The reality of a baker's life at Christmas, 24 hours of non-stop baking!
ฝัง
- เผยแพร่เมื่อ 26 ส.ค. 2024
- 'Twas the night before, the night before Christmas....come and join me in the bakery as I bake bread, mince pies and stollen all through the night to be able to fulfill everyone's Christmas orders.
Knowing there are so many different kinds of breads and pastries that can be made with the same basic ingredients (plus others) is why I went and took a baking course. Good work.
Thanks, enjoy your baking journey, you never know where these things can take you.
私も料理を作るのが好きですが、あなたのパンに対する熱意がこの動画で伝わります。😊😊👍👍
再度、感謝します。自分でパンを作るのは好きですか？
ナンを焼いたりはしますが、パン作りは得意ではありません。だからこそあなたの動画を見て、あなたの働きに感心しています。
Still catching up, now going down the baking rabbit hole. I once made a pie, about 15 years ago, still trying to digest it. Thanks for sharing your mad shift.
Cheers, don't get lost down there. The further you go the worse it gets.
Damn that’s a serious amount of work and effort. May the salmon gods repay your good work in the season to come 😊
Thanks, here's hoping but I am a believer that you reap what you sow.
Brilliant job
Many thanks
rock on boss, keep makin bread! :D
Thanks, I certainly will!
Buena esa sos un maestro de la panaderia
Obrigada
I really like the regular level of hydration. I really hate that weird obsession with high hydration and holes among home bakers. Home baking in my opinion is supposed to be accessible and easy to share, not stressful as it turns into some kind of arbitrary challenge lol
Nice to see some professional bakers don't even bother with pretentious technique 😂 wish you luck!
Thanks, it's easy to obsess over a loaf when you are making one or two. When you make hundreds everyday and also every other item in the shop you soon learn to make the process as simple as possible. The hydration of my dough varies depending on a number of factors. At the particular time of that video the cold room was struggling to hold temperature, the result being that a higher hydration dough would be overproofed if left overnight. A drier dough was the antidote to that particular problem and allowed me to sleep rather than bake during the night. Sometimes it works the other way around depending on God knows how many other potential variables. I dont claim to have cracked the code yet but after ten years and 600,000 loaves i have learned that with breadmaking all rivers lead to the sea and that the general public does not want great big holes in their bread. Most of my customers buy my loaves to toast and eat with butter and jam for breakfast. If the holes are too big the melted butter puddles through ruining the experience. The bread I make is not for me therfore I make how other people like it.
❤lots of bread,and cakes needs to finish
Loved every single minute of this video !!! Keep up the Hardwork ! 👍
Many thanks and much appreciated. I will keep up the hardwork because no matter what happens.... the dough must go on!
As a fellow Baker I know what work goes into the final product, I've loved every single minute of this brilliant video and hope you make some more mate 👍🏻
Thanks Scott for your great comment. Glad you enjoyed it, there will be more to come in the future.
Brilliant be great to see more of your videos, will definitely be popping in when I'm next down the coast 👍🏻
Baking is always exciting 😊
Really really hardwork……thank you🥰
Thank you....it was worth it in the end.
No wonder you always fall asleep on Christmas Day!
Amazing 🤩just amazing👏👏👏👍👌🤍
Many thanks, I'm glad you enjoyed my video.
That’s amazing, I make my own bread. I’m always nervous when slashing the bread in case it collapses but yours seems more robust. Where am I going wrong.
Hi Angela, thank you. If the bread has been overproofed then it will collapse after slashing. If the dough isn't overproofed then any faults are likely to be down to the way it is cut. The cut must be quick and sharp otherwise the blade will drag and and you'll end up knocking the air out. Try using a serrated knife held horizontally to the top of the loaf and pull it back towards you on a steady plane through the top 3/4" of the dough.
Can be anything from start to finish. Usually for me the dough structure is weak. You can over prove strong dough and it'll still hold its form.
que 👌 beleza muito bom
Obrigada
wow it looks delicious, yummy,
loved watching it till the end,
it shows your hard work,
keep sharing such lovely dishes,😍👍😍👍😍👍
ur friend here,
Hope to see you around friend
BIG LIKE.
#WorldOfPanchPhoron
Many thanks for your great comment. I'm glad you made it all the way to the end. Plenty more baking to come!
Really…..hardwork…