As someone who bakes occasionally and has made sourdough bread I clicked on your video because I thought maybe making sourdough wasn't really that hard and the Pro's probably have a bunch of shortcuts. Nope. Making 12 loaves of sourdough is just as difficult as I thought. Much respect to you.
Thanks mate, I wouldn't say it was hard, once you get a good routine and stick with it, keeping the variables the same as possible, it's pretty straightforward. But then the season changes and it does take a few bakes to get back into another rhythm with a different temperature. When I do more than 1 mix, the margin of error and difficulty definitely increases
Boa noite amigo! Meu nome é Nélder, moro no Rio de janeiro e gostei muito do seu vídeo e da sua generosidade de fornecer a ficha de produção. Estou iniciando agora na fabricação de pães de fermentação natural e estou muito animado. Estou, nesse momento, produzindo meu Levain. Assim que estiver pronto e bem forte, farei meu primeiro pão. Será o de azeitonas, graças ao seu vídeo. Muito obrigado por compartilhar. Deus te abençoe e dê muitas graças e sucesso com seu trabalho.
I have watched so many videos on sourdough bread making. I have learned more from this video than any other. Very thorough explanation of the whole process. Thank you!
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
Woooooooooow!!!!!!!! They look delicious and beautiful.... congratulations on your beautiful and hard work and... I hope you sell lots of bread!!! Thanks for the video!!!😋😄
You are great bakery chef 😊🎉❤ I never make good bread,or I cooked on low temperature or mixed with again flour ,or bread is dried or have bubbles. Someone said that not good to put to much yeast in flour. I have gas mark oven that's why I don't make good . Sometimes I don't do measurements. Can you make pizza , dough pastry . I worked in restaurant for 20 years cooking different food, we get delivered bread, croissants,cakes,quiche.
Thank you! 🙏 Do you use wild yeast or a dried/fresh yeast? Definitely true you can use too much dried or fresh yeast, sourdough starter you can get away using more. How hot does your gas oven get?
@@urbantreats_sydneyI had my husband build me one! What a difference taking dough out and cleaning! I can wheel it over on heavy casters to the sink to clean! Saves my back and knees!
Thank you for an excellent video - the first one I am watching so far in your series. Glad I discovered you and have just subscribed. The best video in sourdough bread making I’ve ever seen … Thank you for such a great demonstration, comments when needed, and for being so generous in sharing.
Thank you I really appreciate it! My pleasure to share what I can 👍I do try and explain as much as I can in detail, and anything I forget I will add as popups
This was a pleasure to watch. Your restrained use of the mixer is excellent. IMHO Something you could try: Durum semolina as the non-stick flour for your banneton. It gives the loaf a lovely finish too. Am I wrong? Including the natural leaven it would seem that the hydration is 70% Thank you for this video.
Thank you! Durum semolina, I will check it out, because flour is not as good as rice flour when you start getting into higher hydration. The math is correct, did you divide the water by the four (including wholewheat and starter)
Your method is so similar to the small bakery I work at, though we’ve grown so much since I started it feels crazy to see only 12 loafs for a mix! I love to see a full process video like this, great watch
Thank you! When you have a full load of 12 or 15 loaves added steam is not needed, as there is more than enough water in the dough to create steam. I steam when I'm using half load or less
And I have steamed many times with a full load, but it just causes way too much steam, that the steam is escaping from the door etc causing too much pressure I believe. All depends on dough hydration too, lower hydration bread might need more steam than higher hydration
That was a solid video, thank you. I really appreciated the behind-the-scenes process. I just started making sourdough last week, so naturally I now want to open a micro bakery. :)
Your Breads are Beautiful!! I dont know what all im doing wrong? My Bread is not rising like yours, but ill have to change up my Starter first...? Your starter looks so beautiful, like pudding!!
Thank you! Much appreciated 💚 when you say not rising, during bulk fermentation or oven spring? Yeah the number one key thing for sourdough is a nice active sourdough starter. I have 2 videos on my channel about them
I like to use some bannetons with covers and some without. They are less likely to stick with covers, but I like the pattern you get on the bread without them
It was a pleasure to watch whole process of making this beautiful and surely delicious sourdough bread. Thank you for sharing your recepy. I just wanted to ask you, if I need to only bake 2 loafs of this bread. Do I need to just divide by 6 the measurements you use for 12 loafs? Thank you.
Love the look of your bakery! So organised. Thank you for showing me how you make it. Just a little idea try putting anti slip under your plastic boxes so they do not move about! It just an idea.❤
OMG! Best video I found ever! Great job to you two. My questions are: 1. For how long you have to preheat the oven and on what temperature? 2. What temperature you have in the oven when you put the loaves in? 3. Do you use steam when you put the loaves in? 4. To what temperature you bake after the stem is released? Thanks a lot👍👍🙏
Thank you! my rm2020 oven takes about 2.5 hours to heat up, I preheat the oven at 250c, then load and drop the temperature to 220c and bake for 25 minutes. I will add steam if the oven is half empty or less, but if I'm baking a full load I will mostly skip steam as it's not needed. After 25 minutes I will release steam then bake for another 15 minutes at 240c
Thank you for the very good reply. I am waiting for my rm2020 oven to arrive. I only found your page today and it is mind-blowing with so accurate information. I will definitely take a notebook and pen and go through all your videos. I am eager to learn all I can. Many thanks 🙏
Love this video and following you along throughout the process! Thanks so much for making it! 😊 Do you use an oil to take care of your wooden working serface? How does it work?
