Thanks for watching! If you found this helpful, feel free to leave a comment or ask any questions about baking sourdough. I’d love to hear your thoughts! 👇
@jonquieressusanna71945 ай бұрын
Merci beaucoup pour le travail d’artiste je suis vraiment contente de vous trouver ❤
@urbantreats_sydney5 ай бұрын
@jonquieressusanna7194 thank you 😊
@jedishaw67713 ай бұрын
Great video! Glad there is no music, just the sounds of a man at work.
@urbantreats_sydney3 ай бұрын
Thank you! Yeah I did try music in some of my videos, but like you said I prefer the background music of the bakery in action
@puffpastriesllc17762 ай бұрын
Great Video!!!! Is that parchment paper on the boards that your loading on.
@urbantreats_sydney2 ай бұрын
@puffpastriesllc1776 thank you! No it's Teflon sheets, they can be used over and over
@alexn8795Ай бұрын
As someone who bakes occasionally and has made sourdough bread I clicked on your video because I thought maybe making sourdough wasn't really that hard and the Pro's probably have a bunch of shortcuts. Nope. Making 12 loaves of sourdough is just as difficult as I thought. Much respect to you.
@urbantreats_sydneyАй бұрын
Thanks mate, I wouldn't say it was hard, once you get a good routine and stick with it, keeping the variables the same as possible, it's pretty straightforward. But then the season changes and it does take a few bakes to get back into another rhythm with a different temperature. When I do more than 1 mix, the margin of error and difficulty definitely increases
@7459serenity5 ай бұрын
Loved your video and explaining as you go without a lot of unnecessary chatting.. just watch and learn. Thanks for sharing your time
@urbantreats_sydney5 ай бұрын
Thank you! Much appreciated 💚🙏
@heatherj33854 ай бұрын
This is a great video. It's so rare that people show you their recipe and the step by step process. Thank you!!
@urbantreats_sydney4 ай бұрын
No problem my pleasure! 🙏
@randomstoragespaceАй бұрын
Binge watching your videos as I sit and watch my starter slowly rise. Good stuff mate
@urbantreats_sydneyАй бұрын
Thank you! My pleasure! 👍
@GreggS-p9e5 ай бұрын
FINALLY A DETAILED VIDEO, GOOD JOB!!!!!!!!!!!!!!!!!!!!!!!
@urbantreats_sydney5 ай бұрын
Thank you! It's the reason I made my first video, I couldn't see very detailed sourdough processes online. 👍
@stormylivingston38902 ай бұрын
I have watched so many videos on sourdough bread making. I have learned more from this video than any other. Very thorough explanation of the whole process. Thank you!
@urbantreats_sydney2 ай бұрын
Great to hear! I tried to get into as much detail as possible. Thank you! 😊
@Steph_T-Chimess5 ай бұрын
Thanks a lot for remaking this process!!! It's a lot more detailed and your partner is doing a great job showing the dough consistency 🙏🏽
@urbantreats_sydney5 ай бұрын
Thank you! I'll let her know! And my pleasure!
@Annet-8765 ай бұрын
Благодарю за видео! Это восхитительно, с какой легкостью и профессионализмом вы обращаетесь с тестом. Хлеб чудесен
@urbantreats_sydney5 ай бұрын
Thank you much appreciated! This hydration of 75% is my favourite, semi high hydration
@Немногоовечном4 ай бұрын
Если вы понимаете, что он говорит, почему не пишете на этом- же языке?
@urbantreats_sydney4 ай бұрын
@user-fc3pg8vg9c because I don't understand what he is saying, but google will translate it for me and vice-versa
@blackbeardgoatjr24342 ай бұрын
This was very inspiring as I am going to start making my own sourdough
@urbantreats_sydney2 ай бұрын
Thank you! And good luck! It's addictive and rewarding 💚
@jeffdunas67215 ай бұрын
I had my mixer on the floor but cleaning it was complicated so it’s up on a low table now - makes a world of difference 😊
@urbantreats_sydney5 ай бұрын
I would love to get a stand too, it's very low. I didn't show it in the video but I usually cut the dough out on my knees 😂
@jeffdunas67215 ай бұрын
It was backbreaking to clean mine that low. I like your solution to proofing everything :-) Jeff
@urbantreats_sydney5 ай бұрын
It really is, I'm going to look Into a stand soon. Proofing everything just makes everything so much easier
@denipar695 ай бұрын
@@urbantreats_sydneyI had my husband build me one! What a difference taking dough out and cleaning! I can wheel it over on heavy casters to the sink to clean! Saves my back and knees!
@urbantreats_sydney5 ай бұрын
It's definitely next on my list to get this mixer higher! 🙏
@Invisible__WomanАй бұрын
Your dough is a systematic sourdough. All effects are under control. Consumers can have the same taste every purchase. Great job.
