MICRO BAKERY 150 Sourdough loaves | The journey 1 year later | Real artisan sourdough bread
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- Опубликовано: 18 дек 2021
- A video from our sourdough micro bakery one year later.
We hope this video (and the others we make) can inspire home bakers around the Globe to follow their dreams! Maybe opening a micro bakery like us is the next sourdough dream for you?
All of the breads in the videos are available here on the channel in the playlists.
What did you think of this type of video? Please let us know in the comment section below.
If you want to help us on our sourdough journey, it would mean a lot if you liked and subscribed.
To see more about us or visit our webshop read more here:
/ simpelsurdej
www.simpelsurdej.dk/
instagram.com/simpelsurdej
www.simpelsurdej.dk/en/collections/
I'm sure a career choice like this has its own challenges and difficulties, but man, what an amazing way to make a living. Between mixing doughs and shaping, coffee breaks and scoring dough, it all just seems so calming and zen. On top of all that, people come hungry and leave full. Consider me jealous man. Subscribed!
🙏🙏🙏🤍 happy to have you
I can see the improvement in machinery, recording, and easy way to show us your bakery process. Thank you so much! You inspire me to feel powerful and attempt the fulfillment of my dreams. Greetings from Colombia, South America. Thanks for making your videos in English.
Thank you for the very kind words!
Just found your video! I must say, you are one of the easiest bakers to learn from. Very calming, just going about your job. Will watch for future episodes. Great job!
Thanks 😊🙏
Wow what a great video ❤️
I would like to say a BIG THANK YOU to you guys. You are extremely generous in sharing your knowledge , recipes and quirkiness. I am learning a lot. tusen hjertelig takk. Har meldt meg på Masterclass, litt vanskelig å følge da jeg er ikke innfødte norsk, men det gir anledning å besøke danske venner! …
Tak Celin! 🙏
Just came across your you tube channel. What a great find! I love your Passion. Your videos are so professionally produced and easy to follow. You have me energized to make great sourdough at home. Thank you so much! Ray, USA
Thank you so much Ray for the kind words! -Peter
I loved the high hydration and the delicacy with with you handled the dough!beautiful dark bake too.
Thank you! :)
I love your little bakery. That is also my dream, I'm starting my own micro bakery in Adelaide, Australia.
Your bread also looks divine.
Good job, man ! )))))
I love that coffee machine, greetings from Argentina
♥️ Welcome Carlos
I started trying to sell out of home this is so cool with how many breads you can do at a time!
What a dream! 😍
exactly i have small home oven, if use DO i can maybe bake 4 at a time, if i put into sandwich tin i can bake maybe 8-12, depends of quality too, and sometimes the oven makes surprise to me :) and dosent bake properly, i dno, mystery
Thank you so much, we have a lot of new videos out now and we got more coming on that
love your setup guys !
What a concise video on how to make a hundred or a thousand sourdough loaves. Really good work just explaining the process. And the final product speaks for itself.
🤍🙏
Thanks again for sharing this video Peter, so inspiring ! Love the look of your bakery too, very minimal and danish
Thank you so much
Peter you a very hard worker
Thank you Bill! We love what we do so its all good :-)
I love your videos. Your shaping is amazing - I will definitely do that next time.
🙏🤍🥖
I love all your videos, always learn something new, and your enthusiasm is infectious :-) And fantastic looking bread
🙏🙏
I enjoy watching ur videos. Thanks 😊
Thx!
I would be happy to join you at 2am for a coffee! 😀
Haha did it look alright? :-)
your coffe look on point! good extraction time / pour, cleaning and purging the wand. weighing each shot. thats so much more attention to detail than you get in most places!
We have upped our coffee game even more now :)
What a hell of a job. Well done
What an amazing channel. Keep up the excellent work.
Thank you so much Michael!
Great job, wonderful bread😊
:D
Baking that amount in those small ovens is quite a feat! Nice job.
Thanks!:)
Hei guys!
I Love your vídeos.... And you inspired me a lot...
I want to open my micro bakery too....