Thank you! I use food safe oils (I use many different types depending how cheap they are on Amazon) in the past I've also used canola oil. Once these benches get enough coats of a few months you don't need to oil them as much.
Unglaublich gut erklärt,sehr ausführlich 👍. Aber wie kalt muss der Kühlschrank sein? Ich habe immer ein Problem im Kühlschrank dass er einfällt nach 8 Stunden als wäre er nicht aufgegangen 🤷
Thank you for your kind words! 🥰 For the refrigerator, I recommend keeping the temperature between 4°C to 7°C (39°F to 45°F). If your dough is collapsing after 8 hours, it could be due to over-proofing. You might want to check if the dough has risen enough before refrigerating, or try reducing the time it's left in the fridge. Also remember dough will always slightly shrink in the fridge because the carbon dioxide gasses will shrink when cold, but when when you bake this will reverse.
Thank you! I'm very happy you love my channel 💚 my tubs are one of the few things I haven't bought on Amazon. I got them from an Australian shop called AGC equipment
I appreciation your directions because they are very precise and easy to follow although I do have one question. Do you bring your dough up to room temperature before putting it in the oven?
@NamNguyen-hr5yi I can't really say as Ive only used the rm2020 and roffco ovens, but having a quick online the bakerlux looks good, their is a few videos on TH-cam on how to use it with sourdough
Good evening! Im so glad this popped up in my feed. My friends from Turkey asked for a Rosemary olive loaf. Can you tell me what kind of olives you used, were they kalamata?
Thanks for the effort and video! Can you please share what time you feed your starter prior to making your dough? Do you have a system when to feed your starter that is adjustable? What if I want to feed my starter for example around 3-4pm to start making the dough the next day around 7-8am (approx 16hours in between).
No problem! I have a whole video on how I feed my starter and how I work out the times th-cam.com/video/gS2_ILs4bdE/w-d-xo.html but roughly for a 16 hour break I would feed a very small amount of start maybe 1:8:8 depending on the weather. If it is very hot maybe 1:10:10
@@ZeCoop thank you my pleasure! I preheated to 240c, loaded the oven and dropped the temperature to 220 for 25 minutes then released steam and back to 240c for 15 minutes. When I was baking that night I was half asleep! I should have explained that temperature i when loading
Hello man ! Thank you so much for your video, it's been helping me a lot. Got a quick question for you : you're splitting the water to have a bit more when you add the salt, but you're not putting everything in the dough. Is it because we can't see it in the video or because you estimated than the dough was hydrated enough ? Thank you again for sharing 🤩
No problem! My pleasure 👍 100% of the water was used in the mix, yeah sorry maybe I didn't show that properly at the end. But the last 150ml was added with the salt
Thanks for an excellent video! One question: I'm curious about the steam generator thing you're using. What's that exactly? Does it come with the oven?
I normally bulk ferment in the oven with the light on. I was just wondering after that if you think it’s ok to shape, sit for about an hour then bake 😀
I do this all the time, same day bake. I would leave depending on the temperature for 1 or 2 hours at room temperature. If you poke the dough and it raises back slowly it's ready to bake.
yes after seeing this I realize I’m proofing mine too long. My bread still is turning out good. Just not as good as it could be! I did notice a big difference in the crumbs in this video. It’s amazing what a Difference 10% can make! Thanks again!
Hi, thanks for the great video! whats your opinion not proofing in the fridge overnight. so would do a bulk ferment overnight then shape and bake the next day. What are your thoughts? Thanks in advance. im jealous of that big mixer! I do all mine by hand and also have an oven that i can only bake 2 loaves at a time. Most i've done at once is 18 loaves. wonder how I can make it more worth my time.
Thank you! I love my mixer, it took me a while to save for but definitely worth it. I dont like to bulk ferment overnight in the fridge, it just takes too long to get back to room temperature the next day, many people do it this way with success, but I've personally never had much success with it. Sometimes I will bulk ferment over night on the counter at room temperature with a lot of success, but weather plays a huge factor, if it's too hot I wouldn't leave the bulk fermentation overnight
Love your sourdough and well organized thingss .. ❤❤. We also make sourdough. I watched your process and seriously i Loved it.. i know its not possible but right now i just wanna work with you..is there any way just let me know ..
Your video is very informative and easy to follow many thanks. Could you possibly explain how you work out the 76% as I can’t get that figure. Cheers Day
Thank you! You need to add the water and flour from the sourdough starter too. 380ml (water) divided by 500g (flour) 330ml water for the mix plus 50ml from the starter. 450g flour from the mix plus 50g from the starter.
Gave it a try but it stuck a bit in the banneton it should be edible I did put some rosemary in so can’t wait to try it. I don’t know how to sen a picture.
Excellent clip. Two questions. Do you recommend a 50% swelling as a balac at a temperature of 25 degrees? Second question, don't you cover the dough when it goes into the fridge? Thanks
50% is a good rise between 24c and 26c, if you want to be more careful 40% is advised. I don't cover them, my fridge doesn't have fans except one at the very top. If I was using my residential fridge, I would suggest covering them, not because they get dry but because they can absorb flavours from the fridge and also effect other ingredients in my experience
@@urbantreats_sydney hey mate. Thank you for your videos. I just bought a Rackmaster 2020, I am so exited. I normally baked 2 / 4 sourdough bread every second weekend as I am doing roster work. If I want to make the dough like your recipe and do 1.2 kg of active starter, do I just take my “dirty” jar that I normally use to make 400 grams of starter and make 1.2 kg? Or I’ll need to make a bigger batch of levain? Thank you so much
@giorgiomariamasocco2587 congratulations! It's a great purchase you won't be disappointed, I love my rm2020. For the Levain if you can build it up over 2 or 3 feeds
Thank you for this video 😃 one question: what is the proteines % of the flour you use, allowing this high hydration? Thanks ! And please keep up the videos
@@urbantreats_sydney thanks for answer. With this method is there any option to do a late bassinage to further relax the dough? If so how? Thanks a million and just go on. 👏
Using this method I've never done a bassinage after the mixer. But I suppose you could add some water in the early stages of stretch folds, but very small amounts of water.
