Opening a SOURDOUGH bakery in 14 days - REAL ARTISAN BREAD

[@SimpleSourdough]

We appriciate you all watching our videos :-) We have now updated our webshop and can ship our handmade tools world wide. Check it out at www.simpelsurdej.dk/en/collections

[@kwnorton5834]

With the worldwide trend of destroying small business, free enterprise this is encouraging. Who knew baking could inspire freedom, independence, interdependence, and human rights. Truly revolutionary.

[@SimpleSourdough]

Thank you, it's a dream of ours to live like that

[@JoãoMdSMiraldo1970]

So silent and calm... and brief breathing. The perfect Zen

[@SimpleSourdough]

🤗

[@susanlim9869]

i feel peaceful..watching this video without all those music and talking. Love it

[@SimpelSurdej]

susan lim Thank you 🙏

[@SimpleSourdough]

ASMR ☺️

[@JR-tq5ck]

I get ya but I'm here to learn more about sourdough so to me this was lacking any real substance that may have distinguished this upstart against the thousands of others doing the same thing. For instance, my bar for craft sourdoughs is without a dought what Poilane produces and even Apollonia explains each step in depth so it just makes this vid seem like a couple junior monks making the day's bread in some monestary and being fearfully of waking up the senior monks..Was a miss for me,...

[@nitishkulkarni929]

@@JR-tq5ck you don't really have be a jerk.

[@reallyyouthful]

What a pleasure to watch a KZbin video that doesn't have mind numbingly, epileptic fit inducing 'music assaulting my ears. A real classic.

[@SimpleSourdough]

Thanks for the compliment🤗

[@ci8127]

Relaxing with no music or talking (no need for it). Informative, too. Thank you.

[@SimpleSourdough]

Thankyou!

[@AlexanderAMY]

I totally agree but I love it when then talk just something that I like 👍 great video

[@jamsward1966]

Jesus this is so relaxing

[@SimpleSourdough]

[@RB_0.77]

Wonderful! I could watch artisanal bread baking all day.

[@SimpelSurdej]

💛 We will make more videos soon. Please do spread the word :-)

[@leenkestens45]

Absolutely loved this video. I’m hoping to open a micro bakery myself one day and this is so helpful. Greetings from the US east coast 👋

[@SimpelSurdej]

Welcome :-) We are happy to hear that

[@ellengrace4609]

Hi Leen! Have you opened a bakery? I’m just starting to research this and would love to hear experiences from newly opened bakery owners.

[@fum00A]

Absolutely beautiful crumb. I am envious.

[@SimpleSourdough]

Thank you!:)

[@durand101]

That shaping technique is so much more elaborate than what I've seen or done in the past. Looks like it works well too!

[@SimpelSurdej]

We will make a few videos on it soon :-)

[@bohdaaanek]

I've seen it in the proof bread video as well ;)

[@elenanesterova8333]

Нет ничего вкуснее свежеиспеченного хлеба! Здоровья вашим рукам !!! Очень хорошо показана формовка хлеба. Спасибо 👍

[@allieb7757]

When I heard that crunch of the bread being sliced, a ball of saliva nearly escaped my mouth like this guy 🤤

[@SimpleSourdough]

Haha😂🙌🙌

[@i-feeluniveristyifeelu5562]

I would love to fly to Odense and sample your bread! As an American who lived in Denmark and loves to make sourdough I am trilled to see this.

[@SimpleSourdough]

Thank you Michael your always welcome 🙏

[@chrissiewindsor]

Fabulous to watch these artists work!

[@SimpleSourdough]

Thank you! new vids coming soon

[@gabzsy4924]

I have so many questions!!! I'm also about to open a micro home based bakery here in my country. Could I please ask some stuff?! My current process is very home made and not efficient for a larger volume. I use a dutch oven for the perfect outcome and I cannot replicate it without it! Is it a special oven with humidity regulation? Using a dutch oven presents an issue, the amount of space in the oven. I can basically only cook one break per batch. Another issue I have is with the baskets. I use a high hydration mix and it always sticks a lot in the cloth of the basket but when you guys remove yours it always comes out easily. How so? I'm about to start at home first, was thinking about a Kitchenaid pro 6.9L as my mixer. Thanks a lot for anyone willing to land a hand.

[@SimpleSourdough]

Yes you can for sure replicate. We will shoot more updated content soon and you can see our setup :)

[@Raccord]

Are you spraying the Walter for the vapor everywere? Stones, Electric resistance, etc? Thanks!

[@SimpleSourdough]

Yes :)

[@dennisdecoene]

Congratulations on a great concept and following through. I wish you guys the best success!

