Hi Jenny, glad you enjoyed the video. I don't think a spiral mixer is the correct mixer. A planetary mixer is good but remember not to overmix, just let it blend, handle gently to keep the air in the dough. That's the secret to a light fluffy product.
Hello Steve,Am from Kenya and planning to start my small bakery.I already bought a conventional oven but i don't know the right heating temperature cooking the scones.I have to set the bottom temperature and the top one.Please help.
Hi, sorry for the delay in replying, I've been travelling. All ovens are slightly different on baking settings but scones contain sugar which can colour quickly on the bottom, so I suggest a slightly lower heat on the base from a slightly higher top heat. You will need to test a few variables on heat. Good luck with the bakery.
Stevie what a good video. Recently bought a deck oven to start a business selling scones. You make it look simple. All I need now is to buy the mixer for the ingredients.
It can vary on different ovens and different products. If baking bread in tins, I would start with 8 bottom heat 5 top. If its rolls and buns 6 on the bottom 5 top, but you will need to adjust slightly if needed. One or two bakes should give you the settings that you will be able to use ongoing with your particular oven.
I have seen cookies baked well on both type of oven. The deck offers more control over top and bottom heat, but if it's just for cookies a convection oven is fine.
@@stevieuk9347 i have seen in internet about convection vs deck oven, he said that convection oven has better visual appear, texture, flavour and more developed flavor. My question is, is that true a type of oven can affect on flavor?
Hello sir, can you tell me what temperature do you use for the vinoisserie ?? 220 on top and 200 bottom ??? Nice video, greatings from chile, master !!!
Hi Pablo. All deck ovens have a different performance, it's a bit of trial and error. On high sugar products I would recommend a much lower base temp at first. 40% base and 80% top. You may have to adjust this to suit your product and oven but it's a starting point
The pizza oven reaches higher temperature for quick baking results. You can bake pizza perfectly in a normal deck oven but it will probably take a little longer. Just a personnel suggestion, part bake the base very lightly. You can then top later and bake. This helps produce an even crispy bake. Also replace 20 per cent of the flour with semolina for a nice base.
@@cabillarnbj7356 it's not the best for confectionery but perfectly possible, just experiment on temperature and time and note your settings for each product
Hi Soniya, Ovens vary in working temperature for specific products. The temperature settings are also slightly different between a deck and rack oven. Most manufacturers have a test bakery and would allow a customer to bake their own product to achieve the best results.
Hello. Thank you for the demo and the recipe. I've one question sir, is it ok to mix in the evening, pop the dough in the ref then cut and bake in the morning? Thank you.
Wow, i love this. Really impressive. Please what is the TIME and TEMPERATURE for 800g loaf. The Temp at the top and bottom respectively. I will appreciate ur quick response sir. Thank u sir.
It is a 3 deck oven n has UP and DOWN burner in each deck. So I don't really know the best temp to set each burner to get a perfect cooked loaf. Pls help.
Hello.. Like your video.. It all looks really good. Your a very Skilled baker.. Can you help me.. I'm just getting back into backing.. If I was making up 2 x 25kg of white flour into a bread dough. What recipe would you use for Crusty white Bread.. Eg How much. Salt, Yeast, Bread improve, & Water.. Please advice.. Thanks Steve
If it is crusty loaves I would recommend to 1kg flour 10g salt, 15g of yeast, 12g of fat 350 Ml of water. The improver will vary to the manufacturer. Puratos supply a range of improvers. I leave out the improver and ferment the dough instead. You can leave out the fat if you are making crusty rolls.
Hey Please I need to open my own small bakery for bread and patisserie so please help me to find out what kind of oven am i need the deck or rotary one ? please. Can I use the mixer as silender if I don’t have any silender ? Wait to see more videos from you about rolls and other baking stuff thanks
In my dreams!! I wish! But, alas we are stuck with our crap oven~Ha! The pastries did not turn out well.....they burned on the bottom everytime~ugh! Brilliant video! send me some of everything! :)
Hi Steven,Thanking you so very much for answering and explaining. Steven is it BBC Good food recipe site that you were speaking about I clicked on Yahoo and that was one that came up. Also Steven My cooker is just an electric home oven and not the kind of oven that you have so I am not sure about 5 bottom heat 6 top heat for the puff pastry and for the Sweet pastry 3 on the bottom and 6 on the top. what would that be in an ordinary electric oven. Thanking you LOVE your videos. Please do more.
