วีดีโอ

Congratulations! Which mixer did you get? Thanks mate my pleasure 👍

75% rise is based on dough temperature and also balances flavour. In colder weather I will proof longer and in summer less, especially if I am going to put the dough in the fridge. Actually you have given me a good idea for a video to explain this in better detail

@ What will happen when you ferment for examply 100% or 50%? Whether it depends on hydration either or not?

@magdalenarzeplinska alot of it depends on temperature. But let's say your dough is warm, at 50% it would be nice and fluffy and 100% would be over proofed. If your dough is cold, 50% could be dense and 100% nice and fluffy

@@urbantreats_sydneyAre bubbles of activity on dough when is 50% bulk fermentation, 75% or 100%?

@@urbantreats_sydney Thanks a lot. 😀❤️

It takes practice, but keep trying! You'll get there. What issues did you have? Did this recipe work for you?

For the oven temperature? 284 fahrenheit

I just checked the video, I forgot to add my usual popups for the temperature conversion, sorry about that

Thank you ! 🙏😊

Not needed with this recipe 👍

Awesome I'll start on it soon! Thank you

Sounds like you over proofed the dough, what was the dough temperature when you put them in the fridge, how was your shaping was it nice and strong?

@urbantreats_sydney 24c no shaping seemed loose i have no idear why done 4 lots of stretch and folds

Probably your flour, are you using a strong white flour? I have a video on my channel explaining how to test your flours hydration level for perfect water content

@urbantreats_sydney thanks I didn't quite understand the video sorry its marriages strong white bread flour 13g protein

My guess is that without seeing the dough, but you're saying it's flat like a pan cake, I would reduce the water next time and reduce the fermentation time

Thank you my pleasure! A few weeks early for Christmas but I thought I would release it slightly early in case anyone wanted to practise them in time for Christmas 🎁🎁

Thank you! I ones i make have Rudolf face, Santa belt, and a green macaron with a christmas tree pattern, wish i could add images to comments to explain, I do have photo of the ones I make on my instagram december 4/2021

Trust me, definately worth trying! They can be fiddly but once you learn the basis they are pretty easy to make

Thank you! I really appreciate that 🙏😊

Thank you! 👍

Thank you I'm glad you like the video 🙏

Thanks mate! Definitely have a try, will take a few tries but once you learn macarons you will love them, they are addictive, to me anyways 😂 I have a few more Christmas recipes I will make videos about before Christmas

Definitely a great idea, I would need to practise a bit, since I haven't made this in about 15 years since i worked in this old Italian bakery back in the day. But yeah I think I might!

Wonkey trees to eat now!

Enjoyed the video,I am going to try again with macarons.last time they spread out very thinly. I noticed you made enough for 24 trees,but only assembled 22. One each for you and the camera man! 😂😇

Haha after the camera was off 😂🤣

🤣🤣🤣🤣 exactly what happened lol

Definitely, kids love them! Thanks mate 👍

Thank you! and much apprecated all the best with your new baking adventures!

If I was doing multiple loaves I could use a mixer but for this small amount the mixer wouldn't pick it up

Yeah I find the same thing, I usually also only keep the scrapings in the fridge, In this video I think I had a lot more in the jar because I was in a rush my last bake! Don't worry about your starter dying, I've done so much abuse to my starter over the years it always bounces back 😂

@ ahhh I think I saw you use scrapings to store starter in the fridge in another video and that’s probably why I tried it. It works great.

Sometimes I don't follow my own advice lol, nah sometimes I put my starter in the fridge after using it, telling myself to remember at the end of the day to empty all but the scrapings out the jar, 5 times out of 10 I forget 😂

Hopefully I'll get a video out on that soon! Next week apparently going to finally start getting hotter here in Australia, there is one day at 32 degrees Celsius!

TH-cam doesn't translate the sub titles automatically? I'm not entirely sure how it works, I'll do some research

Thanks mate! That trojan toolbox holds everything so nice and tidy I love it, it's meant for car mechanics but definitely works well for small bakeries

I have my proofer set to 25 degrees celcius and the room temperature on this day was about 18 from memory. Thank you!