[@SimpleSourdough]

Thank you we will make an updated video soon :-)

[@thomaswest4802]

hey please... is this board you are taking the bread in the oven a piece of wood? Do you know what kind of wood could be used for this?

[@SimpleSourdough]

Yes, oak wood

[@ralucasorina3169]

Hi, thanks so much for these videos, been learning a lot 😊 Wanted to ask you - how do you keep a good temperature for the dough to ferment and rise in good time (so it doesn’t become too sour), do you have a special spot where you keep it? Thanks!

[@SimpleSourdough]

27c :)

[@roberthumphreys1316]

Thanks much, I enjoyed that and may have learn a few things!

[@SimpelSurdej]

🙏

[@frankfurter7260]

How can you bake for scale in those little Rofco ovens? I’m surprised you don’t have a steam injected deck oven that you can set the humidity (not use a squirt bottle 😂) and be able to load several shelves of bread doughs at one time.

[@SimpleSourdough]

Simple answer is waking up early and baking 12h straight :) we just got a conventional oven aswell

[@Marc-fg1mn]

A pleasure to watch. May I ask what is your recipe? Many thanks.

[@SimpleSourdough]

Hi Marc we will make recipe videos soon :-)

[@mattmallecoccio8378]

Got a couple questions. 1 - are you guys working out of your home? If so, what kind of red tape did you have to cut through to be able to bake out of your apartment 2. if not, how much does it cost to have a building to bake in?

[@SimpleSourdough]

We are renting a place now for the bakery :) new vid coming soon

[@mardm8840]

Go for it! really looks great! I’m just a couple steps behind and willing to follow your progress. Gongrats!

[@SimpelSurdej]

🙏🙏🙏

[@gingercakesews]

having lots of trouble finding one of those Rofco ovens! And you have 2! How did you manage to find them? love the video!

[@SimpleSourdough]

@artisanbaker.eu on instagram :-)

[@angelal4285]

I loved your video, especially the folding techniques. Just wondered if the sheets you use for sliding your wonderful bread in the oven are silpats? Thanks for sharing and best of luck to you both with your bakery.

[@SimpelSurdej]

Thank you! Yes they are silicone mats

[@Catsaresilly-v5c]

Currently in the process of opening a doughnut shop. Loved your video!

[@SimpleSourdough]

🙏🙏

[@SimpleSourdough]

Good luck

[@1976DannyG]

Greetings from Thornton Colorado!! Love the video. Just subbed. I am new to bread making. Frustrating when I try and find good formulas in U.S. and everything measured in cups, teaspoons. I never thought I would be a metric kind of guy until bread. Keep up the good work it’s calming and refreshing.

[@SimpelSurdej]

❤️🙏 Nice to have you

[@ThePeachgaming]

Is the paper you put your bread on to load into the oven parchment paper?

[@andrenassife]

Simply … EXCELLENT, guys! Best wishes from Portugal/Italy.

[@SimpleSourdough]

🙏♥️ thank you Andre

[@TioMalvado13]

How much loaves by day are you doing guys , still 150 ? What's the cost for a customer to buy an loave in your country ? Thanks

[@SimpleSourdough]

Like 8-10USD

[@patricioharriague1757]

So ironic, 14 days to open a micro bakery but the video's 13:08 mins large. So 1 minute stands for 1 day, nice!

[@ThisWhatIf]

This is amazing! Do you offer any in person multiple day workshops surrounding starting a micro bakery or operating one? I’d love to come and learn! Please let me know :)

[@SimpleSourdough]

We do some online 1-1 coaching :)

[@celinapenteado1556]

What a wonderful working space!

[@SimpleSourdough]

Celina Penteado 🥖🙏

[@mikehobson4692]

How often are you selling 150 loafs? Doing great. Keep it up.

[@SimpleSourdough]

1-2 days a week

[@Ninasim123]

🤩I think I already have my own nano bakery...in my kitchen. 🤩

[@SimpleSourdough]

We’re working on that 😍😍

[@eddieaguilar8959]

I’m learning how to bake! Wow so much to learn. Great job!

[@SimpelSurdej]

🙏

[@antoniomelo2617]

I really liked the bread knife. where did you buy?

[@SimpleSourdough]

Kai Shun breadknife

[@MrFluero]

Nice job!!! Actually all over the bakeries in United Kingdom few years ago was micro bakeries. House with workplace in the same place but now the most 90% have been closed.

[@SimpleSourdough]

Yep-same here in Denmark

[@Zumerjud]

Why have they closed?

