Micro Bakery Tour | Building a Sourdough Micro Bakery
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Welcome to my micro bakery kitchen studio! In this video I am going to give you a look at my kitchen set-up, the equipment I use, what inside my baker's fridge and my baker's book collection.
House hunting is a little different when you're a home baker. We recently moved into a new place and our list of demands included a few extra items:
👉 A space where I could produce bread like a micro-bakery without taking over from our everyday living
👉 Suitable space for filming content, with lots of natural light
👉 Backyard for the kids (but really for the pizza oven)
👉 LOTS of storage for all the baking gear
👉 Room for multiple fridges
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▼ MY EQUIPMENT
Proofer - geni.us/kAyEI6U
Mixer - geni.us/TwILAq
Banettones - geni.us/HlsSKz
Best Bread Book - geni.us/Y6onp
Ph Pen - geni.us/BQT3e
Pullman Pans - geni.us/P9fzpBr
Anova Oven - geni.us/U4MgrKd
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▼ MY GEAR
Sony A7IV - geni.us/lKwG9LY
Osmo Pocket 2 - geni.us/XOKQ
Rode Mic - geni.us/AlA7
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► MUSIC ► www.epidemicsound.com/referra...
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► Online School: rebrand.ly/simplifying-sourdo...
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▼ CONNECT WITH ME
Instagram: / matthewjamesduffy
Tiktok: / sourdoughduffy
Facebook: / sourdoughduffy
Pinterest: www.pinterest.ca/SourdoughDuf...
What type of content are you interested in seeing from this channel - recipe tutorials, product reviews, more behind the scenes?
All of the above for sure! Looking forward to seeing what you come up with. Just find your niche here on TH-cam. It will take time and experimenting with the types of videos and presentation but your talent and passion will shine through.
@@_CoasterNinja agree! Love his content on Instagram, so I’m excited to see what tutorials you have for us Prof. Duffy.
How about dim sum and bau
I am always puzzled about knowing when a loaf is proofed enough to get a good oven spring. I have a hard time knowing the different feeling or bounce-back from a loaf that's right or one that's over proofed.
So far I like all of your content. My own baking is 95% sourdough bread and I love watching you make that. I enjoy your casual, relatable style.
I can't wait to see your bread cooking videos. When your ready. Thank you
Check my feed I've posted many since this one was posted!
This is fantastic for a startup bakery, I sure hope you get the opportunity to begin to go full scale very soon. The equipment and space is a dream, you are most definitely on your way. Any apprentice you (may) have in the near future should be enamored with the setup. Very inspirational
Thanks for your kind words. I have two assistants that help me with content, baking etc. We have added a Pico Plus and next week likely a Simply Bread oven! I plan to make another video once I get the new oven.
Hi Matthew! Welcome on TH-cam (finally 😁). Looking forward to see your videos with deep dive into sourdough (baking, fermentation, process and more). Good luck!
Cheers Kunik it is such a great way for us to share what we are baking! Hopefully I can deliver and keep it consistent ;0
Look forward to seeing baking demos/tutorials in your new studio. I would love to have bread recipes - all kinds - rolls, sourdough, flatbreads etc. good luck in your new space. 💜
Thank you for your kind words 😊
Good luck in your new space. Congrats
Beautiful. Congratulations.
B-e-a-u-tiful!⚓️
Love the new kitchen chef, excited for the new oven and what's to come! Also love your apron collection :)
Thanks Jake, hopefully i've got it on order just waiting for it to make it here! It's so great to have a space to grow into and really progress my baking.
What a treat to catch the dough sheeter delivery - that's something I'd like to get eventually, so I'll be cruising your channel to see what you have been using it for!
Awesome content chef! Can’t wait for the next videos
Thanks Alejandro! We are really having fun in the new space and working on some different formulas.
As a retired bakery manager one major component of setting up a new bakery is............ customers....Good luck.
Fortunately that’s the easy part for me! We’ve sold out every bake in less than 10 minutes since we started! We are already looking to add a second deck to our oven.
Awesome man👍👍👍 .
Love this kinda video, it’s very helpful so see other people’s bakery kitchen setup as reference. I wish there’s more videos on the set up progress or set up improvement. “Baker’s bench” noted
Thank you! I actually just did my first bake in the oven today! Would you like to see an update video with the oven?
That sheeter is going to make your layered doughs go faster opens up some crazy layering! Also, I was just looking at that Anova oven... debating for home use as a replacement for the rarely used toaster oven, pressure cooker and possibly my sous vide... and my gas oven isn't great for bread. Size is the biggest concern for me, but the multiple use as a proofer and steam oven along with the controlled slow baking (fake sous vide) is enticing
I’d love to see in more depth sourdough videos (starter, country loaves, baguettes, pullmans), pizza videos (neapolitan, New York, Roman, Sicilian etc etc), and even videos about the science of fermentation
Wow thats a great list David. I have ordered a pico plus oven so that I can do full size baguettes at home. Thanks for your recommendations.
I’m chasing wild open crumb would like to see videos bread with HOLES haha
Can you do a video on storing flour
Amazing setup! Your house is like a baker's Disneyland for me lol
Thank you! It is even better now this video was shot 9 months ago! I should do an update.
@@matthewjamesduffy oh yes please! I plan on doing something similar, so this is amazing to me
Looking nice man, that new house also looks spacey, how y'all liking it?
Loving it! Coming up on one year here. Def I should do another update.
Great video. I'd love a video on advice for cooking with kids.
Great topic Paul ;0. I am sure that will come up on the channel.
