I really enjoy this series. I tend to romanticize the dream of opening up a bakery of my own and I like that this series is more of a balanced, 'it's awesome and rewarding, but also a lot of work' view of it. Keep up the great work!
Cheers! Exactly, I want to try and show the balance between the fun and the grind. In reality, even one's dream job comes with a lot of drudgery, but it becomes worth it in the end. Best of luck should you choose to follow said dream! 💜
Adam your first video showed up after a Proof Bread video, and it looked interesting, and I watched all 4. Your bread looks really good, and it's fun seeing your growth. Keep up the work and videos.
Beautiful video. I am still working my way out of the negatives in my ledger from getting all my food permits etc before upgrading to bigger mixers, oven, etc. I appreciate your talking about using different flour mixtures. That might be a nice video in the future. Maybe a video on each of your staple bakes? As someone trying to get away from the desk job and into the kitchen full time I can say DO NOT under any circumstances turn back. It's not worth it. They will get another warm body to sit at that desk in moments. As a baker you are directly bringing people joy. My week is full of hours spent at work, but I live for my Saturday Market.
Thank you for all the kind words, and best of luck with your endeavor! I'm not sure I could squeeze a whole video out of it but I'm definitely happy to talk about my flour blends in some capacity. Most of what I do incorporates whole wheat and stone ground flours as I'm placing nutrition very high on my list of priorities. Agreed, I don't think I'll ever be back at a desk. At worst, I'd likely go work for somebody else in a similar capacity to what I'm doing now. Before this, I worked at a local fruit/veg shop and it was also very nice. As you say, being close to a community and being a direct, positive impact is so fulfilling.
I enjoy watching people making bread cuz I'm myself love and make bread so it's a motivation for me seeing other people passionately make tons of bread.. btw hope you doing well cuz I can't wait see your next video.
Aspiring baker here, have enjoyed each of your videos immensely. If you are so inclined, a video with your fermentation management etc would be interesting to see. Best of luck to you
Thank you! I could certainly look to do a dedicated video in future. In the meantime, I'm happy to field any questions you might have. The short answer is basically this; healthy starter and temperature management 😂🙏
How r u feeling? What a surprise to see you at the new place! I bake one or two loaves, yeast and sourdough, but my problem baking for the 2 of us is like a variety of breads and rolls, so I have to freeze it along with my stock of flour in the freezer…….lol. It’s summer here and hot in NJ. Keep going, you’re doing fine.
Feeling pretty good! If you can, I'd recommend sharing your baked goods with friends or neighbours. It's really rewarding, and gives you an excuse to bake even more ;)
Just stumbled upon your channel. Been making sourdough for a year and a half now. Personal use. I’ve started making a new loaf with chunks of aged provolone & beef salami. Yummy fan fav at my house. Also raisin walnut sesame seeds
Thank you so much! Honestly, it's pretty difficult to really get shaping down when you're only doing a couple a week. Even now, it usually takes me four or five loaves to get into a rhythm, so you've kinda finished before you started 😂 After a few thousand more you should have it nailed!
Thanks for another great video Adam. Great that you show all the clean-up as well as the actual baking. A lot of people probably don’t realize the grunt work involved. Love the voice-over. Less chance of getting distracted and forgetting or doubling ingredients. Been there! Do you refrigerate your dough before scoring? Is your work surface aluminum or stainless steel? How about a short tour of the whole establishment? Quick scenery tour of your area. Love your channel.
Thanks Ray! Glad this format hit the spot, I was really pleased with the final result too. I, too have very often messed up mixes, for what it's worth 😂 I do indeed refrigerate - overnight, in fact. I didn't get to show you the giant cool room I'm lucky enough to have access to. Benches are stainless. And yep, I'd definitely love to show off more of the space and the surrounds!
Great video, really enjoyed it. I am patiently waiting for my rofco b20 to be shipped and am interested in your baking process with your rofco. Do you spray mist? If so, does it cause any damage to your oven in any noticiable form? Also, I really enjoy the music you play in the background of your videos. Is that your own? Thanks for sharing, such an inspiration.