[@MrFluero]

@@Zumerjud Industrial revolution

[@agatawrze]

Oh no, every time you cut a hot bread a cute kitten dies somewhere! ;P

[@SimpelSurdej]

Haha yeah 😂🙌

[@piotrw9293]

???

[@RobinFollette]

@@piotrw9293 If you're going to store the bread you shouldn't slice it until it's cool so that it retains moisture.

[@piotrw9293]

@@RobinFollette ok fine.what i dont understand is this : Oh no, every time you cut a hot bread a cute kitten dies somewhere! ;P

[@RobinFollette]

@@piotrw9293 Ahhhh It's a comment meant to be funny and persuade someone to not do something. At Christmas they say "every time you sing a Christmas song before December 1 an elf dies."

[@rhettmagnifico7498]

Hi there! Love this video and hoping to have my own micro bakery. What kind of oven are you using? Can i get the brand name? Thanks

[@SimpleSourdough]

Rofco B40 :)

[@ichorousmedia]

love the final shaping

[@SimpleSourdough]

thank you :-)

[@coRnThEdOg1]

Was that water that he sprayed on before closing the oven door?

[@romian988]

Yes, it helps developing a nice crust

[@SimpelSurdej]

Yes

[@djmanfly]

And get the oven spring before the crust form. If the crust form to fast, the bread is likely crack some random place.

[@alfredode6142]

Regards. question, where can I buy a wheat mill like yours. Thank you

[@SimpleSourdough]

Its from amazon :)

[@serkansalah1883]

Hello, nice video and goodluck with your adventure... Do you mind sharing the brands and models of your equipment like dough mixer and ovens ?

[@SimpelSurdej]

Thank you so much. New videos coming soon. Ovens are from Rofco and mixer mfitaly.

[@johnsaunders6510]

So calming

[@SimpelSurdej]

🙏🙏

[@victoriavicsilmania6949]

Chicos, felicitaciones! Es mi sueño! Les deseo lo mejor!

[@SimpleSourdough]

🙏🙏

[@sittingstill3578]

7:53 - now we see how the bulk of the bread will be made. I’m not offended by it, I’m just not surprised.

[@maltebauer4765]

What kind of oven you guys are using? You maybe have the name and type? Thanks a lot 😊

[@SimpelSurdej]

Rofco B40 :-)

[@maltebauer4765]

@@SimpelSurdej Thanks a lot for your quick reply!

[@Mkltrn]

Hi love your videos! Was just wondering how long it took you approximately for the two of you to produce the amount of loaves in the video from start to end? Thanks!

[@SimpleSourdough]

It takes about 4 hours :-) new videos soon

[@benneballe]

Jeg ser på reolen følgende bøger (måske kan I supplere?): - Meyers Bageskole - Det Gode Brød - Mere af det Gode Brød - Sourdough fra Casper Andre Lugg et al. - Bread Revolution - Den økologiske bager - The Tivoli Road Bakery - The Pizza Bible Og så er der 5 bøger, jeg ikke kan gennemskue, hvad er :-) Og hvad tænker I sådan om "Flour Water Yeast Salt" fra Ken Forkish?

[@SimpleSourdough]

Alle fra Chad Robertson er fede. Ellers er the art of lamination rigtig god.

[@matthewjamesduffy]

Awesome video man !!!

[@SimpleSourdough]

Thanks man! Happy to see you in here :)

[@djmanfly]

Nice video. What is the hydration? And how long time do you Bulk and proof for?

[@SimpleSourdough]

85% 4h bulk

[@djmanfly]

Thx. I Did try your way of shaping, it turned out awesome, more awesome than the traditional way to shape the batard.

[@Onlinesully]

Hi Are you doing this at home and are you enjoying it ?

[@SimpleSourdough]

From our new studio - see our Instagram @SimpelSurdej

[@Onlinesully]

Simple Sourdough and Coffee Hi I've no real interest in instagram photos. I was just interested to ask you is it going ok and are you enjoying it. Would be very interested in your words of reply. I like to hear the words from people as for me this works a lot better and is so much more interesting.

[@Nullllus]

It's funny how hipsters are now keeping traditions alive.

[@SimpleSourdough]

😂🤘

[@gabrielahevia2767]

Bellísimo el pan ,felicitaciones 👍👏👏

[@SimpleSourdough]

:-)

[@byambaus1]

What was your oven temperature? For how long?

[@SimpleSourdough]

250c

[@daniellehampton981]

As a pro baker this is both calming/soothing and complete effing TORTURE !!!! hehe

[@SimpleSourdough]

😂😂🙌

[@JRO-zz9lv]

Quanto custa esse pão?

[@Andrew-cj1bo]

What brand mixer are you using?

