Fascinating! I had no idea that anyone measured the temperature in the air and the flour before mixing! I knew there were discrepancies, but never knew anyone made adjustments for them, but that really makes sense. A second stage of water? There is a lot of science and timing going on here! This makes me appreciate your gifting all the more. Thank you for sharing!
Hi lily, I started watching your vlogs recently and they have such a cozy vibe like a warm hug haha. Really appreciate the hardwork you do, can't wait to see more of your journey.
Thanks Lily,lovely as always...my first thought is my goodness it must consume a lot to keep the oven warming up for two and a half hours!!mine is gas and takes about 10 minutes..it's so helpful for me,also having a micro bakery,to see the whole process..it's really informative,thank you so very much,🥰
Hi, Lily, Thanks for this great video :D I always enjoy seeing your videos, and this one especially since I also do sourdough (but in smaller batches).
Hi Lily! I am really appreciating your videos as I just won a Rackmaster 2020 and am feeling a bit overwhelmed by it (I'm not a professional baker!) It's helpful to see the oven in action and the adjustments you make during the bake.
Hi Lily. Thank you for creating and sharing this video. I just started baking with my Rackmaster2020. I love it, but I haven't been able to dial in on a good baking profile. Your suggestion to load at 250, bring temp down to 210, and then bring back to 250 for remainder of bake is very helpful! Would you mind sharing how much time after unloading you wait before loading next batch? Many thanks again, and beautiful loaves!
my pleasure! ooh how exciting! hmm it depends how busy I am, but I try and wait at least 10-15 mins in between batches as the temperature does drop dramatically after adding steam
Hey Lily, please could you further explain that water temperature calculation? My kitchen temperature is really inconsistent and I think this could really help 😊
This guy talks about it in around 50 of his videos, it's fundamental to baking professionally (where you need consistency) ruclips.net/video/7z3HEgTAFCY/видео.html Channel is "boulangerie pas a pas". Over the years he got better at making english content and or good english subs. Any serious book about baking will also cover that topic.
When you do your 1:5:5 refresh in the evening, where do you store the starter overnight ? in a warm proofer of just in ambiant temperature in the kitchen ? thanks
Great work lily!!! Just purchased my first professional oven and starting a very micro bakery myself and your videos keep inspiring! Was wondering if you could share where you got the bread mouldings as not big fan of the usual bannetons.. many thanks
How do you get the oven timer switch? Does is a 2 hour heat up required? How about if you’re baking more than one full load? Are you reheating for a time?
hey Sara, I hired an electrician to install the oven timer and it takes 2-2.5 hours to fully heat up :) and about 15 minutes in between bakes to heat up again. Hope this helps!
@@LilysLoaf thanks a million ,one thing I am sad about is that you decided to stop ,I have run my own businesses for 42 years it had its up and down .The one thing I hear in your voice is that there is so much passion in you baking . Never ever loose that passion ,you are baking because of that .if you had a million dollars in your bank account would you still bake ??? My Dad told me never work for money but follow your passion and that will reward you ten fold . Best of luck in following your passion Big 🤗 Philip
Lily, how do I know how much dough I would need to prepare? I’m starting and I bake 4 breads per day😅 I want to bake 20 per day. How do I know how much flour,water,starter,salt? I’m so scared of messing up
hey! I talk about this more in my online course but I'd suggest creating a spreadsheet inputting your recipe and simply scaling it up to 4 loaves / however many loaves you need to prepare
My dough has been sticky after initial mix, and especially after autolyse. Any tips or tricks on why this might be? I’ve been doing 75% hydration and mixing longer in my large mixer after autolyse.
My dough is always sticky. It probably a flour thing because my dough never looks like anyone on RUclips and their dough. How I handle this is folds and forming a dough ball on the table. The more you fold it and stretch it into a tight ball the less and less sticky it becomes. Just cover your hands in a little water every now and again toward the beginning.