Thanks for the kind words. I do spray the b20 with mist, yes. I just use a pump garden sprayer thing, works really well. No notable damage and I've been using mine for years, and it's common practice with Rofco owners. Only thing to be wary of is the internal light, I've heard a few horror stories of them breaking during a bake due to the cold water hitting the hot globe. I removed mine before that could happen. Some of the music is mine, some is from an artist called Cloudkicker. Links are in the description (though not everything you hear is available to the public).
Hey Adam I see you are using some kind of sheet when sliding stuff in the oven. Are those rofco baking sheets or some kind of single use or reusable parchment? Keep on rocking!
Hi! Yeah, just the good ol' Rofco sheets. They're the only ones that fit as far as I know. These ovens are a non-standard size by most kitchen standards and I couldn't find any other silpats/sheets that would work.
Hey Ken! It's all me; I just pick a nice angle and let the camera roll for a while. I do all the editing, colour grading, audio etc. myself. All this sort of stuff has been a hobby of mine for ages, so I'm relatively comfortable with the process.
Thanks for the sub! As of right now, under the weather with a nasty cold but otherwise pretty well. Y'all have shown a lot of support for this little venture of mine 🙏
![I Almost Closed the Bakery For Good. [Entry Five]](http://i.ytimg.com/vi/p-5-FPrxIwM/mqdefault.jpg)
![I Almost Closed the Bakery For Good. [Entry Five]](/img/tr.png)
![Slow Summer Days - Baking, Foraging and Preserving. [Entry Six]](http://i.ytimg.com/vi/NXLcYiAEl20/mqdefault.jpg)
I really enjoy this series. I tend to romanticize the dream of opening up a bakery of my own and I like that this series is more of a balanced, 'it's awesome and rewarding, but also a lot of work' view of it. Keep up the great work!
Cheers! Exactly, I want to try and show the balance between the fun and the grind. In reality, even one's dream job comes with a lot of drudgery, but it becomes worth it in the end. Best of luck should you choose to follow said dream! 💜
Adam your first video showed up after a Proof Bread video, and it looked interesting, and I watched all 4. Your bread looks really good, and it's fun seeing your growth. Keep up the work and videos.
Thanks Luke! Really appreciate you taking the time to give everything a watch. I'm also a fan of the folk over at Proof. ☺️
Beautiful video. I am still working my way out of the negatives in my ledger from getting all my food permits etc before upgrading to bigger mixers, oven, etc. I appreciate your talking about using different flour mixtures. That might be a nice video in the future. Maybe a video on each of your staple bakes?
As someone trying to get away from the desk job and into the kitchen full time I can say DO NOT under any circumstances turn back. It's not worth it. They will get another warm body to sit at that desk in moments. As a baker you are directly bringing people joy. My week is full of hours spent at work, but I live for my Saturday Market.
Thank you for all the kind words, and best of luck with your endeavor! I'm not sure I could squeeze a whole video out of it but I'm definitely happy to talk about my flour blends in some capacity. Most of what I do incorporates whole wheat and stone ground flours as I'm placing nutrition very high on my list of priorities.
Agreed, I don't think I'll ever be back at a desk. At worst, I'd likely go work for somebody else in a similar capacity to what I'm doing now. Before this, I worked at a local fruit/veg shop and it was also very nice. As you say, being close to a community and being a direct, positive impact is so fulfilling.
Great job Adam lived the video
I enjoy watching people making bread cuz I'm myself love and make bread so it's a motivation for me seeing other people passionately make tons of bread.. btw hope you doing well cuz I can't wait see your next video.
Aspiring baker here, have enjoyed each of your videos immensely. If you are so inclined, a video with your fermentation management etc would be interesting to see. Best of luck to you
Thank you! I could certainly look to do a dedicated video in future. In the meantime, I'm happy to field any questions you might have. The short answer is basically this; healthy starter and temperature management 😂🙏
How r u feeling? What a surprise to see you at the new place! I bake one or two loaves, yeast and sourdough, but my problem baking for the 2 of us is like a variety of breads and rolls, so I have to freeze it along with my stock of flour in the freezer…….lol. It’s summer here and hot in NJ. Keep going, you’re doing fine.
