Micro Bakery Sourdough Baking: Come Bake with Me from Start to Finish

[@urbantreats_sydney]

Next week, I'll be releasing my detailed and easy-to-follow macaron recipe video!

[@jonquieressusanna7194]

Merci beaucoup pour le travail d’artiste je suis vraiment contente de vous trouver ❤

[@urbantreats_sydney]

@jonquieressusanna7194 thank you 😊

[@Steph_T-Chimess]

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_sydney]

Thank you! I'll let her know! And my pleasure!

[@noellaq8056]

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_sydney]

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

[@Bassbarbie]

Thanks so much for sharing. Really interesting and nicely filmed and narrated. New subscriber :)

[@urbantreats_sydney]

Thank you! 🙏 Much appreciated

[@sandracoleman8030]

Watched this video last night, really enjoy your presentation. Informative without the 'fluff' Another solid effort, thank u :)

[@urbantreats_sydney]

Thank you! Yes I like to keep to the subject as much as I can, adding a little character but without cluttering the video

[@gailgulliver8970]

A work of art .x

[@urbantreats_sydney]

Thank you! 🙏🙏

[@heatherj3385]

This is a great video. It's so rare that people show you their recipe and the step by step process. Thank you!!

[@urbantreats_sydney]

No problem my pleasure! 🙏

[@Cruz0e]

awesome breads

[@urbantreats_sydney]

Thank you! 🙏🙏

[@Lisainmilw69]

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_sydney]

Thank you for watching! Yes that is correct they are Kalamata olives.

[@Lisainmilw69]

@@urbantreats_sydney thank you! Great videos.

[@urbantreats_sydney]

@Lisainmilw69 thank you my pleasure 💚

[@keybrown4580]

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_sydney]

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

[@keybrown4580]

@@urbantreats_sydney ahh, all good then! Oh, and you have a new sub! Looking forward to the next one. ☺️

[@urbantreats_sydney]

@keybrown4580 hopefully next few days!

[@ltepezano]

Can I ask why you flour some of the loaves before putting them in the basket but not all?

[@urbantreats_sydney]

Hello! I flour all of them when I place the dough in the banneton, I only do a few flours on top when baking

[@ltepezano]

@@urbantreats_sydney thank you!

[@SpintressStation]

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_sydney]

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

[@SpintressStation]

@@urbantreats_sydney thanks for the info, I look forward to catching that video in the future!

[@ZeCoop]

Fantastic video - very informative abd easy to follow! Super helpful. What was the initial baking temp?

[@urbantreats_sydney]

@@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

[@Masocco]

Thank you for your videos!!! What is the brand of the scale in the video please? Thank you

[@urbantreats_sydney]

No problem! The scale is a Vitras 30kg

[@Masocco]

@@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_sydney]

@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

[@monarizk8213]

What temperature you bake the bread in the oven please

[@urbantreats_sydney]

25 minutes at 220, then 15 at 240

[@krehbein]

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_sydney]

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

[@krehbein]

@@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_sydney]

@@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_sydney]

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.

[@tony22226]

@@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?

[@Lars6907]

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_sydney]

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.

[@Lars6907]

Thank you for replying I understand now lovely.

[@urbantreats_sydney]

@Lars6907 no problem! Happy baking!

[@Lars6907]

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.

[@Lars6907]

kzbin.infoFDW6BWh_PVw?si=jG6SRpQhCzDhAqTR

[@Audrey.1]

Hello- what type of oven do you use? Thanks

[@urbantreats_sydney]

Hello, My oven is the rackmaster 2020

[@vincentdepauw3850]

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_sydney]

Thank you! The bakers white organic flour I'm using is 13%-14% protein

[@vincentdepauw3850]

@@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_sydney]

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.

[@vincentdepauw3850]

@@urbantreats_sydney thank you. Your videos helped me to progress a lot. Please go on. 😃👏👏

[@urbantreats_sydney]

Im so glad they helped! And definitely I'll try and keep the videos coming out at least 1 per week or second week!

[@mariamagina8332]

why do you put the dough in the fridge what is the purpose ?

