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HOW I BULK FERMENT MY SOURDOUGH; BEST STARTER & MICRO BAKERY SCHEDULE
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- Опубліковано 15 бер 2021
- hey guys! This week I'm running through my bulk fermentation process for my sourdough loaves and baking schedule as requested by one of you! I also talk a bit about the best recipe for my sourdough starter. Hope you enjoy x
My RM2020 oven 🇬🇧 (affiliate link): bit.ly/44IuImz
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Order from my bread shop here:
www.lilysloaf.com/lily-s-loaf
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Instagram: / lilys_loaf
I just saw your video on my feed. I love your little bakery. I pray for you the best of success.
thank you!
Agree
I found your channel yesterday and i watched all of your videos! I don’t know why but they make me peaceful and happy. So I’m looking forward to new video☺️
thank you so much that's so kind of you to say!
I really like your style of presentation. You're so natural without any preset scenarios or rehearsals.
We just started our micro bakery here in Pennsylvania (US), and you've been so helpful. Love your videos!
love that!!
That’s how I mix my dough as well. I just started a cottage bakery here on the Oregon coast as well. So fun to see another bakers journey 😁
brilliant! All the best with your cottage bakery :)
I also have a cottage bakery in NY but I’m looking for a bulk recipe to bake lots of bread.
I really admire your routine. Sourdough seems slacker than a normal bread dough. You have two mixers: a left hand and a right hand. he he.
Greetings from Boston! I’ve tried many starters as well and frankly, rye is always the most reliable. The nice thing is that if you use a recipe that calls for a LOT of starter, the rye adds a uniqueness to the final product that’s frequently missing from basic white sourdough. It makes THE best grilling bread ever.
Hello! Yes I agree! It adds that je ne sais quoi - maybe I'll experiment adding even more starter in my loaves as I've always loved breads with predominantly rye/wholemeal flours more for their flavour, especially toasted
@@LilysLoaf suggestion for you to start from: 400g flour, 160g starter, 230ml water. Comes out amazing.
@@rossm8231 this sounds amazing, thanks so much - how much salt do you use? 12g?
@@LilysLoaf I use pink sea salt and yes, around 10g. You can go as low as 5G with that type of salt and still taste it slightly.
@@rossm8231 sounds great thank you Ross!
Greetings from Peru. I'm also thinking about opening my bakery business. Congratulations and best of luck in your new business. Cheers.
thank you Paul! Best of luck for your bakery business too!
Hi Lilly, enjoying your videos immensely. I also love baking but just do the one loaf per week!!. Im currently using Mathews flours and can highly recommend. Th real reason for writing was to suggest you look up Proof Bakery. You'll pick up loads of tips and good advice about everything to do with sourdough. Good luck with it. Loving what your doing.
thank you so much Malcolm I will look into Matthew's flours, thank you for the tip - I'm looking at incorporating ancient grains into my sourdough, maybe they'll stock them :) I love Proof Bakery's videos... I've definitely learnt a lot from them already. Take care :)
Wow! You are a very young entrepreneur. Amazing.
I would love to have my micro bakery . I have very small oven . Because I live on a boat.
Thanks for sharing your knowledge.
I started sourdough bread making during pandemic. I do enjoy it.
Hi Lily, your videos are great, so peaceful. Work hard and enjoy the journey! Best wishes. I'll follow you.
thank you so much!
I live in Korea but my family home is in SW London! Can't wait to visit home and order some of your goods to try! 😁😁
Ah ideal! Will keep an eye out for your order!
Hi Lily, I love your videos. Your voice is very calming and I love how simple the editing style is. No gimmicks, just chill bread making. You should share some pictures of your loaves on reddit (/r/sourdough)!!! Anyways wishing you well. If I ever visit London again I'll be sure to put in an order :)
Thank you! Good idea about Reddit too!
Came across ur video. It was very soothing to watch. Your amazing
Can you make a video on creating starters (levain) , I would like to see how Rory was conceived. And you should name the white one Mochi.
sure!!
Thank you so much this was extremely helpful Lily. Much appreciated.
