Filipino Micro Baker - Weekend Life 

Haha it IS very exhausting. Haha. Thank you for watching! :)

One love 🤍🙏

Passion💛

Cheers Mai! I have to mention, though, that there's another part of the work that is not always seen -- it's the admin, logistics, etc which my wife handles. We have a team that makes this whole thing work and I'm currently filming an updated one to post soon. 🙏

@@wildbreads2229 Oh yeah, I do all of that nasty admin staff too 🤣 Will check out your next video. Keep going!

@@maimislang Haha! Cheers! -- JC

Same here with the nano bakery 😆. I'm trying to run a small business myself. I gotta say, I'd be really happy just doing all the "dirty work", but the business side definitely wears me out.

@@ranma9823 Same! I'm extremely fortunate that my wife LOVES the admin/social side of the business so it wasn't hard for her to be the other half of the microbakery. I post about her on our IG/FB, too. 😀

Dude I appreciate you for watching all of it! Haha! That oven is a Chinese copy of the European deck ovens. It's a bit crappy but hey, it's significantly cheaper haha. Yeh man, def need a lot of quality sleep! Was nice chatting with you on IG! I'm a DM away if you have questions. Cheers - JC

@@wildbreads2229 hello sir just loved watching this video and i have baked a garlic loaf as well ..sir have a question.as my teacher taught us to make the dough give it a rest of 20 minutes,shape it , let it proof till it double the size and bake..is it so ?as we are not told to give two three proofing or any punching.are we doing right?tia..god bless

@@gurrajveerkhurana3020 Hello, no need to 'sir' me -- JC is fine. 😅 Yep, your teacher is right in letting the dough rest for 20 minutes. Proofing until it doubles is flour-dependent. Some stronger flours just need a 50% proof -- some more, some less. You have to test it to see what right for your recipe. Your last question about punching I don't quite understand. Please let me know if you've got more questions. Cheers - JC 😀

@@wildbreads2229 waoww so nice of you☺️. See how beautiful is this while not knowing we help each other on the base of one passion.. frst of all thank you.. my question is that i have seen bakers let the dough proof for an hour then give a punch and release the air and then give second proofing and the release the air and then shape.. as my teacher told us what I explain above. Is there anything i miss

@@gurrajveerkhurana3020 I think that's what some do for commercial yeast-based breads. With sourdough breads, I have never heard people tell others to punch the dough to deflate it. Most sourdough bakers prefer that the air that's trapped stays in the dough. Your teacher might have referred to non-sourdough breads. Can you confirm? Cheers :)

Haha cheers fella! :)

Thanks for watching! As much as I want to do it all by myself, I wouldn't be able to keep baking as a business sustainable without the help of my wife who does EVERYTHING (admin, marketing, logistics, etc) besides making bread. My sister also helps pack the breads and she does the pastries. So there's definitely a team behind me.🙂 - JC

Massive thanks for watching all the way through -- means a lot! 🙂🙏🙏 Yep plenty of videos like this in the works! Cheers! 🙏🙏

Hi Bianca, thanks for watching the videos - means a lot! The work is definitely very tiring BUT it is very meaningful! 🙂 - JC

Hey Emre, thanks for taking the time to watch and comment -- means a lot! This video was filmed 5 months ago when I thought I could do it all -- now, 5 months later, I've learned to hire help with the night work. I will film again so people who follow see how things have changed in the little microbakery. -JC

@@wildbreads2229 looking forward.. ;)

Means a lot, thank you! 🙏🙏🙏

And yes, I will be posting recipes/processes in the future as well 😀

Thanks Maxine! Yep, I've been motivated by all the comments on here to create more! And yes, since this was filmed December of 2020, I've now hired additional help with packing and baking in the evening. Haha. Cheers! JC

Means a lot! Thank you! 🙏🙏

Means a lot, thank you!

Cheers man! 🙏🙏

Means a lot, thank you! 🙏🙏

Thanks for watching bro! :) - JC

Haha cheers man! 😆 😅🍻🍻

Cheers! 🙏 🙏

Hey Shiro! Means a lot, thank you! 🙂🙏

Cheers Chris!

