I think your recipe in the description box has some errors. The percentages are different to the video recipe and going on the amounts for 15 rolls each would weigh approx 103.4g or 3.647oz
@@BeerBellyBert that right as most people don't have a big machine, if you want a recipe for, bap, or crust rolls for 20 qts machine bowl let me know 😉
I love to watch videos like this - no nonsense, no time wasting... I love the size of your oven....oh, that'd be great as I can only fit a couple of trays into my oven, if I had a larger oven - I could batch make for a month :). The machine that turns the dough into balls - that's amazing. I love things like that. I have made bread for several years, but I'm always willing to try new recipes and I'm going to give yours a whirl :). Many thanks for the recipe x
Thank you so much 💓 currently I have been working on other projects at the moment, so once they are finished I'll get back to doing lots more different recipes from my old school laters Steve
Im Irish and am dying for some Irish/English bread so I made these today. I live in Tennessee and could not find dough enhancer so couldn’t use it but …. Thanks so so much, they’re delicious and taste just like home
takes me back steve , seeing you working hard , i hated out divider moulder , they were always sticking to it , and we used to weigh out in peck ? dont know if folk still do multiples of 8 ib i believe ,
I would really like to see the processes used in a commercial baker an introduction to the machines use and if a dough can be frozen etc et Thanks very much for showing us these videos
Thanks mate 👍 funny I was wondering about doing a series on Bakery's ie machines etc 😉 oddly I am currently showing interest in new machines 😉 laters Steve
Yes of course These two types of yeast are interchangeable in recipes, but remember that you need to use twice as much fresh yeast (by weight) than dry. Therefore, if a recipe asks for 7g dried yeast you will need to use 14g of fresh or compressed yeast and vice versa
Hi Steve..as always..excellent video..I just wanted to know if it's possible for you to train us...happy to come to your bakery to get hands on experience... Please reply..:)
Hi mate it's always great to hear from people who want to workout in the bakery, biggest problem is I don't do this type of thing at the moment 😀 but you never know 😉 laters Steve
Because it's a s/s fridge housing with a gas bottle and ring in the summer it can go up to 30c, Saturday when I was making them the bakery was amazing hot, my bread was just border line going over, I just couldn't get the water cold, even me can get it wrong, rolls was great and buns, bread was well iffy taste ok but you can see it was starting to dry out very fast 😋
@Crazy Baker I'm using a commercial dough mixing machine similar to your one, it only has 2 speeds. My ambient temp is normally around 22C. But for whatever reason by the time I mix the dough for 9 minutes it's usually very warm around 33C or 34C. I normally mix for 4 or 5 minutes or else the dough becomes too hard to work with but I think the gluten structure is not developed enough with such a short mixing time.
@bao.q dang my rolls in bakery is 1 min then 6 minutes that is been like that for 30 years, but saying that the same machine at home is 10 minutes because of the rpm speed is slower, at home most of the time I work on 20c room temperature, in the bakery its all over the place 😀 out of interest if you don't want blow up rolls, 4 minutes slow, 2 minutes fast, funny thing is I just use fingers into water, flour to test, so basely it's down to me and not a thermometer it's all good fun, I do have a full recipe in the description under video for bakerys 😀
Very interesting to watch a "pro" at work. What time were you baking? I was a chef for more years than I care to remember, but never made up rolls, bread, etc in the numbers that you do so it was an insight to see the roll cutter/shaper machine in use. Are you on your own in the bakery? It seemed very quiet. Anyway, great video as usual, keep up the great stuff that you do! PS, hope there is still a chance that you will put a recipe on here for the filling in the vanilla slice that you said you was thinking about doing a video on when you did the slices recently..........
Hi Mate I got custard slices recipe and cream slice recipe, are thinking about the cream or the custard ? that was a small amount of rolls for our town barbecue, I started working at midnight because the road was being closed early, so I missed the barbecue and car show, I was in bed 😀😀 laters Steve
@@crazybaker1 Hi Steve. Thanks for replying. The recipe I'm talking about is for the cream slice you did on 18/06/2021 (vlog #10). You say that as the cream has a lot of ingredients it's difficult to put the recipe on here but that you might try. I am just hoping that you do ! Anyway, great vid as usual, and very interesting to see the way a baker turns out so much product with the aid of the machines you have.