Patricia, yes thats the site, all the recipes are tried and tested. I thought that you may have a deck oven, hence the temperature range. I usually find fan assisted ovens need a lower temperature than a deck oven, so I would try 180- 200 for pastry. Use a soft flour on sweet pastry or it will be tough and shrink back. If you cant get semolina for the pizza dough, just make it up with flour. The semolina gives a pizza some crispiness and flavour.
Thanking you once more Steven. I shall do as you say and reduce the temp if i use the fan although i prefer without as i bake just usually one cake,tart,or bread at each time. I loved the little tartlets that you made with mince meat was that using the sweet dough . Can you share that recipe. and Steven when you have time I live in France but i am Scottish and miss so much the little mince pies and little custard tarts that was bought in the local home little bakery shops at the end of the street. Happy days if you can,and when you can bake them. Wishing you and all a Very Happy Christmas. to one and all..... Happy Lovely Baking. xxx
Hi Patricia, Here is the pizza recipe that I use. 800g strong white flour, 200g semolina, 1teaspoon of salt, 1 tablespoon of sugar, 4 tablespoons of olive oil, 15g fresh yeast, 650g cold water. Mix and then ferment for 1-3 days in a fridge. Makes great Focaccia bread also.
Thank you Steven i shall try that. The 200g semolina id that like a flour or is it the little grains for making a couscous. I forgot to ask too what type of flour you use for the sweet pastry. I live in France and have Type 45 Type 55 Type 65 and All Purpose Flour which one should i use. Thanking you so much.
Thank you pili, these were my fist attempt at baking demonstrations in front of a camera. There are some more videos that I did under steven lamb baking - include soft roll, sweet dough, scones and Christmas baking. On google or u tube
Hi Steven, thanks for sharing, I just have a question concerning the leavening agent, I feel that it leaves an after feeling in my teeth, the same you feel it after eating spinach , do you have a solution for this , thanks!
Is this the one that the walmart in Halifax has?
Better with a paddle blade on slow speed
Is the butter softened before mixing into flour?
Not really, just mix it to a fine crumb before adding the wet ingredients. Just try not to over mix and cut thick depth scones.
@@stevieuk9347 paddle blade or dough hook?
Can we have exact measurements please sir
I have a Famage IM20 spiral mixer. Will the spiral hook work with scone dough or do I need a paddle hook? Thank you for the helpful video.
Hi Jenny, glad you enjoyed the video. I don't think a spiral mixer is the correct mixer. A planetary mixer is good but remember not to overmix, just let it blend, handle gently to keep the air in the dough. That's the secret to a light fluffy product.
ua-cam.com/users/shortsKdTw4N6RPW8?feature=share
ua-cam.com/users/shortsKdTw4N6RPW8?feature=share
I wish the video had a written down recipe it could help with measuring out ingredients
Thanks for watching. The recipe is at the end of the video.
Nicecwork
Rich sweetcdough Recipie
Hello Steve,Am from Kenya and planning to start my small bakery.I already bought a conventional oven but i don't know the right heating temperature cooking the scones.I have to set the bottom temperature and the top one.Please help.
Hi, sorry for the delay in replying, I've been travelling. All ovens are slightly different on baking settings but scones contain sugar which can colour quickly on the bottom, so I suggest a slightly lower heat on the base from a slightly higher top heat. You will need to test a few variables on heat. Good luck with the bakery.
Stevie what a good video. Recently bought a deck oven to start a business selling scones. You make it look simple. All I need now is to buy the mixer for the ingredients.
Good luck with it all. Glad you like the video
Thanks for the guide. Tried your recipe yesterday. All went well
@@WamphatoTV great, good luck with everything
Good morning sir, am a Nigerian baker, I wish to work as a baker in Uk . Can you help me achieve this goal
I'm sorry but I am now retired.
@@stevieuk9347 no problem thanks Sir
samue juma from kenya am baker i wnt that job
What temperature/s did you bake the loaves in the rotary oven!
