All of the above for sure! Looking forward to seeing what you come up with. Just find your niche here on RU-vid. It will take time and experimenting with the types of videos and presentation but your talent and passion will shine through.
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.
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
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.
Hi Matthew! Welcome on RU-vid (finally 😁). Looking forward to see your videos with deep dive into sourdough (baking, fermentation, process and more). 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.
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
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.
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.
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 helpful videos! I'm making a kitchen at the moment to start my sourdough bread business. I can sell 100 loaf/week. Can you suggest me a fridge for proofing sourdough bread, around 60-100 pcs. at the same time? I make 1 kg and 1/2 kg breads. Im afraid a 700L industrial fridge wont enough for that.
Hey thanks! I just got a beverage air fridge it’s amazing. You can see it on IG and on my shorts. I’m planning on doing an updated micro bakery tour vid in the coming weeks as a lot has changed since this one. Thanks for watching and good luck w the bakery!
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.
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.
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
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!
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!
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
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.
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!!
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.
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!
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.
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!