Let's See if i Will be able to achieve it!
Thanks again for sharing your experience!
Best of luck and thank you for supporting us! Let us know if you need any help.
@@SimpleSourdough thanks!!
I already wrote a message to your FB Page...
I'm Just collecting info and experiences... When I'll be ready I'll strike as hard as I can!!! Hihihi
@@theaceofchef5153 Its better to write on our Instagram :)
@@SimpleSourdough no problem!
I'll do it soon!
Thanks!
@@theaceofchef5153 🙌🙌
Love the Eureka grinder, love mine for pour overs every day. Just started milling my own flour with a Mock Mill, looking forward to trying out sourdough next! Thank you for your videos brother!
Thanks man! :)
Really good job man, regards from Uruguay.
Thank you J!
Hearts
I just came across your SD walnut bread on my feed and enjoyed watching it. I do bake all kinds of breads. So if I don’t want my bread to be too sour, I shouldn’t final proof overnight in the fridge? I’m finding cold proofing the crumb does come out great.
Thank you so much Taurus, lower the temperature in the fridge, less whole grain or just less sour starter
Just finding you as I've been looking to refresh my memory about the stages of sourdough baking. Love your pace and vibe, very inspiring! Do you know what the source of your first starter was? Always interested in the starter story. Or maybe you made your own? Thanks for making these videos!
This was a starter that we made 6 years ago and its still running :)
Your channel will grow really fast I'm pretty sure! Can you do a crumb shot next time? To see how's inside! Good job by the way
Thank you Nicolas! I will certainly! Check out our instagram for some wild crumb shots :)
I'm happy I found your channel,you are a great baker, thank you for helping people to bake delicious homebread). May i ask, how much sourdough you add to make 150 loaves?
Around 12kg :)
My new fav channel! May I ask, when you do big batches of loaves, how early do you cut your bulk fermentation time and start preshape? Since the preshaping and shaping will take up time and the fermentation will still be ongoing
Awesome! Thank you🙏😊
We bulk until very late and the dough is super sticky. Just be safe and make sure you have enough time for a banneton rest afterwards
@@SimpleSourdough does the dough become over fermented? also is that a contributing factor to why you dough is so extensible,
@@baanggbumm3r the spelt flour along with the autolyse really add a lot of extensibility to a dough!
awesome video. Whats your timetable, like when do you start to prepare and then start baking? you said 2 o clock in the morning? i really appreciate your work here, thanks for all the insides.
Thank you Viktor!
We started around 12:00 but I worked slowly as I was filming and installing new oven :-)
Usually takes around 6-8h prep time for 300 bread
Wonderful video and amazing job. well done. Can I ask if it's possible to find online those basket that you are using? the ones without the tissue. thanx a ton.. keep up the good work
Thank you!
Your mixer has such a funny wonky face 🤣 looks scared!!!
😅😅😂😂
My bread nemesis is the boule and the batard. I just can't seem to get the dough shaping, rising, and scoring all synchronized together. When you take your breads out after the final rise, are you taking them out of a fridge or a proofer? What is the temp inside the device used for the final rise? You make it look so simple with no wasted movements. Great video and your cafe looks incredible!!
Keep practising and you will get it :)
Great video. Thank you! What are you sprinkling on the bottom of the loaves pre-bake?
thanks! it is riceflour :)
Hi, I love your videos! Such great looking bread.
Is there a reason you don't cover the sourdoughs for your overnight fridge ferment?
We only proof those in fridge and they come out nicely
Love this! What type of wood boards are you using to load the loaves? How do you prep them for food?
Birch wood with olive oil :)
Peter, another awesome video. Thanks for sharing the details. I have been baking sourdough at home for 27 years and have at times wondered about having a small bakery. From levain to baked bread is about 36 hours? Do you bake daily? Or just several times a week? (Note: your coffee/espresso skills look very good to me... another thing I am also into... :-)
Hi D Sullivan!
We bake a few times a week only with levain :-)
It’s more about 24h since we bulk a lot in room temp.