When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁
thx, Melb here, I do 3 loaves at a time in home gas oven and cast iron pot, takes ages when doing singular like this, how much was your set up? oven, mixer sources pls, going to watch ur vid on ur tour so it may be there. how much do u sell your loaves for? thx GB
Melbourne is nice, I went there once when I was younger. I built my setup over many years, I was also using Dutch ovens and hand mixing for the longest time. I only got the mixer this year that was about $3700. The rm2020 was about $12k, I bought that almost 3 years ago now. I sell my plain sourdough for $10 and olives ones $12. When I sell wholesale, it's about 70% of that.
I enjoyed your video. When you shaped the individual loaves to put them in the baskets, did you put them seam side down in the basket, or does it matter?
Definitely never in the fridge as it will go hard and stale. But you can store it in the freezer then defrost on the counter at room temperature for a few hours, preferably overnight
@@urbantreats_sydney My problem is often that my dough wont get shiny. the gluten wont come. I mix and mix and mix (kitchen aid mixer) (40 mins) until the dough becomes too hot I think (30 degrees) so the dough looks like some kind of porridge. After baking it anyways the bread is pale/dead/barren. I made sure to use cold water only and I even had the flour in the fridge half an hour.
Bravo. Hi, could you tell me why my bread softens after taking it out of the oven. my hydration is at 60 percent. cooking at 220 degrees. baguette-type shape, with type O flour. Thanks
@@urbantreats_sydney Hi, yes when it cools down. And it comes out of the oven well cooked, but after an hour the crust softens. thanks and good work. Greetings from Italy.
@spadiu slight softening is normal after cooking, but if it gets too soft it could be too much humidity in your space? You can try and leave the sourdough in the oven, with the oven off and the door open. But if your baking multiple loads this wouldn't be a choice
Sick vid again bro.. I been using the aliquot jar method that you showed, but I struggle with the temp in the jar cooling way quicker than the dough in the bulk ferment. I try and heat it a bit to keep it close but I don’t get the exact representation of what’s going on in the bulk.. any tips??
What is the size of your bulk ferment? And what is your room temperature? I'm using my home made proofer which is helping keep my ingredients stay at the same temperature.
@@qhoward3284 yeah unfortunately if the temperature is above or below room temperature, you can lose a few degrees in the aliquot jar without a proofer setup, but it will still give you a rough idea of the bulk fermentation process, unless the temperature is way different in the tub and jar, a few degrees should be ok. I will make a video soon on my proofer setup
Just wondering if you'd be willing to share how much you make minus costs for baking 12 loaves of bread. Might give people an idea of what it's like starting small and scaling up.
I'll be releasing a video some time in the future about the cost and details of my micro bakery. I'm lucky I bought my flour from a friend who runs a bigger bakery and buys flour by the pallet. So my flour cost is about $1 AUD per loaf which is about half than what it would cost if I bought my flour by the bag. I sell my bread for $10 retail and $8 wholesale AUD, I only bake once or twice a week as I also work full-time as a baker
Thanks for including the c to f conversion. For the starter, is it also 76% hydration? Guessing it’s higher % of water. If so wouldn’t that skew your overall hydration higher, closer to 80%? Also, sorry one more question, looks like you went easy on the mixer kneading for you and did more stretch and fold. Is there a benefit vs just letting mixer do all the work? Just wondering, thanks.
No problem! My starter hydration is 100% water and I account for that in my formula 380÷500=0.76. so to break that down the 400g white flour, 50g wholewheat flour, plus 50g starter flour equals to 500g. The starter water is 50ml and the mix water is 330 which equals to 380ml
@@urbantreats_sydney ok that makes sense, the starter flour and water is pulled from the main list not in addition to it. Thanks. Btw, another video idea is the economics of a small bakery, if you care to share.
@@krehbein that's a good idea. I'm currently moving from 1 or 2 days baking per week in my microbakery to a few days in the next month or so, so I can share some of the details I've learnt along the way
Sorry I didn't reply to the mixer question. I always keep mixing to a minimum as I find if I over mix the dough it can get too tough and gives me a tighter crumb.
@@urbantreats_sydney I’m just noticing that the measurements are not accurate. Is it 450gr of dry flour plus 50 grams of the starter flour? So it would be 73% hydration with out starter mixed in?
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
Next week, I'll be releasing my detailed and easy-to-follow macaron recipe video!
Merci beaucoup pour le travail d’artiste je suis vraiment contente de vous trouver ❤
@jonquieressusanna7194 thank you 😊
Great video! Glad there is no music, just the sounds of a man at work.
Thank you! Yeah I did try music in some of my videos, but like you said I prefer the background music of the bakery in action
Great Video!!!! Is that parchment paper on the boards that your loading on.
@puffpastriesllc1776 thank you! No it's Teflon sheets, they can be used over and over
As someone who bakes occasionally and has made sourdough bread I clicked on your video because I thought maybe making sourdough wasn't really that hard and the Pro's probably have a bunch of shortcuts. Nope. Making 12 loaves of sourdough is just as difficult as I thought. Much respect to you.