hi Lily -- great to watch this and I love the scale of your operation. I'm curious about approximate quantity of dough per container you are using there for bulk fermentation -- and what is approximate volume of each container? Any insight? Cheers, Simon
hey, thank you! So the containers are either 20 litre/ 26 litre in volume and I fill them only a third full (ish) so there's room for the dough to grow throughout the bulk fermentaion: www.nisbets.co.uk/nisbets-essentials-polypropylene-full-size-gastronorm-container-without-lid-200mm/fa822?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-19652062308-_-148686295889-_-FA822&cm_mmca1=go_19652062308_148686295889_647495878734_pla-597855165486_c_&kpid=go_cmp-19652062308_adg-148686295889_ad-647495878734_pla-597855165486_dev-c_ext-_prd-FA822_sig-Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB&gclid=Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB
I use this one from amazon: www.amazon.co.uk/gp/aw/d/B06Y557PC6/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=521f8eceaeb9dc90b470fc756a91f5fd&hsa_cr_id=0&qid=1696439310&sr=1-2-e0fa1fdd-d857-4087-adda-5bd576b25987&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img&pd_rd_w=XMJGa&content-id=amzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8%3Aamzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_p=25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_r=X4EXZFXGQK39BC1NHXX6&pd_rd_wg=Vc3pe&pd_rd_r=5825a1f4-40bf-4d8f-b749-5bbe3861a478
Hy Lily, Just on question about this oven. The oven can be connected to the normal socket at 220v? If i buy one i can use at home without problems? Thank you
Hi, Lily, So, with regards to the RM2020, obviously it gets hot inside the oven, but how much heat does it put outward (toward the room it's in). If it's on, can you feel the heat from it if you're standing, so, 2-3m away? I'm considering buying one,. but I'm also somewhat concerned about how much heat it radiates outward.
hello! So the room definitely does warm up but I wouldn't say you can feel it unless you are less than 1m away/ touching the door (which I wouldn't recommend anyway!); it's never unbearable as long as you have a window open/ door open keeping the room well ventilated especially when releasing steam. It's a very well built piece of equipment :)
hello, how lovely! My course might be perfect for you as I go through all the steps to kickstart your own micro bakery: 033888-2.myshopify.com/products/how-to-build-a-micro-bakery-business 💕
hey! So the only way you can join the group is if you choose to purchase the oven :) I'd recommend getting in touch with Campbell via instagram / message me if you have done so and I'll let him know!
Hi lily! I recently just got my rackmaster 2020!! So excited! How did you figure out how to set a timer for the oven to start preheating for you at 2:30am before you wake up!!?? Cuz I’d love to know !! 😍
Hi Elizabeth! Amazing news! Are you part of the UK/USA whatsapp group? I'd recommend getting in touch with either Liz (Ma Baker Bakes - UK) or Terrie (thefarmersbaker- USA) and from there we can guide you xx
amazing Allon, so exciting! I keep mine at room temperature... so currently it's at around 9-10c in London and have actually been feeding it at 1:3:3 more recently at 5pm ready for work at 5am start. Working v well!
@@LilysLoaf sounds right, I’m running a 1:10:10 ratio (we are at around 20 degrees at night - Melbourne Australia). Have been running with a Rofco B20 for the last few days and had a great bake today using a similar temp and time to what you do in the RM2020. Slowly getting there! You are a really great help, thank you.
hey Leo, how wonderful! I've never had an issue as can easily add steam manually with a water compressor pump... best decision I've made equipment wise was to invest in my rm2020 :)
It's best to get a smidge from someone. Or purchase a well known starter for $5 - $10. If you make your own it seems it will never be a strong viable sourdough, at least not right away.
I find that using a mix of rye and whole wheat works best for mw. Don't use bleached flour for your starter. There are some really good videos by Foodgeek and Bread Code about making your own starter. It will take about a week if you start from scratch but it's very fun to do IMO
I hope very soon your oven will be too small because the number of your costumer will increase daily. Bongard (a top oven manufacturer) make modular oven able to bake bread, pastry viennoiseries (croissants) and for some even pizza (it's an option). I wish soon you a lot of costumers.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Well, I just found your channel and I find it well deserved and needed the update your kitchen got within the span of one year. It’s impressive!
Lily! Look how far you have come! It's amazing to see your growth and passion for your bakery
thank you Veronica!
Would have been nice to have seen the crumb at the end...otherwise great vid...
Fascinating! I had no idea that anyone measured the temperature in the air and the flour before mixing! I knew there were discrepancies, but never knew anyone made adjustments for them, but that really makes sense. A second stage of water? There is a lot of science and timing going on here! This makes me appreciate your gifting all the more. Thank you for sharing!
my pleasure!!
I think the French call the 2nd stage of water, the bassinage....
@@lbamusic indeed!!
i really enjoy with your blog and videos. I love it!. Its make me believe in a nearly future that i could open my own bakery.
