Sick vid and channel.. I cover my loaves in the fridge overnight do u have any experience with you’re loaves drying out if u leave them uncovered?? I’d love to switch to uncovered the way you’re doing it

Impressive

Fancy

Where did you source your table mate?

Those look hella fire keep up the hard work dude 🔥

I would Aotolyse pre starter for 20 mins. More consistent results

you 70% before bassinage ? So you mix 5 ' and fermentolease for 30 min to 1 hour , add salt and some bassinage and mix 3-5 and add the remaining bassiange `Similar to what you do, we do a similar mix at the bakery when it is 73 percent but if you are pushing hydration to 78-79 , the mix goes forever, Imagine starting at 70 and pushing it to 78. 15' at the minimum. 'where ' means first speed and '' means second speed

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At what point in the dough process are you taking the aliquot? Right after you're done mixing the dough, or after it's rested a bit? That jar looks super neat!

Could I mix the dough all the way to avoid stretch and folds? What would I need to do ? If so when would I take my aliquot sample.

Could you give me the specs of your mixer mate? Also the Ampage? I'm in the hand mixing stage of a micro bakery and doing up to 30 loaves per bake. Will need a mixer soon.

Bread 👍

Who's seen this movie 👇

In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F In my upcoming video, I'll be baking 12 sourdough loaves in the oven. Among them, four will undergo bulk fermentation until they reach a 40% rise, another four will ferment to 50%, and the remaining four will be fermented to 75%, all at a controlled temperature of 25 degrees Celsius. They'll all be baked simultaneously in my rm2020 stone oven for accurate results, and I'll capture crumb shots after they've cooled down.

Nice to see the whole process. Definitely learned something. Keep it up 👍🏼

Were you able to buy this in Australia?

Nice shaping ✔️ choice of music xxx bread porn 😂

Thanks for the video. Have you tried doing it all in the mixer and avoiding the S&F? If you end up doing S&F anyway, why not just mix it all by hand to start? Seems like a lot of cleanup just to get the dough ready for bulk fermentation.

No issue with oven shorting out when you do the steaming bit?

Why do you roll the dough in flour before bannertons?

I am surprised you’ve used soap to clean the mixer - just hot water should be good 😮

That looks really good!!..WOW !!👍

I've got a habit of using my other hand as a guide when I score sourdough, and this blocked the score shots! Sorry!

In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F I'm currently producing a new sourdough recipe video, set to be released soon. Following that, I'll delve into a detailed explanation of how I maintain my sourdough starter. In my view, besides bulk fermentation, this step stands out as one of the most crucial aspects of the sourdough process.

Looking forward to more tips from the master.Thanks

Thanks for sharing knowledge partner.

Beautiful bread, how many grams after baking

❤❤❤

Yessir

Красота

The bread edit you never knew you needed

It’s all fun and games until you camera drops

Yes

yeap

Yes

Yes

If you over-proofed your dough during bulk fermentation, you may be able to use a very cold fridge to slow down the dough and adding alot more steam during the baking process. In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F

That’s a great video, looking forward to seeing more😍

looking good

Beautiful bread! Well done.