Thanks mate, I wouldn't say it was hard, once you get a good routine and stick with it, keeping the variables the same as possible, it's pretty straightforward. But then the season changes and it does take a few bakes to get back into another rhythm with a different temperature. When I do more than 1 mix, the margin of error and difficulty definitely increases
Loved your video and explaining as you go without a lot of unnecessary chatting.. just watch and learn. Thanks for sharing your time
Thank you! Much appreciated 💚🙏
This is a great video. It's so rare that people show you their recipe and the step by step process. Thank you!!
No problem my pleasure! 🙏
This was very inspiring as I am going to start making my own sourdough
Thank you! And good luck! It's addictive and rewarding 💚
FINALLY A DETAILED VIDEO, GOOD JOB!!!!!!!!!!!!!!!!!!!!!!!
Thank you! It's the reason I made my first video, I couldn't see very detailed sourdough processes online. 👍
Boa noite amigo! Meu nome é Nélder, moro no Rio de janeiro e gostei muito do seu vídeo e da sua generosidade de fornecer a ficha de produção. Estou iniciando agora na fabricação de pães de fermentação natural e estou muito animado. Estou, nesse momento, produzindo meu Levain. Assim que estiver pronto e bem forte, farei meu primeiro pão. Será o de azeitonas, graças ao seu vídeo. Muito obrigado por compartilhar. Deus te abençoe e dê muitas graças e sucesso com seu trabalho.
Thank you! and much apprecated all the best with your new baking adventures!
I have watched so many videos on sourdough bread making. I have learned more from this video than any other. Very thorough explanation of the whole process. Thank you!
Great to hear! I tried to get into as much detail as possible. Thank you! 😊
Binge watching your videos as I sit and watch my starter slowly rise. Good stuff mate
Thank you! My pleasure! 👍
Your dough is a systematic sourdough. All effects are under control. Consumers can have the same taste every purchase. Great job.
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
Much appreciated I’m planing to start my own micro bakery your channel is super inspiring! Chelle
Thank you! Good luck on the new micro bakery, it's hard work but definitely worth it, especially if you love baking
I love how easy your directions are.
Thank you!
Thanks a lot for remaking this process!!! It's a lot more detailed and your partner is doing a great job showing the dough consistency 🙏🏽
Thank you! I'll let her know! And my pleasure!
Благодарю за видео! Это восхитительно, с какой легкостью и профессионализмом вы обращаетесь с тестом. Хлеб чудесен
Thank you much appreciated! This hydration of 75% is my favourite, semi high hydration
Если вы понимаете, что он говорит, почему не пишете на этом- же языке?
@user-fc3pg8vg9c because I don't understand what he is saying, but google will translate it for me and vice-versa
Woooooooooow!!!!!!!! They look delicious and beautiful.... congratulations on your beautiful and hard work and... I hope you sell lots of bread!!! Thanks for the video!!!😋😄
Thank you! 🙏😊
Loved your video and your bread looks scrumptious.
Thank you! 😊🙏
You are great bakery chef 😊🎉❤ I never make good bread,or I cooked on low temperature or mixed with again flour ,or bread is dried or have bubbles. Someone said that not good to put to much yeast in flour. I have gas mark oven that's why I don't make good . Sometimes I don't do measurements. Can you make pizza , dough pastry . I worked in restaurant for 20 years cooking different food, we get delivered bread, croissants,cakes,quiche.
Thank you! 🙏 Do you use wild yeast or a dried/fresh yeast? Definitely true you can use too much dried or fresh yeast, sourdough starter you can get away using more. How hot does your gas oven get?
I had my mixer on the floor but cleaning it was complicated so it’s up on a low table now - makes a world of difference 😊
I would love to get a stand too, it's very low. I didn't show it in the video but I usually cut the dough out on my knees 😂
It was backbreaking to clean mine that low.
I like your solution to proofing everything :-)
Jeff
It really is, I'm going to look Into a stand soon. Proofing everything just makes everything so much easier
@@urbantreats_sydneyI had my husband build me one! What a difference taking dough out and cleaning! I can wheel it over on heavy casters to the sink to clean! Saves my back and knees!
It's definitely next on my list to get this mixer higher! 🙏
Thank you for an excellent video - the first one I am watching so far in your series. Glad I discovered you and have just subscribed. The best video in sourdough bread making I’ve ever seen … Thank you for such a great demonstration, comments when needed, and for being so generous in sharing.
Thank you I really appreciate it! My pleasure to share what I can 👍I do try and explain as much as I can in detail, and anything I forget I will add as popups
This was a pleasure to watch.
Your restrained use of the mixer is excellent. IMHO
Something you could try: Durum semolina as the non-stick flour for your banneton. It gives the loaf a lovely finish too.
Am I wrong? Including the natural leaven it would seem that the hydration is 70%
Thank you for this video.
Thank you! Durum semolina, I will check it out, because flour is not as good as rice flour when you start getting into higher hydration. The math is correct, did you divide the water by the four (including wholewheat and starter)
Thank you for sharing. Cheers from S. Paulo in Brasil!❤
Thank you! 👍
Your method is so similar to the small bakery I work at, though we’ve grown so much since I started it feels crazy to see only 12 loafs for a mix! I love to see a full process video like this, great watch
Thank you! This mixer can push around 24 loaves per mix, at a push
Thanks for the video. You dont find that you need to add steam before closing your door? Everyone seems to add steam to their RM2020.
