For any of you interested in Lily’s jam I bought some and it’s delicious 😋 it also comes in all recyclable packaging and arrived really quickly. Thankyou Lily and brilliant vid today 😊🇬🇧
I could watch a new video of you in your element every single day. It must be wonderful to enjoy something you love in such a meditative manner every day. Thank you for keeping us up to date.
Lily you are so methodical and relaxed in your baking. It's a pleasure to watch. That SMILE when you turned on your Sunmix SAID IT ALL! I have recently started to do my kneading in the mixer instead of doing my stretch & folds. Saves a lot of time and effort. Maybe give it a try? Keep the videos coming I enjoy them all.
I use Shipton mill flour (I'm only a domestic baker but buy their bulk bags) Fabulous firm to do business with, excellent flours, good prices and pronto free delivery; who could possibly want for more? Couldn't recommend them highly enough TBH. Love your set up here and the videos too Lily...and my granny was called Lilly so they're just that little bit extra special to me! 😉
Hi Lily, I also have a Sunmix in red; 6kg model in my case. Here are two recipes which work well for me. I don't do stretch and folds, just the kneading in the mixer. While you have your own recipes, you may find the times and speeds useful references. I'm in Canada and our flour has about a 13.3% protein content. Tartine Country Sourdough; Spiral Mixer Ingredients 630g 95 degree water 900g AP or bread flour 100g whole wheat flour 200g ripe starter (10-12 hours old) *** Bassinage*** 70g water 20g salt --------- *** 1920 g Total Dough Mass *** --------- Preparation Steps 1. Mix the flours and water in the bowl of the mixer. Turn on the mixer and blend the ingredients for 1 minute at 70rpm. 2. Scrape down the sides of the bowl and blend the ingredients for 1 additional minute at 70rpm. 3. Allow the mixture to rest for 30 minutes and autolyze. 4. Add the sourdough starter. Turn the mixer on 70 rpm for 1 minute to incorporate the starter. 5. Slowly add the saline bassinage and blend at 70 rpm until fully incorporated. 6. Knead the dough in the mixer for 3 minutes at 150 rpm. 7. Turn off the mixer and allow the dough to rest for 10 minutes. 8. Knead the dough in the mixer for 4 minutes at 150 rpm. 9. Move the dough into an oiled bulk fermenting container. Allow the dough to rise by 50% (2-3 hours). 10. Move the dough to a floured surface and pre-shape the balls of dough and then allow them to rest for 30 minutes. 11. Shape the balls into loaves and place them into floured bannetons. 12. Proof the bannetons in the fridge for 12 to 36 hours. 13. Preheat a pizza stone in the oven at 500 degrees. 14. Bake the loaf at 485 degrees for 18 minutes, uncover and bake for an additional 27 minutes at 450 degrees. ------------------ San Francisco Sourdough Bread; Spiral Mixer Ingredients ****Autolyse**** 1300 g White Bread Flour 775 g Water ****Levain**** 520 g Ripe Starter (white) at 100% Hydration ****Bassinage**** 75 g Water 30 g Salt Preparation Steps 1. -MAKE THE LEVAIN- 2. The night before you want to make the dough, create the levain using 100g of starter, 300g of white flour, and 300g of water. Thoroughly mix the levain and transfer 520g to a large covered bowl. Place the remaining 180g in a storage jar and mark the level of the top surface of the mixture. This initial level will be used to assess when the levain has more than doubled in size and is mature enough for use in the recipe. This takes about 10-hours. 3. -AUTOLYSE THE FLOUR- 4. In the morning, add the water to the bowl of the mixer and turn the mixer on low. Slowly add the flour to the water allowing it gradually get incorporated. 5. Cover the bowl of the mixer with plastic and allow the flour to hydrate for 1 to 2-hours. Try to schedule this so the autolyse finishes and the levain matures at the same finish time. 6. -MIX THE DOUGH- 7. Add the salt to the bassinage water. 8. Add the levain from the large covered bowl to the mixer and turn the mixer on low. Allow the levain to get incorporated into the dough. 9. Once the levain is fully mixed in, slowly add the saline bassinage solution to the dough a little at a time. 10. Kneading is done in four, 3-minute intervals at 200 rpm. Allow a 3-minute rest between each kneading interval. 11. Perform a window pane test to ensure adequate gluten development. 12. -BULK FERMENT- 13. Move the dough to a bulk fermenting container (Cambro Box) and distribute the dough evenly across the base of the vessel. Mark the level of the top surface of the dough. This initial level will be used to assess when the dough has grown by 50%. This takes 4 to 6-hours. 14. -PRE-SHAPE- 15. Once the dough has grown by 50%, move it from the bulk fermenting container onto the counter top. Be gentle so as to not degas it. 16. Divide the dough into three 900g chunks and preshape these into boules. 17. Allow the boules to rest on the counter top for 30 minutes before performing the final shaping. 18. Shaping of the loaves is dependant upon the baking method. If you are going to bake in a Dutch oven or similar, shape your dough, cover in rice flour, and place in a proofing basket. If you are going to bake in a covered loaf pan, grease the pan and then line with parchment paper. Shape the loaf as if going into an oval banneton but place in the lined pan instead. 19. Allow the loaves to proof on the counter for 1-hour and then move to the fridge to retard overnight. 20. -BAKING- 21. Preheat the oven at 500 degrees F for an hour. If using a Dutch oven or pizza stone, preheat this as well. 22. Score the loaf and liberally spritz with water. Bake the loaf undercover for 20 minutes at 485 degrees F. 23. Uncover the loaf and lower the oven temperature to 450 degrees F. Bake an additional 35 minutes.