Hi lily, I started watching your vlogs recently and they have such a cozy vibe like a warm hug haha. Really appreciate the hardwork you do, can't wait to see more of your journey.
this is so kind of you to say, thank you for being here! x
Thank you Lily for the video. So good to see your routine. Brilliant
my pleasure Paulina!
Sourdough is a thing of beauty for sure!
Lilly I made my own proofing box to help during the cold winters . But what a great idea to measure temp of my kitchen
beautiful!
Muchas felicitaciones,soy de Perú, recién estoy aprendiendo hacer pan . Saludos
Thanks Lily,lovely as always...my first thought is my goodness it must consume a lot to keep the oven warming up for two and a half hours!!mine is gas and takes about 10 minutes..it's so helpful for me,also having a micro bakery,to see the whole process..it's really informative,thank you so very much,🥰
my pleasure Aurora!
Hi Lily I see you have grown your business and have learned a lot more, congrats. Keep it going
thank you Paul!!
you an inspiration in every move you do
Love the extra detail, thanks.
Hi, Lily, Thanks for this great video :D I always enjoy seeing your videos, and this one especially since I also do sourdough (but in smaller batches).
My pleasure!!
Hi Lily! I am really appreciating your videos as I just won a Rackmaster 2020 and am feeling a bit overwhelmed by it (I'm not a professional baker!) It's helpful to see the oven in action and the adjustments you make during the bake.
oh man, you WON an rm2020, thats crazy! congrats, very jealous
Thank you for sharing this video! ❤ I want to start my micro bakery and i found your videos verry informative.
my pleasure Alexandra! x
That's really nice job, the hands on the dough : )
Thank you very helpful. I was wondering how long, after removing from your refrigerator, before baking?
straight away, ready for bake!!
I wish I had a lady like you in my life! I have a micro bakery as well. It's lonely at times
Hi Lily. Thank you for creating and sharing this video. I just started baking with my Rackmaster2020. I love it, but I haven't been able to dial in on a good baking profile. Your suggestion to load at 250, bring temp down to 210, and then bring back to 250 for remainder of bake is very helpful! Would you mind sharing how much time after unloading you wait before loading next batch? Many thanks again, and beautiful loaves!
my pleasure! ooh how exciting! hmm it depends how busy I am, but I try and wait at least 10-15 mins in between batches as the temperature does drop dramatically after adding steam
@@LilysLoaf Thank you, Lily :-)
Hey Lily, please could you further explain that water temperature calculation? My kitchen temperature is really inconsistent and I think this could really help 😊
hey! Have you tried following the formula I share on screen? x
This guy talks about it in around 50 of his videos, it's fundamental to baking professionally (where you need consistency) ruclips.net/video/7z3HEgTAFCY/видео.html Channel is "boulangerie pas a pas". Over the years he got better at making english content and or good english subs. Any serious book about baking will also cover that topic.
Good luck! It looks you got it!
At 80% H, it’s impressive how firm the dough is
WildFarmed flour can take a lot of water easily!
When you do your 1:5:5 refresh in the evening, where do you store the starter overnight ? in a warm proofer of just in ambiant temperature in the kitchen ? thanks
Ambient temp is fine!!
Great work lily!!! Just purchased my first professional oven and starting a very micro bakery myself and your videos keep inspiring! Was wondering if you could share where you got the bread mouldings as not big fan of the usual bannetons.. many thanks
hey lorenzo, amazing news! Absolutely, they're from brotformen.de :)
@@LilysLoaf thank youuu ;)
How do you get the oven timer switch? Does is a 2 hour heat up required? How about if you’re baking more than one full load? Are you reheating for a time?
hey Sara, I hired an electrician to install the oven timer and it takes 2-2.5 hours to fully heat up :) and about 15 minutes in between bakes to heat up again. Hope this helps!
Hi Lily can you explain 1.5.5 sourdough please .
hey! try this video where I go into more detail: ruclips.net/video/69Zzzu6-whw/видео.htmlsi=wyFvfxN90D7GiB2t
@@LilysLoaf thanks a million ,one thing I am sad about is that you decided to stop ,I have run my own businesses for 42 years it had its up and down .The one thing I hear in your voice is that there is so much passion in you baking .
Never ever loose that passion ,you are baking because of that .if you had a million dollars in your bank account would you still bake ???
My Dad told me never work for money but follow your passion and that will reward you ten fold .