@urbantreats_sydneyАй бұрын
Thank you! I'm a creature of habit 😂😂 keeping all the variables the same as much as I can, like you said gives my customers the same product everytime which they love
@mabiamedeirosreis54702 ай бұрын
Thank you for sharing. Cheers from S. Paulo in Brasil!❤
@urbantreats_sydney2 ай бұрын
Thank you! 👍
@noellaq80564 ай бұрын
Thank you for an excellent video - the first one I am watching so far in your series. Glad I discovered you and have just subscribed. The best video in sourdough bread making I’ve ever seen … Thank you for such a great demonstration, comments when needed, and for being so generous in sharing.
@urbantreats_sydney4 ай бұрын
Thank you I really appreciate it! My pleasure to share what I can 👍I do try and explain as much as I can in detail, and anything I forget I will add as popups
@deancooke51313 күн бұрын
Thanks for sharing. You make it look easy for a beginner
@urbantreats_sydney13 күн бұрын
Thank you! I try and go into as much detail as possible without making it too confusing
@sierrastockberger87992 ай бұрын
Your method is so similar to the small bakery I work at, though we’ve grown so much since I started it feels crazy to see only 12 loafs for a mix! I love to see a full process video like this, great watch
@urbantreats_sydney2 ай бұрын
Thank you! This mixer can push around 24 loaves per mix, at a push
@GregDawson3 ай бұрын
That was a solid video, thank you. I really appreciated the behind-the-scenes process. I just started making sourdough last week, so naturally I now want to open a micro bakery. :)
@urbantreats_sydney3 ай бұрын
Thank you! Good luck with your new micro bakery, can be hard work but definitely worth it!
@BlueNeon7612 ай бұрын
Woooooooooow!!!!!!!! They look delicious and beautiful.... congratulations on your beautiful and hard work and... I hope you sell lots of bread!!! Thanks for the video!!!😋😄
@urbantreats_sydney2 ай бұрын
Thank you! 🙏😊
@ourcalltoadventureАй бұрын
Thanks for the video. You dont find that you need to add steam before closing your door? Everyone seems to add steam to their RM2020.
@urbantreats_sydneyАй бұрын
Thank you! When you have a full load of 12 or 15 loaves added steam is not needed, as there is more than enough water in the dough to create steam. I steam when I'm using half load or less
@urbantreats_sydneyАй бұрын
And I have steamed many times with a full load, but it just causes way too much steam, that the steam is escaping from the door etc causing too much pressure I believe. All depends on dough hydration too, lower hydration bread might need more steam than higher hydration
@Bassbarbie4 ай бұрын
Thanks so much for sharing. Really interesting and nicely filmed and narrated. New subscriber :)
@urbantreats_sydney4 ай бұрын
Thank you! 🙏 Much appreciated
@braz889523 күн бұрын
Simply the best. Thanks for sharing!!
@urbantreats_sydney23 күн бұрын
Thank you!
@debbiepaulson8882Ай бұрын
Loved your video and your bread looks scrumptious.
@urbantreats_sydneyАй бұрын
Thank you! 😊🙏
@chellecallo8354Ай бұрын
Much appreciated I’m planing to start my own micro bakery your channel is super inspiring! Chelle
@urbantreats_sydneyАй бұрын
Thank you! Good luck on the new micro bakery, it's hard work but definitely worth it, especially if you love baking
@nelderaabreu1262Ай бұрын
Boa noite amigo! Meu nome é Nélder, moro no Rio de janeiro e gostei muito do seu vídeo e da sua generosidade de fornecer a ficha de produção. Estou iniciando agora na fabricação de pães de fermentação natural e estou muito animado. Estou, nesse momento, produzindo meu Levain. Assim que estiver pronto e bem forte, farei meu primeiro pão. Será o de azeitonas, graças ao seu vídeo. Muito obrigado por compartilhar. Deus te abençoe e dê muitas graças e sucesso com seu trabalho.
@urbantreats_sydneyАй бұрын
Thank you! and much apprecated all the best with your new baking adventures!
@kevinu.k.7042Ай бұрын
This was a pleasure to watch. Your restrained use of the mixer is excellent. IMHO Something you could try: Durum semolina as the non-stick flour for your banneton. It gives the loaf a lovely finish too. Am I wrong? Including the natural leaven it would seem that the hydration is 70% Thank you for this video.
@urbantreats_sydneyАй бұрын
Thank you! Durum semolina, I will check it out, because flour is not as good as rice flour when you start getting into higher hydration. The math is correct, did you divide the water by the four (including wholewheat and starter)
@eliduran41823 ай бұрын
Great video. Lots of tips and important details that make the difference. Thanks!
@urbantreats_sydney3 ай бұрын
Definitely! Thank you 👍
@baitalhail26575 ай бұрын
Good job. Best of Luck.. thank you. Love from Kuwait to you and your family 🇰🇼❤
@urbantreats_sydney5 ай бұрын
Thank you 👍
@baitalhail26575 ай бұрын
@@urbantreats_sydney I like the way you organise your bakery inspite of small space. I wish you future business expansion. Thank you Mr. Urban.