where does this nonsense about keeping salt separate come from?... America. It has no effect what so ever. Golden rule of using mixers: is wet ingredients first, including starter, then dry ingredients
Woohoo happy new mixer Lily. :). Always love watching your videos and its so nice to see you expanding. Hehe... you'll be outgrowing your area in the kitchen at this rate but I am so pleased things are going so well for you. Loved your expression when you looked into the mixer at the dough lol... your enthusiasm for your work is plain to see. Ive just ordered some jam from you too and cant wait to try it. Thanks for sharing your journey with us... I look forward to seeing your progress and video updates, you certainly ar a busy young lady... keep it up Lily. Best of luck and take care.
I also run my own small bakery =). Some pointers that I noticed: You should try and put your mixer lower. It is way to high for you, pulling dough up with the very weak upper back muscles is not good in the long run. It is a lot better to have the mixer closer to the floor, where you can use your stronger lower back muscles and legs to pick up dough. Not to mention you have to lift everything up high to put it in. Also greasing your dough containers makes it easier for the dough to release. You don't need a lot, just a bit on the bottom and sides.
Nice working technique video, I must say your loaves are generous in size, in our bakery we divide at 800g, but we have smaller size bannetons. Agree with he comment about mixers, need to be at ground level or much lower than yours. We just spray our containers with water inside and only do one stretch and fold, life is too short...
Gran bella impastatrice la Sunmix. 👍 Mi piace vedere l’amore è la passione con le quali realizzi i tuoi prodotti. Anche a me piace fare il pane, la pizza e la focaccia fatte in casa. Brava 🇮🇹🌹
flouring the baskets: looked like you didn't dust them very much. I have an issue with dough sticking to the basket too much and causing issues when turning it out. Any recommendations?
That is awesome thank you for answering. I have been baking for a while and thinking about my own cottage micro bakery here in the states. I watch your videos everyday, you are an inspiration
That smile to the camera when you turned the machine for the first time Says YES! I love this machine
For any of you interested in Lily’s jam I bought some and it’s delicious 😋 it also comes in all recyclable packaging and arrived really quickly.
Thankyou Lily and brilliant vid today 😊🇬🇧
Thank you so much Suzanne, so kind of you to share! 🥰🥰
@@LilysLoaf your welcome and much deserved 😁
I could watch a new video of you in your element every single day. It must be wonderful to enjoy something you love in such a meditative manner every day. Thank you for keeping us up to date.
New Lily🍞 video. A treat! 🥰
Lily you are so methodical and relaxed in your baking. It's a pleasure to watch. That SMILE when you turned on your Sunmix SAID IT ALL! I have recently started to do my kneading in the mixer instead of doing my stretch & folds. Saves a lot of time and effort. Maybe give it a try? Keep the videos coming I enjoy them all.
Thanks for the intense scrapping! All dough was able to fulfill its belly destiny.
Your videos are always something I look forward to every single week! Thank you, Lily!
thank you so much Jane!
Love the way you handle your dough!
Omg I’ve been waiting for this video! Thanks Lily ❤️❤️ have a beautiful day!
