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50% is a good rise between 24c and 26c, if you want to be more careful 40% is advised. I don't cover them, my fridge doesn't have fans except one at the very top. If I was using my residential fridge, I would suggest covering them, not because they get dry but because they can absorb flavours from the fridge and also effect other ingredients in my experience

Thank you very much

Thank you! 👍😊

The fourth is under the bottom stone. So every stone has an element underneath them and the top deck has one at the top.

Thank you! Much appreciated 👍👍

I would love to get a stand too, it's very low. I didn't show it in the video but I usually cut the dough out on my knees 😂

It was backbreaking to clean mine that low. I like your solution to proofing everything :-) Jeff

It really is, I'm going to look Into a stand soon. Proofing everything just makes everything so much easier

The rm2020 or the turbofan?

@@urbantreats_sydney Turbo Fan. Actually, I have 2. The oldest is from 2008

They are a great oven, when I get it going it will be my rolls, sponge oven

Have you baked sourdough in the turbofan?

Thank you! Yes I like to keep to the subject as much as I can, adding a little character but without cluttering the video

Thank you 👍👍

Thank you! Much Appreciated 💚

Thank you! 👍

I always throw away discard when building a starter, when it's established I sometimes use the discard in other recipes like my muffins. I keep my starter small when feeding to keep wastage to a minimun, good luck let me know if you have any problems 👍

I rewatched the video and re-read the remarks/tips... that makes a lot of sense to not keep any until starter is established. Thank you!! Love your home setup!

Thank you! 🙏

Thank you my pleasure 😁

Just one, double the recipe for two

No problem thank you 🙏

What is the size of your bulk ferment? And what is your room temperature? I'm using my home made proofer which is helping keep my ingredients stay at the same temperature.

And thank you! I wanted to make an improved version of my spiral mixer video with the baking included this time.

@@urbantreats_sydney 8-16 loaves and it varies maybe 71-76 Fahrenheit depending

@@qhoward3284 yeah unfortunately if the temperature is above or below room temperature, you can lose a few degrees in the aliquot jar without a proofer setup, but it will still give you a rough idea of the bulk fermentation process, unless the temperature is way different in the tub and jar, a few degrees should be ok. I will make a video soon on my proofer setup

@@urbantreats_sydney do you use the rise %/temperature ratio chart to know when to end bulk ferment?

When you use the banneton without liners you get these nice slightly indented lines/pattern on the loaf, which I like. But I also like the smooth look, so I mix it up 😁

Thank you! Much appreciated 💚🙏

Thank you, my pleasure!

No problem! My starter hydration is 100% water and I account for that in my formula 380÷500=0.76. so to break that down the 350g white flour, 50g wholewheat flour, plus 50g starter flour equals to 500g. The starter water is 50ml and the mix water is 330 which equals to 380ml

@@urbantreats_sydney ok that makes sense, the starter flour and water is pulled from the main list not in addition to it. Thanks. Btw, another video idea is the economics of a small bakery, if you care to share.

@@krehbein that's a good idea. I'm currently moving from 1 or 2 days baking per week in my microbakery to a few days in the next month or so, so I can share some of the details I've learnt along the way

Sorry I didn't reply to the mixer question. I always keep mixing to a minimum as I find if I over mix the dough it can get too tough and gives me a tighter crumb.

Definitely! it's on my video list to do soon.

In the next room I have stainless steel sinks

Thanks mate! Much appreciated! I got the oven imported from bpk solutions about 2 years back, don't think he is importing them anymore unfortunately. If you go to the Rackmaster UK website they can maybe give you another name of an importer. I paid about 12k AUD which Included the shipping. BPK had a full shipment of these ovens delivered which reduced the shipping costs

It's an optional step many sourdough bakers add in the beginning, I do sometimes especially if I'm hand mixing 1 or 2 loaves. In my experience when salt is added later in the process it improves the dough's crumb structure, it also when salt is added it slows down fermentation, so adding it 30 minutes into the process gives the starter a little head start on its own if that makes sense.