@urbantreats_sydney5 ай бұрын
Definitely gets tight! Thank you
@janicegame23724 ай бұрын
Love the look of your bakery! So organised. Thank you for showing me how you make it. Just a little idea try putting anti slip under your plastic boxes so they do not move about! It just an idea.❤
@urbantreats_sydney4 ай бұрын
Thank you good idea! Yeah I love to keep things organised 🙏
@DougPipersr4 ай бұрын
Would you please consider sharing your sourdough recipe spreadsheet? You showed it during the video and it looked helpful!
@urbantreats_sydney4 ай бұрын
Actually good idea, give me a day or so to update the description with a link
@urbantreats_sydney4 ай бұрын
Download link for the production sheet is now in the description.
@DougPipersr4 ай бұрын
Got it! Thanks for making the video and sharing your methods sheet!
@urbantreats_sydney4 ай бұрын
@DougPipersr no problem my pleasure
@andreeavlad24502 ай бұрын
OMG! Best video I found ever! Great job to you two. My questions are: 1. For how long you have to preheat the oven and on what temperature? 2. What temperature you have in the oven when you put the loaves in? 3. Do you use steam when you put the loaves in? 4. To what temperature you bake after the stem is released? Thanks a lot👍👍🙏
@urbantreats_sydney2 ай бұрын
Thank you! my rm2020 oven takes about 2.5 hours to heat up, I preheat the oven at 250c, then load and drop the temperature to 220c and bake for 25 minutes. I will add steam if the oven is half empty or less, but if I'm baking a full load I will mostly skip steam as it's not needed. After 25 minutes I will release steam then bake for another 15 minutes at 240c
@andreeavlad24502 ай бұрын
Thank you for the very good reply. I am waiting for my rm2020 oven to arrive. I only found your page today and it is mind-blowing with so accurate information. I will definitely take a notebook and pen and go through all your videos. I am eager to learn all I can. Many thanks 🙏
@urbantreats_sydney2 ай бұрын
Exciting! It's the best oven! What country do you live in?
@andreeavlad24502 ай бұрын
I live in UK @@urbantreats_sydney
@urbantreats_sydney2 ай бұрын
@andreeavlad2450 easy delivery then! I've spoken to a few people in Australia who want this oven, I was curious about their delivery experience
@sandracoleman80305 ай бұрын
Watched this video last night, really enjoy your presentation. Informative without the 'fluff' Another solid effort, thank u :)
@urbantreats_sydney5 ай бұрын
Thank you! Yes I like to keep to the subject as much as I can, adding a little character but without cluttering the video
@joshchicago20085 ай бұрын
They are beautiful bread! So much hours put into such yummy treats! Thanks for your great vlog!
@urbantreats_sydney5 ай бұрын
@@joshchicago2008 thank you! My pleasure 😁
@Beruska-j9h2 ай бұрын
Krásná prace Do čeho si namáčíte ruce prosim, aby se nelepili k těstu v průběhu práce s těstem?
@urbantreats_sydney2 ай бұрын
Thank you! I just dip my hands in water so they don't stick to the dough
@robinmarks56385 ай бұрын
Very fun watching you do this thank you!
@urbantreats_sydney5 ай бұрын
@@robinmarks5638 good to hear! Thank you 😊
@CynthiaCarter-wg5st5 ай бұрын
Your Breads are Beautiful!! I dont know what all im doing wrong? My Bread is not rising like yours, but ill have to change up my Starter first...? Your starter looks so beautiful, like pudding!!
@urbantreats_sydney5 ай бұрын
Thank you! Much appreciated 💚 when you say not rising, during bulk fermentation or oven spring? Yeah the number one key thing for sourdough is a nice active sourdough starter. I have 2 videos on my channel about them
@nobb1nob16 күн бұрын
Excellent video - I am looking to do something similar in Thailand. Can I ask, what is the little test tube thing called that you look at to check the rise? Also, what flour and you dusting the top of the laves with? Thanks.
@urbantreats_sydney16 күн бұрын
Thank you! And good luck! The tube is called a billie olive, I have a link to it in the videos description. I use plain flour or rice flour to dust my breads
@silvermoon34864 ай бұрын
Really beautiful 😻 loves. Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼
@urbantreats_sydney4 ай бұрын
Thank you! 🙏🙏
@xriatsux471517 күн бұрын
Brilliant! But I observe that these arent many loafs. Are they selling good and fast enough?
@urbantreats_sydney17 күн бұрын
Thank you! This was recorded the day before a public holiday, so the production was much lower that day. Public holidays in Australia most people are away
@elijahshort2373Ай бұрын
Awesome. Thanks from NZ
@urbantreats_sydneyАй бұрын
Thank you! 👍
@Misssha12321 күн бұрын
Thanks and best of luck
@urbantreats_sydney21 күн бұрын
Thank you 🙏
@lonnismith3901Ай бұрын
What is the difference in having a cloth cover on the basket and not? Great video. Thank you!
@urbantreats_sydneyАй бұрын
I like to use some bannetons with covers and some without. They are less likely to stick with covers, but I like the pattern you get on the bread without them
@jenichriscoatslamberto64285 ай бұрын
I love how easy your directions are.