Thank you! When you have a full load of 12 or 15 loaves added steam is not needed, as there is more than enough water in the dough to create steam. I steam when I'm using half load or less
And I have steamed many times with a full load, but it just causes way too much steam, that the steam is escaping from the door etc causing too much pressure I believe. All depends on dough hydration too, lower hydration bread might need more steam than higher hydration
That was a solid video, thank you. I really appreciated the behind-the-scenes process. I just started making sourdough last week, so naturally I now want to open a micro bakery. :)
Thank you! Good luck with your new micro bakery, can be hard work but definitely worth it!
Your Breads are Beautiful!!
I dont know what all im doing wrong?
My Bread is not rising like yours, but ill have to change up my Starter first...?
Your starter looks so beautiful, like pudding!!
Thank you! Much appreciated 💚 when you say not rising, during bulk fermentation or oven spring? Yeah the number one key thing for sourdough is a nice active sourdough starter. I have 2 videos on my channel about them
Good job. Best of Luck.. thank you. Love from Kuwait to you and your family 🇰🇼❤
Thank you 👍
@@urbantreats_sydney I like the way you organise your bakery inspite of small space. I wish you future business expansion. Thank you Mr. Urban.
Definitely gets tight! Thank you
Krásná prace Do čeho si namáčíte ruce prosim, aby se nelepili k těstu v průběhu práce s těstem?
Thank you! I just dip my hands in water so they don't stick to the dough
Thanks so much for sharing. Really interesting and nicely filmed and narrated. New subscriber :)
Thank you! 🙏 Much appreciated
What is the difference in having a cloth cover on the basket and not? Great video. Thank you!
I like to use some bannetons with covers and some without. They are less likely to stick with covers, but I like the pattern you get on the bread without them
It was a pleasure to watch whole process of making this beautiful and surely delicious sourdough bread. Thank you for sharing your recepy. I just wanted to ask you, if I need to only bake 2 loafs of this bread. Do I need to just divide by 6 the measurements you use for 12 loafs? Thank you.
Thank you! That is correct, divide the recipe by 6 for the recipe for 2 loaves
Love the look of your bakery! So organised. Thank you for showing me how you make it. Just a little idea try putting anti slip under your plastic boxes so they do not move about! It just an idea.❤
Thank you good idea! Yeah I love to keep things organised 🙏
They are beautiful bread! So much hours put into such yummy treats!
Thanks for your great vlog!
@@joshchicago2008 thank you! My pleasure 😁
fantastic video. am a bit confused by the time tho 😅 how long was the total bulk fermentation?
Thank you! Roughly 5 to 6 hours from memory
Really beautiful 😻 loves. Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼
Thank you! 🙏🙏
Great video. Lots of tips and important details that make the difference. Thanks!
Definitely! Thank you 👍
Thanks for the video. Lots of good info. Would love to know where you got your lame.
No problem! You can get the lame from rackmaster UK
OMG! Best video I found ever! Great job to you two.
My questions are:
1. For how long you have to preheat the oven and on what temperature?
2. What temperature you have in the oven when you put the loaves in?
3. Do you use steam when you put the loaves in?
4. To what temperature you bake after the stem is released?
Thanks a lot👍👍🙏
Thank you! my rm2020 oven takes about 2.5 hours to heat up, I preheat the oven at 250c, then load and drop the temperature to 220c and bake for 25 minutes. I will add steam if the oven is half empty or less, but if I'm baking a full load I will mostly skip steam as it's not needed. After 25 minutes I will release steam then bake for another 15 minutes at 240c
Thank you for the very good reply. I am waiting for my rm2020 oven to arrive. I only found your page today and it is mind-blowing with so accurate information. I will definitely take a notebook and pen and go through all your videos. I am eager to learn all I can. Many thanks 🙏
Exciting! It's the best oven! What country do you live in?
I live in UK @@urbantreats_sydney
@andreeavlad2450 easy delivery then! I've spoken to a few people in Australia who want this oven, I was curious about their delivery experience
Love this video and following you along throughout the process! Thanks so much for making it! 😊 Do you use an oil to take care of your wooden working serface? How does it work?
Thank you! I use food safe oils (I use many different types depending how cheap they are on Amazon) in the past I've also used canola oil. Once these benches get enough coats of a few months you don't need to oil them as much.
Love your work and bakery ❤
Thank you! Much Appreciated 💚
Unglaublich gut erklärt,sehr ausführlich 👍.
Aber wie kalt muss der Kühlschrank sein?
Ich habe immer ein Problem im Kühlschrank dass er einfällt nach 8 Stunden als wäre er nicht aufgegangen 🤷
Thank you for your kind words! 🥰 For the refrigerator, I recommend keeping the temperature between 4°C to 7°C (39°F to 45°F). If your dough is collapsing after 8 hours, it could be due to over-proofing. You might want to check if the dough has risen enough before refrigerating, or try reducing the time it's left in the fridge. Also remember dough will always slightly shrink in the fridge because the carbon dioxide gasses will shrink when cold, but when when you bake this will reverse.
Would you please consider sharing your sourdough recipe spreadsheet? You showed it during the video and it looked helpful!
Actually good idea, give me a day or so to update the description with a link
Download link for the production sheet is now in the description.
Got it! Thanks for making the video and sharing your methods sheet!
@DougPipersr no problem my pleasure
Very fun watching you do this thank you!
@@robinmarks5638 good to hear! Thank you 😊
Watched this video last night, really enjoy your presentation. Informative without the 'fluff' Another solid effort, thank u :)
Thank you! Yes I like to keep to the subject as much as I can, adding a little character but without cluttering the video
Phenomenal Channel!! Clear and to rhe point! Keep it up!
Do you have a link to your tubs in where you do your stretch and folds?