Best of luck in following your passion
Big 🤗 Philip
Hi, nice video. How many 1kg loaves can you load in the oven per floor at the time ?
12 x 900g loaves (4 per deck) or more if you're scaling lower!
@@LilysLoaf Thanx for your replay. Thats what I though 12 pcs. x 900g. Lower size would not work for my restaurant´s customers
What is your mixer?
Lily, how do I know how much dough I would need to prepare? I’m starting and I bake 4 breads per day😅 I want to bake 20 per day. How do I know how much flour,water,starter,salt? I’m so scared of messing up
hey! I talk about this more in my online course but I'd suggest creating a spreadsheet inputting your recipe and simply scaling it up to 4 loaves / however many loaves you need to prepare
Where’s the 62C average spiral mixer temperature from?
Wayne Caddy! Top baker whose workshop I went to once!
How did you add an automated turn on timer to this oven?
hey! I employed a registered electrician to install it (the timer is recommended by Rackmaster/ Campbell :)
My dough has been sticky after initial mix, and especially after autolyse. Any tips or tricks on why this might be? I’ve been doing 75% hydration and mixing longer in my large mixer after autolyse.
My dough is always sticky. It probably a flour thing because my dough never looks like anyone on RUclips and their dough.
How I handle this is folds and forming a dough ball on the table. The more you fold it and stretch it into a tight ball the less and less sticky it becomes.
Just cover your hands in a little water every now and again toward the beginning.
hi Lily -- great to watch this and I love the scale of your operation. I'm curious about approximate quantity of dough per container you are using there for bulk fermentation -- and what is approximate volume of each container? Any insight? Cheers, Simon
hey, thank you! So the containers are either 20 litre/ 26 litre in volume and I fill them only a third full (ish) so there's room for the dough to grow throughout the bulk fermentaion: www.nisbets.co.uk/nisbets-essentials-polypropylene-full-size-gastronorm-container-without-lid-200mm/fa822?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-19652062308-_-148686295889-_-FA822&cm_mmca1=go_19652062308_148686295889_647495878734_pla-597855165486_c_&kpid=go_cmp-19652062308_adg-148686295889_ad-647495878734_pla-597855165486_dev-c_ext-_prd-FA822_sig-Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB&gclid=Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB
@@LilysLoaf Amazing -- thanks for the link. 26L at a third full (ish) is about 9L -- my guess/estimate that that is about 10kg of dough. Close?
@@simonrecovery8682 ooh potentially, it changes every time due to number of orders!!
What make is your infrared temperature gun would you recommend .Ed
I use this one from amazon: www.amazon.co.uk/gp/aw/d/B06Y557PC6/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=521f8eceaeb9dc90b470fc756a91f5fd&hsa_cr_id=0&qid=1696439310&sr=1-2-e0fa1fdd-d857-4087-adda-5bd576b25987&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img&pd_rd_w=XMJGa&content-id=amzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8%3Aamzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_p=25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_r=X4EXZFXGQK39BC1NHXX6&pd_rd_wg=Vc3pe&pd_rd_r=5825a1f4-40bf-4d8f-b749-5bbe3861a478
Hy Lily,
Just on question about this oven. The oven can be connected to the normal socket at 220v? If i buy one i can use at home without problems?
Thank you
Hi Marius! Yes absolutely,, it can be connected to a domestic supply no problem :)
Thank you Lily☺️.
@@LilysLoafThank you for your answer. But i have one more😊. Let’s say in the future you will open again one micro bakery, you will buy the same oven?
Hi, Lily, So, with regards to the RM2020, obviously it gets hot inside the oven, but how much heat does it put outward (toward the room it's in). If it's on, can you feel the heat from it if you're standing, so, 2-3m away? I'm considering buying one,. but I'm also somewhat concerned about how much heat it radiates outward.
hello! So the room definitely does warm up but I wouldn't say you can feel it unless you are less than 1m away/ touching the door (which I wouldn't recommend anyway!); it's never unbearable as long as you have a window open/ door open keeping the room well ventilated especially when releasing steam. It's a very well built piece of equipment :)
@@LilysLoaf Ok, good to know. Thank you for the info, and thank you for your time in responding
Did you buy it?
@@pasofino9583 Not yet.
@@tglenn3121 looks pretty cool,
I’m thinking about it.