[@urbantreats_sydney]

Many reasons, mostly flavour and allowing me flexibility on baking, If I was to bake without fridge just let proof in bannetons for 1 to 2 hours

[@doinalechanu6092]

I wonder what type of flour you used

[@urbantreats_sydney]

I use the bakers white organic flour from 'wholegrain milling' here in Australia

[@doinalechanu6092]

@@urbantreats_sydney must be over 10% protein, right?

[@urbantreats_sydney]

Yes I would not recommend going below 10 or 11%, if you do drop the hydration.

[@lowcosttravelclub]

Hi! Why does your recipe say 76%=330 ml? Am I doing the math wrong? Isn't 450x0.76=343 ml? What did I miss in my calculations? Or does salt also take part in the calculations?

[@urbantreats_sydney]

You need to add the flour and water from the starter, which is 50g flour and 50ml water

[@lowcosttravelclub]

@@urbantreats_sydney best educational video about bread, thanks!

[@urbantreats_sydney]

@lowcosttravelclub thank you! I really appreciate that 💚

[@marflouie8583]

so you really dont need a dutch oven pot to bake sourdough

[@urbantreats_sydney]

You can bake sourdough so many ways, Dutch oven is just the preferred for home ovens help trap the steam so well. You can also use a baking stone or even a very hot tray

[@marflouie8583]

@@urbantreats_sydney i tried to bake a sourdough bread a couple of times. the inside is so fluffy and i really like it but the crust is thick and so hard i cant even bite it. any tips how i can improve my bread? thanks

[@urbantreats_sydney]

How long do you bake for?

[@marflouie8583]

@@urbantreats_sydney using home oven, i baked it 30 to 40 mins. on a normal tray with a separate tray with water inside the oven and i set the temperature to 225 celcius. i proof my bread 24 hours in the refrigerator and another 1 hour after i take out to the fridge then i start to bake it.

[@urbantreats_sydney]

@marflouie8583 I would do a test on your oven temperature, oven might be hotter than the dial is saying, try reducing the temp by 20 on your oven and see how it goes

[@nomennescio1771]

@76% hydration, how is it still so dry? Not sticky at all!?

[@urbantreats_sydney]

76% for the flour I'm using is nothing really, I've gone as far as 82% hydration with the flour and it was reasonable good to handle

[@Rob........811]

Everything looks great but how would you make any money out of it?

[@urbantreats_sydney]

Thank you! You can sell at markets, do wholesale, sell directly to customers , friends and family. Many many ways.

[@soumyanair5949]

Hi chef is it possible to get in touch with u through contact number..i have doubts regarding sourdough

[@urbantreats_sydney]

Hey mate message me via my Instagram if you need help

[@soumyanair5949]

Hi I have followed you, but can't text u as it says that I have to follow me back then only I can message you

[@urbantreats_sydney]

@soumyanair5949 yeah probably because your account is private, I followed you back

[@7459serenity]

Loved your video and explaining as you go without a lot of unnecessary chatting.. just watch and learn. Thanks for sharing your time

[@urbantreats_sydney]

Thank you! Much appreciated 💚🙏

[@7459serenity]

Quick question, why only some without the cloth in the banneton

[@urbantreats_sydney]

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 😁

[@GreggS-p9e]

FINALLY A DETAILED VIDEO, GOOD JOB!!!!!!!!!!!!!!!!!!!!!!!

[@urbantreats_sydney]

Thank you! It's the reason I made my first video, I couldn't see very detailed sourdough processes online. 👍

[@jenichriscoatslamberto6428]

I love how easy your directions are.

[@urbantreats_sydney]

Thank you!

[@DavidDA99]

fantastic video. am a bit confused by the time tho 😅 how long was the total bulk fermentation?

[@urbantreats_sydney]

Thank you! Roughly 5 to 6 hours from memory

[@jedishaw6771]

Great video! Glad there is no music, just the sounds of a man at work.

[@urbantreats_sydney]

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

[@Annet-876]

Благодарю за видео! Это восхитительно, с какой легкостью и профессионализмом вы обращаетесь с тестом. Хлеб чудесен

[@urbantreats_sydney]

Thank you much appreciated! This hydration of 75% is my favourite, semi high hydration

[@Немногоовечном]

Если вы понимаете, что он говорит, почему не пишете на этом- же языке?