Blessings to you and all you do🙏
Nice. You could use a plastic scraper. Ala Richard Bertinet.
Excellent videos. Really enjoying them. Thanks
So awesome you made the video! 😊
Thank you! 😄
Hi Lily, subscribed from Brazil.🇧🇷 God bless your bakery.
I was looking forward to this video really enjoy your micro bakery videos:) thank you for sharing
Thank you Alisia! My pleasure :)
Love your videos😊 makes me want to start making sourdough bread.
Thank you! Go for it Sidney ☺️
Thanks for all the good information! 😊
Looking forward to have my own small bakeryyy 🙏🙏
Saludos de Chile, también hago pan masa madre 😊👍
Do you do small tweaks on your rations depending on the weather? You could show us how do you score your loaf, trying different scoring techniques
Great idea, will do a scoring video soon!
Subscribed in Canada 🇨🇦
Wow!!!
Thank you!
You're welcome!
Thank you so much for your videos, Lily. I'm thinking about starting a cottage bakery, and this is helping me work out the daily functioning details. Do you have a commercial oven? How do you get all the loaves baked in time?
my pleasre Brenda! Yes so I have 2 ovens... my first is my RM2020 oven ( all links to this are in all my video descriptions if you want more information); I can bake 12 x 900g loaves in here at a time or more tins/smaller weights.
UK link: bit.ly/44IuImz
US link: www.pntrs.com/t/8-12416-286463-206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Frackmaster-rm2020-electric-brick-bread-oven-bakery
My second oven is my eurofours convection oven :)
Hi Lilly,
I'm still learning every day also, I tried keeping my 10 loaves a day in baskets in fridge overnight, but found that when I tip them out in the morning they are nicely risen, but they deflate a lot and very quick, and I find it quite hard to get a clean score on the surface, so now I get up earlier, take the risen dough out of the fridge , shape, leave to rise for an hour then bake, but with winter approaching would prefer the first method... Shaping at night in fridge and out in the morning, straight into the oven, can you offer any advice?
Thank you 😊
How much starter do you use in that batch? and how to you feed your starter do you keep adding new rye the same what you use?
I now use 100g starter per loaf :) and I always leave at least 1 tablespoon in my original sourdough starter jar and refresh it with equal quantities rye flour and water
How many loaves can you generally get from that bin ? Is this a high hydration dough?
Always autolyse without salt. 🙇🏼♂️
Salt is hydrophilic and will mess with absorption capability of the flour during autolysation(which means “self-absorption”).
Thanks for sharing. I'm wondering, where abouts are you ending your bulk? Just shy of doubled in size or less?
Thanks for all you do.
hello! it changes every day but I aim for at least 3 hours and I look for a significant increase in volume and bubbles!
I'm not sure that it's possible to send the loaf to 🇵🇱 but if I will be in London I will order one for sure.
For now I will leave 👍 and 🔔
Cheers 💪
Thank you so much!
Hi Lily love your videos, what your ratio of starter to flour, what hydration do you work towards. Is there any special flour(s) you would recommend please
thanks Tony! I go into more detail in my most current video here: ua-cam.com/video/Lnh5yUFbDiI/v-deo.html
Just found your channel loving it ❤. Sorry to ask can I ask how old you are I was going to say 12 as you look very young 😀 I am from scotland
I see ur all 4 vedioes. I like all vedioes.. subscription added 👌
:0 very impressed this is lovely
I want to see you bread crumb. Your loaves are so big and round and stay that way.
Is 3 hrs enough for a bulk fermentation when it’s only 21c? My flat is cold and I’m leaving my dough for about 6 hrs. Is that too much?
Hi Patrick, ideally I would like it to be longer but as I have to deliver in the afternoons and prep sweet goods in the afternoon too I have to work to some sort of a schedule! Working on my dough temperature so it's higher and more consistent though :) how is your bread turning out after a 6 hour bulk? Is the dough bubbly and has it increased in volume? If you are happy with the results then there's no problem!