Thank you for leaving this comment, Patrick - means a lot! 🙂🙏

Thank you! Means a lot! I will be putting out recipe videos in the future and hope it helps someone. Cheers 🙂🙏🙏

Cheers man! 🙏 We're RU-vid-educated haha!

@@wildbreads2229 exactly. lol.

Means a lot - cheers Miriam! 🙂🙏

True! It breaks our hearts tho when the breads don't look good haha. Just want to say that your breads look amazing! 🏆🏆🏆

@@wildbreads2229 maraming salamat 😊

Thanks for taking the time to watch and comment, Sarah! I appreciate it! Didn't expect to get so many comments on this video tbh -- people on her have given me ideas on what videos to share in the future. Thanks again! -- JC

Thanks for watching, man! Will def put out more videos! One love

Hey Jerwin, you ARE a baker! We are microbakers regardless of size so welcome! Hehe. Anyway, how's selling bread working for you? If I can help with anything, let me know and I'd be glad to share what I know/don't know. Cheers man! 🙂🙏

@@wildbreads2229 Ohhh thanks appreciate that a lot. So far I'm on hiatus, but I'm learning to make artisan bread like sourdough, just watching videos like yours make me inspired. If you ever have a seminar or workshop I would gladly participate. Sorry for late respond no notif, :)

I'm far from a being 'pro' but thanks as well. I try to improve every workday! :) - JC

Thank you brother! Means a lot! 🙏🙏

Cheers Suzy! I'm actually filming my weekend work again so people see that I'm getting enough rest these days by hiring extra help to do the mundane tasks in the bakery. -- JC

That’s so great to hear! I’ll be looking for that new video to watch! I agree, getting more help is a smart way to do more business instead of expand space too quickly. Well done!!! ❤️

Cool! What's your social? I'll give you a follow, too! :) One of the reasons why I filmed this (and why I filmed an updated flow last week) is so people get a glimpse of the work that happens in a microbakery --- especially our first time customers who wonder why we don't make breads all days of the week. Cheers 😃

Thanks for watching and commenting, I appreciate it!

Hi Amelia! A one-man team sounds nice but I have to give credit to the team behind me -- my wife does all social media and admin work to keep the business running and my sister has taken oven pastry production. I wouldn't be able to keep selling if I were alone haha. Anyway, cheers! 🙂🙏

@@wildbreads2229 Omg I'm really sorry, I didn't mean it that way. I guess it's 'A Team' now 😃 Still God bless to your business sir and your supportive family. Anyways your products looks hella good, keep it up!!

@@wildbreads2229 and if wouldn't mind, what oven are you using in baking breads? Is it gas or electric deck oven? ☺️

Thanks Andris! If you're baking bread and giving/selling to friends and family you are a microbaker! We just build from there 🙂

Cheers man!

Cheers Hakim, means a lot! 🙂🙏

Salut! Merci beaucoup! 🙏🙏

Cheers fella! 🙏

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Cheers Jimmy!

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Definitely! Got so many ideas from the comments here! Cheers man! :) 🙏

Thank you! 🙏🙏

Means a lot, thanks Elaine! 🙂🙏

Haha! Yeh the term 'microbaker' can mean anything to microbakers lol -- from making 2 loaves of bread to 100 or even more. I also see on Facebook the term 'cottage baker' but I can't tell the difference between the two. Anyway, cheers man! :)

Thank you! 🙂🙏

Yep! And a proud one! Haha cheers 😄👊🍻

@@wildbreads2229 ariba, ilonggo! 👊🏻

Cheers man! Got a fella who has seen this video and is moving with his family here to apprentice! Stoked! 🙂

Cheers man! 🙏

Hello! That is Pasta Madre, or Lievito Madre -- it's a stiff starter (50% or less) that's used for enriched doughs like panettone, croissant and/or brioche. But some people use it for everything. You can look it up on Google. Just to give you a little idea, if done right, they say that it's not as acidic and can leaven highly enriched doughs. I'm still, even after 5 months since this was filmed, just taking care of it and haven't used it yet. This is because I recently have been using sweet starters and does the job (of not making the dough sour) as well. Cheers - JC