@@crazybaker1 :( :) :( Thanks for the reply CB. Yep, alas work always has to come first, thank goodness that's a thing I don't have to worry about anymore since my retirement. Hope you don't have to work too hard but if you have too make sure you make plenty of dough, the sort that you can spend not the sort you have to bake !
If you're looking for the conversion of 2 oz of fresh yeast to dry yeast, you need to halve the quantity! So, we can substitute 2 oz of fresh yeast with 1 oz of dry yeast to obtain the same dough consistency 😀 but do check out the yeast that you are using as some dry yeast vary eg fast and slow 🐌 at work I have the very fast dry yeast and it's almost the same as fresh yeast 😀
Practice makes perfect 🥰 sometimes it's all down to flour and temperature, and dough constantly, if it's helps use the recipe and watch my Belgian Buns video, it is better video for Buns, I think it's easier to follow 😉 each video is based on home Bakers skill level 😀 laters Steve
What is a Bread Improver? Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products. It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough.
My rolls at home always turn out dry, even with a 70% hydration, put inside of a brown-in-bag (for roasts), and sprayed with water before the bag is closed, the rolls I made were dry. Any help would be great, ideas, thoughts, comments, criticisms, are all welcome. Thanks for the video.
Now if you are making bread rolls they would be like bread, Now when making a dedicated roll dough this is going to be different, also how soft you want a roll, or fluffy in side you want them, water has nothing to do with dry rolls, Here is a number of different reasons for dry rolls: dough to cold , over proving, to long in oven, oven wrong temperature, dough under mixed, to much water in oven, to many products in the oven at one time, not enough fat and sugar in the dough, the list can go on, let me know if you need any further help 😀 laters Steve
Folks welcome to my real Baking life, this is how we make them enjoy laters 😀😀
I think your recipe in the description box has some errors. The percentages are different to the video recipe and going on the amounts for 15 rolls each would weigh approx 103.4g or 3.647oz
@@BeerBellyBert that right as most people don't have a big machine, if you want a recipe for, bap, or crust rolls for 20 qts machine bowl let me know 😉
@@BeerBellyBert I have tried this recipe out 2 weeks ago very nice roll
I love to watch videos like this - no nonsense, no time wasting...
I love the size of your oven....oh, that'd be great as I can only fit a couple of trays into my oven, if I had a larger oven - I could batch make for a month :).
The machine that turns the dough into balls - that's amazing. I love things like that.
I have made bread for several years, but I'm always willing to try new recipes and I'm going to give yours a whirl :). Many thanks for the recipe x
Thank you so much 💓 currently I have been working on other projects at the moment, so once they are finished I'll get back to doing lots more different recipes from my old school laters Steve
@crazybaker1 Thank you - I'll look forward to watching more x
Thank you ....I'd love a go looks like hard work ....but fin!
You can do it! If you fancy it 😊 only the downside is day life not a lot 😊
I like the machine that you used to form dough in different shapes like a shape of a ball. Thank you for sharing. God bless.
Yes it's a great machine only thing is round only 😀😀 laters
Impressive how energetic this bakery worker is!
Thank you so much 💓 it means alot 😀 laters Steve 😋
Im Irish and am dying for some Irish/English bread so I made these today. I live in Tennessee and could not find dough enhancer so couldn’t use it but …. Thanks so so much, they’re delicious and taste just like home
Thank you 😊 laters Steve
Hi Steve ! Today I've made your bread rolls. They are delicious !!!! Thank you so much !
Your welcome 😀
takes me back steve , seeing you working hard , i hated out divider moulder , they were always sticking to it , and we used to weigh out in peck ? dont know if folk still do multiples of 8 ib i believe ,
For my big baguette soft rolls 8 lb cutting and cut out on bdm, mould by hand ✋️ easily 😀
Omg they look great I would love your recipe to make a small batch 👍
Did you see the recipe in the description under video, if you half or half this amount, it will make a smaller amount, I think half mix is 12 roll 😄
I would really like to see the processes used in a commercial baker an introduction to the machines use and if a dough can be frozen etc et
Thanks very much for showing us these videos
Thanks mate 👍 funny I was wondering about doing a series on Bakery's ie machines etc 😉 oddly I am currently showing interest in new machines 😉 laters Steve
Hello. I love what u do! Cheers!
