Filipino Micro Baker - Weekend Life (Part 2)

[@msall9374]

Excellent work! The weekend life videos are amazing. I'm really looking forward to more of them :) Greetings from Greece!

[@wildbreads2229]

Cheers man! Really appreciate you for watching and leaving a comment! 🙂🙏

[@didough46]

Thank you for sharing, you work very hard, you deserve every success.

[@wildbreads2229]

Thank you Diane, means a lot! - JC

[@arnoldb74]

Im so inspired by your work. Keep it up. Im struggling to put mine up locally here in Sta. Rosa Laguna. Its a toss up between my work-from-home day job, and then baking. Stay safe. =)

[@shubhamgotal1399]

Hello your videos are just love. I wanted to ask what did you use under sourdough breads before placing them in oven ??

[@zeitgeist01]

So inspiring! This is my dream, to have a micro bakery back home in the Philippines. Keep the good work up!

[@wildbreads2229]

Means a lot! Thank you! :) -- JC

[@genromeviernes4550]

Want this kind of production💓

[@sphaazzee9160]

Love your vids sir! 🤙🏻

[@wildbreads2229]

Thanks man! Means a lot! 🙂🙏

[@nooresclamado3301]

Hello sir JC I'm your newest subscriber. Hehe saw your vid about your making your croissants, sourdough loaf and baguettes. Wow very inspiring po. Sir is it ok if I ask what brand your oven is may built in steam po ba siya? And like your bench also sir. Keep inspiring people sir... Salute to you and your family. 😊🙏

[@wildbreads2229]

Hey man! Glad you got inspired! No worries -- I don't know what the oven brand is tbh. I bought the oven from a businessman (selling e-bikes lol) in Caloocan. Apparently, he's just a middleman who talks to a manufacturer in China and then finds buyers and just profits off of the transaction --- horrible customer service and after-sales service. 🙃 It's basically a Chinese copy of the proper EU deck ovens but at a WAY CHEAPER price. It has steam, yes. If you've got more questions, don't hesitate to ask :) Cheers for stopping by and leaving a meaningful comment, man! 🙂🙏🙏

[@nooresclamado3301]

@@wildbreads2229 I ok sir JC thanks for the info. How about your sheeter for your croissant and Danish pastries po did you how much it cost po? Also your wood bench sir ganda po san nyo po na purchase? Thanks again sir sorry Dami po questions. Hehe

[@shiroshouse8368]

nakaka inspire. i hope i get to reach that many orders someday. saludo ako sayo sir!! love your vids!! more power po!!

[@wildbreads2229]

Means a lot, thank you! 🙏🙏

[@carloalison]

Nice video, Keep it up! :)

[@wildbreads2229]

Cheers! 🙏

[@ranma9823]

By the way dude, what flour do you use for the pizzas? Plain old bread flour or 00 flour (any sources)?

[@wildbreads2229]

I use 100% bread flour (what's locally available) - this is more financially sustainable for me so I just work with it. Haven't used 00 before - I'm guessing that it'll be easier to handle but it'll be more expensive.

[@ranma9823]

@@wildbreads2229 I use the same. 00 is expensive here in the Philippines! More power to you and your micro bakery. : )

[@hidayah9797]

You make pizza too (✷‿✷). Those pizzas look amazing with the black char. Great videos as always.

[@wildbreads2229]

Means a lot, cheers! 🙏🙏

[@yaelarbelymizrachi2319]

Hi, I enjoy watching your videos. And I thought to ask you. I received an old deck oven as a gift. I'm still trying on it and I have a feeling the fumes are escaping too fast. When I put in steam and turn it on, I see that the steam escapes my pipe and the door, and what happens is that the bread caramelizes too quickly in 15 minutes. It saddens me that in a Dutch pot I had beautiful breads when I baked them for 20 minutes with a lid and another ten loaves of bread. And now I get bread without crest and also not developed enough. I bake at 230 up and down and it does not seem to me that there is a problem with the temperature. Tomorrow I will try to put a floor on the end of the pipe so that the steam does not escape me. Do you have any other idea to solve the problem. My oven is 120 to 80 degrees. And would you recommend that I lower temperatures? I would appreciate any help you give. Thanks Yael

[@wildbreads2229]

Hey Yael, sorry for the late response! Can you tell me what oven it is? Is there a picture of it on Google? Before I tell you what I think is happening, it's worth mentioning that dutch ovens or pots are VERY beginner friendly and it's HARD to NOT get a good looking loaf out of it (considering you've handled it well throughout the process before the bake). With that said, I completely understand you -- I came from baking in pots (6 at a time) and had great success with it and when I switched to a deck oven, I assumed my life was going to be easier. I couldn't be more wrong -- it is after all just a tool like the pots. Getting new equipment means playing around with its parameters and what not. A dutch oven is plug and play. A deck oven will need to be set to a 'sweet spot' to get results similar to your dutch oven-bakes. Now with the steam escaping, you can buy a ceramic fiber gasket/rope on the internet and just glue it to the door. When I bought my current oven, I was so frustrated about it not able to keep steam inside that I stopped using it for 4 months and went back to baking in pots until I was ready to 'waste' time playing around the parameters. One thing I noticed is that it had a gap between the oven door and the oven and as soon as I introduce steam, it escapes right away. The thing that saved my life was the ceramic fiber rope that I glued on the oven door and the steam problem went away. I'll make sure to buy an oven in the future that has an actual seal built-in haha. Let me know if you still need some help -- reach out on Facebook or IG and I'll hop on a call with you. Cheers - JC

[@yaelarbelymizrachi2319]

@@wildbreads2229 Dear friend, Thank you very much for your response. Turns out we need to understand and study our oven in order for it to work well lol. I went back to baking it after great frustration and lots of changes and thank goodness the results are great and I am satisfied. It turns out that the damper of the oven is broken so the steam just escaped me as soon as I turned on the steam so I found a creative solution, while removing the steam I block the pipe in the jar, and when I want to release them I take out the jar and open a door. Also, I preheat oven to 230 up and 210 down and immediately after inserting the breads and steaming I lower to 200 degrees up and down. It gives the initial heat stroke that the breads need to start and slowly the temperature drops and it yields breads that I am happy with. Thank you very much, I wish you continued success in the bakery🙏and continue with the charming and fascinating videos with great appreciation Yael

[@ranma9823]

Are these just pizza orders from the neighborhood?

[@wildbreads2229]

Yep, they are 😅 We're fortunate enough to have more than doubled the volume five months after I filmed this 😀

[@kurtcamarines9481]

Saan platform mo na reach market mo sir?

[@wildbreads2229]

@@kurtcamarines9481 Hey Kurt, bale nag-start ako sa local farmer's market. Then we just continued our 'presence' online (Facebook and Instagram). KZbin has gotten us a bit of business din but not as much as the farmer's market and FB/IG. 😀

[@ranma9823]

@@wildbreads2229 Awesome! How many assistants do you have now?

[@ranma9823]

@@wildbreads2229 If you don't mind me asking, what is the price point of your Neopolitan style pizzas?

[@karinaa9289]

Thanks for sharing! You're truly an inspiration. Can I DM you on IG about opening a home bakery? I'm a student and really have a passion in this baking industry, would really love to open my own @MuellerJakarta .Thanks so much for your help! Wish you every success of yours.

[@wildbreads2229]

Hey Karina! Just saw your message on IG. Will send you a reply in a sec! 🙂