@urbantreats_sydney5 ай бұрын
Thank you!
@jousiff913 ай бұрын
34:50 why some of the baskets have clothes on them and some don't? will be any difference?
@urbantreats_sydney3 ай бұрын
I like to mix it up, I like the pattern on my breads without the cloths (those lines from the bannetons) but also have customers that like the smooth look. I just like to mix it up
@migdaliareyes26835 ай бұрын
Very interesting and informative! Thanks for sharing your with us!😊
@urbantreats_sydney5 ай бұрын
Thank you my pleasure 😁
@malika998Ай бұрын
It was a pleasure to watch whole process of making this beautiful and surely delicious sourdough bread. Thank you for sharing your recepy. I just wanted to ask you, if I need to only bake 2 loafs of this bread. Do I need to just divide by 6 the measurements you use for 12 loafs? Thank you.
@urbantreats_sydneyАй бұрын
Thank you! That is correct, divide the recipe by 6 for the recipe for 2 loaves
@christinalady79245 ай бұрын
Those are gorgeous loaves! Yum!!
@urbantreats_sydney5 ай бұрын
Thank you! Always my favourite part of the process when they come out of the oven looking good!
@Monica66mx5 ай бұрын
Love your work and bakery ❤
@urbantreats_sydney5 ай бұрын
Thank you! Much Appreciated 💚
@pytebyte4 ай бұрын
Thanks for the informative video. Good camera work as well
@urbantreats_sydney4 ай бұрын
Thank you! My partner is definitely a life saver when she gets time to record for me 💚
@sanjanewmoonlifeАй бұрын
You are great bakery chef 😊🎉❤ I never make good bread,or I cooked on low temperature or mixed with again flour ,or bread is dried or have bubbles. Someone said that not good to put to much yeast in flour. I have gas mark oven that's why I don't make good . Sometimes I don't do measurements. Can you make pizza , dough pastry . I worked in restaurant for 20 years cooking different food, we get delivered bread, croissants,cakes,quiche.
@urbantreats_sydneyАй бұрын
Thank you! 🙏 Do you use wild yeast or a dried/fresh yeast? Definitely true you can use too much dried or fresh yeast, sourdough starter you can get away using more. How hot does your gas oven get?
@7459serenity5 ай бұрын
Quick question, why only some without the cloth in the banneton
@urbantreats_sydney5 ай бұрын
When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁
@BeingReal15 ай бұрын
What beautiful loaves!🎉
@urbantreats_sydney5 ай бұрын
Thank you! Much appreciated! I love how these ones turned out too
@emiliagarcia98632 ай бұрын
Que bellos y deli deli mi sueño es q me queden así,,,, estoy en ese proceso ,,mil gracias❤
@urbantreats_sydney2 ай бұрын
@@emiliagarcia9863 thank you! With practise you can
@emiliagarcia98632 ай бұрын
@@urbantreats_sydney gracias ☺️ ❤️
@spadiu5 ай бұрын
Bravo. Hi, could you tell me why my bread softens after taking it out of the oven. my hydration is at 60 percent. cooking at 220 degrees. baguette-type shape, with type O flour. Thanks
@urbantreats_sydney5 ай бұрын
Could be multiple reasons, underbaked, under or over proofed. When you say soften you mean after it cools down?
@spadiu5 ай бұрын
@@urbantreats_sydney Hi, yes when it cools down. And it comes out of the oven well cooked, but after an hour the crust softens. thanks and good work. Greetings from Italy.
@urbantreats_sydney5 ай бұрын
@spadiu slight softening is normal after cooking, but if it gets too soft it could be too much humidity in your space? You can try and leave the sourdough in the oven, with the oven off and the door open. But if your baking multiple loads this wouldn't be a choice
@rubenhuys67263 ай бұрын
Thanks for the effort and video! Can you please share what time you feed your starter prior to making your dough? Do you have a system when to feed your starter that is adjustable? What if I want to feed my starter for example around 3-4pm to start making the dough the next day around 7-8am (approx 16hours in between).
@urbantreats_sydney3 ай бұрын
No problem! I have a whole video on how I feed my starter and how I work out the times kzbin.info/www/bejne/nYSVkHyCqJmVmqc but roughly for a 16 hour break I would feed a very small amount of start maybe 1:8:8 depending on the weather. If it is very hot maybe 1:10:10
@rubenhuys67263 ай бұрын
@@urbantreats_sydney OK, thank you! I will check out the video. Love your work 👍
@urbantreats_sydney3 ай бұрын
@rubenhuys6726 thank you my pleasure! 💚
@keybrown45805 ай бұрын
Phenomenal Channel!! Clear and to rhe point! Keep it up! Do you have a link to your tubs in where you do your stretch and folds?