Feeling pretty good! If you can, I'd recommend sharing your baked goods with friends or neighbours. It's really rewarding, and gives you an excuse to bake even more ;)
Just stumbled upon your channel. Been making sourdough for a year and a half now. Personal use. I’ve started making a new loaf with chunks of aged provolone & beef salami. Yummy fan fav at my house. Also raisin walnut sesame seeds
Thanks for swinging by. Nothing more fulfilling than making bread for the people you love, right? ☺️
(comment for the algorithm) As someone who makes x2 sourdough loaves a week for the fam. Your shaping flow is very impressive! Great vid :D
(meaning: my shaping is horrid haha)
Thank you so much! Honestly, it's pretty difficult to really get shaping down when you're only doing a couple a week. Even now, it usually takes me four or five loaves to get into a rhythm, so you've kinda finished before you started 😂 After a few thousand more you should have it nailed!
Great content mate. The focaccia’s looked fantastic. I made a focaccia last week and used truffle infused olive oil … smelled delightful.
Thanks Mark! Yeah, I'm pretty stoked with the focaccia. Truffle on them would indeed smell so good 🤤
Thanks for another great video Adam. Great that you show all the clean-up as well as the actual baking. A lot of people probably don’t realize the grunt work involved. Love the voice-over. Less chance of getting distracted and forgetting or doubling ingredients. Been there! Do you refrigerate your dough before scoring? Is your work surface aluminum or stainless steel? How about a short tour of the whole establishment? Quick scenery tour of your area. Love your channel.
Thanks Ray! Glad this format hit the spot, I was really pleased with the final result too. I, too have very often messed up mixes, for what it's worth 😂
I do indeed refrigerate - overnight, in fact. I didn't get to show you the giant cool room I'm lucky enough to have access to. Benches are stainless. And yep, I'd definitely love to show off more of the space and the surrounds!
@@adamthegoodbaker Thanks for the reply, but who is “Ray”? Get some sleep my friend!!!!
I swear I typed Ken! I may have been auto-corrected by my phone but I'm not sure. My apologies 😅
All good Adam. Just yanking your chain. Anticipating the next video.
I would like an instructional on your seeded bread.
Great video, really enjoyed it. I am patiently waiting for my rofco b20 to be shipped and am interested in your baking process with your rofco. Do you spray mist? If so, does it cause any damage to your oven in any noticiable form? Also, I really enjoy the music you play in the background of your videos. Is that your own? Thanks for sharing, such an inspiration.
Thanks for the kind words.
I do spray the b20 with mist, yes. I just use a pump garden sprayer thing, works really well. No notable damage and I've been using mine for years, and it's common practice with Rofco owners. Only thing to be wary of is the internal light, I've heard a few horror stories of them breaking during a bake due to the cold water hitting the hot globe. I removed mine before that could happen.
Some of the music is mine, some is from an artist called Cloudkicker. Links are in the description (though not everything you hear is available to the public).
Hey Adam I see you are using some kind of sheet when sliding stuff in the oven. Are those rofco baking sheets or some kind of single use or reusable parchment? Keep on rocking!
Hi! Yeah, just the good ol' Rofco sheets. They're the only ones that fit as far as I know. These ovens are a non-standard size by most kitchen standards and I couldn't find any other silpats/sheets that would work.
Adam, do you man the video camera or do you have an assistant and an editor?
Hey Ken! It's all me; I just pick a nice angle and let the camera roll for a while. I do all the editing, colour grading, audio etc. myself. All this sort of stuff has been a hobby of mine for ages, so I'm relatively comfortable with the process.
Sub #206 🤙 How ya going?
Thanks for the sub! As of right now, under the weather with a nasty cold but otherwise pretty well. Y'all have shown a lot of support for this little venture of mine 🙏