Відео

Donde puedo comprar ese horno?

merci

Buenas rolas y el pan se ve exquisito.

I was surprised to see that the breads do not appear to have rye or a high percentage of rye. I expected to see some dense breads or even some black breads. I realize the video does not necessarily cover all the products you might offer...but I figured your production would look different from what I experience in the US. Do you also make pastries?

Hey Tim, do you work alone, that's hard work amazing and beautiful to, thank you for sharing, great edit BTW <3

Long day for me, so I'm resting my eyes and just enjoying your selection of music again. Thanks for posting this video with your obvious passion for baking 😉

Daily hot bread with a hot cup of coffee!! I'm loving your music selection too, guitar riffs and you're hat 😉👍👍 so many things about this video to enjoy.

Good lord, what a hard and backbreaking work! and then people complain they have to pay a few euros for a loaf of bread full of heavenly goodness and a smile

LOL! The worst song ever on this video. I couldn't imagine that exist such horrible song anywhere in the world, and the guy he can't sing. Why did you put that song in this video? LMAO!! can't even...

Wonderful Job!! So professional !! Big Thanks for sharing. By the way , Are you still a baker ?

Haren bedekken lul

Nice work!

ralph superMaxiheroes

Hi Tim, how long do you keep the dough inside the tabs in the proover (5:00) and at what temperature/humidity ? What is the hydration of the doughs the seem to be keeping the shape and to going flat? Thank you

do we need the FUCKING MUSIC

Thanks for sharing this great video have watched it a few times and enjoyed the quality and your craftsmanship….bedankt

Thanks for sharing! Great work

Hoi Tim, hoe kan ik in contact komen met je? kan ik je ergens schrijven? ik zie hier dat niet, ik wil je iets vragen

awesome video, working in a bakery is so much fun. i had the pleasure to work in a bakery for the past 9 months, i keep learning, the possibilities are endless when you are working with dough.

Yolo

Wow, you made me hungry.

Hi Tim, great video! Thanks for sharing this. I have a question: Do you always steam immediately when you insert the bread in the oven? ( And basically steam the first inserted side twice ) Or do you wait until you have both sides in? Are both sides equally baked or are there differences? I would appreciate an answer, because I'm scratching my head if I have to buy a single or rather a double door oven like you used it in the video. Regards from Cape Town

MrBakerDalen the "huis" seems to lack a wife?

Bedankt voor die tip! :-) Ik gooi normaal al het water in één keer erbij, ga ik zeker verandering in brengen! En misschien is formule een verwarrend woord! Ik bedoel het zo, hoe maak ik van een standaard brood recept een recept met voordeeg.. Even een voorbeeldje: 1 kg bloem 20 g zeezout 15 g gist 700 gr water Als dat mijn recept zou zijn, en ik zou dat recept willen gebruiken maar dan met voordeeg, hoe zou ik dat "erin" rekenen, haha is moeilijk typen hopelijk snap je wat ik bedoel! Toen ik nog in Nederland woonde kochten wij trouwens altijd brood bij BROOD! Jullie maken super lekker brood! Wij wonen inmiddels in Frankrijk en hier is het vooral alleen stokbrood dus ik sta sinds een half jaar thuis te bakken en vind het superleuk! Ik ben zelf kok maar zit er nu ook aan te denken misschien een tijdje in een bakkerij te werken! Groetjes, Joakim

Heey Tim! Heb jij een standaard bakkersformule met voordeeg? Ik heb wat stokbroodrecepten met een poolish maar volgens ik weet niet of het werkt als ik die omreken.. En ik lees hier onder dat je de laatste 10 procent water later toevoegt,, in welk stadium doe je dat? Leuk om te lezen allemaal! Leer ik weer nieuwe dingen! Groetjes Joakim

What is that??

Congratulations!