@urbantreats_sydney5 ай бұрын
Thank you! I'm very happy you love my channel 💚 my tubs are one of the few things I haven't bought on Amazon. I got them from an Australian shop called AGC equipment
@keybrown45805 ай бұрын
@@urbantreats_sydney ahh, all good then! Oh, and you have a new sub! Looking forward to the next one. ☺️
@urbantreats_sydney5 ай бұрын
@keybrown4580 hopefully next few days!
@DavidDA992 ай бұрын
fantastic video. am a bit confused by the time tho 😅 how long was the total bulk fermentation?
@urbantreats_sydney2 ай бұрын
Thank you! Roughly 5 to 6 hours from memory
@JLee-z1z5 ай бұрын
I appreciation your directions because they are very precise and easy to follow although I do have one question. Do you bring your dough up to room temperature before putting it in the oven?
@urbantreats_sydney5 ай бұрын
Thank you! No I bake directly from the fridge
@FletcherHandcraftedGuitars5 ай бұрын
Mate. they look sensational ! 👍
@urbantreats_sydney5 ай бұрын
Thank you! Much appreciated 👍👍
@gailgulliver89703 ай бұрын
A work of art .x
@urbantreats_sydney3 ай бұрын
Thank you! 🙏🙏
@Amanda-nq5hu5 ай бұрын
Excellent video. Thanks for sharing
@urbantreats_sydney5 ай бұрын
No problem thank you 🙏
@gaianeg79272 ай бұрын
Very nice! Thanks for sharing!
@urbantreats_sydney2 ай бұрын
No problem! 👍
@pienthart68015 ай бұрын
Love this video and following you along throughout the process! Thanks so much for making it! 😊 Do you use an oil to take care of your wooden working serface? How does it work?
@urbantreats_sydney5 ай бұрын
Thank you! I use food safe oils (I use many different types depending how cheap they are on Amazon) in the past I've also used canola oil. Once these benches get enough coats of a few months you don't need to oil them as much.
@caroleburt24215 ай бұрын
Super helpful video. Many thanks.
@urbantreats_sydney5 ай бұрын
No problem thank you! 👍
@Lisainmilw693 ай бұрын
Good evening! Im so glad this popped up in my feed. My friends from Turkey asked for a Rosemary olive loaf. Can you tell me what kind of olives you used, were they kalamata?
@urbantreats_sydney3 ай бұрын
Thank you for watching! Yes that is correct they are Kalamata olives.
@Lisainmilw693 ай бұрын
@@urbantreats_sydney thank you! Great videos.
@urbantreats_sydney3 ай бұрын
@Lisainmilw69 thank you my pleasure 💚
@Yasemin20054 ай бұрын
Unglaublich gut erklärt,sehr ausführlich 👍. Aber wie kalt muss der Kühlschrank sein? Ich habe immer ein Problem im Kühlschrank dass er einfällt nach 8 Stunden als wäre er nicht aufgegangen 🤷
@urbantreats_sydney4 ай бұрын
Thank you for your kind words! 🥰 For the refrigerator, I recommend keeping the temperature between 4°C to 7°C (39°F to 45°F). If your dough is collapsing after 8 hours, it could be due to over-proofing. You might want to check if the dough has risen enough before refrigerating, or try reducing the time it's left in the fridge. Also remember dough will always slightly shrink in the fridge because the carbon dioxide gasses will shrink when cold, but when when you bake this will reverse.
@tammysvegankitchen4 ай бұрын
I normally bulk ferment in the oven with the light on. I was just wondering after that if you think it’s ok to shape, sit for about an hour then bake 😀
@urbantreats_sydney4 ай бұрын
I do this all the time, same day bake. I would leave depending on the temperature for 1 or 2 hours at room temperature. If you poke the dough and it raises back slowly it's ready to bake.
@tammysvegankitchen4 ай бұрын
yes after seeing this I realize I’m proofing mine too long. My bread still is turning out good. Just not as good as it could be! I did notice a big difference in the crumbs in this video. It’s amazing what a Difference 10% can make! Thanks again!
@urbantreats_sydney4 ай бұрын
@tammysvegankitchen definitely! 10% can be the difference between perfect and over proofed or under proofed
@tammysvegankitchen4 ай бұрын
@@urbantreats_sydney I’m going to buy one of those gadgets to gauge my proofing! Thank you!
@sandrasomewhere5 ай бұрын
Thanks for the video. Lots of good info. Would love to know where you got your lame.
@urbantreats_sydney5 ай бұрын
No problem! You can get the lame from rackmaster UK
@revivo1825 ай бұрын
Excellent clip. Two questions. Do you recommend a 50% swelling as a balac at a temperature of 25 degrees? Second question, don't you cover the dough when it goes into the fridge? Thanks
@urbantreats_sydney5 ай бұрын
50% is a good rise between 24c and 26c, if you want to be more careful 40% is advised. I don't cover them, my fridge doesn't have fans except one at the very top. If I was using my residential fridge, I would suggest covering them, not because they get dry but because they can absorb flavours from the fridge and also effect other ingredients in my experience
@revivo1825 ай бұрын
Thank you very much
@NamNguyen-hr5yi4 ай бұрын
Hi there, love the video you're doing, great and useful. What oven you recommend for household use for baking bread. Thank you
@urbantreats_sydney4 ай бұрын
Thank you! A micro bakery oven for home use? Or a residential oven (oven that goes in kitchen)?
