MICRO BAKERY 150 Sourdough loaves | The journey 1 year later

MICRO BAKERY 150 Sourdough loaves | The journey 1 year later | Real artisan sourdough bread

Рет қаралды 55,966

2 жыл бұрын

A video from our sourdough micro bakery one year later.
We hope this video (and the others we make) can inspire home bakers around the Globe to follow their dreams! Maybe opening a micro bakery like us is the next sourdough dream for you?
All of the breads in the videos are available here on the channel in the playlists.
What did you think of this type of video? Please let us know in the comment section below.
If you want to help us on our sourdough journey, it would mean a lot if you liked and subscribed.
To see more about us or visit our webshop read more here:
/ simpelsurdej
www.simpelsurdej.dk/

Пікірлер: 148

@SimpleSourdough 2 жыл бұрын

instagram.com/simpelsurdej www.simpelsurdej.dk/en/collections/

@jappojappy 2 жыл бұрын

I'm sure a career choice like this has its own challenges and difficulties, but man, what an amazing way to make a living. Between mixing doughs and shaping, coffee breaks and scoring dough, it all just seems so calming and zen. On top of all that, people come hungry and leave full. Consider me jealous man. Subscribed!

@SimpleSourdough 2 жыл бұрын

🙏🙏🙏🤍 happy to have you

@jeannewong 2 жыл бұрын

Wow what a great video ❤️

@user-hr7ev1fb5h 5 ай бұрын

I can see the improvement in machinery, recording, and easy way to show us your bakery process. Thank you so much! You inspire me to feel powerful and attempt the fulfillment of my dreams. Greetings from Colombia, South America. Thanks for making your videos in English.

@SimpleSourdough 4 ай бұрын

Thank you for the very kind words!

@shareenthude4264 2 жыл бұрын

I love your videos. Your shaping is amazing - I will definitely do that next time.

@SimpleSourdough 2 жыл бұрын

🙏🤍🥖

@PrettyPureSalina Жыл бұрын

Thanks again for sharing this video Peter, so inspiring ! Love the look of your bakery too, very minimal and danish

@SimpleSourdough Жыл бұрын

Thank you so much

@TioMalvado13 Жыл бұрын

love your setup guys !

@SimpleSourdough Жыл бұрын

@idgeeg3656 Жыл бұрын

Just found your video! I must say, you are one of the easiest bakers to learn from. Very calming, just going about your job. Will watch for future episodes. Great job!

@SimpleSourdough Жыл бұрын

Thanks 😊🙏

@raybernardini5690 2 жыл бұрын

Just came across your you tube channel. What a great find! I love your Passion. Your videos are so professionally produced and easy to follow. You have me energized to make great sourdough at home. Thank you so much! Ray, USA

@SimpleSourdough 2 жыл бұрын

Thank you so much Ray for the kind words! -Peter

@shamanictour 2 жыл бұрын

What a concise video on how to make a hundred or a thousand sourdough loaves. Really good work just explaining the process. And the final product speaks for itself.

@SimpleSourdough 2 жыл бұрын

🤍🙏

@nancyrevzen7798 Жыл бұрын

I loved the high hydration and the delicacy with with you handled the dough!beautiful dark bake too.

@SimpleSourdough 4 ай бұрын

Thank you! :)

@carolinewalls4297 2 жыл бұрын

I love all your videos, always learn something new, and your enthusiasm is infectious :-) And fantastic looking bread

@SimpleSourdough 2 жыл бұрын

🙏🙏

@charmaytw 2 жыл бұрын

I enjoy watching ur videos. Thanks 😊

@SimpleSourdough Жыл бұрын

Thx!

@celiacollins16 2 жыл бұрын

I would like to say a BIG THANK YOU to you guys. You are extremely generous in sharing your knowledge , recipes and quirkiness. I am learning a lot. tusen hjertelig takk. Har meldt meg på Masterclass, litt vanskelig å følge da jeg er ikke innfødte norsk, men det gir anledning å besøke danske venner! …

@SimpleSourdough 2 жыл бұрын

Tak Celin! 🙏

@nastikitchen 2 жыл бұрын

I love your little bakery. That is also my dream, I'm starting my own micro bakery in Adelaide, Australia. Your bread also looks divine.

@SimpleSourdough Жыл бұрын

@WalkinTheWay 10 ай бұрын

Love the Eureka grinder, love mine for pour overs every day. Just started milling my own flour with a Mock Mill, looking forward to trying out sourdough next! Thank you for your videos brother!

@SimpleSourdough 4 ай бұрын

Thanks man! :)

@WILDKAMERAD 2 жыл бұрын

What a hell of a job. Well done

@SimpleSourdough Жыл бұрын

@michaelr375 Жыл бұрын

What an amazing channel. Keep up the excellent work.