@@LilysLoaf I wouldn’t says it’s great Lily but I’m an amateur and still learning. Your channel is really interesting and helpful. Any tips in your videos would be appreciated. I recently made a massive step up in preshaping which has helped my oven spring. Flavour is good but I’m trying to build up dough strength and oven spring at the moment. Sourdough bread is an art!
Hi! Would love to know what size your containers are and how many loaves worth of dough you can manage in each container. Thank you!
hello! 19litre volume from nisbets :) for 20+ loaves I'll divide that quantity of dough between 2 boxes
My starter is about a month old but I still don't get a good oven spring.. is that because I don't let my dough bulk long enough? I let it sit at room temp all day while I'm at work. Is that too much?
hello! hmm it could be a number of things... I normally bulk ferment for 3-4 hours max before shaping and putting into the fridge for a long cold ferment.
What temperature are you baking your bread at, and are you injecting steam into your oven somehow?
Also, how long before you prepare your dough are you feeding your starter?
@LilysLoaf I prep my starter the night before and I use a dutch oven to bake the loaf at 400° for 20 minutes covered with water spritz. Then I uncover for the last minutes of baking
Thanks for sharing your methods. I wish I could try your bread! What brand is the scale you use? Thanks!
Thank you :) it's just these scales but looking to get bigger ones soon! www.salterhousewares.co.uk/kitchen-115/kitchenscales/all-kitchen-scales/salter-disc-electronic-digital-kitchen-scales-white.html
@@LilysLoaf Thank you! Have a great day :)
Why thumbs down?
Hi Lily, when you prepare your sourdough starter for your big bakes, what is the ratio of your starter for such large amounts? How much starter to you keep in the fridge for next bake?
Hi Shareen, I use 100g wholegrain rye per loaf so 20% of my total recipe; I then scale it up on excel depending on how many orders I have. I always keep at least a tablespoon but normally a bit more in the fridge until next bake!
Lovely video ... I’m so new at making bread. Question: after the overnight storage, what time do you start the bakes? (And do you need to let it come to room temp and/or reshape?) Thanks
thank you! I start the bakes around 7am after my oven has heated up for an hour... no need to let it come to room temperature or reshape, I leave them in the fridge until ready to bake :) all shaping is done the day before after the bulk (first proof) is complete. Hope that helps! x
@@LilysLoaf thank you Lily! I am just outside your postcode range!! What a shame. Am going to give you a subscribe and IG follow too! xx
Hi there how do I get your jam please ps happy weekend
Here! For UK Shipping only at the moment :) www.etsy.com/uk/listing/1029619737/homemade-blueberry-vanilla-jam
Doesn't fermentation start when the Levain is added? In your case it starts when you first mix the starter in the water - not when you add salt 1 hour later.
yes it does! This is just the way I've been making my bread and am still experimenting and learning everyday :)
Hi Lily, great video's. What hydration do you use for your plain sourdough loaves. I find the preshaping and shaping difficult even though my bulk process works really well, I do 5 hours of bulk S+F at 30 minute intervals. I am currently using a 70% hydration and find that the dough sticks to the work surface once I have done preshaping. I use semolina rather than brown rice flour during shaping process. My loaves don't get the oven spring I expect given the great bulk process. I would be grateful if you could point me to some links that I could look at that you have found useful.
hey Sam thank you! My white sourdough is 70% hydration plus a little extra when I add my salt in (I always mix the salt with some water to dissolve before adding to the mix). Try 230c for your oven temperature - it's quite a good temp for good oven spring!
@@LilysLoaf what hydration do you use when making a darker loaf with a higher portion of whole wheat?😊
Hola soy de argentina.....me gustaria q todos tus videos tengan subtitulos en español....gracias
Great video. A quick question. I have noticed that on your blackboard it says you use 320 g starter to 4800g flour. That's only about 6% starter to flour. I wonder how 3 hours of bulk is enough for such a small ratio of starter to flour. I normally use 20% starter to flour, and the bulk fermentation usually takes anywhere between 4 and 6 hours, but never less than 4 hours. How is it possible to have a 3 hours bulk fermentation with only 6% starter?
I had the same question. I think after banneton is removed from overnight refrig, they may sit out at RT for another 2-3hrs before baking.