@NamNguyen-hr5yi4 ай бұрын
@@urbantreats_sydney hi there, the bakery oven for home use im looking on the Bakerlux oven or what you recommend? Thanks for your replying.
@urbantreats_sydney4 ай бұрын
@NamNguyen-hr5yi I can't really say as Ive only used the rm2020 and roffco ovens, but having a quick online the bakerlux looks good, their is a few videos on KZbin on how to use it with sourdough
@skeeveskeeve5 ай бұрын
Super useful, thank you OP.
@urbantreats_sydney5 ай бұрын
No problem my pleasure 👍
@weiyigirl5 ай бұрын
Pls post a link to your BAKING GLOVES. Big Thanks!!! Awesome video
@urbantreats_sydney5 ай бұрын
I'll add them later on today! Thank you
@davidelbert15632 ай бұрын
Thank you for sharing your process! I would like to find the dough rise gauge that you use. Can you share what brand?
@davidelbert15632 ай бұрын
Retract the question! I see it in your description. Thank you!
@urbantreats_sydney2 ай бұрын
No problem, I also have a video on how to use it kzbin.info/www/bejne/aXfHhHZ8eLKkjZI
@davidelbert15632 ай бұрын
@@urbantreats_sydney Thank you!
@msveritatis84544 ай бұрын
thx, Melb here, I do 3 loaves at a time in home gas oven and cast iron pot, takes ages when doing singular like this, how much was your set up? oven, mixer sources pls, going to watch ur vid on ur tour so it may be there. how much do u sell your loaves for? thx GB
@urbantreats_sydney4 ай бұрын
Melbourne is nice, I went there once when I was younger. I built my setup over many years, I was also using Dutch ovens and hand mixing for the longest time. I only got the mixer this year that was about $3700. The rm2020 was about $12k, I bought that almost 3 years ago now. I sell my plain sourdough for $10 and olives ones $12. When I sell wholesale, it's about 70% of that.
@UlrichLauridsen5 ай бұрын
Thanks for an excellent video! One question: I'm curious about the steam generator thing you're using. What's that exactly? Does it come with the oven?
@urbantreats_sydney5 ай бұрын
@@UlrichLauridsenthank you! I use a garden sprayer for steam, the rm2020 doesn't have steam injection
@UlrichLauridsen5 ай бұрын
@@urbantreats_sydney cool. Is it just spraying cold water or steam?
@urbantreats_sydney5 ай бұрын
@@UlrichLauridsen for steam, I only spray a little bit in the corner of each deck
@dylanjfrank284 ай бұрын
Can you link that sweet fermentation cylinder?!? It seems so much easier than the Alloquet jar method
@urbantreats_sydney4 ай бұрын
Can you send the timestamp of the cylinder please, in this video I'm using the aliquot jar
@dylanjfrank284 ай бұрын
@@urbantreats_sydney 09:45
@dylanjfrank284 ай бұрын
@@urbantreats_sydney i guess it would be the Aliquot jar Im referring to
@urbantreats_sydney4 ай бұрын
Yes that's the Billie Olive Aliquot jar, link is in the description of the video, it's very handy
@dylanjfrank284 ай бұрын
@@urbantreats_sydney oh i missed it, thank you! Great video and recipe
@3riversgirl777Ай бұрын
sorry, I didn't catch what temperature did you set the oven when the loaves first went in for 25 mins?
@urbantreats_sydneyАй бұрын
Yeah sorry about that, 220 for 25 mins
@Dahliawoman2 ай бұрын
What is the best way to store a loaf? In fridge or out?
@urbantreats_sydney2 ай бұрын
Definitely never in the fridge as it will go hard and stale. But you can store it in the freezer then defrost on the counter at room temperature for a few hours, preferably overnight
@tricmim57905 ай бұрын
Are you have OCD ? everything you done is well organize and clean and need to be correct . Nice to see the baker like you !
@urbantreats_sydney5 ай бұрын
Lol! I think I only have OCD with baking, everything else my car and house not even a little organised 😂
@Masocco5 ай бұрын
Thank you for your videos!!! What is the brand of the scale in the video please? Thank you
@urbantreats_sydney5 ай бұрын
No problem! The scale is a Vitras 30kg
@Masocco5 ай бұрын
@@urbantreats_sydney hey mate. Thank you for your videos. I just bought a Rackmaster 2020, I am so exited. I normally baked 2 / 4 sourdough bread every second weekend as I am doing roster work. If I want to make the dough like your recipe and do 1.2 kg of active starter, do I just take my “dirty” jar that I normally use to make 400 grams of starter and make 1.2 kg? Or I’ll need to make a bigger batch of levain? Thank you so much
@urbantreats_sydney5 ай бұрын
@giorgiomariamasocco2587 congratulations! It's a great purchase you won't be disappointed, I love my rm2020. For the Levain if you can build it up over 2 or 3 feeds
@Lars69074 ай бұрын
Your video is very informative and easy to follow many thanks. Could you possibly explain how you work out the 76% as I can’t get that figure. Cheers Day
@urbantreats_sydney4 ай бұрын
Thank you! You need to add the water and flour from the sourdough starter too. 380ml (water) divided by 500g (flour) 330ml water for the mix plus 50ml from the starter. 450g flour from the mix plus 50g from the starter.