Thank you! I'm very happy you love my channel 💚 my tubs are one of the few things I haven't bought on Amazon. I got them from an Australian shop called AGC equipment
@@urbantreats_sydney ahh, all good then! Oh, and you have a new sub! Looking forward to the next one. ☺️
@keybrown4580 hopefully next few days!
Are you have OCD ? everything you done is well organize and clean and need to be correct . Nice to see the baker like you !
Lol! I think I only have OCD with baking, everything else my car and house not even a little organised 😂
Very nice! Thanks for sharing!
No problem! 👍
I appreciation your directions because they are very precise and easy to follow although I do have one question. Do you bring your dough up to room temperature before putting it in the oven?
Thank you! No I bake directly from the fridge
Pls post a link to your BAKING GLOVES. Big Thanks!!! Awesome video
I'll add them later on today! Thank you
Very interesting and informative! Thanks for sharing your with us!😊
Thank you my pleasure 😁
Awesome video, thank you, I did not see you use yeast or did I miss it? If you didn’t use yeast how did it rise so nice?
Thanks again 👍👍
Thank you! No yeast (dried/fresh) in this recipe, sourdough starter is used. I have a video on my channel on how to make one if needed.
Hi there, love the video you're doing, great and useful. What oven you recommend for household use for baking bread. Thank you
Thank you! A micro bakery oven for home use? Or a residential oven (oven that goes in kitchen)?
@@urbantreats_sydney hi there, the bakery oven for home use im looking on the Bakerlux oven or what you recommend? Thanks for your replying.
@NamNguyen-hr5yi I can't really say as Ive only used the rm2020 and roffco ovens, but having a quick online the bakerlux looks good, their is a few videos on TH-cam on how to use it with sourdough
Awesome. Thanks from NZ
Thank you! 👍
Good evening! Im so glad this popped up in my feed. My friends from Turkey asked for a Rosemary olive loaf. Can you tell me what kind of olives you used, were they kalamata?
Thank you for watching! Yes that is correct they are Kalamata olives.
@@urbantreats_sydney thank you! Great videos.
@Lisainmilw69 thank you my pleasure 💚
Thanks for the informative video. Good camera work as well
Thank you! My partner is definitely a life saver when she gets time to record for me 💚
Que bellos y deli deli mi sueño es q me queden así,,,, estoy en ese proceso ,,mil gracias❤
@@emiliagarcia9863 thank you! With practise you can
@@urbantreats_sydney gracias ☺️ ❤️
Excellent video. Thanks for sharing
No problem thank you 🙏
Thanks for the effort and video! Can you please share what time you feed your starter prior to making your dough?
Do you have a system when to feed your starter that is adjustable? What if I want to feed my starter for example around 3-4pm to start making the dough the next day around 7-8am (approx 16hours in between).
No problem! I have a whole video on how I feed my starter and how I work out the times th-cam.com/video/gS2_ILs4bdE/w-d-xo.html but roughly for a 16 hour break I would feed a very small amount of start maybe 1:8:8 depending on the weather. If it is very hot maybe 1:10:10
@@urbantreats_sydney OK, thank you! I will check out the video. Love your work 👍
@rubenhuys6726 thank you my pleasure! 💚
Fantastic video - very informative abd easy to follow! Super helpful. What was the initial baking temp?
@@ZeCoop thank you my pleasure! I preheated to 240c, loaded the oven and dropped the temperature to 220 for 25 minutes then released steam and back to 240c for 15 minutes. When I was baking that night I was half asleep! I should have explained that temperature i when loading
Hello man ! Thank you so much for your video, it's been helping me a lot. Got a quick question for you : you're splitting the water to have a bit more when you add the salt, but you're not putting everything in the dough. Is it because we can't see it in the video or because you estimated than the dough was hydrated enough ?
Thank you again for sharing 🤩
No problem! My pleasure 👍 100% of the water was used in the mix, yeah sorry maybe I didn't show that properly at the end. But the last 150ml was added with the salt
@@urbantreats_sydney Makes more sense, thank you !
What beautiful loaves!🎉
Thank you! Much appreciated! I love how these ones turned out too
Thank you for sharing your process! I would like to find the dough rise gauge that you use. Can you share what brand?
Retract the question! I see it in your description. Thank you!
No problem, I also have a video on how to use it th-cam.com/video/3FdSCFCMqW0/w-d-xo.html
@@urbantreats_sydney Thank you!
Cool video! Where did you got your scoring knife? 😮
Thank you! Rackmaster UK, I got mine with my oven but they sell them too on their web site
Super helpful video. Many thanks.
No problem thank you! 👍
Love the video! What was temperature into the frizider
Thank you! In winter I set my fridge to 4c and in summer 2c.
Mate. they look sensational ! 👍
Thank you! Much appreciated 👍👍
🙏💕Спасибочки большое Вам. Представляю какой аромат идёт от хлебушка.
Thank you! Definately my favourite smell!
Thanks for an excellent video! One question: I'm curious about the steam generator thing you're using. What's that exactly? Does it come with the oven?
@@UlrichLauridsenthank you! I use a garden sprayer for steam, the rm2020 doesn't have steam injection
@@urbantreats_sydney cool. Is it just spraying cold water or steam?
@@UlrichLauridsen for steam, I only spray a little bit in the corner of each deck
Those are gorgeous loaves! Yum!!
Thank you! Always my favourite part of the process when they come out of the oven looking good!
