Mornings at the Home Bakery

[@didough46]

Always interested in watching a master professional at work. Another excellent video.

[@wildbreads2229]

Cheers Diane! Still constantly making mistakes and learning. I guess that's the beauty in what we both (if you're a baker, too) do! 😀 - JC

[@didough46]

@@wildbreads2229 It’s the mistakes that give us perseverance. I am a home baker in my late seventies, finally perfected my sourdough techniques during lockdown. Have been so inspired by folk like yourselves.

[@MemoiKitchen]

Wow Idol, new upload ito ha .. gaganda ng mga gamit mo . Baka nagpapa workshop ka.. teach moko 🙂

[@wildbreads2229]

We'll upload a schedule of classes/workshops for the month of November siguro. Maraming salamat! 🙂🙏 - JC

[@chuckiecalsado4445]

Hi, what brand is your deck oven

[@wildbreads2229]

Hi Chuckie, I don't remember the brand actually. But it's a very common oven you can find on Alibaba 🙂

[@chuckiecalsado4445]

@@wildbreads2229 thank you for the response, if you dont mind, how much was the cost and the freight cost. And how is the repair and maintenance?

[@jcdmanullang]

I am a baker too and love too see this kind of video!! what you're doing is amazing with limited work space but successful to product a lot of baked goods. may I know how to manage the product of croissant in the same room with oven inside it? as I know it should be done in cool room :) thanks in advance!

[@wildbreads2229]

Hey Joan! Thanks for watching! We hold our breath every time we make croissants 😅 The dough sheeter is incredibly important for us because it makes us laminate fast. We do a 3-4-3 fold without rest in between. I also mix really cold ingredients. Usually the temp after I mix in a 30C workshop is around 18C which gives me time to bulk and rest the croissant dough properly. Let me know if you have more questions and I'd love to answer them based on my current level of ignorance. Hehe. Cheers - JC

[@jcdmanullang]

​@@wildbreads2229 hii.. thankyou for answering!! I'm curious about the step you're doing for the croissant.. as I've ever done is (day 1) mixing, shape into rectangel, wrap with plastic, put in the chiller directly. no rising/ferment at all in room temperature. (day 2) lamination 3-4-3 without rest in between, shape into croissant & pain au chocolate shape, put in the container and into the freezer. (day 3) take out the frozen croissant, proof them in the proofer at 27 celcius around 2 hours, and finally bake them. may I know how is yours? :D

[@yandiongco]

Hi! Do you do workshops/classes po for microbakers? 😃

[@wildbreads2229]

Hi Ariane! We're planning to announce (within the month) class schedules for the upcoming months. We'll announce it on our Facebook and IG pages. If you have questions, though, I'd be more than happy to share my experiences (free haha) just send me a message on @wildbreadsbaker. Cheers- JC 🙂

[@Audrey.1]

Hi -is there a smaller option for the type of oven you have ?

[@wildbreads2229]

Hey Audrey! Which oven btw? The deck oven has smaller options, yes. I haven't seen convection ovens smaller than the one I have tho (it fits 5 40cmx60cm trays)

[@Audrey.1]

@@wildbreads2229 - do you use a convection to bake the rustic breads/ sourdough? Do you have a website where I can contact you fora few questions? Thanks

[@DavId-qz4ej]

Crazy how much you produce in such a small space. Especially one small table. How much Kg dough do make a day?

[@wildbreads2229]

Cheers Dav! About 30kg for the sourdough breads and (edit: 80kg) for the croissant dough. Not a lot for the other ones like baguettes, brioches, and panettones. But this is for one weekend so it's half that per day. 😀 - JC

[@lasanguulit]

Hi Wildbreads! We're excited to feature you on our website and accounts. Please stay tuned! We love your rosas croissant

[@wildbreads2229]

Cheers fellas!

[@fizariaz9170]

where are the results?

[@wildbreads2229]

I might upload a different video with the results. This morning work took so much time to film that I got exhausted editing it haha. Cheers