interesting job but hope you have time to enjoy baking too!!
@@LilysLoaf sure am! My baguettes are final proofing as we speak 😎 keep up the great work ! Maybe drop a video attempting tradition baguette ^^ Love from Paris !!
All is good.but sorry to say you didn't do any final shaping right way.this type of dough became very dense after baking.as per my 3 year of sourdough experience full time. Your bakery is superb for sure.Best of luck.
Have you ever just looked at someone and instantly recognized them as a kind soul? She’s remarkable.
I've ordered from Lily's Loafs and it was perfect ! Loving the channel, support local businesses!xx
Ahhh thank you Funda!! Lots of love to you xx
The sound is so satisfying, this is literally an ASMR channel!xx
I just discovered you today and man, I'd been missing out, i like how it's non scripted, feels like having a talk with a friend.
Also as another micro baker here, she knows her stuff really well, good knowledge she's handing out.
thank you so much!
i am starting micro bakery in belgium and i wanted to thank you about all your videos. really helpful !
The beginning of the video sounded like ASMR. Great video! Hope the bread turns out great & delicious! :)
Go Lily!!!! Greetings from France :)
So glad I found this channel! I am 16 and run my own micro bakery! Looking forward to finding out tips tricks and seeing how your run your business! I am just wondering which scales you use?
I use some Salter Electronic scales but looking to get bigger ones from Ohaus!
Thank you Lily, I didn't see before the direct stretch and then stitch in the basjets :-D
Greetins from South America. No importa desde que parte del mundo te escriban. Ha sido muy emocionante ver la dedicacion al arte de la panaderia.Go lily!! .
Animo.
gracias!!
Lily loat , i love your baking video
My grand daughter also loved your show
Full support done delivered👍👌
Thank you so much!!
Been baking sourdough for a year now and just tried this shaping technique today - brilliant. Best boule I've gotten so far. Thanks.
fantastic! So glad it worked well for you :)
So informative. Another great video :D
Amazing 🤩 I’m glad I found your channel really interesting 👌👌
thank you Alex!
Hi there lily do not now if I enjoys your brill vids on sour dour ,or it’s the lovely lily lol ,mmm happy Sunday
8 min of watching you i already found an answear i needed. the gravity thing and let them rest before bannatom shoud avoid my laofs to get too high (the only negative way to have a "bloated" sourdough loaf. hopefully the pulldown helps for my small cracks in the ends where the dough is to weak when becoming bread. Thank you!
wonderful to hear Noah! x
Hello, very very nice your new business micro-bakery and your channel. I just wonder if it will be better, when you do your starter, to add first the watter to the sourdough, mix it and then add the flour and mix it. Instead: flour and then watter as you do. And instead of a metal spoon you might use a wooden spoon...i thing it´s better for the yeast and bacterias living in your sourdoudh. Your are doing a wonderfull job, nice to watch and follow
hello Roberto, thanks for the tips, will try these tomorrow!
You are doing a really good job. I wish you much success.
Thank you!
Yes, liked watching how you shape the doughs. Always learn something new and the stretch and fold with the seedy loaf before you put in the banneton was really helpful. Maybe a walk thru after this stage sometime or talk about how long you ferment your loaves before baking? Really enjoying the series!
Thank you Jane! Great idea!
Love this video, I will love tutorial videos like this
Wish you the best for you bakery business, well done
Thanks for your take on shaping!!
my pleasure!
Thank you! Great job! Best of luck for your wonderful adventure
Thank you Daniele!
Ooh great, I'm going to try this shaping technique tomorrow
fabulous!
Intrigued re the covers you use. I always thought they were to line the basket with. I use plastic shower caps.
hey I no longer use these on top and you are right they are meant to line the basket... but actually no need to cover as you will be baking at such a high temp any dryness from the fridge will burn off. This was a few months ago when I was still learning and figuring out my best method (and still learning!) happy baking :)
So satisfying video! How about a video about day routine for baking in Vlog format? Cause I like your editing style and quality very much!
thank you so much, love this idea! was thinking of doing one on a friday as that's my busiest day :)
Great video Lily, thanks for sharing!
thanks Robbie!
I love your videos! They're so calming and unique. Hello from Myanmar. 🥰
thank you so much!
Do you have problems when your proofed dough is just way too sticky & wet
Do you find adding more flour helps a lot
Really good work ! you love what you do, that's a big part in the quality of your bread ^^ :) greetings from a french microbakery.
merci beaucoup! Where abouts in France is your microbakery based? I studied French at university and lived there for a bit so have a big place in my heart for your country!