I normally bulk ferment in the oven with the light on. I was just wondering after that if you think it’s ok to shape, sit for about an hour then bake 😀
I do this all the time, same day bake. I would leave depending on the temperature for 1 or 2 hours at room temperature. If you poke the dough and it raises back slowly it's ready to bake.
yes after seeing this I realize I’m proofing mine too long. My bread still is turning out good. Just not as good as it could be! I did notice a big difference in the crumbs in this video. It’s amazing what a
Difference 10% can make! Thanks again!
@tammysvegankitchen definitely! 10% can be the difference between perfect and over proofed or under proofed
@@urbantreats_sydney I’m going to buy one of those gadgets to gauge my proofing! Thank you!
Loved the video. What brand of flour do you use?
Thank you! I use organic bakers white flour from a company called wholegrain milling here in Australia
Hi, thanks for the great video! whats your opinion not proofing in the fridge overnight. so would do a bulk ferment overnight then shape and bake the next day. What are your thoughts? Thanks in advance. im jealous of that big mixer! I do all mine by hand and also have an oven that i can only bake 2 loaves at a time. Most i've done at once is 18 loaves. wonder how I can make it more worth my time.
Thank you! I love my mixer, it took me a while to save for but definitely worth it. I dont like to bulk ferment overnight in the fridge, it just takes too long to get back to room temperature the next day, many people do it this way with success, but I've personally never had much success with it. Sometimes I will bulk ferment over night on the counter at room temperature with a lot of success, but weather plays a huge factor, if it's too hot I wouldn't leave the bulk fermentation overnight
Love your sourdough and well organized thingss .. ❤❤. We also make sourdough.
I watched your process and seriously i Loved it.. i know its not possible but right now i just wanna work with you..is there any way just let me know ..
Thank you! Yeah I love to be organised. Contact me via one of my socials
awesome breads
Thank you! 🙏🙏
Your video is very informative and easy to follow many thanks. Could you possibly explain how you work out the 76% as I can’t get that figure. Cheers Day
Thank you! You need to add the water and flour from the sourdough starter too. 380ml (water) divided by 500g (flour) 330ml water for the mix plus 50ml from the starter. 450g flour from the mix plus 50g from the starter.
Thank you for replying I understand now lovely.
@Lars6907 no problem! Happy baking!
Gave it a try but it stuck a bit in the banneton it should be edible I did put some rosemary in so can’t wait to try it. I don’t know how to sen a picture.
th-cam.com/users/shortsFDW6BWh_PVw?si=jG6SRpQhCzDhAqTR
Excellent clip. Two questions. Do you recommend a 50% swelling as a balac at a temperature of 25 degrees? Second question, don't you cover the dough when it goes into the fridge? Thanks
50% is a good rise between 24c and 26c, if you want to be more careful 40% is advised. I don't cover them, my fridge doesn't have fans except one at the very top. If I was using my residential fridge, I would suggest covering them, not because they get dry but because they can absorb flavours from the fridge and also effect other ingredients in my experience
Thank you very much
Super useful, thank you OP.
No problem my pleasure 👍
Very helpful video! Thanks 😊
Thank you! 👍
This was so informative...thanks for sharing! I'm curious what is the oven you're using?
Thank you! I'm using the Rackmaster 2020 oven
Oh Thanks, I've just found your channel and I'm binging your content...just what i needed on a blustery rainy Seattle day!
@alisonfaulkner2520 awesome to hear! And thank you! 💚
I'm attempting to make your olive and rosemary loaf with the addition of confit garlic cloves. Thanks for the inspiration!
@alisonfaulkner2520 awesome! Garlic in sourdough is awesome, I used to make one with garlic and cheese, but the cubed cheese
Thank you for your videos!!!
What is the brand of the scale in the video please?
Thank you
No problem! The scale is a Vitras 30kg
@@urbantreats_sydney hey mate. Thank you for your videos. I just bought a Rackmaster 2020, I am so exited.
I normally baked 2 / 4 sourdough bread every second weekend as I am doing roster work.
If I want to make the dough like your recipe and do 1.2 kg of active starter, do I just take my “dirty” jar that I normally use to make 400 grams of starter and make 1.2 kg? Or I’ll need to make a bigger batch of levain?
Thank you so much
@giorgiomariamasocco2587 congratulations! It's a great purchase you won't be disappointed, I love my rm2020. For the Levain if you can build it up over 2 or 3 feeds
A work of art .x
Thank you! 🙏🙏
Thank you for this video 😃 one question: what is the proteines % of the flour you use, allowing this high hydration? Thanks ! And please keep up the videos
Thank you! The bakers white organic flour I'm using is 13%-14% protein
@@urbantreats_sydney thanks for answer. With this method is there any option to do a late bassinage to further relax the dough? If so how? Thanks a million and just go on. 👏
Using this method I've never done a bassinage after the mixer. But I suppose you could add some water in the early stages of stretch folds, but very small amounts of water.
@@urbantreats_sydney thank you. Your videos helped me to progress a lot. Please go on. 😃👏👏
Im so glad they helped! And definitely I'll try and keep the videos coming out at least 1 per week or second week!
Quick question, why only some without the cloth in the banneton
When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁
thx, Melb here, I do 3 loaves at a time in home gas oven and cast iron pot, takes ages when doing singular like this, how much was your set up? oven, mixer sources pls, going to watch ur vid on ur tour so it may be there. how much do u sell your loaves for? thx GB
Melbourne is nice, I went there once when I was younger. I built my setup over many years, I was also using Dutch ovens and hand mixing for the longest time. I only got the mixer this year that was about $3700. The rm2020 was about $12k, I bought that almost 3 years ago now. I sell my plain sourdough for $10 and olives ones $12. When I sell wholesale, it's about 70% of that.