[@urbantreats_sydney]

@user-fc3pg8vg9c because I don't understand what he is saying, but google will translate it for me and vice-versa

[@mabiamedeirosreis5470]

Thank you for sharing. Cheers from S. Paulo in Brasil!❤

[@urbantreats_sydney]

Thank you! 👍

[@johndougal6298]

no crumb-shot is abomination, otherwise great work mate! :)

[@urbantreats_sydney]

Yeah I know that was a missed opportunity. My beginners sourdough recipe has a similar crumb shot at the end that this bread would have

[@two1773]

I would have thought that you would have had the mixing bowl in the oven as well to make sure that everything was at the same temperature

[@urbantreats_sydney]

If it fit maybe 😂😂

[@Dahliawoman]

What is the best way to store a loaf? In fridge or out?

[@urbantreats_sydney]

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

[@silvermoon3486]

Really beautiful 😻 loves. Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼

[@urbantreats_sydney]

Thank you! 🙏🙏

[@jousiff91]

34:50 why some of the baskets have clothes on them and some don't? will be any difference?

[@urbantreats_sydney]

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

[@vjohnson2400]

Your accent sounds like a mix of London, England and Australia?

[@urbantreats_sydney]

haha exactly mate. I moved from england to Australia when I was 8 years old.

[@FletcherHandcraftedGuitars]

Mate. they look sensational ! 👍

[@urbantreats_sydney]

Thank you! Much appreciated 👍👍

[@catawampuslife]

is you dough weight 850 grams or oz?

[@urbantreats_sydney]

It is 850 grams 👍

[@rubenhuys6726]

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_sydney]

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

[@rubenhuys6726]

@@urbantreats_sydney OK, thank you! I will check out the video. Love your work 👍

[@urbantreats_sydney]

@rubenhuys6726 thank you my pleasure! 💚

[@davidelbert1563]

Thank you for sharing your process! I would like to find the dough rise gauge that you use. Can you share what brand?

[@davidelbert1563]

Retract the question! I see it in your description. Thank you!

[@urbantreats_sydney]

No problem, I also have a video on how to use it kzbin.info/www/bejne/aXfHhHZ8eLKkjZI

[@davidelbert1563]

@@urbantreats_sydney Thank you!

[@huethai9646]

what kind of oven is that?

[@urbantreats_sydney]

Rackmaster rm2020

[@erniechang2915]

what is the ratio of that starter?

[@urbantreats_sydney]

The starter is built up over 2 days sometimes 3, this one I needed to be ready when I finished work, approximately 9 hours so the ratio was 1:6:6 from memory

[@andreeavlad2450]

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_sydney]

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

[@andreeavlad2450]

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_sydney]

Exciting! It's the best oven! What country do you live in?

[@andreeavlad2450]

I live in UK ​@@urbantreats_sydney

[@urbantreats_sydney]

@andreeavlad2450 easy delivery then! I've spoken to a few people in Australia who want this oven, I was curious about their delivery experience

[@Monica66mx]

Love your work and bakery ❤

[@urbantreats_sydney]

Thank you! Much Appreciated 💚

[@jeffdunas6721]

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_sydney]

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 😂

[@jeffdunas6721]

It was backbreaking to clean mine that low. I like your solution to proofing everything :-) Jeff

[@urbantreats_sydney]

It really is, I'm going to look Into a stand soon. Proofing everything just makes everything so much easier

[@denipar69]

@@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_sydney]

It's definitely next on my list to get this mixer higher! 🙏

[@DougPipersr]

Would you please consider sharing your sourdough recipe spreadsheet? You showed it during the video and it looked helpful!

[@urbantreats_sydney]

Actually good idea, give me a day or so to update the description with a link

[@urbantreats_sydney]

Download link for the production sheet is now in the description.

[@DougPipersr]

⁠Got it! Thanks for making the video and sharing your methods sheet!