@@LilysLoaf je t'en prie :) I live near fontainebleau and its beautiful forest. it's not so far from Paris. I went once to London and it was one of my favourite (so big) place to visit ! where did you live for your studies ? Thanks to you, it's also the first time i saw a rofco oven, i should receive mine ... in September ! Your videos are great because you show us how you experience your art, and how you are still learning day after day, as we all do. Can't wait another video !Time for me to feed my sordough for early morning, really exciting ! Take care
@@pierre-vincentvaroqui-vict4849 ah I always wanted to visit Fontainebleau, how beautiful to live there. I studied in Paris and worked in the South of France :) ah wow, that's so exciting you will have your rofco oven soon! Thanks again for your kind words and happy baking :)
@@LilysLoaf thanks to You ! Happy baking too !
Hi, I've been baking sourdough for a few years and I just found your channel. Amazing stuff! When you preshape can i suggest you use water instead of rice flour. Rice flour can prevent your seems from sticking together, water works really well. Also, when your doing your final shape, avoid any ripping of the dough because that will degrade your gluten stucture.
thank you Kaitlyn, great tips! So only use water, even when you dust the tops and flip over (seam is the other side)? will give it a go!
@@LilysLoaf So after your done your bulk proof, use water to get it out of the bin and only use water when your preshaping into your ball. Then after waiting your 20 or so minutes for the gluten to relax, Dust with a tiny amount of flour and do your final shaping.
Very useful seeing you shape loaves and in particular stitch the longer loaf. As a home sourdough baker always wanting to learn new tips. I assume the stitch not only improves the base but adds tension as well?
Lily, what % hydration do you use in your standard sourdough loaf please, including starter.
Hello from France Lily! That was a brilliant video, Thankyou. Would you mind explaining again why you put plops of dough on top of the dough rounds please ? They’re still there when you turn the loaves into the bannetons ? Thankyou
My pleasure! No reason other than I am still learning to get the exact amount and have to keep adding until I have my correct dough weight - so technically it’s not good practise but something I am working on!!
Thankyou ! I’m about a year into sourdough and loving it. Had a few frisbees and cricket bats ( they were the first attempt at French baguettes ! ) lovely videos xxx
I recently started to feed by starter rye, how do you know when your starter is hungry?
it may have a hooch (dark liquid on top of starter) and it may have a stronger more acidic smell
Hi ya, when I am mixing my sourdough starter, I find that adding water to the starter and mixing well and then the new flour makes it easier and it gets going faster. Just a suggestion. Love your work.
Thanks...!!! A greeting from Spain. I subscribe 😊
I would love any and all tutorials on creating and maintaining a gluten free starter. And also making loaves that are gluten free please!! I'd order from you but you're a bit far away in London!! I did join the sourdough revolution back in lockdown 1.0 and I'd like to keep using that skill!!!
thank you Zoe, great idea!
@@LilysLoaf I love sourdough... but my Dr has just advised I go everything free... (mainly dairy and gluten...) and I really am hoping I can tweak the sourdough!!! Thank you for this video. It was wonderful. and so relaxing.
love this
the linen cloths are usually used to line the banneton. Only a small amout of rice flour is needed and it will not stick.
Thank you!
I'm from Brazil and I love the videos. I'm also thinking of starting a microbakery here. Can I ask you somethimg? I've noticed that your dough doesn't stick to the surface while you shape it. Mine always does. Could it be the surface material? I've noticed that everybody uses wood . Mine is some kind of stone/marble
hey Marcelo, thank you! Fab idea - best of luck. Have you tried adding a small (very small!) amount of water to your surface first? This helps with it not sticking. Let me know :)
Love the videos! You have access to good quality flower, you could easily increase water content judging by the looks :D . I would love to see how you make your gluten free breads. I've seen instagram photos and it looks great. Keep going!
thank you! I'll play around with the water content next time :) great idea about the gluten free bread!
Hi. The last shape you did, us that the way you do them all? Thanks
Hi Gloria, the last two are how I shape my oval / batard loaves. The rest I shape as round boules!
This is so informative and soothing! I'm curious though - why do you use brown rice flour in lieu of another type when flouring the exterior to prevent sticking?
thanks Jacqueline! I use brown rice flour as it doesn't stick to the baskets like other flours do :)
@@LilysLoaf Thank you for the answer! :)
Love it 😍 very good my dear friend friend 🔝👍❤️👏💐🙋🏼♀️
You do the stitching so well. I've tried doing this and it just doesn't seem to take. Oh, about how long do you keep your loaves in the fridge before baking?
around 15+ hours!
@@LilysLoaf Ok, thank you :D
I would love for you to show the recipe and the final product after it’s baked. I would like you to show the crumb after you cut into it. Your shaping is how your crumb turns out. I liked your video very much. What is the hydration also😊
Will do Linda! Hydration is 70% now
Isn't that cover at 6:47 a liner for the basket ?
yes! I just like to cover the dough with them in my fridge overnight :)
Can’t wait 🙏🏻
Very kool!!...Michelle from Horse Creek Queensland Australia 🐴🌷💚🙋♀️💚
What % hydration is your dough mixture its looks really good and easy to handle I normal go for 75% with a protein of 12%
about 70% :)
How does the dough stay in the fridge .. And how long does it rest once taken out of the fridge b4 baking?
hey I keep the dough in the fridge overnight, so anywhere from 3pm onwards until 8am the next morning when oven is hot enough :) it goes straight into the oven from the fridge, no time to rest
You are so awesome girl! :)
What is the hydration you work with please?