[@SimpleSourdough]

Teddy Varimixer

[@norvadx]

We do the same shaping in our bakery, and I have not seen anyone doing it except you

[@SimpleSourdough]

Cool! :)

[@someonesomewhere7966]

What kind of liner is that? Under the bread

[@SimpleSourdough]

Baguette linen

[@LordQueixola]

I wish I could work with you guys. A wonderful work of yours!

[@SimpleSourdough]

🙏🙏🙏

[@John-zf5iu]

Great video guys, I am really curious about the ovens you use, what brand are they?

[@SimpleSourdough]

Thank you- those are Rofco B40

[@scottsnodgrass4361]

Very inspiring. Thanks

[@SimpleSourdough]

Thank you too!

[@Aquilone79]

Very nice video, guys! Where are you from?

[@SimpelSurdej]

Denmark :-)

[@Aquilone79]

@@SimpelSurdej Very good job! A very human but modern dimension for this ancient job! In bocca al lupo!

[@mattmotta859]

Are those loaves fresh out of the fridge or at room temp.

[@SimpleSourdough]

Straight from fridge :-)

[@richardengnyc]

Which digital scale is that w the separate display?

[@SimpleSourdough]

Its on our website :-)

[@crawfordgrant4814]

At 10.55 what are they doing and why ? TIA

[@robinckarlsson]

They are shaping the dough, it gives the final bread better internal structure.

[@SimpelSurdej]

Shaping yepp

[@behb3425]

the shaping is very important for well developed bread, some examples and more details: Artisan Sourdough Bassinage | Proof Bread from 33 mins: kzbin.info/www/bejne/bZ2sdX6Cebyderc How to Get Open Crumb from Stiff Dough - Trevor J. Wilson kzbin.info/www/bejne/janJk5x9qdRniJo PROPER FERMENTATION of Sourdough Bread. | by JoyRide Coffee kzbin.info/www/bejne/naLMaHeHlrqokLM

[@peterheegaard3633]

Fandme iorden det der gutter! Hvor kan man købe jeres produkt? :)

[@SimpleSourdough]

www.simpelsurdej.dk

[@marnieanderson4257]

What kind of ovens are those?

[@mikec8213]

rofco b40 it looks like. maybe b20

[@SimpelSurdej]

Rofco b40 :-)

[@marnieanderson4257]

@@SimpelSurdej thank you!

[@maryan74]

Bonne chance les gars! Le pain est excellentissime C'est tooop👍🏼

[@SimpleSourdough]

Thank you

[@Alanjm11]

What kind of oven is that your using ?

[@SimpelSurdej]

Rofco B40 :-)

[@Alanjm11]

Thank you it is a very interesting film well done

[@heberildo]

Can you get the same result with a regular gas oven? Or is the electric oven sealed and key to the rise of the bread?

[@SimpelSurdej]

heberildo Close to if you can make a steam environment

[@janpoelstra5823]

In a normal home oven, the easiest way is to use a dutch oven or something similar to trap the steam. Take the lid off halfway through your bake to get some nice browning.

[@heberildo]

@@janpoelstra5823 Hi, yes I've done that but i think it's a waste of time and fuel for just one loaf. I do at least 4, maximum 6 in my 30 inch gas stove oven but i've never gotten an ear or nice browning, even though I place a thick iron-cast pan in the bottom with boiling water; there is just no way to trap the steam, it comes right out the chimney. I do get smooth medium open crumb with thin crackly crust though.

[@missjuhee]

@@heberildo I think you can also spray water right on the dough when it goes in the oven and another shot/spray towards the end if you want really crackly crust.

[@heberildo]

@@missjuhee I will try spraying the dough as soon as it hits the oven. I will also try little to none final proof. I usually proof until very soft and fluffy. When I score it this way, immediately opens up; it doesn't make a flap the way it looks when they score it after the fridge. So I've never made an ear. I recently acquired Bread by Hamelman I will try some sourdough recipes from it. Any recommendation on good pastry/viennoiserie recipes?

[@steveodelange7163]

Total score boys !!! Vancouver B.C . Canada 🇨🇦👍👍I’ll be watching for more video 🥖☕️

[@SimpelSurdej]

🙏 Thank you so much. We’ll start releasing very soon .

[@justinbouchard]

I'm a 50 kilo a week sourdough baker and bread seller. Huge love from Canada ;)

[@justinbouchard]

I certainly didn't and don't have 2 rofco ovens and how ever many thousands of dollars you used on all this brand new stuff to start up. Good luck.

[@justinbouchard]

From first glance it looks like the loaves are coming out kind of shrunken. Internal temp of 180F is all it needs.