I enjoyed your video. When you shaped the individual loaves to put them in the baskets, did you put them seam side down in the basket, or does it matter?
Thank you! Seems always on top, as when we load the oven we will turn the banneton upside down
Great video, thanks!
Thank you, my pleasure!
Very nice!!!!❤
Thank you!
crumb shot would have been great. v satisfying video.
I thought that too when editing! Next time and thank you! 👍
What is the best way to store a loaf? In fridge or out?
Definitely never in the fridge as it will go hard and stale. But you can store it in the freezer then defrost on the counter at room temperature for a few hours, preferably overnight
It looks so easy but I find it so hard!
At first it can be confusing, but after a few attempts it's actually pretty easy. What problem are you having?
@@urbantreats_sydney My problem is often that my dough wont get shiny. the gluten wont come. I mix and mix and mix (kitchen aid mixer) (40 mins) until the dough becomes too hot I think (30 degrees) so the dough looks like some kind of porridge. After baking it anyways the bread is pale/dead/barren. I made sure to use cold water only and I even had the flour in the fridge half an hour.
@christiannielsen3863 try to autolyse more and use the mixer as less as possible. I might actually make a video next using a stand mixer
Bravo. Hi, could you tell me why my bread softens after taking it out of the oven. my hydration is at 60 percent. cooking at 220 degrees. baguette-type shape, with type O flour. Thanks
Could be multiple reasons, underbaked, under or over proofed. When you say soften you mean after it cools down?
@@urbantreats_sydney Hi, yes when it cools down. And it comes out of the oven well cooked, but after an hour the crust softens. thanks and good work. Greetings from Italy.
@spadiu slight softening is normal after cooking, but if it gets too soft it could be too much humidity in your space? You can try and leave the sourdough in the oven, with the oven off and the door open. But if your baking multiple loads this wouldn't be a choice
Sick vid again bro.. I been using the aliquot jar method that you showed, but I struggle with the temp in the jar cooling way quicker than the dough in the bulk ferment. I try and heat it a bit to keep it close but I don’t get the exact representation of what’s going on in the bulk.. any tips??
What is the size of your bulk ferment? And what is your room temperature? I'm using my home made proofer which is helping keep my ingredients stay at the same temperature.
And thank you! I wanted to make an improved version of my spiral mixer video with the baking included this time.
@@urbantreats_sydney 8-16 loaves and it varies maybe 71-76 Fahrenheit depending
@@qhoward3284 yeah unfortunately if the temperature is above or below room temperature, you can lose a few degrees in the aliquot jar without a proofer setup, but it will still give you a rough idea of the bulk fermentation process, unless the temperature is way different in the tub and jar, a few degrees should be ok. I will make a video soon on my proofer setup
@@urbantreats_sydney do you use the rise %/temperature ratio chart to know when to end bulk ferment?
Awesome video
Thank you! 👍😊
Great video👏🏼
Thank you! 👍
Thank you for sharing
No problem my pleasure!
Just wondering if you'd be willing to share how much you make minus costs for baking 12 loaves of bread. Might give people an idea of what it's like starting small and scaling up.
I'll be releasing a video some time in the future about the cost and details of my micro bakery. I'm lucky I bought my flour from a friend who runs a bigger bakery and buys flour by the pallet. So my flour cost is about $1 AUD per loaf which is about half than what it would cost if I bought my flour by the bag. I sell my bread for $10 retail and $8 wholesale AUD, I only bake once or twice a week as I also work full-time as a baker
@@urbantreats_sydney thanks for the info, I look forward to catching that video in the future!
sorry, I didn't catch what temperature did you set the oven when the loaves first went in for 25 mins?
Yeah sorry about that, 220 for 25 mins
Can you link that sweet fermentation cylinder?!? It seems so much easier than the Alloquet jar method
Can you send the timestamp of the cylinder please, in this video I'm using the aliquot jar
@@urbantreats_sydney 09:45
@@urbantreats_sydney i guess it would be the Aliquot jar Im referring to
Yes that's the Billie Olive Aliquot jar, link is in the description of the video, it's very handy
@@urbantreats_sydney oh i missed it, thank you! Great video and recipe
Thanks for including the c to f conversion. For the starter, is it also 76% hydration? Guessing it’s higher % of water. If so wouldn’t that skew your overall hydration higher, closer to 80%? Also, sorry one more question, looks like you went easy on the mixer kneading for you and did more stretch and fold. Is there a benefit vs just letting mixer do all the work? Just wondering, thanks.
No problem! My starter hydration is 100% water and I account for that in my formula 380÷500=0.76. so to break that down the 400g white flour, 50g wholewheat flour, plus 50g starter flour equals to 500g. The starter water is 50ml and the mix water is 330 which equals to 380ml
@@urbantreats_sydney ok that makes sense, the starter flour and water is pulled from the main list not in addition to it. Thanks. Btw, another video idea is the economics of a small bakery, if you care to share.
@@krehbein that's a good idea. I'm currently moving from 1 or 2 days baking per week in my microbakery to a few days in the next month or so, so I can share some of the details I've learnt along the way
Sorry I didn't reply to the mixer question. I always keep mixing to a minimum as I find if I over mix the dough it can get too tough and gives me a tighter crumb.
@@urbantreats_sydney
I’m just noticing that the measurements are not accurate. Is it 450gr of dry flour plus 50 grams of the starter flour?
So it would be 73% hydration with out starter mixed in?
Bạn vui lòng cho hỏi,nhiệt độ phòng bạn làm là bao nhiêu độ & nhiệt độ tủ ủ bột là bao nhiêu ? Thanks you ❤
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 ❤️