[@urbantreats_sydney]

@DougPipersr no problem my pleasure

[@cesargrimm]

why do you do autolyse vs fermentolyse? different taste? or just what you wanna do that day? depends on envirnment?

[@urbantreats_sydney]

I get the same results doing both ways. Autolyse just means the dough is in the mixer for 1 hour (30 mins autolyse+ 30 for salt after adding starter) . When I do fermentolyse its just 30 minutes as starter is added at the start giving me a 30 minute head start on the next mix. If I'm only doing one mix that day and I don't need the mixer I'll do a autolyse. So pretty much fermentolyse is just faster for moving the dough from mixer to bulk ferment tubs by 30 minutes

[@cesargrimm]

@@urbantreats_sydney then why would you ever autolyse if fermentolyse is faster anyway? Thank you for your answer! You make very nice content! If you ever have time I would find it very interesting for a video explaining different flours like w value and why you mix bread flour with whole wheat etc!

[@urbantreats_sydney]

@cesargrimm thank you I appreciate that! I would use autolyse if I'm going higher hydration 80% and beyond, maybe even 78 depending on your flour, when you start getting in the much higher hydrations giving the flour and water time to autolyse make the process much easier. This video was using 75% so I could get away with just fermentolyse

[@GregDawson]

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_sydney]

Thank you! Good luck with your new micro bakery, can be hard work but definitely worth it!

[@robinmarks5638]

Very fun watching you do this thank you!

[@urbantreats_sydney]

@@robinmarks5638 good to hear! Thank you 😊

[@janicegame2372]

Very nice!!!!❤

[@urbantreats_sydney]

Thank you!

[@pedrosalamanca2761]

Waoooo good good 👍👍👍👍✋🙏🇨🇵🇨🇵🇨🇵

[@МируМир-м6у]

🙏💕Спасибочки большое Вам. Представляю какой аромат идёт от хлебушка.

[@urbantreats_sydney]

Thank you! Definately my favourite smell!

[@tammyglaim6733]

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_sydney]

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

[@SansaraMilinda]

Great video, thanks!

[@urbantreats_sydney]

Thank you, my pleasure!

[@CynthiaCarter-wg5st]

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_sydney]

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

[@msveritatis8454]

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_sydney]

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.

[@dylanjfrank28]

Can you link that sweet fermentation cylinder?!? It seems so much easier than the Alloquet jar method

[@urbantreats_sydney]

Can you send the timestamp of the cylinder please, in this video I'm using the aliquot jar

[@dylanjfrank28]

@@urbantreats_sydney 09:45

[@dylanjfrank28]

@@urbantreats_sydney i guess it would be the Aliquot jar Im referring to

[@urbantreats_sydney]

Yes that's the Billie Olive Aliquot jar, link is in the description of the video, it's very handy

[@dylanjfrank28]

@@urbantreats_sydney oh i missed it, thank you! Great video and recipe

[@pytebyte]

Thanks for the informative video. Good camera work as well

[@urbantreats_sydney]

Thank you! My partner is definitely a life saver when she gets time to record for me 💚

[@pienthart6801]

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_sydney]

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.

[@JLee-z1z]

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_sydney]

Thank you! No I bake directly from the fridge

[@mariamagina8332]

beautiful

[@tricmim5790]

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_sydney]

Lol! I think I only have OCD with baking, everything else my car and house not even a little organised 😂

[@joshchicago2008]

They are beautiful bread! So much hours put into such yummy treats! Thanks for your great vlog!

[@urbantreats_sydney]

@@joshchicago2008 thank you! My pleasure 😁

[@eliduran4182]

Great video. Lots of tips and important details that make the difference. Thanks!

[@urbantreats_sydney]

Definitely! Thank you 👍

[@sandrasomewhere]

Thanks for the video. Lots of good info. Would love to know where you got your lame.

[@urbantreats_sydney]

No problem! You can get the lame from rackmaster UK

[@aaa-bc2uz]

Velmi dobre video. Super praca.

