I am from India, I started my own bakery, after seeing your videos, I loved your journey. Financially our Bakery is not doing good, but oh man, I love Baking so much, I learned so much, watching your videos & doing some own research. Still work as a software developer, but I will make my bakery successful one day, just like you did, by overcoming all the obstacles. Putting this long comment, I just wanted to say thank you for doing what you do, for inspiring me. Technology has enabled us to do good in other people lives, even if they are separated by huge distance. Have a great day ahead. I wish you more success.
@@hu_b As I mentioned, my bakery is not successful. I was baking Wheat breads, Maida (I do not know its english name) bread, Buns, Osmania cookies, Donuts & Pizza. Tried Creamrolls and failed miserably. I had to divert my capital because of an emergency. Now I bake, once in 1-3 month, I love it. Getting good at baking is one thing & getting good at doing bakery as business is another. I failed to establish proper supply chain, time management. But it was all learning, for my future self.
@@yadav-r if you want to make a profit, you'll need to try different products than what you've been offering so far. im from india too and im a chef baker. maida is reflined flour btw. there's a lot you can do with the same ingredients that youre using now, just different products and techniques. what you mentioned are good bakery goods but don't yield much of a profit as they aren't viewed as high quality or high value.
@16:50, the way you teach someone to score baguettes, is you draw two lines parallel on the patons with a marker. The two lines are the length of the paton and divide the width in equal thirds. You then slash the dough starting from one line and end on the other line. The next slash, overlaps the previous slash by two inches or so. The slashes then come out lengthwise rather than across like he did.
Hard, repetitive work requiring a maddening amount of detail and coordination but that what it takes to deliver a quality product that keeps them coming back for more.
When I make an S-cut, I take the dough out of the banneton one at a time and place it on an Ateco cake decorating turn table which allows for a very rapid and efficient rotation while I’m scoring.
Here we all are goggling a Maillard reaction. I learn so much from your videos thanks, and what sort of other business can you say, yeah I'm here to learn then I'm going to hopefully open my own place. 👏
@2:26, given her reaction and her comment, I can only imagine how she put the blade herself on the holder. Surprisingly, she didn’t slice her fingers…😂
Beware, you might get some pushback about using plastic liners in the bannetons from the micro-plastics people. I would suggest send off for testing, a random sample of breads that were raised (risen?) in plastic liner based and cloth liner to have as proof when people see this video and jump to conclusions.
Very curious about the new SYNTHETIC BANNETON LINERS you're using. They look like disposable Spun-bounded Poly hair coverings. Can you give us more information about them?
They are standard bouffants. We recycle them after a single use. The benefits are: mold prevention on bannetons and significant reduction to banneton maintenance routines. Additionally, there is no need to rice flour the loaves after shaping. Even high hydration breads do not stick to these.
@@ProofBread Thanks for the reply. Sounds like a huge time-saver but I hope you've ensured that they are actually getting recycled. A lot of single-use plastic products like that go to landfill or are incinerated these days. Cheers! :)
I am wondering how I can bootstrap a bread bakery (pastries/bread/flat breads/pizza with a casual shop front?) - already self employed as an electronics/automation engineer but looking for a change after 30 years - something i can do with my teenage kids. People are starting to catch on about the problems with UPF here in UK/Northern Ireland, a recent trip to US/Georgia shocked me at what people are expected to eat in USA! Second hand equipment is a starting point - anyone know European equipment? PS I have any analytical mind, natural cook, crazy sense of taste & always wake at 5am - does this help lol?
Yes, our team rotates between all roles in the building. This is how we build well rounded bakers as opposed to people who specialize in only one piece of the equation. 😊
It would be nice (and healthy) to wear mask and protective cap … bread looks delicious and I was looking for something like that for a while here in Phoenix.
I am from India, I started my own bakery, after seeing your videos, I loved your journey. Financially our Bakery is not doing good, but oh man, I love Baking so much, I learned so much, watching your videos & doing some own research.
Still work as a software developer, but I will make my bakery successful one day, just like you did, by overcoming all the obstacles.
Putting this long comment, I just wanted to say thank you for doing what you do, for inspiring me. Technology has enabled us to do good in other people lives, even if they are separated by huge distance.