I got it from a local seller. Do you live in the Philippines, too? I have a guide on 'The Microbakery Connection Philippines' Facebook group about how we can get bakery equipment straight from Chinese manufacturers though Alibaba for less than 50% of the cost than if we bought it locally. Cheers

Send us a message on IG @wildbreads 😃

Thank you, Sergio! 🙏🙏

Hey Trevor, means a lot - thanks! So ambient temps are between 27C to 32C. As for those little dough samples, I used to wait for a 50% increase in volume but I realised that when I get to the 70th loaf, it has proofed further than what I want so now I wait between 30-40% before I begin the dividing and preshaping. Cheers!

Cheers man! :)

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Means a lot, Wilson - thank you! So basically I only bake 3 times a week. Pizzas on Wednesdays, breads and pastries on Saturday, then all three on Sundays. We get pre-orders then offer free delivery then whatever we don't sell, we bring to the market. I've recently joined another market so we bow do 2 farmer's markets. 🙂 Let me know if you have more questions and I'd be happy to answer based on what I know/don't know. Cheers! - JC 🙂🙏🙏 PS. No need to 'sir' - JC is fine. 🙂🙂

@@wildbreads2229 Hi JC! Thank you so much for explaining it! Now i just need to learn the flow 😀, Cheers!

Hello, I got all my knowledge off of RU-vid! 😀 Then just made a TON of mistakes to make myself better. 🙂 Cheers! - JC

Hi, so sorry for the late response - I bought the table from a local woodworker here is Los Banos. His IG handle is @rcwoodworks.lb It is made out of Gemelina which a local wood and he told me it is naturally termite-resistant. Cheers - JC

Hey there, so sorry for the SUPER LATE response. You might have already found what you're looking for but just in case, just Google search "Reusable baking sheets" -- there's a silicone version but this one is the teflon version because this just slides through and silicone doesnt. Cheers! :)

Cheers fella! 🙏🙏🙏

🙏🙏🙏

Cheers mate 🙏

Haha thank you! :D

Hey Pam, so sorry for responding so late - we join local weekend bazaars here in Los Baños (Vega Market on Saturdays and Batong Malake Sunday Market on Sundays). Cheers 🙂

Hey Marco! 'JC' is fine -- no need to 'sir' 😅 Anyway, all pastry is proofed in RT. Haha. I'm very limited, as most micro/cottage bakers, are with space and equipment. Cheers man! 🙂🙏

Thanks for watching, Jordan! 🙂

Hi Angelyn, it's a Chinese-made oven. Parang OEM siya. I bought most of my equipment straight off of Alibaba. :) I'm making a video soon on how I did it and walk other bakers through on how they can buy direct from a factory in China :)

Cheers fella! Yeh just been keeping the LM alive but haven't used it a lot -- started using sweet levain a month after this video and loving it. Super low maintenance, too. I will find time to use the LM soon and see if it makes sense to keep it.

@@wildbreads2229 I wish to go to market once for pizza when I visit to Philippines in the near future. Surprisingly the place was quite close to where I used stay before, Dasmarinäs =)

@@sungjinlee7005 Yep, that is close! See you when the world is better man! Cheers

Thank you sir! Los Banos, Laguna ang homebakery tapos sa mga bazaars lang din ako within LB nagtitinda. 🙂

Saan po kayu nag aral pag gawa ng .ga artisan breads? Sana may vlog ka paano mag gawa step by step baker poh din ako and i want to lear how to make artisan breads.. .more power to.you sir..

Means a lot, thank you! 🙂🙏

Hey Nico! So sorry for responding so late! I got all of my bakery equipment off of Alibaba! They're way cheaper because we bought them direct -- and most local sellers also just get from them anyway. By dough machine did you mean a dough mixer?

