My Sourdough Bread Process in my RM2020 Oven (updated) 

thank you Veronica!

my pleasure Paulina!

this is so kind of you to say, thank you for being here! x

My pleasure!!

thank you Paul!!

my pleasure Alexandra! x

beautiful!

oh man, you WON an rm2020, thats crazy! congrats, very jealous

my pleasure!

My pleasure!

my pleasure Aurora!

my pleasure!!

I think the French call the 2nd stage of water, the bassinage....

@@lbamusic indeed!!

WildFarmed flour can take a lot of water easily!

hey lorenzo, amazing news! Absolutely, they're from brotformen.de :)

@@LilysLoaf thank youuu ;)

my pleasure! ooh how exciting! hmm it depends how busy I am, but I try and wait at least 10-15 mins in between batches as the temperature does drop dramatically after adding steam

@@LilysLoaf Thank you, Lily :-)

straight away, ready for bake!!

Ambient temp is fine!!

Hi Elizabeth! Amazing news! Are you part of the UK/USA whatsapp group? I'd recommend getting in touch with either Liz (Ma Baker Bakes - UK) or Terrie (thefarmersbaker- USA) and from there we can guide you xx

How do we join the what's app group?

amazing! My mixer is 30 Litres (does about 16-17kg of dough at a time); brand is ACE, spiral mixer.

I used to have a sunmix but sold it as it was too small already!!

hey! Have you tried following the formula I share on screen? x

This guy talks about it in around 50 of his videos, it's fundamental to baking professionally (where you need consistency) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7z3HEgTAFCY.html Channel is "boulangerie pas a pas". Over the years he got better at making english content and or good english subs. Any serious book about baking will also cover that topic.

I use this one from amazon: www.amazon.co.uk/gp/aw/d/B06Y557PC6/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=521f8eceaeb9dc90b470fc756a91f5fd&hsa_cr_id=0&qid=1696439310&sr=1-2-e0fa1fdd-d857-4087-adda-5bd576b25987&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img&pd_rd_w=XMJGa&content-id=amzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8%3Aamzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_p=25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_r=X4EXZFXGQK39BC1NHXX6&pd_rd_wg=Vc3pe&pd_rd_r=5825a1f4-40bf-4d8f-b749-5bbe3861a478

hey, thank you! So the containers are either 20 litre/ 26 litre in volume and I fill them only a third full (ish) so there's room for the dough to grow throughout the bulk fermentaion: www.nisbets.co.uk/nisbets-essentials-polypropylene-full-size-gastronorm-container-without-lid-200mm/fa822?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-19652062308-_-148686295889-_-FA822&cm_mmca1=go_19652062308_148686295889_647495878734_pla-597855165486_c_&kpid=go_cmp-19652062308_adg-148686295889_ad-647495878734_pla-597855165486_dev-c_ext-_prd-FA822_sig-Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB&gclid=Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB

@@LilysLoaf Amazing -- thanks for the link. 26L at a third full (ish) is about 9L -- my guess/estimate that that is about 10kg of dough. Close?

@@simonrecovery8682 ooh potentially, it changes every time due to number of orders!!

hey Leo, how wonderful! I've never had an issue as can easily add steam manually with a water compressor pump... best decision I've made equipment wise was to invest in my rm2020 :)

it's these :) crustandcraft.eu/wood-pulp-banneton-0-75kg-bread-long-oval-crease/ 900g weight of dough

hey Sara, I hired an electrician to install the oven timer and it takes 2-2.5 hours to fully heat up :) and about 15 minutes in between bakes to heat up again. Hope this helps!

My dough is always sticky. It probably a flour thing because my dough never looks like anyone on RU-vid and their dough. How I handle this is folds and forming a dough ball on the table. The more you fold it and stretch it into a tight ball the less and less sticky it becomes. Just cover your hands in a little water every now and again toward the beginning.

nisbets :)

12 x 900g loaves (4 per deck) or more if you're scaling lower!

@@LilysLoaf Thanx for your replay. Thats what I though 12 pcs. x 900g. Lower size would not work for my restaurant´s customers

amazing Allon, so exciting! I keep mine at room temperature... so currently it's at around 9-10c in London and have actually been feeding it at 1:3:3 more recently at 5pm ready for work at 5am start. Working v well!

@@LilysLoaf sounds right, I’m running a 1:10:10 ratio (we are at around 20 degrees at night - Melbourne Australia). Have been running with a Rofco B20 for the last few days and had a great bake today using a similar temp and time to what you do in the RM2020. Slowly getting there! You are a really great help, thank you.

@@AllonBaron wooh sounds hot!! Keep going and let me know if you have any other questions, here to help :)

hey! I employed a registered electrician to install it (the timer is recommended by Rackmaster/ Campbell :)

hey! I talk about this more in my online course but I'd suggest creating a spreadsheet inputting your recipe and simply scaling it up to 4 loaves / however many loaves you need to prepare

hello, how lovely! My course might be perfect for you as I go through all the steps to kickstart your own micro bakery: 033888-2.myshopify.com/products/how-to-build-a-micro-bakery-business 💕

Hi Marius! Yes absolutely,, it can be connected to a domestic supply no problem :)

Thank you Lily☺️.

@@LilysLoafThank you for your answer. But i have one more😊. Let’s say in the future you will open again one micro bakery, you will buy the same oven?

brotformen24.de/ here!

@@LilysLoaf thank you Lily. I'll be back.

Yikes not in english

@@ColleenScatena69 Can't help it. I was raised in the U.S.

hey! try this video where I go into more detail: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-69Zzzu6-whw.htmlsi=wyFvfxN90D7GiB2t

@@LilysLoaf thanks a million ,one thing I am sad about is that you decided to stop ,I have run my own businesses for 42 years it had its up and down .The one thing I hear in your voice is that there is so much passion in you baking . Never ever loose that passion ,you are baking because of that .if you had a million dollars in your bank account would you still bake ??? My Dad told me never work for money but follow your passion and that will reward you ten fold . Best of luck in following your passion Big 🤗 Philip

hello! So the room definitely does warm up but I wouldn't say you can feel it unless you are less than 1m away/ touching the door (which I wouldn't recommend anyway!); it's never unbearable as long as you have a window open/ door open keeping the room well ventilated especially when releasing steam. It's a very well built piece of equipment :)

@@LilysLoaf Ok, good to know. Thank you for the info, and thank you for your time in responding

Did you buy it?

@@pasofino9583 Not yet.

@@tglenn3121 looks pretty cool, I’m thinking about it.

More sour than sweet!

It's best to get a smidge from someone. Or purchase a well known starter for $5 - $10. If you make your own it seems it will never be a strong viable sourdough, at least not right away.

I find that using a mix of rye and whole wheat works best for mw. Don't use bleached flour for your starter. There are some really good videos by Foodgeek and Bread Code about making your own starter. It will take about a week if you start from scratch but it's very fun to do IMO

Agreed! With that oven spring, too. 9:30 is a heartbreak.

you can find it in my ebook here! 033888-2.myshopify.com/collections/all