@melan9220 thank you so much, Laters 💓
Such a cozy video. Thank you
Enjoy mate 👍
It looks yummy,
your need to test out at home 😀
Ello mate, can you use dried yeast instead of fresh and if so how much please. Enjoying your channel. 👍🏻
Yes of course These two types of yeast are interchangeable in recipes, but remember that you need to use twice as much fresh yeast (by weight) than dry. Therefore, if a recipe asks for 7g dried yeast you will need to use 14g of fresh or compressed yeast and vice versa
omg they look amazing, so going try this. cheers.
I love your work sir , I can really see the passion u out into your baking and it makes me happy ❤️
Thank you 😊
@@crazybaker1 keep uploading ❤️
@@AllahsWayTV ok 👍 👌
Amazing 😍
Thank you 😊
Wow that contraption that rolls the dough! I want one lol. Where's the scaled down version baker?
In video description, if you want I will do a video on how to find video description next time 😀😀 laters Steve
Cracking vid Steve!!
Thanks mate 👍
Hi baker ! They look absolutely fabulous ! And thanks for recipe. Strong flower...does that mean high in protein ? Thx !
Makes the best rolls 😋 laters
Ps, Would I need to lower the oven temperature for a fan assisted oven please? x
th-cam.com/video/wC27liyukqc/w-d-xo.htmlsi=-kMVQDxQf0sgz2ZE best to start off at 230c - 220c for 5 minutes then turn off or turn down to 200c
@@crazybaker1 Thank you so much x
Hi Steve..as always..excellent video..I just wanted to know if it's possible for you to train us...happy to come to your bakery to get hands on experience... Please reply..:)
Hi mate it's always great to hear from people who want to workout in the bakery, biggest problem is I don't do this type of thing at the moment 😀 but you never know 😉 laters Steve
Awesome Steve. So what is the temp inside the proofer? Here is Texas I guess i could just put them outside to proof, if its not too hot! :)
Because it's a s/s fridge housing with a gas bottle and ring in the summer it can go up to 30c, Saturday when I was making them the bakery was amazing hot, my bread was just border line going over, I just couldn't get the water cold, even me can get it wrong, rolls was great and buns, bread was well iffy taste ok but you can see it was starting to dry out very fast 😋
OMG....what is the name of that machine that automatically pre-cut and shaped the rolls?
BDM
@@crazybaker1 thank you so much 🙏
Hi
What temperature is the dough at the end of mixing? Mine seems to get much too hot around 33 or 34 degrees Celsius. Even if I use 1 degree water.
what type of machine are you using as the rpm speed does make it different 🤔
@Crazy Baker I'm using a commercial dough mixing machine similar to your one, it only has 2 speeds. My ambient temp is normally around 22C. But for whatever reason by the time I mix the dough for 9 minutes it's usually very warm around 33C or 34C. I normally mix for 4 or 5 minutes or else the dough becomes too hard to work with but I think the gluten structure is not developed enough with such a short mixing time.
@bao.q dang my rolls in bakery is 1 min then 6 minutes that is been like that for 30 years, but saying that the same machine at home is 10 minutes because of the rpm speed is slower, at home most of the time I work on 20c room temperature, in the bakery its all over the place 😀 out of interest if you don't want blow up rolls, 4 minutes slow, 2 minutes fast, funny thing is I just use fingers into water, flour to test, so basely it's down to me and not a thermometer it's all good fun, I do have a full recipe in the description under video for bakerys 😀
@@crazybaker1 thanks so much. I'll check out the recipe! Keep up the good work. 👍
@bao.q dang your welcome mate 👍 👌
Very interesting to watch a "pro" at work. What time were you baking? I was a chef for more years than I care to remember, but never made up rolls, bread, etc in the numbers that you do so it was an insight to see the roll cutter/shaper machine in use. Are you on your own in the bakery? It seemed very quiet. Anyway, great video as usual, keep up the great stuff that you do! PS, hope there is still a chance that you will put a recipe on here for the filling in the vanilla slice that you said you was thinking about doing a video on when you did the slices recently..........