I am planning to open small bakery what is your advice please I don't have any experience
hello, how lovely! My course might be perfect for you as I go through all the steps to kickstart your own micro bakery: 033888-2.myshopify.com/products/how-to-build-a-micro-bakery-business 💕
Awesome! Ordering the same oven soon. Was curious what size mixer you're using now? Looks like the Sunmix or the Famag? Thanks!!
amazing! My mixer is 30 Litres (does about 16-17kg of dough at a time); brand is ACE, spiral mixer.
I used to have a sunmix but sold it as it was too small already!!
Hi there! You mentioned something about a rm2020 group? How can I join it? Thanks
hey! So the only way you can join the group is if you choose to purchase the oven :) I'd recommend getting in touch with Campbell via instagram / message me if you have done so and I'll let him know!
Can I ask how many loaves you bake on an average day?
Hi Lily what size are those banneton you are using and what weight are your doughs ?
it's these :) crustandcraft.eu/wood-pulp-banneton-0-75kg-bread-long-oval-crease/ 900g weight of dough
Also where do I get these clear containers?
nisbets :)
Hi! I love your videos! how many quarts is your mixer?
hey! 30L I believe!
@ thank you so much! I’m starting my micro bakery from home in Miami Florida and your videos are very helpful
Hi lily! I recently just got my rackmaster 2020!! So excited! How did you figure out how to set a timer for the oven to start preheating for you at 2:30am before you wake up!!?? Cuz I’d love to know !! 😍
Hi Elizabeth! Amazing news! Are you part of the UK/USA whatsapp group? I'd recommend getting in touch with either Liz (Ma Baker Bakes - UK) or Terrie (thefarmersbaker- USA) and from there we can guide you xx
How do we join the what's app group?
Hi Lilly, will order a 2020 from the link! What temperature do you want over the 12 hours when creating your leaven at a 1:5:5 ratio?
amazing Allon, so exciting! I keep mine at room temperature... so currently it's at around 9-10c in London and have actually been feeding it at 1:3:3 more recently at 5pm ready for work at 5am start. Working v well!
@@LilysLoaf sounds right, I’m running a 1:10:10 ratio (we are at around 20 degrees at night - Melbourne Australia). Have been running with a Rofco B20 for the last few days and had a great bake today using a similar temp and time to what you do in the RM2020. Slowly getting there! You are a really great help, thank you.
@@allonaquatics wooh sounds hot!! Keep going and let me know if you have any other questions, here to help :)
Hi Lily! i'm looking to buy an RM2020 but i have doubts about no steam: what do u think about it on your experience? Thank you!!
hey Leo, how wonderful! I've never had an issue as can easily add steam manually with a water compressor pump... best decision I've made equipment wise was to invest in my rm2020 :)
Thank you for sharing.
My pleasure!
Ms. Lily. Your Proofing baskets. Where do you get them from?
brotformen24.de/ here!
@@LilysLoaf thank you Lily. I'll be back.
Yikes not in english
@@ColleenScatena69 Can't help it. I was raised in the U.S.
I would like to make my own sourdough starter but I do not know how to do it. I tried but I was not successful. Any tips?
It's best to get a smidge from someone. Or purchase a well known starter for $5 - $10. If you make your own it seems it will never be a strong viable sourdough, at least not right away.
I find that using a mix of rye and whole wheat works best for mw. Don't use bleached flour for your starter. There are some really good videos by Foodgeek and Bread Code about making your own starter. It will take about a week if you start from scratch but it's very fun to do IMO
thank you! love this
my pleasure!
Добрый день Лили! Я не знаю английского языка. Пеку тоже хлеб своей семьи и очень хотелось бы испечь по вашему рецепту. За ранее спасибо. ❤❤❤
привет!! спасибо за ваше сообщение, вы можете попробовать мой рецепт здесь: 033888-2.myshopify.com/products/inside-my-micro-bakery-a-collection-of-recipes-and-stories-lilys-loaf
looks wonderful, Keep up
Is your bread on the sour side or sweet side
More sour than sweet!
I feel like life should return to something like this. instead of huge factories and mega corporations.
Please give recipe of sour doug Bread
you can find it in my ebook here!
033888-2.myshopify.com/collections/all
no crumb shot??? what a tease :P
Agreed! With that oven spring, too. 9:30 is a heartbreak.
Nice one
Oven made in China?
I hope very soon your oven will be too small because the number of your costumer will increase daily. Bongard (a top oven manufacturer) make modular oven able to bake bread, pastry viennoiseries (croissants) and for some even pizza (it's an option). I wish soon you a lot of costumers.