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are in a house? awesome setup!

Did you name your peel Emma? 😀

Very curious to know what your results were prior to using this meter. If I am understanding correctly you ended up letting this ferment considerably longer then you used to let it ferment, is that right? And if so, what did your bread used to look like/taste like?

I liked your measuring scale. Can you tell me the Brand, Model, and place of purchase? I didn't see it on Web-restaurant. Are you in operation these days? Thanks, Chef

Oh, forgot to ask you the distributor you used for Turbofan and ABS unless they're direct purchases? Thanks!

Thanks for the video tour of building your micro-bakery. Could you tell us the model numbers for the Turbofan Convection Oven (gas or electric?) and Turbofan Proofer? Secondly, could you tell us the model number for the AS Bread Slicer and ABS Deck Oven? Also, could you give us bakers an idea of approximate installation costs for electrical and plumbing costs for each piece if applicable? Thanks very much! Are you planning on doing a video for the final set-up of all the bakery? Does the Spiral Floor Mixer sit on a countertop you're building? Thanks, Chef Cheyenne

Thanks that was informative

I'm from a different country, a different culture, and this still helped me a lot. Thank you for this enjoyable and educated video.

Great video and very important information! Makes baking sourdough so much more reliable. Thank you!

I have a question, I have safety concern with gas oven, a bit traumatized by a couple of times of mini blow up in the oven-pipe connection lol do you think the energy cost difference between full electric and gas oven is astronomical? will using electric oven affect pricing too much? thanks!

Have you ever baked panettone? I'd be interested in seeing that process

Jalapeno one of my most popular breads with my clients. I do use fresh and add Cheddar cheese but everyone LOVES it. Give it a go with fresh and cheddar. I'll bet that will change your mind about it.

Hi just started micro bakery in Scotland Looking for best small bread oven any help would be great UK ovens. Regards john

I bake pies, which oven is more suitable?😢

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If you cold proofed your dough overnight, what ph would you shape and put in the fridge?

Thanks for the video. Why dont you cold proof your dough?

Great video! Could you please share a link to the manual oven loader youre using?

Thank you

micro with that equipment'??? dafuk you from texas or what

You look more baked than the bread. 😂 Excellent video. Thank you.

This is amazing Mike! My mom has built a studio within her house for her artistry which is lampworking with glass. She had kilns, torches, commercial ventilation, oxygen tanks, and many odd things to find in a small space. It was quite a project to build for her. I love to see other artists make this happen! Now I kneed bread...You are close - do you ship to Wa?

shouldve compared a 2 to 3 day cold ferment vs poolish

what hydration did you use please

interesting, and well explained

What do you think about Cadco Convection Oven compared to Moffat Convection oven?

I’m glad I’ve found your channel! I sadly live at the wrong end of the state to get flour from the mill, and shipping about doubles the cost of the flour. 😭 So we grab Lehi Roller Mills when we can make it to a Costco, and every now and then I splurge on Central Milling. I think the impact of quality flour can’t be overstated.

Can we get a video of the slicer in action? How does it do with the ear on the top of the loaf?

❤❤❤❤❤

WoW Amazing! 👏👏👏👏👏👏👏👏👏👏

I’m looking for some guidance with how to get the foot pegs off. You mentioned it was tricky. Any tips?

How has the performance of this ove been? Any failures?

I agree brother

You didn't even taste the pizza when it came out

Thanks brother! we need more sourdough artisan open crumb videos, never enough :)

Thank you for making the time do show us your work

A dream.

How much deck oven and proofing machines cost? ❤ from east sikkim sumin lingzey ❤️ keep it up sir.

You’re a great person. That’s why you have great success!

Very nice video. Thanks for sharing. Good to find you on YT. You have any thoughts on Unox Shoppro series ovens?

Hi can I know what temperature to bake sourdough in this kind of commercial oven? I am going to bake only two sourdough

You need to get the manufacturer to calibrate that oven because you will burn everything if you don't.

Westcoast does not like burned bread!

Hi, two things, first, your formula is missing and/or the link to the recipe. Second, your flour says 100% organic wheat, biut it contains malted barley also, what % is that barley content? Thanks in advance and i am a new follower now.. ❤

Very useful tutorial. Thx

This should have way more subscribers.

What I’d do for a setup like this! I read in the other comments that this is more of a hobby than a business. Why not go full business? Im sure you can pump out a couple of hundreds of loaves weekly.

I just found your channel! What a great micro bakery! My baking is just aimed at making all the bread for my wife and I, so I don’t face all that incredible equipment! I just got into milling my own grain, I have a Mockmill 200. It’s great that you are mostly baking for fun and don’t have the pressure of needing the bakery to make a living!

This is a good & interestingexperiment. I just watched one in which there were 4 jars, each with a fairly small amount of dough. The only difference was the amount of salt. 0%, 2% (the max advised by most serious bread makers), 6% and 12% if I remember correctly. (Using baker's percentages.) Now this isn't testing exactly your scenario, but it was interesting, too. The 0% rose the most and was most active over several hours. 2% was a close 2nd. 6% not too active, and 12% just barely getting any bubbles. There was a noticeable difference, though 0 & 2 weren't very different from one another.

You have just given me reason to think what I read about adding vit. C to my dough is a viable idea.