Hi Mate I got custard slices recipe and cream slice recipe, are thinking about the cream or the custard ? that was a small amount of rolls for our town barbecue, I started working at midnight because the road was being closed early, so I missed the barbecue and car show, I was in bed 😀😀 laters Steve
@@crazybaker1 Hi Steve. Thanks for replying. The recipe I'm talking about is for the cream slice you did on 18/06/2021 (vlog #10). You say that as the cream has a lot of ingredients it's difficult to put the recipe on here but that you might try. I am just hoping that you do ! Anyway, great vid as usual, and very interesting to see the way a baker turns out so much product with the aid of the machines you have.
@@stolly57 not done yet, no time currently working comes frist, I have so much to do and no time 😀😀 laters
@@crazybaker1 :( :) :( Thanks for the reply CB. Yep, alas work always has to come first, thank goodness that's a thing I don't have to worry about anymore since my retirement. Hope you don't have to work too hard but if you have too make sure you make plenty of dough, the sort that you can spend not the sort you have to bake !
@@stolly57 thanks mate 👍 this is my retirement job 🤣🤣
Wowow were thi
Gloucestershire 😏
Hi your rolls use 36g of yeast what is that in dried yeast that’s all I have thank you
If you're looking for the conversion of 2 oz of fresh yeast to dry yeast, you need to halve the quantity! So, we can substitute 2 oz of fresh yeast with 1 oz of dry yeast to obtain the same dough consistency 😀 but do check out the yeast that you are using as some dry yeast vary eg fast and slow 🐌 at work I have the very fast dry yeast and it's almost the same as fresh yeast 😀
hiya , i have diastic malt flour, spelt wrong i no but is this the same as bread improver. cheers.
I like it because of the nice favour in the bread 😀
@@crazybaker1 but is bread improver the same as diastic malt flour?
@@ianmiller1879 very much the same, but the malt has a better favour, and the malt works slowly 🐌 😀
I tried your lady cake recipe this weekend, didn’t turnout as good as yours 🙁
Practice makes perfect 🥰 sometimes it's all down to flour and temperature, and dough constantly, if it's helps use the recipe and watch my Belgian Buns video, it is better video for Buns, I think it's easier to follow 😉 each video is based on home Bakers skill level 😀 laters Steve
Where to buy magimix bread improver?
www.bakerybits.co.uk/?Klaviyo&B2C%20USA%20Pan%20%26%20Rye%20Baker&_kx=2-EsLV78XHG4rJlTZup-os7rUUGsbA2Mj4tC2BFFWwQ%3D.URz5nj
What is bread improver??
What is a Bread Improver? Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products. It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough.
That bread roll kneader is well impressive
@@johnscrivener8604 it's one of the most important things in a Bakery, that machine is about 60 years old 😀
And here's me thinking that you formed every one by hand PMSL
🤣🤣🤣🤣
My rolls at home always turn out dry, even with a 70% hydration, put inside of a brown-in-bag (for roasts), and sprayed with water before the bag is closed, the rolls I made were dry. Any help would be great, ideas, thoughts, comments, criticisms, are all welcome. Thanks for the video.
Now if you are making bread rolls they would be like bread, Now when making a dedicated roll dough this is going to be different, also how soft you want a roll, or fluffy in side you want them, water has nothing to do with dry rolls, Here is a number of different reasons for dry rolls: dough to cold , over proving, to long in oven, oven wrong temperature, dough under mixed, to much water in oven, to many products in the oven at one time, not enough fat and sugar in the dough, the list can go on, let me know if you need any further help 😀 laters Steve
Hi.there.my.friend.chritian.here.my.curiosty.is.why.907grms.instead.of1000grms.1kg.from.Aotearoa.new.zealand
It's funny, but it's just been converted from my bakery recipe 😋 no real reason. In the bakery, I use pounds and ozs, no grams at all 😀
Hi.there.you.Irish.not.so.crazy.baker.christian.here.hi.buddy.i.used.today.a.Japanese.bread.improver.to.bake.12.bread.rolls.called.Tangzhong.turned.out.to.be.as.soft.as.sponge.even.better.its.free.unlike.you.having.to.spend.your.hard.currency.to.buy.worth.a.look.Aotearoa.new.z
Sounds like something to try 😀