70% :)
Hi Lily with your oval or oblong loafs do you pre shape them into balls or the oval or oblong shape? Then do a final shape?
hello! Yes I pre shape them simply as rounds and then shape them as batard ovals :) I'd recommend looking up Chad Robertson's from Tartine's technique - it's helped me a lot!
Hey, whats the temperature of your fridge where the loaf will rest overnight ?
5 degrees celsius :)
@@LilysLoaf tks :)
Great Videos Lily
Hello:)
Thank you for your videos! very helpfull💚
Could you please give us the whole recipe for this bread including the water temperature?
Have a lovely day🙏🏻
my pleasure! absolutely :)
Where can I get those delightful special cooking shoes?
Haha I think they are my Birkenstock’s!
great video. Thank you !
Nice video. what hydration rate do you use ? i always have a bit of an issue with hydration rate around 68/70% xD
70% :)
how big is your oval proofing basket? I like the size, I bake just for my husband and I.
it's the small one here: www.shipton-mill.com/flour-direct/bread-proving-basket-large-oval.htm
fits in 900g scaled dough :)
What is the size of your bread fridge
hello Vicki, it's a Polar 600 litre fridge :)
hey you, whats the hydration on those loafs roughly?
hey! about 67% :)
love to watch:) Thank you very much.Keep it up! Would you be so kind to tell me the measurements of your work surface? Are you happy with it? :)
thank you! Dimensions are 126x77 cm, from Ikea :) I am very happy with it! Perfect space on both sides for storage and a good amount of space to work with at the moment, but I might need a bigger workspace soon!
Keep this up! Great videos :DDD
thank you!
What is the hydration of your dough?
70% now :)
My family likes a low hydration sourdough, they don't like the moist open crumb. 70% is perfect!
Hello Lily, from Brazil!
What % hydration is your dough?
70%!
Bravo!
awesome!
Could you show us your gluten free bread recipe. Thank you 😊
Please make a video of how you got into bread making 🙏🏽🙏🏽🙏🏽🙏🏽
Great idea!!
I would love to hear or see a video containing your thoughts and feelings about going commercial. I think there are probably more than one or two of us who have developed the skills to make a really good loaf of bread and are considering the jump from hobby to business. I've been baking for almost 30 years now and have finally retired as a humane police officer and have a ton of free time. I really love baking bread but my fear is that once it becomes a business it turns from a joy to a chore.
great idea, thank you! I think you can only know until you give it a go... maybe if you make some for your neighbours and friends and see their reaction, or hold a stall somewhere local? Start small and see how you feel! I've been running my business only a few months but absolutely love that I get to bake and create everyday :)
@@LilysLoaf Thanks for the reply Lily! I already bake for the neighborhood. The woman are all complaining that I'm making them fat from the extra carbs lol. I like the idea of getting a stall at a farmer's/flea market. That way I can start out baking once a week and see how it goes. What a terrific idea! I'll be keeping an eye on you. One of these days when you get your silver play button, I can say "I knew her when she had less than a thousand subs? :-)
@@karlsangree best of luck with your farmer's market stall!!
Did you name your starter? :)
Rory!
@@LilysLoaf Rory meet Stanley... here in the Philippines 🤣
Can you make a video of how to make a sourdough starter please?
great idea!
#goals
저는 중국에 거주하며 한국음식을 판매하며 빵도 조금씩 만들어 판매하고 있는 한국인입니다
저도 관심이 많은 분야인데 너무 좋은 영상 올려주셔서 도움이 많이 되었고 감사합니다 !
제가 영어를 잘할 수 있다면 영어로 글을 남기고 싶지만 아쉽게도 ... ㅠ
I love to watch you
Personal question: When did you find out you had a passion for breadmaking? I'm an automotive engineer working on self driving cars, but recently I'm seriously regretting not discovering my love for baking early in my life.
I've had a passion for baking in general since I was young... maybe 8/9 years old! I used to bake with my Grannie when I was even smaller so I think it began around then and have fallen in love ever since... sounds like an interesting job but hope you have time to enjoy baking too!!
@@LilysLoaf sure am! My baguettes are final proofing as we speak 😎 keep up the great work ! Maybe drop a video attempting tradition baguette ^^
Love from Paris !!
@@osafadi5 these sound delicious - fresh baguettes in the morning! I've been thinking about making baguettes actually, Maybe in the next few weeks :)
I think your main sourdough starter jar needs to be cleaned.
Sottotitoli in italiano prego...grazie!!!
All is good.but sorry to say you didn't do any final shaping right way.this type of dough became very dense after baking.as per my 3 year of sourdough experience full time.
Your bakery is superb for sure.Best of luck.
good to know! Still learning everyday :)