[@urbantreats_sydney]

Thank you

[@aaa-bc2uz]

Po zliadnuti Vasho videa a postupu aj moj chlieb je uz velmi dobry. Chcem sa opytat, ci pomer 1:6:6 je ako dolezity pri chlebe. Ide len preto, že celu noc kysne ? Nemoze byt napriklad 1:2:2 alebo 3:10:10. Ine navody hovoria 1:1:1. Vysvetlite mi princip ak sa da ? Som Vam velmi vdacna za vsetky Vase komentare a za Vase videa.

[@urbantreats_sydney]

Awesome to hear! It's just a ratio I use so it can be ready when I finish my 8 hour shift at work (about 10 hours including travelling etc) I use 1:1:1 and 1:2:2 a lot on my days off. I do suggest feeding your starter at least a day or 2 before a ratio 1:10:10 to reduce any acidity it may have

[@aaa-bc2uz]

@@urbantreats_sydney Dakujem. Som zo Slovenska a popracujem este s kyslostou. Mam 156 rocny francuzsky kvasok a ja kyslost necitim, ale skusim podla Vasich rad. Pecenie chleba je mojou radostou nie biznisom. Je to uzasny kazdodenny zazrak. Nech sa Vam dari.

[@urbantreats_sydney]

It's my joy too! Good luck and thank you

[@migdaliareyes2683]

Very interesting and informative! Thanks for sharing your with us!😊

[@urbantreats_sydney]

Thank you my pleasure 😁

[@Heiyebird]

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_sydney]

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

[@Heiyebird]

@@urbantreats_sydney Makes more sense, thank you !

[@revivo182]

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_sydney]

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

[@revivo182]

Thank you very much

[@Yasemin2005]

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_sydney]

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.

[@Amanda-nq5hu]

Excellent video. Thanks for sharing

[@urbantreats_sydney]

No problem thank you 🙏

[@AwesomeCakee]

Cool video! Where did you got your scoring knife? 😮

[@urbantreats_sydney]

Thank you! Rackmaster UK, I got mine with my oven but they sell them too on their web site

[@shersinghusa]

What flour you used for dipping after shaping.

[@urbantreats_sydney]

Plain all-purpose flour

[@Hbird12]

For that many breads do you use yeast in your sourdough starter, when making your leaven.? I hope you can answer i want to start my micro bakery. Im in the USA

[@urbantreats_sydney]

Good luck on your microbakery! No I never use yeast in my sourdough breads or starter. I only use yeast in my other non-sourdough breads

[@Hbird12]

@@urbantreats_sydney thank you so much... very nice you answer this fast..

[@tammysvegankitchen]

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_sydney]

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.

[@tammysvegankitchen]

​​⁠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_sydney]

@tammysvegankitchen definitely! 10% can be the difference between perfect and over proofed or under proofed

[@tammysvegankitchen]

@@urbantreats_sydney I’m going to buy one of those gadgets to gauge my proofing! Thank you!

[@caroleburt2421]

Super helpful video. Many thanks.

[@urbantreats_sydney]

No problem thank you! 👍

[@qhoward3284]

Sick vid again bro.. I been using the aliquot jar method that you showed, but I struggle with the temp in the jar cooling way quicker than the dough in the bulk ferment. I try and heat it a bit to keep it close but I don’t get the exact representation of what’s going on in the bulk.. any tips??

[@urbantreats_sydney]

What is the size of your bulk ferment? And what is your room temperature? I'm using my home made proofer which is helping keep my ingredients stay at the same temperature.

[@urbantreats_sydney]

And thank you! I wanted to make an improved version of my spiral mixer video with the baking included this time.

[@qhoward3284]

@@urbantreats_sydney 8-16 loaves and it varies maybe 71-76 Fahrenheit depending

[@urbantreats_sydney]

@@qhoward3284 yeah unfortunately if the temperature is above or below room temperature, you can lose a few degrees in the aliquot jar without a proofer setup, but it will still give you a rough idea of the bulk fermentation process, unless the temperature is way different in the tub and jar, a few degrees should be ok. I will make a video soon on my proofer setup

[@qhoward3284]

@@urbantreats_sydney do you use the rise %/temperature ratio chart to know when to end bulk ferment?