I use Shipton mill flour (I'm only a domestic baker but buy their bulk bags) Fabulous firm to do business with, excellent flours, good prices and pronto free delivery; who could possibly want for more? Couldn't recommend them highly enough TBH. Love your set up here and the videos too Lily...and my granny was called Lilly so they're just that little bit extra special to me! 😉
hey Andy, yes they are super!! Thank you so much for your lovely comment!
Love your content! I bake for a coffee shop, and I find your videos so informative and helpful and delightful! Thank you for sharing : )
Hi Lily,
I also have a Sunmix in red; 6kg model in my case. Here are two recipes which work well for me. I don't do stretch and folds, just the kneading in the mixer. While you have your own recipes, you may find the times and speeds useful references. I'm in Canada and our flour has about a 13.3% protein content.
Tartine Country Sourdough; Spiral Mixer
Ingredients
630g 95 degree water
900g AP or bread flour
100g whole wheat flour
200g ripe starter (10-12 hours old)
*** Bassinage***
70g water
20g salt
---------
*** 1920 g Total Dough Mass ***
---------
Preparation Steps
1. Mix the flours and water in the bowl of the mixer. Turn on the mixer and blend the ingredients for 1 minute at 70rpm.
2. Scrape down the sides of the bowl and blend the ingredients for 1 additional minute at 70rpm.
3. Allow the mixture to rest for 30 minutes and autolyze.
4. Add the sourdough starter. Turn the mixer on 70 rpm for 1 minute to incorporate the starter.
5. Slowly add the saline bassinage and blend at 70 rpm until fully incorporated.
6. Knead the dough in the mixer for 3 minutes at 150 rpm.
7. Turn off the mixer and allow the dough to rest for 10 minutes.
8. Knead the dough in the mixer for 4 minutes at 150 rpm.
9. Move the dough into an oiled bulk fermenting container. Allow the dough to rise by 50% (2-3 hours).
10. Move the dough to a floured surface and pre-shape the balls of dough and then allow them to rest for 30 minutes.
11. Shape the balls into loaves and place them into floured bannetons.
12. Proof the bannetons in the fridge for 12 to 36 hours.
13. Preheat a pizza stone in the oven at 500 degrees.
14. Bake the loaf at 485 degrees for 18 minutes, uncover and bake for an additional 27 minutes at 450 degrees.
------------------
San Francisco Sourdough Bread; Spiral Mixer
Ingredients
****Autolyse****
1300 g White Bread Flour
775 g Water
****Levain****
520 g Ripe Starter (white) at 100% Hydration
****Bassinage****
75 g Water
30 g Salt
Preparation Steps
1. -MAKE THE LEVAIN-
2. The night before you want to make the dough, create the levain using 100g of starter, 300g of white flour, and 300g of water. Thoroughly mix the levain and transfer 520g to a large covered bowl. Place the remaining 180g in a storage jar and mark the level of the top surface of the mixture. This initial level will be used to assess when the levain has more than doubled in size and is mature enough for use in the recipe. This takes about 10-hours.
3. -AUTOLYSE THE FLOUR-
4. In the morning, add the water to the bowl of the mixer and turn the mixer on low. Slowly add the flour to the water allowing it gradually get incorporated.
5. Cover the bowl of the mixer with plastic and allow the flour to hydrate for 1 to 2-hours. Try to schedule this so the autolyse finishes and the levain matures at the same finish time.
6. -MIX THE DOUGH-
7. Add the salt to the bassinage water.
8. Add the levain from the large covered bowl to the mixer and turn the mixer on low. Allow the levain to get incorporated into the dough.
9. Once the levain is fully mixed in, slowly add the saline bassinage solution to the dough a little at a time.
10. Kneading is done in four, 3-minute intervals at 200 rpm. Allow a 3-minute rest between each kneading interval.
11. Perform a window pane test to ensure adequate gluten development.
12. -BULK FERMENT-
13. Move the dough to a bulk fermenting container (Cambro Box) and distribute the dough evenly across the base of the vessel. Mark the level of the top surface of the dough. This initial level will be used to assess when the dough has grown by 50%. This takes 4 to 6-hours.
14. -PRE-SHAPE-
15. Once the dough has grown by 50%, move it from the bulk fermenting container onto the counter top. Be gentle so as to not degas it.