Als je het water direct erbij doet, kun je geen stevig glutennetwerk ontwikkelen. Ik maak dus eerst een stevig deeg, en voeg daarna nog extra water toe, zodat je een mals brood maakt dat lang houdbaar is.

Hi Tim, Heel leuk gedaan. Waaom doe je 10% van het water als laatst?

Hope you bought Salva or Europa. Regards

Hi, its not a sourdough, it is a pre fermented dough, made with a very small percentage of yeast the day before. It is kept in the fridge overnight! We made it fresh daily on the end of our shift!

you are a good film maker

Een prachtig initiatief wat helemaal doordringt in Oeganda! Wij zijn van de partij om Sint te helpen.

we'll keep in touch! Good luck creating your business.

But i'm not sure which options you have in Australia but like with cars, I would go for Deutsche grundlichkeit as to say German make. Good luck !

and both of them are just not powered enough for working all day on them. I takes a lot of time for the oven before coming to the desired temperature again. Sometimes we just leave the oven for an our or so, because the baking is getting poorer with every batch we do. After an our or so the oven is back on power and baking goes wel again. Bongard used to be really good, but the parts they are using these days are just not of the best quality (the mechanic tells us this).

Cheers for getting back to me. Its definitely a start, lets me get a few more results in the image search. I worked at a french bakery and they had something similar years ago.

Hiya, Thanks for your comment! The rack you are looking for does not have particulaire name here in Holland. We just call it een platenwagen. But that's not gonna help you on Google i reckon. So it's just a rack made of steel with some pins weld on them to hold the boards. Nothing fancy. In former days, almost every bakery in Holland used to have one, but now it's a rarity, since wood is not allowed in the bakery anymore. But i'd say,make a drawing and go to a welder, won't be a biggie.

Hi, great video. A appreciate the effort to put it up here. What would you call the stand/trolly/rack for the boards you are proofing on? In the second to last frame of your video its shown clearly. I'm trying to find something similar here in NZ and need a description, so I can get one made up. Great work, hope your still baking.

Thank you for that! I must admit that the first few hours of the day i did alone, but later a second baker came to help :) The automatic divider is indeed a big help. There's no oil in this dough. There's just enough water to keep ik fresh for a long time, combining a predough and a long proces. Time between mixing and shaping was about to hours (with a fold after one hour). The proofing was a whole night on about 5 degrees.

Many thanks!! BTW I have seen some YT videos of you teaching bakery, which are great. I know this video was composed for brevity and clarity but what I like most (beside the music) is to watch only one (young) guy doing such a quatity of beautiful breads at good speed :-) I think, the equipment helps a great deal, especially the automatic loader :-) ** I have one more question please, how long it takes between the proof and the folding and then for the shaping? Do you add oil as an ingredient?

thanks question 1: You can't add the water from te beginning, because if you would do that, the dough will be so wet, that the gluten won't be able to devellop. What we do by this method, is with a relative stiff dough, build a strong gluten network that has the capability to maintain such a big quantity of water (70%) Try google: double hydration 2: we weigh these breads 700 grams each. Music is by the Nordic band the Whitest boy Alive.

Thank you very much for this video! Really awesome experience... * For the "double hydration" you must add later the 10% water or you can add it from the beginning as well? * How much do the doughs in "shaping the Dutch way" weight?? :D And finally, what's the name of the band that plays the music? Thank you and gooood luck!

Oeeh leuk ik kom waarschijnlijk bij jullie in de winkel werken, ga vandaag het solicitatieformulier invullen! (:

it seems like it yes! How ur doing?

Your a TV Star :D

Hello, When i was there (tree years back) it was no problem to ride the road. But there are locked gates, that depends on the time of the year. I believe it's only allowed in the spring. Because of the fire risk. Best thing to do is look on the DOC website, or send them a email, and ask if you can have a go.

daar zijn ze voor gemaakt ja

nee the Dealer blijft denk

het gaat om het platte accent waarvan ik me niet bewust was.