I usually bake at a lower temperature in the rack oven. Usually 180-190 degrees
@@stevieuk9347 thank you!
Thank you for sharing ellaborative. What temperatures up and down are you using?
It can vary on different ovens and different products. If baking bread in tins, I would start with 8 bottom heat 5 top. If its rolls and buns 6 on the bottom 5 top, but you will need to adjust slightly if needed. One or two bakes should give you the settings that you will be able to use ongoing with your particular oven.
which best type oven for chocolate chip cookies sir? some people suggest deck and some suggest convection, it makes me confused
I have seen cookies baked well on both type of oven. The deck offers more control over top and bottom heat, but if it's just for cookies a convection oven is fine.
@@stevieuk9347 i have seen in internet about convection vs deck oven, he said that convection oven has better visual appear, texture, flavour and more developed flavor. My question is, is that true a type of oven can affect on flavor?
Nice.
Hello sir, can you tell me what temperature do you use for the vinoisserie ?? 220 on top and 200 bottom ??? Nice video, greatings from chile, master !!!
Hi Pablo. All deck ovens have a different performance, it's a bit of trial and error. On high sugar products I would recommend a much lower base temp at first. 40% base and 80% top. You may have to adjust this to suit your product and oven but it's a starting point
What is the difference between pizza oven and this oven of yours..can i make pizza with it
The pizza oven reaches higher temperature for quick baking results. You can bake pizza perfectly in a normal deck oven but it will probably take a little longer. Just a personnel suggestion, part bake the base very lightly. You can then top later and bake. This helps produce an even crispy bake. Also replace 20 per cent of the flour with semolina for a nice base.
@@stevieuk9347 thanks for the reply...on things like confectionery...rolls..plain buns...biscuits can i use a pizza oven...thanks in advance
@@cabillarnbj7356 it's not the best for confectionery but perfectly possible, just experiment on temperature and time and note your settings for each product
Pls give the temperature and timings for sponge cake five kg floor in trays
Hi Soniya, Ovens vary in working temperature for specific products. The temperature settings are also slightly different between a deck and rack oven. Most manufacturers have a test bakery and would allow a customer to bake their own product to achieve the best results.
good
Which is the best between rotary oven or deck gas oven in bakery work
Personally I prefer a deck oven. It is more versatile but a rack oven is more suitable to large production bakery.
Hello. Thank you for the demo and the recipe. I've one question sir, is it ok to mix in the evening, pop the dough in the ref then cut and bake in the morning? Thank you.
I used to process the scones, refrigerate or freeze as individual scones. Always allow to reach room temperature before baking.
Wow, i love this. Really impressive. Please what is the TIME and TEMPERATURE for 800g loaf. The Temp at the top and bottom respectively. I will appreciate ur quick response sir. Thank u sir.
Hi 210 approximately temp. All ovens vary. 45 mins but ovens can vary
It is a 3 deck oven n has UP and DOWN burner in each deck. So I don't really know the best temp to set each burner to get a perfect cooked loaf. Pls help.
so in your opinion what is best deck over or combi oven ? pls relplay
I prefer a deck oven. It's more capable of baking most products. The combi is great but not quite as versatile. It's just my opinion from experience
Hi Can you help and give me bread receipe for 12kg flour pls
Hello.. Like your video.. It all looks really good. Your a very Skilled baker.. Can you help me.. I'm just getting back into backing.. If I was making up 2 x 25kg of white flour into a bread dough. What recipe would you use for Crusty white Bread.. Eg How much. Salt, Yeast, Bread improve, & Water.. Please advice.. Thanks Steve
If it is crusty loaves I would recommend to 1kg flour 10g salt, 15g of yeast, 12g of fat 350 Ml of water. The improver will vary to the manufacturer. Puratos supply a range of improvers. I leave out the improver and ferment the dough instead. You can leave out the fat if you are making crusty rolls.
@@stevieuk9347 Hi Lamb , That's so good of you.to reply. Thank you so much for this. Good luck. always Steve.