16. Divide the dough into three 900g chunks and preshape these into boules.
17. Allow the boules to rest on the counter top for 30 minutes before performing the final shaping.
18. Shaping of the loaves is dependant upon the baking method. If you are going to bake in a Dutch oven or similar, shape your dough, cover in rice flour, and place in a proofing basket. If you are going to bake in a covered loaf pan, grease the pan and then line with parchment paper. Shape the loaf as if going into an oval banneton but place in the lined pan instead.
19. Allow the loaves to proof on the counter for 1-hour and then move to the fridge to retard overnight.
20. -BAKING-
21. Preheat the oven at 500 degrees F for an hour. If using a Dutch oven or pizza stone, preheat this as well.
22. Score the loaf and liberally spritz with water. Bake the loaf undercover for 20 minutes at 485 degrees F.
23. Uncover the loaf and lower the oven temperature to 450 degrees F. Bake an additional 35 minutes.
thank you so much Paul, this is so kind of you and so helpful to pass on. Definitely going to play around with these recipes next week :)
where does this nonsense about keeping salt separate come from?... America. It has no effect what so ever. Golden rule of using mixers: is wet ingredients first, including starter, then dry ingredients
It looks like you really enjoy doing this, You will keep improving your skills each week.
Woohoo happy new mixer Lily. :). Always love watching your videos and its so nice to see you expanding. Hehe... you'll be outgrowing your area in the kitchen at this rate but I am so pleased things are going so well for you. Loved your expression when you looked into the mixer at the dough lol... your enthusiasm for your work is plain to see. Ive just ordered some jam from you too and cant wait to try it. Thanks for sharing your journey with us... I look forward to seeing your progress and video updates, you certainly ar a busy young lady... keep it up Lily. Best of luck and take care.
Thanks so much Dave and thank you for your jam order! Really hope you enjoy!
I also run my own small bakery =). Some pointers that I noticed: You should try and put your mixer lower. It is way to high for you, pulling dough up with the very weak upper back muscles is not good in the long run. It is a lot better to have the mixer closer to the floor, where you can use your stronger lower back muscles and legs to pick up dough. Not to mention you have to lift everything up high to put it in. Also greasing your dough containers makes it easier for the dough to release. You don't need a lot, just a bit on the bottom and sides.
Thank you so much Martin, will give your tips a go! Appreciate it! ☺️
Beautiful work, Lilly!
Great video!
Nice working technique video, I must say your loaves are generous in size, in our bakery we divide at 800g, but we have smaller size bannetons. Agree with he comment about mixers, need to be at ground level or much lower than yours. We just spray our containers with water inside and only do one stretch and fold, life is too short...
Hi Lily! What hydration are your loaves? And have you ever tried doing high hydration? :)
hey! They're about 70% but I always add a little extra as I incorporate the salt! :)
Gran bella impastatrice la Sunmix. 👍
Mi piace vedere l’amore è la passione con le quali realizzi i tuoi prodotti. Anche a me piace fare il pane, la pizza e la focaccia fatte in casa. Brava 🇮🇹🌹
Great video Lily. May I ask the name of your new mixer?
Many thanks
Regards
Russell
Thanks Russell! It’s a Sunmix 15kg (already need a bigger one!!) 😭
@@LilysLoaf that's awesome! Means your business is growing :) thank you for sharing this process...lovely watching you at work!
what kind of containers do you use for bulking?
I bought some
New ones from Nisbets here: www.nisbets.co.uk/nisbets-essentials-polypropylene-full-size-gastronorm-container-without-lid-150mm/fa821
@@LilysLoaf ty so much!
Saludos Lily's desde Venezuela
I have same brand and same color 😁
flouring the baskets: looked like you didn't dust them very much. I have an issue with dough sticking to the basket too much and causing issues when turning it out. Any recommendations?
Try wood pulp baskets - I’ve heard they’re great and much better for sticking issues (never tried myself but keen to get some soon!)
Try a mix of semolina and flour
After a few bakes you'll only need a little dusting
Thanks Lily, very helpful 😊
What type of mixer is that please.
sunmix 15kg :)
Lily is my favorite name !
my childhood friend name and my cat name.
sourdough bread is my favourite bread .
🌷🌷🌷
I guess you have a new entry...the Sunmix, right? Wise choice 😃
Lily quick question are you self taught or did you take a class?
hey Jayson, self taught!
That is awesome thank you for answering. I have been baking for a while and thinking about my own cottage micro bakery here in the states. I watch your videos everyday, you are an inspiration