Ahhh thank you Funda!! Lots of love to you xx

thank you so much!

fantastic! So glad it worked well for you :)

my pleasure!

Thank you Jane! Great idea!

Thank you Daniele!

thanks Robbie!

my pleasure, thanks Oliver!

wonderful to hear Noah! x

Thank you so much!!

fabulous!

I use some Salter Electronic scales but looking to get bigger ones from Ohaus!

thank you so much!

Thank you!

gracias!!

thank you Alex!

hello Roberto, thanks for the tips, will try these tomorrow!

thank you so much, love this idea! was thinking of doing one on a friday as that's my busiest day :)

thank you! I'll play around with the water content next time :) great idea about the gluten free bread!

thank you Kaitlyn, great tips! So only use water, even when you dust the tops and flip over (seam is the other side)? will give it a go!

​@@LilysLoaf So after your done your bulk proof, use water to get it out of the bin and only use water when your preshaping into your ball. Then after waiting your 20 or so minutes for the gluten to relax, Dust with a tiny amount of flour and do your final shaping.

hey I no longer use these on top and you are right they are meant to line the basket... but actually no need to cover as you will be baking at such a high temp any dryness from the fridge will burn off. This was a few months ago when I was still learning and figuring out my best method (and still learning!) happy baking :)

thank you!

thank you Zoe, great idea!

@@LilysLoaf I love sourdough... but my Dr has just advised I go everything free... (mainly dairy and gluten...) and I really am hoping I can tweak the sourdough!!! Thank you for this video. It was wonderful. and so relaxing.

thanks Jacqueline! I use brown rice flour as it doesn't stick to the baskets like other flours do :)

@@LilysLoaf Thank you for the answer! :)

merci beaucoup! Where abouts in France is your microbakery based? I studied French at university and lived there for a bit so have a big place in my heart for your country!

​@@LilysLoaf je t'en prie :) I live near fontainebleau and its beautiful forest. it's not so far from Paris. I went once to London and it was one of my favourite (so big) place to visit ! where did you live for your studies ? Thanks to you, it's also the first time i saw a rofco oven, i should receive mine ... in September ! Your videos are great because you show us how you experience your art, and how you are still learning day after day, as we all do. Can't wait another video !Time for me to feed my sordough for early morning, really exciting ! Take care

@@pierre-vincentvaroqui-vict4849 ah I always wanted to visit Fontainebleau, how beautiful to live there. I studied in Paris and worked in the South of France :) ah wow, that's so exciting you will have your rofco oven soon! Thanks again for your kind words and happy baking :)

@@LilysLoaf thanks to You ! Happy baking too !

Thank you!

great idea, thank you! I think you can only know until you give it a go... maybe if you make some for your neighbours and friends and see their reaction, or hold a stall somewhere local? Start small and see how you feel! I've been running my business only a few months but absolutely love that I get to bake and create everyday :)

@@LilysLoaf Thanks for the reply Lily! I already bake for the neighborhood. The woman are all complaining that I'm making them fat from the extra carbs lol. I like the idea of getting a stall at a farmer's/flea market. That way I can start out baking once a week and see how it goes. What a terrific idea! I'll be keeping an eye on you. One of these days when you get your silver play button, I can say "I knew her when she had less than a thousand subs? :-)

@@karlsangree4679 best of luck with your farmer's market stall!!

My pleasure! No reason other than I am still learning to get the exact amount and have to keep adding until I have my correct dough weight - so technically it’s not good practise but something I am working on!!

Thankyou ! I’m about a year into sourdough and loving it. Had a few frisbees and cricket bats ( they were the first attempt at French baguettes ! ) lovely videos xxx

Will do Linda! Hydration is 70% now

hey Marcelo, thank you! Fab idea - best of luck. Have you tried adding a small (very small!) amount of water to your surface first? This helps with it not sticking. Let me know :)

about 70% :)

around 15+ hours!

@@LilysLoaf Ok, thank you :D

Hi Gloria, the last two are how I shape my oval / batard loaves. The rest I shape as round boules!

it may have a hooch (dark liquid on top of starter) and it may have a stronger more acidic smell

thank you! Dimensions are 126x77 cm, from Ikea :) I am very happy with it! Perfect space on both sides for storage and a good amount of space to work with at the moment, but I might need a bigger workspace soon!

70% :)

my pleasure! absolutely :)

Great idea!!

hey I keep the dough in the fridge overnight, so anywhere from 3pm onwards until 8am the next morning when oven is hot enough :) it goes straight into the oven from the fridge, no time to rest

hey! about 67% :)

hello! Yes I pre shape them simply as rounds and then shape them as batard ovals :) I'd recommend looking up Chad Robertson's from Tartine's technique - it's helped me a lot!

70% :)

5 degrees celsius :)

@@LilysLoaf tks :)

yes! I just like to cover the dough with them in my fridge overnight :)

Haha I think they are my Birkenstock’s!

great idea!

it's the small one here: www.shipton-mill.com/flour-direct/bread-proving-basket-large-oval.htm fits in 900g scaled dough :)

70%!

hello Vicki, it's a Polar 600 litre fridge :)

70% now :)

My family likes a low hydration sourdough, they don't like the moist open crumb. 70% is perfect!

I've had a passion for baking in general since I was young... maybe 8/9 years old! I used to bake with my Grannie when I was even smaller so I think it began around then and have fallen in love ever since... sounds like an interesting job but hope you have time to enjoy baking too!!

@@LilysLoaf sure am! My baguettes are final proofing as we speak 😎 keep up the great work ! Maybe drop a video attempting tradition baguette ^^ Love from Paris !!

@@omarsafadi8 these sound delicious - fresh baguettes in the morning! I've been thinking about making baguettes actually, Maybe in the next few weeks :)

Rory!

@@LilysLoaf Rory meet Stanley... here in the Philippines 🤣

good to know! Still learning everyday :)