[@meisievannancy]

What is your initial baking temp for 25min before you do the 240C for 15 minutes.?

[@urbantreats_sydney]

220c sorry I don't know why I didn't mention it In the video. Was half asleep at the end of that day!

[@meisievannancy]

​@urbantreats_sydney Wow. Thanks for the fast reply. Appreciated.

[@spadiu]

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_sydney]

Could be multiple reasons, underbaked, under or over proofed. When you say soften you mean after it cools down?

[@spadiu]

@@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_sydney]

@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

[@wattsuparoundtheworld]

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_sydney]

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.

[@wattsuparoundtheworld]

@@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_sydney]

@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.

[@CsabaKissColorado]

Loved the video. What brand of flour do you use?

[@urbantreats_sydney]

Thank you! I use organic bakers white flour from a company called wholegrain milling here in Australia

[@UlrichLauridsen]

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_sydney]

@@UlrichLauridsenthank you! I use a garden sprayer for steam, the rm2020 doesn't have steam injection

[@UlrichLauridsen]

​@@urbantreats_sydney cool. Is it just spraying cold water or steam?

[@urbantreats_sydney]

@@UlrichLauridsen for steam, I only spray a little bit in the corner of each deck

[@NamNguyen-hr5yi]

Hi there, love the video you're doing, great and useful. What oven you recommend for household use for baking bread. Thank you

[@urbantreats_sydney]

Thank you! A micro bakery oven for home use? Or a residential oven (oven that goes in kitchen)?

[@NamNguyen-hr5yi]

@@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_sydney]

@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

[@monkeyhillfarm8852]

Very helpful video! Thanks 😊

[@urbantreats_sydney]

Thank you! 👍

[@blueturtle5340]

What oven is that? I’d like to get one.

[@urbantreats_sydney]

It's the rm2020 from rackmaster, very good oven

[@mrsheckard]

Amateur here… what is the name of that tube you used to determine bulk fermentation??

[@urbantreats_sydney]

@@mrsheckard it's called a aliquot jar, this brand is Billie Olive

[@mrsheckard]

@@urbantreats_sydney thank you so much. Really enjoyed watching your video!!

[@cliffcox7643]

Do you add anything to your starter or dough to improve it, like Ascorbic acid, diastatic malt, etc?

[@urbantreats_sydney]

Nope nothing, just flour salt and water 👍

[@cliffcox7643]

@urbantreats_sydney so I see traditional methods really emphasize adding salt waaay after autolyse, I mean the big pros, (Flour, Water, Salt, Yeast, Tartine bread, Richard Bertinet) .. do you agree with this?

[@urbantreats_sydney]

@cliffcox7643 depends on the product you want at the end of the process. I have also added salt way later in the process to help with Fermentation and a different crumb

[@skeeveskeeve]

Super useful, thank you OP.

[@urbantreats_sydney]

No problem my pleasure 👍

[@BeingReal1]

What beautiful loaves!🎉

[@urbantreats_sydney]

Thank you! Much appreciated! I love how these ones turned out too

[@baitalhail2657]

Good job. Best of Luck.. thank you. Love from Kuwait to you and your family 🇰🇼❤

[@urbantreats_sydney]

Thank you 👍

[@baitalhail2657]

@@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_sydney]

Definitely gets tight! Thank you

[@christinalady7924]

Those are gorgeous loaves! Yum!!

[@urbantreats_sydney]

Thank you! Always my favourite part of the process when they come out of the oven looking good!

[@GodOfThe5un]

Thank you for sharing

[@urbantreats_sydney]

No problem my pleasure!

[@anapauladovale9610]

God Bless You

[@urbantreats_sydney]

Thank you 💚💚

[@madeline_maria]

Great video👏🏼

[@urbantreats_sydney]

Thank you! 👍

[@weiyigirl]

Pls post a link to your BAKING GLOVES. Big Thanks!!! Awesome video

[@urbantreats_sydney]

I'll add them later on today! Thank you

[@aaa-bc2uz]

Velmi dobre video. Super praca.

[@urbantreats_sydney]

Thank you! Děkuji za pozitivní zpětnou vazbu.