@@lbamusic Thank you, yeah that might be the case. Although, I am not entirely sure. Somewhere in the comments someone asked her how she knows when the bulk fermentation ends. She said she usually looks for a significant volume increase and bubbles at the end of the bulk fermentation. With only 6% of starter there is no way there can be a significant volume increase and bubbles after only 3 hours. That's why it confuses me. It would be great if we could get a response from her.
@@tothpianopeter ..another thought, many professional bakers, European and American, add a pinch or two of dry yeast as a fail-safe back-up to possible wild yeast failures. They do this to ensure successful bakes that their livings depends on. If so, this also shortens the proof time. Also, they don't advertise it because the sourdough purists will cry 'foul', and in many places in Europe, they have strict definitions in what can be called 'sourdough' and what can't. Btw, I adopted this practice a few years ago for a different reason - I love the taste of dry yeast from many years of making yeast rolls, so sometimes I add just a few pinches to get that taste along with the sourdough taste. It creates a nice, more complex taste.
Hello! I have since increased my starter to 100g wholegrain rye per loaf so about 20% starter to flour ratio. Hope this helps!
@@LilysLoaf ..yes, very helpful to know you also use 20% hydration. Thank you!
When making your starter what are your quantities
Lily. How much starter does one require for bulk baking?
100g of starter per loaf!
A whole hour for autolyse - do you notice, much of a difference doing it for that long as most recipes I've seen say 20 min for that step?
How do you maintain a warm environment for your dough to ferment? Making sourdough during the winter months is impossible for me since my kitchen 14-18 degrees Celsius in the winter
I have kept my bulk boxes closer to the radiator during the winter but have heard there are heating mats which you can place underneath a bowl or box during the bulk ferment. :)
@@LilysLoaf Thank you for the reply
Muy bien ..🙋🏻♂️🇻🇪🇪🇸
Me gusta tu horno ..visitme en instagram 😃👉📸 @joseluismarquinapena y puedes ver los 🍞🥖🥐que elaboro..pulsas "seguir" ..tu tienes i Instagram?.un abrazo desde aqui 🙋🏻♂️🇻🇪🇪🇸.. Cuidate..!!!🌹
I really like all your clothes 😊 and your videos
thank you so much💕
Your starter probably has a name by now, but if it doesn't, I suggest Ryan as a good name for rye starter.
haha good name but it's called Rory Rye!!
I wish if I can test your bread
How can you tell when your bulk fermentation is done Lilly? What are you looking for, so to speak? Thanks!
I think when the dough has doubled in the box, then is ready to preshape/final shape.
I tend to look for big bubbles in the dough as well as feeling the texture - does it feel lighter and more voluminous? I aim for a bulk of 3-4 hours :) hope that helps!
I think it would be easier for you if the table is lower or your on a stool the bin looks deep and your having to reach over the side so much👍
good idea!
congratulations for the video, I'm enjoying it here in Brazil, I love making bread, nice job, big hug.There's a UA-cam channel called (Pão da casa) it's wonderful your teachings I learned a lot there, these videos inspire me I love this art...
warming mat for the bulk ferment container? - Available from home brew shops. I think what you are doing is tremeandous.
thank you so much, what a great idea - I hadn't even heard of this. Will take a look :)
What is the room temperature if I may ask?
not 100% sure of the room temperature but have been measuring the temperature of my dough so it's ideally 22-24 degrees celsius
tell us a little bit more about the regulations as well as the permissions that you have to get
good idea!
I hope you can share this with us. Thanks and good job!
Way to go baker lily .. all the best .. do you have Instagram account ?
thank you! Yes it's lilys_loaf :)
@@LilysLoaf 🙏
My starter is 50% organic unbleached bread, and 50% organic whole wheat. Its name is Hans Gruber.
I use the organic in the starter due to its alleged lack of pesticides which would kill the yeast and bacteria.
28 stupnjeva i više, i to sve
You are super cute
Do you do deliveries or pick up? How do you get your product to customers? Thank you
I do my deliveries and my sister helps sometimes too :) I try to do local ones by bike and further ones by car