Have a great day ahead. I wish you more success.
Hey we are also planning to start an artisanal bakery in Mumbai. I'd like some guidance if you'd be willing to help. Thanks.
What kind of breads are you making?j
@@hu_b As I mentioned, my bakery is not successful. I was baking Wheat breads, Maida (I do not know its english name) bread, Buns, Osmania cookies, Donuts & Pizza. Tried Creamrolls and failed miserably. I had to divert my capital because of an emergency. Now I bake, once in 1-3 month, I love it.
Getting good at baking is one thing & getting good at doing bakery as business is another. I failed to establish proper supply chain, time management. But it was all learning, for my future self.
@@yadav-r if you want to make a profit, you'll need to try different products than what you've been offering so far. im from india too and im a chef baker. maida is reflined flour btw. there's a lot you can do with the same ingredients that youre using now, just different products and techniques. what you mentioned are good bakery goods but don't yield much of a profit as they aren't viewed as high quality or high value.
@@Prattyandfood Yes sir. You are right. I got too attached to my product. Working to improvise. have a great day ahead. 😇
I love the casual interactions. Just an easy and fun way to work.
@16:50, the way you teach someone to score baguettes, is you draw two lines parallel on the patons with a marker. The two lines are the length of the paton and divide the width in equal thirds. You then slash the dough starting from one line and end on the other line. The next slash, overlaps the previous slash by two inches or so. The slashes then come out lengthwise rather than across like he did.
Be bold, the dough knows if you are afraid. Slash with determination
@@cachi-7878 everyone has their own way. Stop being a jerk commenting on several posts. Jealousy is ugly!
Hard, repetitive work requiring a maddening amount of detail and coordination but that what it takes to deliver a quality product that keeps them coming back for more.
When I make an S-cut, I take the dough out of the banneton one at a time and place it on an Ateco cake decorating turn table which allows for a very rapid and efficient rotation while I’m scoring.
Here we all are goggling a Maillard reaction.
I learn so much from your videos thanks, and what sort of other business can you say, yeah I'm here to learn then I'm going to hopefully open my own place. 👏
Curious about the banneton liners... reason for using them, material, how many times can they be re-used?
I love this :) reminds me of my time working in kitchens and restaurants :) one team one dream 🤜
@2:26, given her reaction and her comment, I can only imagine how she put the blade herself on the holder. Surprisingly, she didn’t slice her fingers…😂
Beware, you might get some pushback about using plastic liners in the bannetons from the micro-plastics people.
I would suggest send off for testing, a random sample of breads that were raised (risen?) in plastic liner based and cloth liner to have as proof when people see this video and jump to conclusions.
Very curious about the new SYNTHETIC BANNETON LINERS you're using. They look like disposable Spun-bounded Poly hair coverings. Can you give us more information about them?
They are standard bouffants. We recycle them after a single use. The benefits are: mold prevention on bannetons and significant reduction to banneton maintenance routines. Additionally, there is no need to rice flour the loaves after shaping. Even high hydration breads do not stick to these.
@@ProofBread Thanks for the reply. Sounds like a huge time-saver but I hope you've ensured that they are actually getting recycled. A lot of single-use plastic products like that go to landfill or are incinerated these days. Cheers! :)
I am wondering how I can bootstrap a bread bakery (pastries/bread/flat breads/pizza with a casual shop front?) - already self employed as an electronics/automation engineer but looking for a change after 30 years - something i can do with my teenage kids. People are starting to catch on about the problems with UPF here in UK/Northern Ireland, a recent trip to US/Georgia shocked me at what people are expected to eat in USA! Second hand equipment is a starting point - anyone know European equipment? PS I have any analytical mind, natural cook, crazy sense of taste & always wake at 5am - does this help lol?
This is more or less the whole premise behind the teaching we provide at milliondollarbaker.com
The bakers are the sales staff too?
Yes, our team rotates between all roles in the building. This is how we build well rounded bakers as opposed to people who specialize in only one piece of the equation. 😊
❤❤
It would be nice (and healthy) to wear mask and protective cap … bread looks delicious and I was looking for something like that for a while here in Phoenix.
So proud of you and Amanda's success! Love your videos! If you ever decide to do shipping, please put me on that list! I just love your products!