@ thanks you very much ❤️

Bạn vui lòng cho tôi hỏi hiệu lò nướng bánh của bạn tên là gì & nó bao nhiêu tiền ? Rất cảm ơn vì bạn đã phản hồi ạ ❤️

My brand of oven is the Rackmaster 2020 (rm2020) I bought mine in 2021 for $12k AUD I believe they are abit cheaper now, a large portion of that cost was shopping from the UK to AUS

@@urbantreats_sydney 😭 Tôi ước có được nó mặc dù biết là ko thể..! Cảm ơn bạn nhiều ạ ❤️

Thank you! Good luck on the new micro bakery, it's hard work but definitely worth it, especially if you love baking

Can store in the fridge for about 4 to 5 days, room temperature about 24 hours

Thank you! Good luck let me know how it goes

No problem! 👍

Thank you! I love adding as much wholewheat as I can too, I like the added flavour, to keep this video simple I left it out in this video. Not sure if I read your message wrong, but I don't use the oven temperature built into the oven itself in my homemade proofer but a heating mat linked to a inkbird temperature controller set to 25 degrees celcit

Welcome mate! What state are you in? I use 'wholegrain milling bakers white organic flour' in my opinion it's the best flour, I would test the flour hydration between seasons because the water can change a little

Thank you!! I’m in Brisbane. I’m actually using the same flour as you. I had no luck above 80% with it as it just seems to slump after final proofing. Don’t think I’m over proofing either… I’ll keep experimenting though.

@nathanmartin8663 80% is too much for this flour alone, I add 10% wholewheat (same company wholegrain milling ) and 80% is then doable without any major mistakes like shaping etc. I personally like 75% hydration, it's my favourite sweet spot

Awesome. Thanks for the tip! I’m pretty aligned with this in my experiments. I also have the same brand stone ground wholewheat flour and in my “normal” loaf I’m adding around 10% also. Standard hydration is around 77% (pretty well aligned to the Tartine country loaf recipe). Thanks heaps for the comments!!

@nathanmartin8663 no problem 👍 77% is a great hydration too

No problem! So I will take my starter out of the fridge 3 days before use and feed it 1:10:10 and wait until it starts to sink, around 20 to 24 hours, feed it again 1:10:10 by this stage the acidity should be minimum. Then just before baking I will do a feed around 1:4:4 to start increasing the size of my starter a day before use, just before baking I aim for 1:2:2 or 1:4:4 again

@@urbantreats_sydney Thank you heaps!

No problem, 24 hours before baking I like to build my starter up with at least 2 feeds

No problem my pleasure! 😁

Thank you! 👍

This is something I definitely want to do soon, I'm getting a manual sheeter after Christmas called the RS201 which I'm excited to get. Just need to get Christmas out the way 😂💰

Haha, yes, first clean your bucket of money for Christmas 😂 then check what's left for the next month 💰💰. I’m so excited to watch this tutorial from you! Your way of explaining things in such detail-even to the micro level-is so unique and helpful!!

@pishve356 thank you! I'm excited to get a sheeter soon too and make videos using it

Thanks mate! I try not to get too complicated in my videos, keep to the basics while explaining the important stuff 👍

Thank you! I also prefer buttercream, especially salted caramel buttercream, which I hope to make a video on soon! When you say the top and bottom of the cookie, do you mean hollows? I rarely get hollows these days especially the way I do it in the video, hollows usually happen because of incorrect meringue mixing

@@urbantreats_sydney I was thinking more about it, yeah, the meringue is most likely where I mess up. THAT salted caramel sounds great!. Looking forward to that video.

Thank you! Much appreciated! ☺️

No problem 👍

Depends on your dough temperature before you put it in the fridge, if it's a cold dough it will slow down much faster, and if the dough is very warm it will take much longer to slow down. My fridge is usually 2 degrees in summer and 4 in winter

And thank you! 👍

I bought one those Billie messing things its so hard to get it right tried loads of times keeps ending up over the line

@michaelhedges41070 they can be awkward at first, I've learnt now to break it with your finger fast, and if you do go over the line a little it doesn't matter, just go a little over 50% at the end for example

Thank you! Poland is a beautiful country, especially when I see the snow

My fridge is usually around 2 to 4 degrees Celsius

Always preheat, with macarons especially as they are finicky

Thank you! 🙏👍

Hello, I use the Rackmaster rm2020 oven

Thank you! I'm a creature of habit 😂😂 keeping all the variables the same as much as I can, like you said gives my customers the same product everytime which they love

That's right you need the water and flour from the starter too, 4800÷6000=0.8 (80%) the flour is the white/wholewheat and the starter flour

Need to add 600 to both those numbers from the starter. So it's 6000 and 4800

That's correct