Solo Sourdough Baker PART #1 | Nightshift Documentary

Welcome to Simpel Sourdough, where passion meets dedication in the art of sourdough baking. In this captivating documentary, join us on a journey into the world of a solo sourdough baker working through the night to create the perfect loaf.
In the quiet hours of 3am, our bakers immerses themselves in the process, carefully crafting each batch of dough with love and precision. From mixing the ingredients to shaping and scoring, witness the dedication and skill required to produce exceptional sourdough bread.
Throughout the video, we'll share valuable insights and techniques for achieving the best results in sourdough baking. Discover the secrets behind our signature recipes and learn how to create the perfect balance of flavor, texture, and aroma.
Visit our website, simpelsurdej.dk/ to explore our collection of artisanal bread recipes and find helpful tips and resources. Follow us on Instagram @simpelsurdej / simpelsurdej for daily inspiration and behind-the-scenes glimpses into our bakery.
Simpel Sourdough is located at Fischers Plads 2B, 8800 Viborg, Denmark. Our physical bakery is a haven for bread lovers, where you can experience the aroma of freshly baked sourdough bread and pastry.
Join us on this immersive journey as we uncover the magic that happens during the nightshift of a solo sourdough baker. Get ready to be inspired, motivated, and captivated by the beauty and craftsmanship of Simpel Sourdough.
Subscribe to our KZbin channel and hit the notification bell to never miss an episode of our sourdough baking adventures. Let's embark on this extraordinary journey together!

[@SimpleSourdough]

Thank you all for supporting our project! Please like and subscribe to our youtube channel. If you have any questions for our Q/A video - please leave them below Here are some links for our social media platforms and webshop. www.simpelsurdej.dk/ instagram.com/simpelsurdej/ www.tiktok.com/@simpelsurdej facebook.com/SimpelSourdough

[@user-hr7ev1fb5h]

This is a wonderful and gentle way to show us your amazing work. I'm from Colombia in South America and I have been searching for the best, easy, and real way to make bread to start my own business. It's a small dream I have since I was a little child. I'm 61 now. I deserve my time learning from you through your website and I hope to let you know when I will do my first attempts. Thank you so much.

[@SimpleSourdough]

Thank you for the kind words!

[@cusmosakua-dubia]

I’m enjoying the no fussing with bread shaping approach to your baking!😂 so therapeutic thank you

[@SimpleSourdough]

🙏🙏

[@TheBluefandango]

Wow. You guys must really love being bakers with this kind of work schedule. Great video. I especially like the idea of the rolls and ciabatta. 👍

[@SimpleSourdough]

Yes its very minimalistic. But the space is starting to limit us

[@cachi-7878]

@3:24, and I thought I was the only one who had the idea of using a pressurized bottle to steam the oven 😊

[@SimpleSourdough]

Works amazing

[@fjer123]

Nice video, so nice to see how a "normal" working day is as a sourdough baker

[@SimpleSourdough]

[@mallon201]

Heaven never smelt so good !

[@MichaelLBraley]

Fascinating and very well done.

[@SimpleSourdough]

Thank you so much :-)

[@JHaughey1]

This was sublime, truly aspirational.

[@SimpleSourdough]

Thank you

[@mythcrab6047]

Awesome video! I will study it carefully. My new hobby is guessing if the description was written by ChatGPT or not lol

[@SimpleSourdough]

😂😂 Got me

[@2bzyblack]

Thank you for you videos, It’s lovely to see everything in a routine.

[@SimpleSourdough]

Thank you for the kind words

[@r4lpha]

Excellent!

[@SimpleSourdough]

🙏❤️

[@5arkInsid3]

Awesome video thank you so much for sharing your fascinating journey! 😊 best wishes

[@foxdogsourdough]

Loved the video, thank you! Subscribed!

[@SimpleSourdough]

Thank you!

[@celiefromentin4864]

Love it !

[@SimpleSourdough]

🙏🙏🙏

[@cindymccutcheon231]

Excellent- thank you

[@cocoa8535]

This is so cool and relaxing, if only I can be a good baker as good as you.

[@SimpleSourdough]

Thank you

[@rozannlezzetbahcesi4459]

Like 162 muhteşem oldu elinize sağlık ❤

[@SimpleSourdough]

[@teresastorms3774]

That was so relaxing to watch! I hope to someday visit in person! Everything is just beautiful. ❤

[@SimpleSourdough]

Thank you for the kind words. I hope to see you in the bakery :-)

[@julianokuzhicov]

Fantastik great video.