@Lars69074 ай бұрын
Thank you for replying I understand now lovely.
@urbantreats_sydney4 ай бұрын
@Lars6907 no problem! Happy baking!
@Lars69074 ай бұрын
Gave it a try but it stuck a bit in the banneton it should be edible I did put some rosemary in so can’t wait to try it. I don’t know how to sen a picture.
@Lars69074 ай бұрын
kzbin.infoFDW6BWh_PVw?si=jG6SRpQhCzDhAqTR
@nelderaabreu126216 күн бұрын
Boa tarde amigo! Gostaria de saber qual a validade dos pães? Como achou 76% de hidratação? 330/450=73,33. Obrigado.
@urbantreats_sydney16 күн бұрын
Welcome mate! You also need to add the hydration of the starter which is 50 grams flour and 50 water. If you keep the bread sealed it can last about 4 or more days. I usually toast my sourdough after the 2nd day
@nelderaabreu126215 күн бұрын
Positivo. Corretíssimo. Muito obrigado! Fique com Deus.
@MrGufara24 күн бұрын
Hey, thanks for the great video! What is the tool you are using to check the bulk fermentation, it looks like a test tube. Wish you all the best!
@urbantreats_sydney24 күн бұрын
Thank you! The tool is a aliquot jar from Billie olive, it's very handy, I have a link to it in the description of the video
@krehbein5 ай бұрын
Thanks for including the c to f conversion. For the starter, is it also 76% hydration? Guessing it’s higher % of water. If so wouldn’t that skew your overall hydration higher, closer to 80%? Also, sorry one more question, looks like you went easy on the mixer kneading for you and did more stretch and fold. Is there a benefit vs just letting mixer do all the work? Just wondering, thanks.
@urbantreats_sydney5 ай бұрын
No problem! My starter hydration is 100% water and I account for that in my formula 380÷500=0.76. so to break that down the 400g white flour, 50g wholewheat flour, plus 50g starter flour equals to 500g. The starter water is 50ml and the mix water is 330 which equals to 380ml
@krehbein5 ай бұрын
@@urbantreats_sydney ok that makes sense, the starter flour and water is pulled from the main list not in addition to it. Thanks. Btw, another video idea is the economics of a small bakery, if you care to share.
@urbantreats_sydney5 ай бұрын
@@krehbein that's a good idea. I'm currently moving from 1 or 2 days baking per week in my microbakery to a few days in the next month or so, so I can share some of the details I've learnt along the way
@urbantreats_sydney5 ай бұрын
Sorry I didn't reply to the mixer question. I always keep mixing to a minimum as I find if I over mix the dough it can get too tough and gives me a tighter crumb.
@tony222265 ай бұрын
@@urbantreats_sydney I’m just noticing that the measurements are not accurate. Is it 450gr of dry flour plus 50 grams of the starter flour? So it would be 73% hydration with out starter mixed in?
@tcbtcb3 күн бұрын
Is there any benefit in dissolving the salt with the hold back water? Seems it would mix better.
@urbantreats_sydney3 күн бұрын
You can go all in, but holding back with the salt does improve gluten development. Holding salt back gives the starter a head start because salt slows down fermentation, salt absorbs water too, so keeping the salt back will stop the dough tightening too much in the beginning stages
@ZeCoop4 ай бұрын
Fantastic video - very informative abd easy to follow! Super helpful. What was the initial baking temp?
@urbantreats_sydney4 ай бұрын
@@ZeCoop thank you my pleasure! I preheated to 240c, loaded the oven and dropped the temperature to 220 for 25 minutes then released steam and back to 240c for 15 minutes. When I was baking that night I was half asleep! I should have explained that temperature i when loading
@wattsuparoundtheworld4 ай бұрын
Ok so downscaling it 2 loaves it would be 1080g flour per 240g starter? That’s double amount in starter that I use. Why use more? Truly interested
@urbantreats_sydney4 ай бұрын
2 loaves would be 900g total flour (800g white 100g wholewheat) then 200g starter. You could use less starter if you choose, in summer I use around 50g to slow down my bulk fermentation. In normal weather and winter I use 100g starter.
@wattsuparoundtheworld4 ай бұрын
@@urbantreats_sydney thanks, I usually use 1000g bread flour and 100g starter because I read that it makes dough more sour. Have you found this to be true? I also 2nd bulk in my fridge for 48 hours
@urbantreats_sydney4 ай бұрын
@wattsuparoundtheworld would depend on the acidity of your starter, I use my starter always when it's just peaked so it's never that sour, and when I feed my starter it's in very small amounts, I have a video on my channel about how I maintain mine. If your starter is very acidic that would make your bread more sour.
