@@brettmarquez562 thank you so much

@@mysidestitches my loaves are 900 gr

Certo che puoi, basta che lo copri in qualche modo in modo da tenere l’umidità, puoi usare della carta d’alluminio per creare una campana

@@TheGuyAus if you follow that method, it should be ready between 2-7 days max

@@nastikitchen thank you so much !

@@TheGuyAus my pleasure

@@TheGuyAus hi, if it is “born” already within 2-4 hours it should be ready to be used. Although keep in mind this works if you feed your starter quite often

@@TheGuyAus thank you so much mate. Much appreciated

@@TheGuyAus you can, although it’s important to understand that the starter will work faster and better, especially at the beginning, if you use whole grain organic flour.

@@nastikitchen wow! Thanks for the quick response I will go buy whole meal flour and make a starter thank you so much for your tips! You got a new subscriber!

The link you provided in the other video doesn’t work. Thanks 😊

@@dianawestmark thank you so much, it is a fast casual Greek restaurant in the city of Adelaide

@lisawelsh691 i got a few shelves from Binnings in Australia, I've used a solid wood bench and I laid it on that.

@@lisawelsh691 as long as yournstand can hold 120kg you will be alright.

@lisawelsh691 hi, I used wood ply from bunnings. Here is the video for you that I made to show people how to make it compliant with food regulations. kzbin.info/www/bejne/qGrMn56dgLiNpcksi=M_rEdwQtQA9KMuOm

@@annamariacerbino8339 cosa intendi? La foto della farina? La foto è in copertina, si chiama Fiore glut della Caputo

@@annamariacerbino8339 si sicuro usa massimo 10 gr per kg. Meno ne usi, più sano sarà ma più a lingo dovrai farlo lievitare

Thank you Barry, just trying to share my experience.

@@francscocostanzo8133 certo lo puoi usare per qualsiasi quantità

Thank you for listening to, and watching my video. I hope you can take some inspiration from it.

Thank you so much

@@misahonzova4547

@misahonzova4547 To answer some of your questions from my little experience, I can say that it's better to bake them in a ventilated oven at 180⁰C for max 25-27 minutes. This also changes in accordance with your oven performances. For what concerns the brioche like texture, that means 2 possible issues: 1- You have proven them at a temperature of above 26⁰C and this way, the butter melted too rapidly. 2- it could also ve that you laminated your butter too thin and it got mixed up I side the dough during the lamination, it could also be that, you have worked the dough in a warm environment and the butter melted while laminating. I hope that by fixing these few things you'll have a better product. Keep in mind that it's important that you practise more. This will help you grasp a better understanding in any field of baking.

Thank you. I tried testerday again. I had to bake them 45 minutes yesterday at 180, so they are at least little golden, but inside are raw. 🤔🤔🤔 afterwards i baked bread and was done in normal time. I need to figure out the oven thing. 🙏

Ovviamente ogni seme ha la sua perfetta temperatura di germinazione. Io non le conosco con precisione. Ma in casa mia ci saranno stati tra i 15 e i 22 gradi

@@PaoloRicchiardi fammi sapere come va. Un saluto

Mi fa piacere, che questa ricetta ti possa aiutare Paolo. Buona fortuna e spero che piaccia anche a tua Figlia

@@paoloricchiardi9589 certo, puoi usare anche un frullatore o un macina caffè

@@paulaamante8358 that one is a Pico Plus. From The Chandleys family.

@@crystallau1364 let me know how you go. I wish you the best of luck with it.

Usually 2 or 3 are plenty.

@@nastikitchenthank you! so you stretch and fold during the 2 hour proofing time?

@@rosolongo yes, correct, to build structure.

@@nastikitchen got it! Thanks! I'm making them now!

@rosolongo please let me know how you go and don't hesitate to share them and tag me on Instagram @nastikitchen. I can't wait.

I'm sure that the company that sells them in the US is called brook food

Fammi sapere come va, e se ti dovesse servire aiuto mandami un altro commento

Non sono riuscita di fare îl levito ancora ,non so come zbaglio che non lo riesco a fare e mi sento fotere ,sono ambitiosa pero con tuto questo ancora lo Rovinato eu altro metodo.Voglio mangiare un vero Pane

My apologies. Temperature is 230⁰C for 35-40 minutes for loaves of 800-900gr

Sometimes that happens, try double clicking just on the video

It's my pleasure to be helpful

Thank you

Thank you so much for your comment and feedback about my Chandley's review. As I said, leasing could just be an option if you don't have savings. There are also more offers that are slightly cheaper on the market. I've recently been looking at fb marketplace and there is plenty of secondhand. bakery equipment

rofco b40 is 3k

@@kawagonzo6951 $3795 USD plus sales tax. So, over $4K

@kawagonzo6951 in Australia is more than that.

Yes. I agree with you that used equipment has still so much importance in our business, and yet nobody knows. I am also guilty of that. That's why I decided to make a video and educate other micro bakers and anyone really in hospitality. Thank you so much for your comment

Off course I can