@SimpleSourdough 4 ай бұрын

Thank you so much Michael!

@bamboo979 Жыл бұрын

your coffe look on point! good extraction time / pour, cleaning and purging the wand. weighing each shot. thats so much more attention to detail than you get in most places!

@SimpleSourdough 4 ай бұрын

We have upped our coffee game even more now :)

@bettinabetti1368 6 ай бұрын

Great job, wonderful bread😊

@SimpleSourdough 4 ай бұрын

@JohnHumkey Ай бұрын

The "stitching" during Final Shaping always kills me. He does it so easy. And IT STAYS THERE. I've never had a "stitch" hold for more than 2 seconds before just opening back up. Plus, people always talk about High Hydration . . . he scored through those like they'd just rolled in from the Dust Bowl. Ah well. Thanks for the video.

@voltairebalagtas536 13 күн бұрын

Dont flour your work surface. Use water and spread with your hand. Move to a dryer surface when your sshaping your dough. Once youre done with the shaping. Flour the top only. Then put top first in the banetton. Stitch the dough theeeen flour.

@anaregla Жыл бұрын

I started trying to sell out of home this is so cool with how many breads you can do at a time! What a dream! 😍

@estonian44 Жыл бұрын

exactly i have small home oven, if use DO i can maybe bake 4 at a time, if i put into sandwich tin i can bake maybe 8-12, depends of quality too, and sometimes the oven makes surprise to me :) and dosent bake properly, i dno, mystery

@SimpleSourdough Жыл бұрын

Thank you so much, we have a lot of new videos out now and we got more coming on that

@carauloquinlopez 2 жыл бұрын

I love that coffee machine, greetings from Argentina

@SimpleSourdough 2 жыл бұрын

♥️ Welcome Carlos

@billabrams4271 2 жыл бұрын

Peter you a very hard worker

@SimpleSourdough 2 жыл бұрын

Thank you Bill! We love what we do so its all good :-)

@Groet 2 жыл бұрын

Baking that amount in those small ovens is quite a feat! Nice job.

@SimpleSourdough Жыл бұрын

Thanks!:)

@jonnattanbarreiro3098 2 жыл бұрын

Really good job man, regards from Uruguay.

@SimpleSourdough 2 жыл бұрын

Thank you J!

@sergeykim1518 2 ай бұрын

Good job, man ! )))))

@theaceofchef5153 2 жыл бұрын

Hei guys! I Love your vídeos.... And you inspired me a lot... I want to open my micro bakery too.... Let's See if i Will be able to achieve it! Thanks again for sharing your experience!

@SimpleSourdough 2 жыл бұрын

Best of luck and thank you for supporting us! Let us know if you need any help.

@theaceofchef5153 2 жыл бұрын

@@SimpleSourdough thanks!! I already wrote a message to your FB Page... I'm Just collecting info and experiences... When I'll be ready I'll strike as hard as I can!!! Hihihi

@SimpleSourdough 2 жыл бұрын

@@theaceofchef5153 Its better to write on our Instagram :)

@theaceofchef5153 2 жыл бұрын

@@SimpleSourdough no problem! I'll do it soon! Thanks!

@SimpleSourdough 2 жыл бұрын

@@theaceofchef5153 🙌🙌

@SimpelSurdej 2 жыл бұрын

Hearts

@marcosavio1020 2 жыл бұрын

I would be happy to join you at 2am for a coffee! 😀

@SimpleSourdough 2 жыл бұрын

Haha did it look alright? :-)

@nicolasmts3264 2 жыл бұрын

Your channel will grow really fast I'm pretty sure! Can you do a crumb shot next time? To see how's inside! Good job by the way

@SimpleSourdough 2 жыл бұрын

Thank you Nicolas! I will certainly! Check out our instagram for some wild crumb shots :)

@ChopChopRecipes 2 жыл бұрын

👍

@SimpleSourdough 2 жыл бұрын

🙏

@chickenwoodstudio9373 8 ай бұрын

Just finding you as I've been looking to refresh my memory about the stages of sourdough baking. Love your pace and vibe, very inspiring! Do you know what the source of your first starter was? Always interested in the starter story. Or maybe you made your own? Thanks for making these videos!

@SimpleSourdough 4 ай бұрын

This was a starter that we made 6 years ago and its still running :)

@Rob_430 9 ай бұрын

I just came across your SD walnut bread on my feed and enjoyed watching it. I do bake all kinds of breads. So if I don’t want my bread to be too sour, I shouldn’t final proof overnight in the fridge? I’m finding cold proofing the crumb does come out great.

@SimpleSourdough 9 ай бұрын

Thank you so much Taurus, lower the temperature in the fridge, less whole grain or just less sour starter

@viktordouma2750 2 жыл бұрын

awesome video. Whats your timetable, like when do you start to prepare and then start baking? you said 2 o clock in the morning? i really appreciate your work here, thanks for all the insides.