[@SimpleSourdough]

Tak!

[@priyankojwani831]

Great Peter.. I'm watching you from past 2years.. it is so satisfying to see those perfectly shaped croissant 🥐 and the way u shaped sourdough loaf.. Thanks for sharing the long video.. Wish u more success.. #fan_from_india ✨🙏🏻

[@SimpleSourdough]

Thank you so much. I really appreciate your kind words and that you follow us. Have a great summer

[@travisrick]

Fantastic job…

[@SimpleSourdough]

Thank you! :)

[@suti8885]

This video is actually amazing! As a hobby baker, watching this (ambient noises, calmness) is somewhat comforting for me! I think iam gonna make a ciabatta tomorrow (yes, because of your seeded ones) or at least gonna try! I hope, someday i can taste your bread!😊 Greetings from Hungary!

[@SimpleSourdough]

Thanks so much for the kind words. Happy ciabatta baking 😃

[@suti8885]

Mange tak! 😊

[@earlklugh1021]

👍 Great video. You are truly a master baker. Hope to visit your bakery if I have the chance to travel to Denmark.

[@SimpleSourdough]

Thank you so much Earl. You are very welcome if you ever pass by :-D

[@user-om9fo4jj1g]

❤

[@hazztalent]

Loved this... Would like to know what hydration your country loaf is ? And what % of bakers, rye and whole ?

[@vigaren]

Kan inte vänta till att komma på besök från Sverige! Ser otroligt ut!

[@SimpleSourdough]

Du skal være så velkommen :-)

[@MrSeeit17]

FOCUSED - EFFICIENT - EFFECTIVE Receives satisfaction from customer response. Genius.

[@SimpleSourdough]

Thank you so much. Yes thats the primary objective with the cafe :) no fancy equipment needed

[@contentedself]

you need to get these My Forno ovens once they become available in Europe

[@contentedself]

but kudos for managing such an operation from such a small space! bon boulange!

[@SimpleSourdough]

Cool, I haven't seen them!

[@Herrman16]

did you learn everything yourself? I envy you ^^

[@SimpleSourdough]

Yes im not a baker

[@thomasguadagno2719]

Love the idea of preparing a large batch of seed soaker for the week. Do you store it at room temperature or in a cooler?

[@SimpleSourdough]

This one is store in room temperature from day to day soaked with a bit of ripe sourdough aswell :-)

[@thomasguadagno2719]

Nice!

[@SimpleSourdough]

@@thomasguadagno2719 Thanks:)

[@goattactics]

Could you share the oven temp you use on your sourdough loaves? Also looks like you turn the temp down after loading

[@fooxtrot]

What's the flour type on 17:14 ? And grain on 21:52? And liquid at 33:57?

[@SimpleSourdough]

It's all on our website :-D

[@thomasguadagno2719]

Beautifully orchestrated sourdough and breakfast pastry work! Could you share the name and source of the sprayer used for the egg wash and how you prepare the egg wash to prevent clogging?

[@SimpleSourdough]

Hello Thomas, Thank you very much. The egg yolk wash is blended with a bit of wholemilk and applejuice to split the yolk. Makes it easyli sprayable

[@thomasguadagno2719]

Thanks a whole lot! Will use this for our croissants when I open our bakery this Fall. Copenhagen is on our list to visit and experience a cardamom bun, coffee, and plenty of fresh bread at your bakery.

[@MrSOdgaard]

Tak for indblikket. Hvorfor bager du kun 3 brød i første runde? Mvh Stephen Odgaard

[@SimpleSourdough]

Ovnen har svært ved at blive varm nok på de første og så er det indtil stenene er mættet med lidt vand. Men jeg tror måske det bare er noget jeg bilder mig ind :-)

[@MrSOdgaard]

@@SimpleSourdough ah ok! Hvad tid er du færdig med dagens bagning og forberedelse til næste dag? Jeg er dybt imponeret over din planlægning? Er selve hæveprocessen ikke en dark horse i forhold til tiderne eller har du en buffer i forhold til de forskellige hævesekvenser?

[@SimpleSourdough]

@@MrSOdgaard Nej det hele er efterhånden blevet nemt at planlægge, man skal blot tage højde for årstiderne :) Sommer og vinter er to vidt forskellige måder at arbejde på

[@thomasmcmillan5095]

doing the work to make a buck