[@justinbouchard]

Not sure why you'd put a cash register on a counter that has useable baking production space right behind your work bench. This was kind of very painful to watch considering I do 25 kg of dough by hand by myself in less time than you divide your dough that you put too close to each other because you watched way too many tartine videos.

[@SimpleSourdough]

Hi Justin thanks for commenting and sharing your wisdom. This was a test video. We produce 500kilos of breads in 2 Rofco pt. See our Instagram. This was just to give a feeling of what’s to come

[@justinbouchard]

@@SimpleSourdough how often do you make 500 kilos of bread? 50 kilos a day maybe? Even that still seems unreasonable in those ovens without baking for ten hours.

[@hinze55555]

Great guys! A dream for many of us! You made it come true for yourself! 👍

[@SimpleSourdough]

🙏❤️

[@djmanfly]

How long did you proof for at room temperature?

[@SimpleSourdough]

4h

[@djmanfly]

Thx.

[@stubelton]

Love it fellas.

[@SimpleSourdough]

🙏

[@Waleid-1399]

Very cool ; Thank you.

[@SimpleSourdough]

Thank you too!

[@kviumfool]

Brødkniven WOW Hvor er den fra?

[@SimpleSourdough]

Kai Shun Foodgear.dk

[@kviumfool]

Er det den på 23 cm, for jeres ser større ud

[@francescobonfiglioli4166]

hey! where did you bought the scale at min1:05?

[@SimpleSourdough]

🙌

[@user-bv7mk8id5t]

Calming video and the bread looks delicious, but was the mixer in the bathroom 🙈.

[@SimpleSourdough]

Naaah :D

[@justjamjian]

This type of content is my "white noise" to help mo fall asleep. Hihi

[@SimpleSourdough]

[@bryand.hopkins4946]

I wish my dough looked like that when I was shaping.

[@SimpleSourdough]

☺️☺️

[@juliocesargossenromero5584]

Para los palitos es necesario horno bien caliente y para el pan menos. 🍞gracias

[@isladeagua]

Everything much Hipster. Is it really a business?

[@mariasanin8762]

Hermosos , cada uno tiene su rol y así trabajan perfecto , mucha calma y 0 stres , yo quieroooooo pan 🥐 que deliciaaaaaa😋😋😋😋😋

[@SimpleSourdough]

🙏❤️

[@urbanfeeder]

Good luck with it lads

[@SimpelSurdej]

🙏🙌

[@wyfyj]

This video alone makes me want to migrate there and work for you guys. Leave the US of A in my rearview mirror

[@wyfyj]

Barista for over 6 years and I've been a hobby sourdough baker for about 3 years or so.

[@charmaytw]

I like watching this kind of video. Hope everyday have video like this also the actual selling at the bake shop. Hope it’s ok. Thanks ♥️

[@SimpleSourdough]

🙏🙏

[@roberttschaefer]

Great video, but cutting into a loaf while it’s still baking? No! 😉👍🏼

[@SimpleSourdough]

It's a religion :-)

[@MrSuppengruen]

Good luck!

[@SimpelSurdej]

Prof.Dr.Chaos 🙏🙏

[@ButcherBakerCandlestickmaker]

Where do you get a mill like that at 1:25? Great vid guys.

[@SimpleSourdough]

Thank you so much. It's from Austria :-) Completely handmade.

[@ButcherBakerCandlestickmaker]

@@SimpleSourdough Do they work well? And can you get them in the united states. Also, do you know the company? Sorry, it's a lot of questions but I'm trying to do something like you guys and open a micro-bakery here in the united states. Over here it's definitely an artisan bread desert. Thanks

[@ariehell3683]

@@ButcherBakerCandlestickmaker Mine is a KoMo. I absolutely love it. You can find them here for the US pleasanthillgrain.com/appliances/grain-mills?brand=378 Or on the KoMo website for other countries.

[@ButcherBakerCandlestickmaker]

@@ariehell3683 Thanks, how long can you run it at a time? I'm making around 16 loaves a week so I do long milling sessions. Would it be good for that?

[@SimpelSurdej]

Arie Hell Yes that one :-)

[@Dave-H]

Great laughs here 🧐 You guys are masters.

[@SimpleSourdough]

:-)

[@Dave-H]

I'm trying the Sourdough for a few months, love your setup. I'm no where near your skill level. I'm having great fun though experimenting.

[@SePieke]

envy, beautiful place

[@SimpleSourdough]

thank you

[@NewTasty]

Awesome

[@maciejkalinski8839]

art and science...

[@SimpleSourdough]

Yep

[@pkoba]

Mindfullness ❤️☺️

[@SimpleSourdough]

❤️🙏