Great video - Informative - Thanks. My mixing time is about sixty seconds on the slowest setting using a beater and after 20 -- 30 min to allow the flour to hydrate another roughly 60 seconds The rest is done with a 4-5 hour bulk ferment with a few periods of stretch and folds. I want the dough to ferment for a long time, for flavour. It's interesting to see the mixing approach though and to hear the science. Yes, No-Knead is being promoted quite a lot online at the moment. Mainly from less accomplished baking channels - I do with they would shut up. This video covered a lot. A great watch. Thanks.
Hi! Jp. Do you have any tips to choose a good heavy duty mixer for commercial use? for Donuts dough 😅 I wanted to start a small business for selling donut here in Malaysia. I am so Lucky to have found your channel🙏💓
Greetings Kelly, When deciding on a mixer (or any commercial grade equipment for that matter), you need to consider your overall operation and what it may look like in the future. Nothing worse than spending a bunch of money on a piece of equipment to realize that you have other limiting equipment issues in your process. Interesting, you brought this up as I have been thinking about doing a tech video on setting up a bakery. Anyway, sorry. Back to your question. There are many good manufacturers of commercial baking equipment with years of credibility and solid track records of dependability and customer satisfaction like Hobart as an example. You really need to look at your short and longer-term objectives in conjunction with projected volumes and growth and even be prepared for a product line expansion to another type of bakery item. You need a mixer that will grow with you. Take your time, do your research, and contact commercial equipment suppliers. Then, when they tell you what they recommend...research their recommendations and check for industry reviews. Remember, commercial equipment suppliers can be like a 'car salesmen'. Always check and recheck what they tell you. Search commercial bakery equipment by type. Ie Mixers, Ovens, Dividers, sheeters etc... and you should get a good look at the leading manufacturers and their products. Now, unless you want nice shiny new equipment, the used market can save you alot of money. Most of the quality, name brand equipment can last decades, so definitely consider this. Cheers JP
@@nobsbaking6391 Alright! Thank you so much for the long reply 🙏 For me is just for donut dough & the glaze. I dont need an ovens , i just need a fryer. But at the same time, I 'm considering should I buy a fermentation box with humidity & the proofing temp.control...or I just do the overnight bulk fermentations in the fridge and for the final proofing on the rack & cover. Can I send you some picture by email ?
Hi, I'm trying to make bread at home with re-milled durum wheat flour. What would the curve be in that case? It's a flour rich in protein but low in gluten, it does what I understand. I tried autolyzing it in the fridge overnight but it didn't develop much gluten. I knead a lot to get decent results, by hand. Between autolysis, first and second leavening, I saw that it doesn't last 23 hours. The bread came out decent but I'm not satisfied. Do you have any advice on this?
@olgaolga1904 Thank you for contacting me. The first thing you need to look for is how much protein is in this flour. While durum / semolina flour can be high in gluten, it also can be just medium depending where it is grown and how it is milled. The next thing to understand is how much water, salt and yeast (the 4 pillars of bread dough) you are using in your recipe. These all work together and can dramatically effect the the characteristics and strength of your dough. If you want, you can send me a picture of your flour ingredient label and your recipe and I can take a look. Please no cups or tsp. Send the recipe in grams. Email: nobsbaking123@ gmail.com Cheers JP
Firstly I would love to give you some recommendations. Della, let me think about it for a day or two. What country are you from, so I can get my head around what's available in your region. Question 2. Is it bread making you want it for, or an all-purpose machine? I will do a little checking around once you send me your answers and see If I can help you choose a decent machine at a good price. Also, do you bake a lot or just from time to time? Cheers. JP
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Great video - Informative - Thanks.
My mixing time is about sixty seconds on the slowest setting using a beater and after 20 -- 30 min to allow the flour to hydrate another roughly 60 seconds The rest is done with a 4-5 hour bulk ferment with a few periods of stretch and folds. I want the dough to ferment for a long time, for flavour.
It's interesting to see the mixing approach though and to hear the science.
Yes, No-Knead is being promoted quite a lot online at the moment. Mainly from less accomplished baking channels - I do with they would shut up.
This video covered a lot. A great watch.
Thanks.
Thank you sir, your explanation is very easy to understand😊
Very informative sir thank you 🙏
Hi! Jp.
Do you have any tips to choose a good heavy duty mixer for commercial use?
for Donuts dough 😅
I wanted to start a small business for selling donut here in Malaysia.
I am so Lucky to have found your channel🙏💓
Greetings Kelly,
When deciding on a mixer (or any commercial grade equipment for that matter), you need to consider your overall operation and what it may look like in the future. Nothing worse than spending a bunch of money on a piece of equipment to realize that you have other limiting equipment issues in your process.
Interesting, you brought this up as I have been thinking about doing a tech video on setting up a bakery.
Anyway, sorry. Back to your question.
There are many good manufacturers of commercial baking equipment with years of credibility and solid track records of dependability and customer satisfaction like Hobart as an example. You really need to look at your short and longer-term objectives in conjunction with projected volumes and growth and even be prepared for a product line expansion to another type of bakery item. You need a mixer that will grow with you. Take your time, do your research, and contact commercial equipment suppliers. Then, when they tell you what they recommend...research their recommendations and check for industry reviews. Remember, commercial equipment suppliers can be like a 'car salesmen'. Always check and recheck what they tell you.
Search commercial bakery equipment by type. Ie Mixers, Ovens, Dividers, sheeters etc... and you should get a good look at the leading manufacturers and their products.
Now, unless you want nice shiny new equipment, the used market can save you alot of money. Most of the quality, name brand equipment can last decades, so definitely consider this.
Cheers
JP
@@nobsbaking6391 Alright! Thank you so much for the long reply 🙏
For me is just for donut dough & the glaze. I dont need an ovens , i just need a fryer.
But at the same time, I 'm considering should I buy a fermentation box with humidity & the proofing temp.control...or I just do the overnight bulk fermentations in the fridge and for the final proofing on the rack & cover.
Can I send you some picture by email ?
@kellychin2895
Yes sure. Send me a picture .
@@nobsbaking6391 Yes. Please make more video for bakery set up.
Thank you very much😃🙏
Really enjoyed this video!
Awesome, thank you!
Hi, I'm trying to make bread at home with re-milled durum wheat flour. What would the curve be in that case? It's a flour rich in protein but low in gluten, it does what I understand. I tried autolyzing it in the fridge overnight but it didn't develop much gluten. I knead a lot to get decent results, by hand. Between autolysis, first and second leavening, I saw that it doesn't last 23 hours. The bread came out decent but I'm not satisfied. Do you have any advice on this?
@olgaolga1904
Thank you for contacting me.
The first thing you need to look for is how much protein is in this flour. While durum / semolina flour can be high in gluten, it also can be just medium depending where it is grown and how it is milled.
The next thing to understand is how much water, salt and yeast (the 4 pillars of bread dough) you are using in your recipe. These all work together and can dramatically effect the the characteristics and strength of your dough.
If you want, you can send me a picture of your flour ingredient label and your recipe and I can take a look. Please no cups or tsp. Send the recipe in grams.
Email: nobsbaking123@ gmail.com
Cheers
JP
Thanks for your insight into all things bread ❣️
Would you mind recommending a bread machine? (I’m disabled)
Firstly I would love to give you some recommendations. Della, let me think about it for a day or two. What country are you from, so I can get my head around what's available in your region.
Question 2. Is it bread making you want it for, or an all-purpose machine?
I will do a little checking around once you send me your answers and see If I can help you choose a decent machine at a good price.
Also, do you bake a lot or just from time to time?
Cheers.
JP