This is very interesting! I would love to see content about home milling and using home milled flour, I just got a Mockmill 200. I’m buying my grains from 1847. My wife and I collect Le Crueset too, I have been using their new bread cloche. My goal is to make all the bread that my wife and I consume and have bread to share too!
Right on. I have a guide on my site to using fresh milled.
MJD
@@matthewjamesduffy thank you! I will check that out!
Thanks
Was that the Eugene Sheeter !!! I've been looking at those on Etsy and want one so bad....Can't wait to see that in action......I'll have to check your videos to see if you've posted anything showcasing that bad boy!!
Awesome video! Looking forward to following along and seeing the micro unfold!! Super helpful for us who are just starting out.
Could you tell me where your butter sheets are from? The pantry/butter order was that from the same supplier? I have been getting my butter from the grocery store and pounding it out :/ it would be amazing to not have to do that lol.
Thanks Chef! Can’t wait for more content!
Hey Jennifer, I got the butter sheets from Chef's Warehouse. I THINK they might deliver to you for a 300 or 400 min order. If not you could always pick it up from me as they do deliver here and yes all from the same place. The sheets are def more expensive so from a business point of view it depends what you want the convenience or cost. Happy to share whats baking over here thank you!
Great setup Matthew. Can you elaborate on when you would use the Globe SP8 over your planetary mixer? What are the strengths and weaknesses of the SP8?
Hey JK thank you. I use the spiral for most doughs. Bagels, sourdough, pretzel, panettone etc. The planetary is more for things like cookies, whipping, cakes etc. I also use the planetary for small quantity test batches.
Panettone!!!
Brown Couch Gang!
If I put chocolate on top of my refrigerator, it would warm to the point of possible melting in time, and I would be sad. I hope yours is better insulated. I love all your storage space.
Chef, you look tired!! What is the name and model of that bigger mixer and sheeter please? Thanks 🙏
Great video! What oven do you use? I’m in the middle of designing a new kitchen. Hip hip hooray!
Hey Cecilia, since shooting this video I picked up the Tom Chandley Pico Plus oven. It has been awesome so far. I am also waiting on a new shaping bench which should help me clear up the space. Glad you enjoyed the video ;0
Where do you get those solid bannetons? I like the look of them and wonder if they are easier or harder to use or if it's just a cosmetic difference.
Hey David, I get them from Brotformen. I get asked so much I may just bring a bunch over to have them on hand for people. They are a little different but side by side the lined wicker ones I cant really tell much difference in the final product other than the cosmetic from the waffle pattern.
I’d love to see a more in depth panettone video!
Yes i've been obsessed with panettone and sharing lots of content on my tiktok and IG but I will certainly need to organize some more in depth videos!
Are there any Toronto retailers that have a particularly wide selection of good quality flours? Can you recommend any?
Most of the whole grains I am using currently I have sourced from Anita's organic or Grain Process. GP is in Scarborough and I also get my organic bread flour there. There are some good farmers in Ontario that I have used and when I have anything aweomse I am using ill try to share it in videos.
@@matthewjamesduffy I used to get Anita's at Ambrosia just off Yonge in Vaughan, but they seem to only be getting their sprouted grain flours now which I don't really care for.
Good luck 🍀 . Could you please tell us where you get the book shelfs from ?
Ikea!
Where do you buy the panettone molds from? It's impossible to get any around Toronto
You can get from pastry chef boutique.
Hi chef. I got my panettone book spanish version from Thomas teffri-chambelland and I wanna inmerse in this world but I find difficult which brand of flour (high protein)should I use for the bagnetto and masa madre and which one for the panneton itself. If you don't mind sharing it I'm in the USA. Have a wonderful day all the best.
That is a great book! I would use the same flour for all stages. In the book there is a list of recommended mills you could try emailing them to see who the local distributor is.
Where’s the table from? The one where you have the mixers?
Its from Ikea!
@@matthewjamesduffy do you happen to know the name of it? :)
Do you like your Eugene sheeter?? Was it worth it? I’m currently baking croissant and rolling by hand. My back and hands are taking a beating so I need a sheeter!! Also, what kind of deck oven do you have?
Hey Grace, yes it's been awesome so far. I haven't been doing many laminations lately as I am writing a book and trying to focus on book recipes only for the time being. That said every time I use it, it has been great. I have a Tom Chandley Pico Plus.
@@matthewjamesduffy Thank you so much!!!
Where did you get your proofer from? Brand/Model? Thanks!
It’s from Brod & Taylor. We are going to do a review for the channel when we have the time.
Cool I look forward to it. Thank you!
where did you get the SunMix from? thanks
From Jim Challenger
Do you have any video making a barley bread
Currently, I do not.
Hi I am curious what oven do you use in the kitchen to bake?
Heya! I use a simply bread oven. I’ve got a video coming about it in the next few weeks. If you have any oven qs you can email me.
How has your sheeter held up?
It’s great still use all the time
Anova Precision Oven for sourdough please!
I set it up in my main kitchen and have been playing around so far so good. Away for a few weeks but when I am back ill use it for some demos thank you!
What is the brand for the dough sheeter ?
Eugene dough sheeter.
Hi chef, may i know the brand of the dough sheeter? I m from Singapore, how can i order? Thanks
It is from Eugene Dough sheeters. They are on Etsy you could ask if they would ship to you!
@@matthewjamesduffy Thanks chef
You call this a MICRO ??? .. it's even bigger than a mini .. CLICKBAITER!!!!!