@SimpleSourdough 2 жыл бұрын

Thank you Viktor! We started around 12:00 but I worked slowly as I was filming and installing new oven :-) Usually takes around 6-8h prep time for 300 bread

@IBakeBread 2 жыл бұрын

I'm happy I found your channel,you are a great baker, thank you for helping people to bake delicious homebread). May i ask, how much sourdough you add to make 150 loaves?

@SimpleSourdough Жыл бұрын

Around 12kg :)

@buffalopowertrio5890 Жыл бұрын

Wonderful video and amazing job. well done. Can I ask if it's possible to find online those basket that you are using? the ones without the tissue. thanx a ton.. keep up the good work

@SimpleSourdough Жыл бұрын

Thank you!

@layerdclothing2233 Жыл бұрын

Great video. Thank you! What are you sprinkling on the bottom of the loaves pre-bake?

@SimpleSourdough Жыл бұрын

thanks! it is riceflour :)

@ankobleijinga9819 2 жыл бұрын

You have a great account, loving your videos. Are you using the 1:20:20 ratio so your starter is at its peak on the moment you want to use it, or is there some other reason for such a high ratio to starter?

@SimpleSourdough 2 жыл бұрын

Thank you! Yes we do :-)

@DennyOnTheFarm 2 жыл бұрын

Peter, another awesome video. Thanks for sharing the details. I have been baking sourdough at home for 27 years and have at times wondered about having a small bakery. From levain to baked bread is about 36 hours? Do you bake daily? Or just several times a week? (Note: your coffee/espresso skills look very good to me... another thing I am also into... :-)

@SimpleSourdough 2 жыл бұрын

Hi D Sullivan! We bake a few times a week only with levain :-) It’s more about 24h since we bulk a lot in room temp. Thank you I’m still practicing a lot on the coffee machine ☺️

@DennyOnTheFarm 2 жыл бұрын

@@SimpleSourdough thanks for the reply. I started following you a long time ago, when I was having to click translate on all of your posts. I loved reading about your journey to opening your bakery. Would love to see it on person some day! A couple other questions I had. Your cold fermentation in your bannetons... is that at normal refrigerator temperatures? Is the humidity controlled in those refrigerators? Last night I tried NOT covering one of my loaves when I cold fermented overnight (I normally use a plastic bag). It came out just fine! Regards, Dennis

@raystella3020 Жыл бұрын

Hi, I love your videos! Such great looking bread. Is there a reason you don't cover the sourdoughs for your overnight fridge ferment?

@SimpleSourdough Жыл бұрын

We only proof those in fridge and they come out nicely

@baanggbumm3r 2 жыл бұрын

My new fav channel! May I ask, when you do big batches of loaves, how early do you cut your bulk fermentation time and start preshape? Since the preshaping and shaping will take up time and the fermentation will still be ongoing

@SimpleSourdough 2 жыл бұрын

Awesome! Thank you🙏😊 We bulk until very late and the dough is super sticky. Just be safe and make sure you have enough time for a banneton rest afterwards

@baanggbumm3r 2 жыл бұрын

@@SimpleSourdough does the dough become over fermented? also is that a contributing factor to why you dough is so extensible,

@rollingboil 2 жыл бұрын

@@baanggbumm3r the spelt flour along with the autolyse really add a lot of extensibility to a dough!

@rensenofsky3033 10 ай бұрын

Love this! What type of wood boards are you using to load the loaves? How do you prep them for food?

@SimpleSourdough 4 ай бұрын

Birch wood with olive oil :)

@SAW_Coffee 7 ай бұрын

My bread nemesis is the boule and the batard. I just can't seem to get the dough shaping, rising, and scoring all synchronized together. When you take your breads out after the final rise, are you taking them out of a fridge or a proofer? What is the temp inside the device used for the final rise? You make it look so simple with no wasted movements. Great video and your cafe looks incredible!!

@SimpleSourdough 4 ай бұрын

Keep practising and you will get it :)

@pomgunner 2 жыл бұрын

Hi, what temperature do you set to the fridge? Will the dough dry out when you put in the fridge without any covers?

@SimpleSourdough Жыл бұрын

2-4c

@toddramonochoa3086 Жыл бұрын

At 13:00, why is your whole grain final shape so simple compared to the loaves you shaped before? Thanks!

@jameskoiman Жыл бұрын

I enjoy your videos .Where do you buy the bannetons from ?

@SimpleSourdough Жыл бұрын

simpelsurdej.dk

@tamsinpengelly1560 2 жыл бұрын

Your mixer has such a funny wonky face 🤣 looks scared!!!