@@wildbreads2229Thanks a lot bro! And yes i meant dough mixer haha God bless you, your family & your bakery too!

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Cheers!

Hey Audrey, it's a brandless oven I bought locally (these are made in China). All my other bakery equipment I bought direct from a manufacturer in China through Alibaba. Will make a video about buying bakery equipment from China/Alibaba soon. Cheers - JC

Thank you! They usually keep well for a month in the freezer. Otherwise, a week or two on the shelf. :)

Hi! I sell my breads on weekends in Los Banos, Laguna where I live. 🙂 I used to sell at the market inside Ayala Alabang Village before the pandemic hit, too. 😅

Hi Elaine, that's Pasta Madre/Lievito Madre -- I've been taking care of it but haven't taken the time to test with it tbh --- it's basically what I want to use for the enriched breads I make but PM/LM is really hard to maintain so I'm just literally taking care of it and not really using it. Haha

Hey Kai, it's a 12kg spiral mixer. The mixer has started to experience problems because I tend to put more than the capacity haha (20-25kg sometimes).

Haha! The bakery assistant I hired have pointed that out to me and marked it himself. I was scratching my head the whole time thinking why I haven't done it from the beginning. All is well now. Haha! Cheers fella!

Heya! So mixing schedule is Friday at 4am for the Saturday morning deliveries and Saturday 4am for the Sunday Farmer's Market. Depends on what dough I'm doing tbh. But here's a principle: dough mixing time depends on the weight of the dough AGAINST the size of your mixer. What this means is that you have to test out your mixers capability. Get a timer and see how long it takes for the mixer to incorporate all ingredients. Once you've found it, this will be your 1st speed mix time. Then move on to your second speed, see how long it take to get your dough to develop fully. Once you've found it, that will be your second speed mix time. Does that make sense? Reach out when you have questions. Cheers - JC

@@wildbreads2229 JC that's fantastic thank you, I'll give it a go tomorrow. Will give you a shout if there's any questions! thanks again.

@@johnniebarrowcliff7979 cheers fella! If doing higher hydration, btw, it would also make sense to let the dough rest AFTER the initial mix (autolyse). This would help your dough develop better than if you proceeded to the second speed after the initial mix. Good luck!

Hi, yep direct -- bale stone ang baking surface nung oven. Nakakita din ako na kahit sa steel plate lang maganda din labas pero hindi ko pa na-try. :)

@@wildbreads2229 woah thanks sa reply idol!

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Cheers Jonathan! When I started selling in a farmer's market in 2018, most older people still preferred white, soft and sweet breads (exact opposite of sourdough breads lol). So I did a lot of educating back then. Now mid-pandemic where everyone's just glued to their screens, we don't have to do much educating anymore because more people are researching and finding out about breads like these.

Obrigado meu amigo 🙏🙏

Using a Chinese-made deck oven (basically a copy of those more sophisticated European deck ovens). Cheers fella! 🙏🙂

I've learned to hire additional help to do the mundane tasks such as packing and oven operation. But yeh, we still work hard haha. Cheers!

Hey Rod, I preheat to 260 both top and bottom. And since it's a gas oven, I turn both OFF when I inject steam (both top and bottom stay OFF for 20 minues) then after that, I vent the steam out and brown at 230 for 20 minutes - 240C if the oven is full of breads lol

Hi Mitas! I will have a video about that exactly coming out in Feb but you can send me a message on IG @wildbreadsbaker and I'd be happy to let you know my process while the video isn't out yet. :)

Hi! Idk what the brand is but I know it came from China. Bought it locally but knowing what I know now, I would have bought direct from the manufacturer for half the price. 😃

Cool! I'm based in Los Baños, Laguna. Whereabouts in the PH are you located? 🙂 Cheers fella! 🙏🙏

@@wildbreads2229 nice! I live in sweden but when we're in PH we stay in Bulacan :)

​@@victoraskevik6565 Cool man!

Hi Faith, so sorry for the late response -- it's just a generic Chinese deck oven. I had it specified to have a stone baking surface and steam. :)

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