@권은지-y4qАй бұрын
What is the fridge temperature?
@urbantreats_sydneyАй бұрын
My fridge is usually around 2 to 4 degrees Celsius
@Heiyebird4 ай бұрын
Hello man ! Thank you so much for your video, it's been helping me a lot. Got a quick question for you : you're splitting the water to have a bit more when you add the salt, but you're not putting everything in the dough. Is it because we can't see it in the video or because you estimated than the dough was hydrated enough ? Thank you again for sharing 🤩
@urbantreats_sydney4 ай бұрын
No problem! My pleasure 👍 100% of the water was used in the mix, yeah sorry maybe I didn't show that properly at the end. But the last 150ml was added with the salt
@Heiyebird4 ай бұрын
@@urbantreats_sydney Makes more sense, thank you !
@Cruz0e5 ай бұрын
awesome breads
@urbantreats_sydney5 ай бұрын
Thank you! 🙏🙏
@tomhunter30632 ай бұрын
Awesome video, thank you, I did not see you use yeast or did I miss it? If you didn’t use yeast how did it rise so nice? Thanks again 👍👍
@urbantreats_sydney2 ай бұрын
Thank you! No yeast (dried/fresh) in this recipe, sourdough starter is used. I have a video on my channel on how to make one if needed.
@SpintressStation4 ай бұрын
Just wondering if you'd be willing to share how much you make minus costs for baking 12 loaves of bread. Might give people an idea of what it's like starting small and scaling up.
@urbantreats_sydney4 ай бұрын
I'll be releasing a video some time in the future about the cost and details of my micro bakery. I'm lucky I bought my flour from a friend who runs a bigger bakery and buys flour by the pallet. So my flour cost is about $1 AUD per loaf which is about half than what it would cost if I bought my flour by the bag. I sell my bread for $10 retail and $8 wholesale AUD, I only bake once or twice a week as I also work full-time as a baker
@SpintressStation4 ай бұрын
@@urbantreats_sydney thanks for the info, I look forward to catching that video in the future!
@monkeyhillfarm88525 ай бұрын
Very helpful video! Thanks 😊
@urbantreats_sydney5 ай бұрын
Thank you! 👍
@tammyglaim67334 ай бұрын
Hi, thanks for the great video! whats your opinion not proofing in the fridge overnight. so would do a bulk ferment overnight then shape and bake the next day. What are your thoughts? Thanks in advance. im jealous of that big mixer! I do all mine by hand and also have an oven that i can only bake 2 loaves at a time. Most i've done at once is 18 loaves. wonder how I can make it more worth my time.
@urbantreats_sydney4 ай бұрын
Thank you! I love my mixer, it took me a while to save for but definitely worth it. I dont like to bulk ferment overnight in the fridge, it just takes too long to get back to room temperature the next day, many people do it this way with success, but I've personally never had much success with it. Sometimes I will bulk ferment over night on the counter at room temperature with a lot of success, but weather plays a huge factor, if it's too hot I wouldn't leave the bulk fermentation overnight
@ltepezano3 ай бұрын
Can I ask why you flour some of the loaves before putting them in the basket but not all?
@urbantreats_sydney3 ай бұрын
Hello! I flour all of them when I place the dough in the banneton, I only do a few flours on top when baking
@ltepezano3 ай бұрын
@@urbantreats_sydney thank you!
@vincentdepauw38505 ай бұрын
Thank you for this video 😃 one question: what is the proteines % of the flour you use, allowing this high hydration? Thanks ! And please keep up the videos
@urbantreats_sydney5 ай бұрын
Thank you! The bakers white organic flour I'm using is 13%-14% protein
@vincentdepauw38505 ай бұрын
@@urbantreats_sydney thanks for answer. With this method is there any option to do a late bassinage to further relax the dough? If so how? Thanks a million and just go on. 👏
@urbantreats_sydney5 ай бұрын
Using this method I've never done a bassinage after the mixer. But I suppose you could add some water in the early stages of stretch folds, but very small amounts of water.
@vincentdepauw38505 ай бұрын
@@urbantreats_sydney thank you. Your videos helped me to progress a lot. Please go on. 😃👏👏
@urbantreats_sydney5 ай бұрын
Im so glad they helped! And definitely I'll try and keep the videos coming out at least 1 per week or second week!
@МируМир-м6у5 ай бұрын
🙏💕Спасибочки большое Вам. Представляю какой аромат идёт от хлебушка.
@urbantreats_sydney5 ай бұрын
Thank you! Definately my favourite smell!
@GodOfThe5un5 ай бұрын
Thank you for sharing
@urbantreats_sydney5 ай бұрын
No problem my pleasure!
@ruzailic72542 ай бұрын
Love the video! What was temperature into the frizider
@urbantreats_sydney2 ай бұрын
Thank you! In winter I set my fridge to 4c and in summer 2c.