@SimpleSourdough 2 жыл бұрын

😅😅😂😂

@dtdyvr 2 жыл бұрын

now i know the secret to your amazing bread - it's the hat!

@SimpleSourdough Жыл бұрын

Exactly!

@nicolabertolaso4187 2 жыл бұрын

Amazing. How long does it take to cook all that bread in those ovens? Take an hour to cook and you can cook 6 at the time?

@SimpleSourdough Жыл бұрын

Yeah

@cangbui5981 2 жыл бұрын

Peter, how heavy are your dough when you weigh it out to preshape? Thank you!

@SimpleSourdough 2 жыл бұрын

22.5 x 2 . 900g loafs

@cangbui5981 2 жыл бұрын

Thanks Peter! Love your KZfaq vids! Please keep them coming!

@SimpleSourdough 2 жыл бұрын

@@cangbui5981 Thank you 😊🙏 We will do our best

@robinthomsoncomposer 2 жыл бұрын

Ha what is it about coffee and sour dough baking going together so well? A match made in heaven eh?

@SimpleSourdough Жыл бұрын

@zachgardner2053 2 жыл бұрын

What size are your bulk bins?

@SimpleSourdough 2 жыл бұрын

30Liters

@Abdulskm 2 жыл бұрын

Hi there. I hv a gas deck oven. With 4 burners 2 top 2 on bottom 1 meter square from inside. Kindly could help me with temp adjustments on top and bottom when baking sourdough loaves and baguettes. Appreciate ur experience Thank you.

@SimpleSourdough Жыл бұрын

Thank you so much, we have a lot of new videos out now and we got more coming on that

@shareenthude4264 2 жыл бұрын

how much dough do you put in the bulk bins?

@SimpleSourdough Жыл бұрын

30kg

@peterzachosogaard 2 жыл бұрын

whats the hydration % of the dough and what flour do you use? is the starter fed the same flour?

@SimpleSourdough 2 жыл бұрын

Hydration around 83% and yes the flour is fed with the same starter :) strong white flour, sifted wheat and Ølandshvede. Theres a tutorial video in here aswell

@peterzachosogaard 2 жыл бұрын

:) thats an insane hydration level - what percentage protein are we talking in the flour mix? I think a lot of home bakers have failed (myself included) over the years trying to bake wet doughs with 11-12% protein and only getting very sticky results.

@SimpleSourdough 2 жыл бұрын

@@peterzachosogaard This one has 12,5 :-)

@elenasbread 2 жыл бұрын

What is your fridge brand please?

@SimpleSourdough Жыл бұрын

Siemens

@priyankojwani831 2 жыл бұрын

Your big fan from India.. there is a very high temperature where i live.. 43°C during summers. So please suggest me how to prepare sour dough bread at 30-33°C room temperature

@SimpleSourdough Жыл бұрын

Thx!

@cristopherretamales2360 Жыл бұрын

hello from chile , how much do your breads weight de round ones and the other large that You put on each banneton ?🙏

@SimpleSourdough 4 ай бұрын

1000g :D

@massimoparisi4149 2 жыл бұрын

Hi Peter I would like to ask you if when you put the bannetons in the fridge without plastic cover the skin does not dry out? And then I can see you use mainly pulp bannetons: do you prefer pulp bannetons to ratan and whats the reason? Thanks

@SimpleSourdough 2 жыл бұрын

Yes we never cover the dough on purpose :-) easier to load ovens and a nice bottom crust. Yes certainly- my favorite banneton of all.

@hughesga1745 Жыл бұрын

A 1:20:20 ratio seems incredibly high do you mind explaining why you use such a high ratio for your starter ?

@SimpleSourdough Жыл бұрын

So it takes longer to peak

@asmaytalem2905 2 жыл бұрын

How expensive is banneton?

@SimpleSourdough Жыл бұрын

10EU

@letsdoyoga5137 2 жыл бұрын

Have you named your sourdough starter yet?

@SimpleSourdough Жыл бұрын

Name is Kurt :)

@jokebhurtz2135 2 жыл бұрын

wow. you are baking 150 loaves with those 2 rofcos, just 9 at a time?! that must be hell of a bottleneck

@SimpleSourdough Жыл бұрын

Yeah

@estonian44 Жыл бұрын

how you make money from bread? i calculated, i need to make like 10 or 5 breads to make same amount as i make from 1 cake, and cake i can make quick and bread i need bigger oven and another fridge

@SimpleSourdough Жыл бұрын

hehe yeah

@martinbalke1843 5 ай бұрын

You need to raise your work surface enough that you don't have to bend. I know as a tall guy that can be pretty difficult but your back will thank you later in life -chef of 13 years

@SimpleSourdough 4 ай бұрын

Thank you we recently started thinking of that :)