@@urbantreats_sydney interesting, I’ll try adding it later next time

Have a try see how it goes, like I said I do it mostly to give fermentation a head start before slowing it down with salt.

That would have been great, my kids also used to visit me at work when they were younger. One of the best parts about baking from home is the smell it makes in the house

Thanks Marlene how is the starter going?

Thanks Marlene 💚

Love this red box, I wonder if apprentices still get the same box these days. Not renting but moving soon to a different area of Sydney

Awesome setup mate, love it. I've been banned from the house with my sour dough stuff might have to move out to my shed. (WA here) I had a red box too! Late 90s. :)

@@StallionMJ thank you! I was banned too that's why I'm in the garage, my partner not happy finding dough everywhere 😂 you must of done your apprenticeship the same time as me

Thank you! Much appreciated 💚

Thank you! Much appreciated! Have a microbakery tour video coming in the next day or so

Looks very delicious! Thank you for sharing ❤

No problem! Thank you! 🙏

Thank you for commenting! Much appreciated. In loading the bread on Teflon baking sheets, they can take alot of heat

Thanks mate much appreciated! In my residential fridge I cover because the fridge had this airflow system that dried out the dough. In my current fridge, which a cheap commercial one (polar) I don't need to cover as the airflow is only from the top and not very strong. But having said that even the airflow in my residential fridge wasn't that bad that I needed to cover all time. I covered mostly to stop the sourdough absorbing the odours of the other food in my fridge.

@@urbantreats_sydney great man thanks for the tips.. also in another video I heard you mention that if you were mixing by hand and not in your mixer you would do more stretch and folds.. what would the benefits of doing this be??

The mixer does alot of gluten development but we finish with stretch and folds 2 or 3. When hand mixing we are doing this all by hand, so 4 to 6 is needed. I personally do stretch and folds 6 times every 30 minutes when hand mixing, which is rare these days now I use the mixer.

@@urbantreats_sydney awesome learning a lot from watching you thanks for the replies

Thanks mate anytime

Thank you! much appreciated.

Have a go bro lok

Built it myself, parts from bunnings

Thank you!

@@urbantreats_sydney anytime but remember if you are ever not getting sleep take a day off

Either way is fine. I like to get most of the hydration in the mixer as early as possible, I've always had consistent results with fermentolyse

short mix is the best.

Yes I only leave a little bit for bassinage as this mix hydration was 75% hydration so not that wet, if I was using more water like 78% hydration I would leave alot more bassinage and then mix a little longer (always low speed for me)

​@@farinabodrum9893agreed short mix always better, I try and keep mixing to a minimum when mixing white flour and wholewheat flour. Pure white flour mixes you can push longer as there is no bran tearing at the dough

Funnel cakes 😅

I'm taking the aliquot sample when I take the dough from the mixer to the bulk ferment tubs, probably 10 minutes after adding the salt. I love this jar, the small diameter and tall height is the key, easier to read and judge

If you're mixing all white flour you can, I personally don't as it's very easy to over mix, and I always have 10% or 20% wholewheat in my mixes which tears the dough because of the bran. But if you have good timing and youre watching the mix closely you could mix to full development. I would take the aliquot sample after mixing is finished.

Sure mate, it's the Famag20, mixes about 20kg of dough, I push it sometimes to 25kg but like in my video I'm only mixing on low speeds so it's fine. The power is 10 amps. Specifications: Maximum dough capacity: 20 Kg Flour: 13 kg Water: 7 L Motor: Single phase 220 v with 10 speed inverter Inner wiring: 24 V (low voltage) CE compliant accident prevention system CE compliant safety microswitch Weight: 67kg Dimensions: W 381 x L 729 x H 678 mm

@@urbantreats_sydney Thanks very much for replying. I'm watching FB market now for a used one around $1800. I found one in tassie but I'm in Melbourne :(

@@TylersPantry no problem. Good luck! Mixer built to last so second hand you shouldn't have any problems

👍💚

Tv show, breaking bad 💚

Thank you!