I'm sure a career choice like this has its own challenges and difficulties, but man, what an amazing way to make a living. Between mixing doughs and shaping, coffee breaks and scoring dough, it all just seems so calming and zen. On top of all that, people come hungry and leave full. Consider me jealous man. Subscribed!
Just found your video! I must say, you are one of the easiest bakers to learn from. Very calming, just going about your job. Will watch for future episodes. Great job!
I would like to say a BIG THANK YOU to you guys. You are extremely generous in sharing your knowledge , recipes and quirkiness. I am learning a lot. tusen hjertelig takk. Har meldt meg på Masterclass, litt vanskelig å følge da jeg er ikke innfødte norsk, men det gir anledning å besøke danske venner! …
I can see the improvement in machinery, recording, and easy way to show us your bakery process. Thank you so much! You inspire me to feel powerful and attempt the fulfillment of my dreams. Greetings from Colombia, South America. Thanks for making your videos in English.
Hei guys! I Love your vídeos.... And you inspired me a lot... I want to open my micro bakery too.... Let's See if i Will be able to achieve it! Thanks again for sharing your experience!
@@SimpleSourdough thanks!! I already wrote a message to your FB Page... I'm Just collecting info and experiences... When I'll be ready I'll strike as hard as I can!!! Hihihi
Your work piece of art Bread so unique thank you I be fallow your work and I need to learn making starter and all starting from 0 Thank you I would like to no your bakery where is your place ? Where are you coming from ? Thank you so so much !! 🌟💥✨⭐️
Just came across your you tube channel. What a great find! I love your Passion. Your videos are so professionally produced and easy to follow. You have me energized to make great sourdough at home. Thank you so much! Ray, USA
I just came across your SD walnut bread on my feed and enjoyed watching it. I do bake all kinds of breads. So if I don’t want my bread to be too sour, I shouldn’t final proof overnight in the fridge? I’m finding cold proofing the crumb does come out great.
The "stitching" during Final Shaping always kills me. He does it so easy. And IT STAYS THERE. I've never had a "stitch" hold for more than 2 seconds before just opening back up. Plus, people always talk about High Hydration . . . he scored through those like they'd just rolled in from the Dust Bowl. Ah well. Thanks for the video.
Dont flour your work surface. Use water and spread with your hand. Move to a dryer surface when your sshaping your dough. Once youre done with the shaping. Flour the top only. Then put top first in the banetton. Stitch the dough theeeen flour.
Love the Eureka grinder, love mine for pour overs every day. Just started milling my own flour with a Mock Mill, looking forward to trying out sourdough next! Thank you for your videos brother!
You need to raise your work surface enough that you don't have to bend. I know as a tall guy that can be pretty difficult but your back will thank you later in life -chef of 13 years
how you make money from bread? i calculated, i need to make like 10 or 5 breads to make same amount as i make from 1 cake, and cake i can make quick and bread i need bigger oven and another fridge
My new fav channel! May I ask, when you do big batches of loaves, how early do you cut your bulk fermentation time and start preshape? Since the preshaping and shaping will take up time and the fermentation will still be ongoing
Awesome! Thank you🙏😊 We bulk until very late and the dough is super sticky. Just be safe and make sure you have enough time for a banneton rest afterwards
your coffe look on point! good extraction time / pour, cleaning and purging the wand. weighing each shot. thats so much more attention to detail than you get in most places!
awesome video. Whats your timetable, like when do you start to prepare and then start baking? you said 2 o clock in the morning? i really appreciate your work here, thanks for all the insides.
Thank you Viktor! We started around 12:00 but I worked slowly as I was filming and installing new oven :-) Usually takes around 6-8h prep time for 300 bread
What a concise video on how to make a hundred or a thousand sourdough loaves. Really good work just explaining the process. And the final product speaks for itself.
You have a great account, loving your videos. Are you using the 1:20:20 ratio so your starter is at its peak on the moment you want to use it, or is there some other reason for such a high ratio to starter?
Hi there. I hv a gas deck oven. With 4 burners 2 top 2 on bottom 1 meter square from inside. Kindly could help me with temp adjustments on top and bottom when baking sourdough loaves and baguettes. Appreciate ur experience Thank you.
Peter, another awesome video. Thanks for sharing the details. I have been baking sourdough at home for 27 years and have at times wondered about having a small bakery. From levain to baked bread is about 36 hours? Do you bake daily? Or just several times a week? (Note: your coffee/espresso skills look very good to me... another thing I am also into... :-)
Hi D Sullivan! We bake a few times a week only with levain :-) It’s more about 24h since we bulk a lot in room temp. Thank you I’m still practicing a lot on the coffee machine ☺️
@@SimpleSourdough thanks for the reply. I started following you a long time ago, when I was having to click translate on all of your posts. I loved reading about your journey to opening your bakery. Would love to see it on person some day! A couple other questions I had. Your cold fermentation in your bannetons... is that at normal refrigerator temperatures? Is the humidity controlled in those refrigerators? Last night I tried NOT covering one of my loaves when I cold fermented overnight (I normally use a plastic bag). It came out just fine! Regards, Dennis
Your big fan from India.. there is a very high temperature where i live.. 43°C during summers. So please suggest me how to prepare sour dough bread at 30-33°C room temperature
exactly i have small home oven, if use DO i can maybe bake 4 at a time, if i put into sandwich tin i can bake maybe 8-12, depends of quality too, and sometimes the oven makes surprise to me :) and dosent bake properly, i dno, mystery
Wonderful video and amazing job. well done. Can I ask if it's possible to find online those basket that you are using? the ones without the tissue. thanx a ton.. keep up the good work
I'm happy I found your channel,you are a great baker, thank you for helping people to bake delicious homebread). May i ask, how much sourdough you add to make 150 loaves?
Hydration around 83% and yes the flour is fed with the same starter :) strong white flour, sifted wheat and Ølandshvede. Theres a tutorial video in here aswell
:) thats an insane hydration level - what percentage protein are we talking in the flour mix? I think a lot of home bakers have failed (myself included) over the years trying to bake wet doughs with 11-12% protein and only getting very sticky results.
My bread nemesis is the boule and the batard. I just can't seem to get the dough shaping, rising, and scoring all synchronized together. When you take your breads out after the final rise, are you taking them out of a fridge or a proofer? What is the temp inside the device used for the final rise? You make it look so simple with no wasted movements. Great video and your cafe looks incredible!!
Just finding you as I've been looking to refresh my memory about the stages of sourdough baking. Love your pace and vibe, very inspiring! Do you know what the source of your first starter was? Always interested in the starter story. Or maybe you made your own? Thanks for making these videos!
Hi Peter I would like to ask you if when you put the bannetons in the fridge without plastic cover the skin does not dry out? And then I can see you use mainly pulp bannetons: do you prefer pulp bannetons to ratan and whats the reason? Thanks