Steve, Sorry got your name mixed up.. Take care SD
Hey Please I need to open my own small bakery for bread and patisserie so please help me to find out what kind of oven am i need the deck or rotary one ? please. Can I use the mixer as silender if I don’t have any silender ? Wait to see more videos from you about rolls and other baking stuff thanks
A deck oven is the most suitable for both types of products.
steven lamb thanks
Wow u are doing great -What is the name of that stove sir
Sveba dahlen
omg x amazing
Sir,can share doughnut recipe n method
Pls send the name of the things u fill in
Another excellent teaching session.
Outstanding instruction and presentation
Thank you. This was my first attempt to bake on video so I was a little nervous but it seems to have gone down well.
very well! @@stevieuk9347
Hi, I would like to start selling meringues I am confused which oven to choose - the rotary one or the deck oven? Can you please suggest?
Deck oven very time. More control.
Thank you for sharing your Ideas.
Holy moly! Yum!
oh wow!!
In my dreams!! I wish! But, alas we are stuck with our crap oven~Ha! The pastries did not turn out well.....they burned on the bottom everytime~ugh! Brilliant video! send me some of everything! :)
sir plz send me what'sapp number
nic
Rao, please ask any questions on here and I will help where I can.
What is the price of oven..i am from india.. Pls tell me sir
SHABNAM PARVEEN you will need to contact Ram in India who are distributors of Sheba Dahlen ovens
Mr. Lamb thank you for the demo. What's the name of the deck oven? What deck oven would your recommend for a small new bakery in the United States?
Shadi-The oven is a Sveba Dahlen manufactured in Sweden. If you go on the Sveba Dahlen website you should see the local contact for sales in the US
Hi Steven,Thanking you so very much for answering and explaining. Steven is it BBC Good food recipe site that you were speaking about I clicked on Yahoo and that was one that came up. Also Steven My cooker is just an electric home oven and not the kind of oven that you have so I am not sure about 5 bottom heat 6 top heat for the puff pastry and for the Sweet pastry 3 on the bottom and 6 on the top. what would that be in an ordinary electric oven. Thanking you LOVE your videos. Please do more.
Patricia, yes thats the site, all the recipes are tried and tested. I thought that you may have a deck oven, hence the temperature range. I usually find fan assisted ovens need a lower temperature than a deck oven, so I would try 180- 200 for pastry. Use a soft flour on sweet pastry or it will be tough and shrink back. If you cant get semolina for the pizza dough, just make it up with flour. The semolina gives a pizza some crispiness and flavour.
Thanking you once more Steven. I shall do as you say and reduce the temp if i use the fan although i prefer without as i bake just usually one cake,tart,or bread at each time. I loved the little tartlets that you made with mince meat was that using the sweet dough . Can you share that recipe. and Steven when you have time I live in France but i am Scottish and miss so much the little mince pies and little custard tarts that was bought in the local home little bakery shops at the end of the street. Happy days if you can,and when you can bake them. Wishing you and all a Very Happy Christmas. to one and all..... Happy Lovely Baking. xxx
Hi Steven is there a recipe for the pizza dough. Thanking you;
Hi Patricia, Here is the pizza recipe that I use. 800g strong white flour, 200g semolina, 1teaspoon of salt, 1 tablespoon of sugar, 4 tablespoons of olive oil, 15g fresh yeast, 650g cold water. Mix and then ferment for 1-3 days in a fridge. Makes great Focaccia bread also.
Thank you Steven i shall try that. The 200g semolina id that like a flour or is it the little grains for making a couscous. I forgot to ask too what type of flour you use for the sweet pastry. I live in France and have Type 45 Type 55 Type 65 and All Purpose Flour which one should i use. Thanking you so much.
Lovely. Steven can you give the recipe for the sweet pastry and puff pastry and temp of the oven. Thanking you so very much.
Love from India...
I can watch this all day i love bakery so i need to learn.thank you
Thank you pili, these were my fist attempt at baking demonstrations in front of a camera. There are some more videos that I did under steven lamb baking - include soft roll, sweet dough, scones and Christmas baking. On google or u tube
Hello am experienced in making bread croissants cakes etc can I be given a job? my watsup in case u need me 96890826280
Hi Steven, thanks for sharing, I just have a question concerning the leavening agent, I feel that it leaves an after feeling in my teeth, the same you feel it after eating spinach , do you have a solution for this , thanks!
Shahira Korany it’s because you use baking powder more than enough.
I can only think that you are using too much baking powder to have this effect