Thank you I’m still practicing a lot on the coffee machine ☺️
@@SimpleSourdough thanks for the reply. I started following you a long time ago, when I was having to click translate on all of your posts. I loved reading about your journey to opening your bakery. Would love to see it on person some day! A couple other questions I had. Your cold fermentation in your bannetons... is that at normal refrigerator temperatures? Is the humidity controlled in those refrigerators? Last night I tried NOT covering one of my loaves when I cold fermented overnight (I normally use a plastic bag). It came out just fine! Regards, Dennis
At 13:00, why is your whole grain final shape so simple compared to the loaves you shaped before? Thanks!
You have a great account, loving your videos.
Are you using the 1:20:20 ratio so your starter is at its peak on the moment you want to use it, or is there some other reason for such a high ratio to starter?
Thank you! Yes we do :-)
I enjoy your videos .Where do you buy the bannetons from ?
simpelsurdej.dk
👍
🙏
Hi, what temperature do you set to the fridge? Will the dough dry out when you put in the fridge without any covers?
2-4c
Amazing. How long does it take to cook all that bread in those ovens? Take an hour to cook and you can cook 6 at the time?
Yeah
Ha what is it about coffee and sour dough baking going together so well? A match made in heaven eh?
:D
Peter, how heavy are your dough when you weigh it out to preshape? Thank you!
22.5 x 2 . 900g loafs
Thanks Peter! Love your RUclips vids! Please keep them coming!
@@cangbui5981 Thank you 😊🙏 We will do our best
now i know the secret to your amazing bread - it's the hat!
Exactly!
Hi there. I hv a gas deck oven. With 4 burners 2 top 2 on bottom 1 meter square from inside. Kindly could help me with temp adjustments on top and bottom when baking sourdough loaves and baguettes. Appreciate ur experience
Thank you.
Thank you so much, we have a lot of new videos out now and we got more coming on that
Your big fan from India.. there is a very high temperature where i live.. 43°C during summers. So please suggest me how to prepare sour dough bread at 30-33°C room temperature
Thx!
whats the hydration % of the dough and what flour do you use? is the starter fed the same flour?
Hydration around 83% and yes the flour is fed with the same starter :) strong white flour, sifted wheat and Ølandshvede. Theres a tutorial video in here aswell
:) thats an insane hydration level - what percentage protein are we talking in the flour mix? I think a lot of home bakers have failed (myself included) over the years trying to bake wet doughs with 11-12% protein and only getting very sticky results.
@@peterzachosogaard This one has 12,5 :-)
A 1:20:20 ratio seems incredibly high do you mind explaining why you use such a high ratio for your starter ?
So it takes longer to peak
What size are your bulk bins?
30Liters
how much dough do you put in the bulk bins?
30kg
hello from chile , how much do your breads weight de round ones and the other large that You put on each banneton ?🙏
1000g :D
Hi Peter I would like to ask you if when you put the bannetons in the fridge without plastic cover the skin does not dry out?
And then I can see you use mainly pulp bannetons: do you prefer pulp bannetons to ratan and whats the reason?
Thanks
Yes we never cover the dough on purpose :-) easier to load ovens and a nice bottom crust.
Yes certainly- my favorite banneton of all.
Have you named your sourdough starter yet?
Name is Kurt :)
how you make money from bread? i calculated, i need to make like 10 or 5 breads to make same amount as i make from 1 cake, and cake i can make quick and bread i need bigger oven and another fridge
hehe yeah
What is your fridge brand please?
Siemens
wow. you are baking 150 loaves with those 2 rofcos, just 9 at a time?! that must be hell of a bottleneck
Yeah
How expensive is banneton?
10EU
You need to raise your work surface enough that you don't have to bend. I know as a tall guy that can be pretty difficult but your back will thank you later in life
-chef of 13 years
Thank you we recently started thinking of that :)
Nice channel! You need to improve your audio though
Thank you so much, we have a lot of new videos out now and we got more coming on that
More of these videos! B-e-a-u-tiful🤌🏼
THX!