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

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

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

2 ай бұрын

Thank you for the very kind words!

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 😊🙏

Wow what a great video ❤️

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! 🙏

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

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

@SimpleSourdough

2 ай бұрын

Thank you! :)

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

I love that coffee machine, greetings from Argentina

@SimpleSourdough

2 жыл бұрын

♥️ Welcome Carlos

Good job, man ! )))))

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

love your setup guys !

@SimpleSourdough

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

🤍🙏

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

Peter you a very hard worker

@SimpleSourdough

2 жыл бұрын

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

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

@SimpleSourdough

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

🙏🙏

I enjoy watching ur videos. Thanks 😊

@SimpleSourdough

Жыл бұрын

Thx!

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

@SimpleSourdough

2 жыл бұрын

Haha did it look alright? :-)

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

2 ай бұрын

We have upped our coffee game even more now :)

What a hell of a job. Well done

@SimpleSourdough

Жыл бұрын

What an amazing channel. Keep up the excellent work.

@SimpleSourdough

2 ай бұрын

Thank you so much Michael!

Great job, wonderful bread😊

@SimpleSourdough

2 ай бұрын

:D

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

@SimpleSourdough

Жыл бұрын

Thanks!:)

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 🙌🙌

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

2 ай бұрын

Thanks man! :)

Really good job man, regards from Uruguay.

@SimpleSourdough

2 жыл бұрын

Thank you J!

Hearts

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

7 ай бұрын

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

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

2 ай бұрын

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

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 :)

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 :)

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!

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

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!

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

@SimpleSourdough

2 жыл 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

2 ай бұрын

Keep practising and you will get it :)

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

@SimpleSourdough

Жыл бұрын

thanks! it is riceflour :)

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

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

@SimpleSourdough

2 ай бұрын

Birch wood with olive oil :)

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

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

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 :-)

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

@SimpleSourdough

Жыл бұрын

simpelsurdej.dk

👍

@SimpleSourdough

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

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

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

@SimpleSourdough

Жыл бұрын

:D

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 KZread vids! Please keep them coming!

@SimpleSourdough

2 жыл бұрын

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

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

@SimpleSourdough

Жыл бұрын

Exactly!

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

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!

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 :-)

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

What size are your bulk bins?

@SimpleSourdough

2 жыл бұрын

30Liters

how much dough do you put in the bulk bins?

@SimpleSourdough

Жыл бұрын

30kg

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

@SimpleSourdough

2 ай бұрын

1000g :D

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.

Have you named your sourdough starter yet?

@SimpleSourdough

Жыл бұрын

Name is Kurt :)

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

What is your fridge brand please?

@SimpleSourdough

Жыл бұрын

Siemens

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

How expensive is banneton?

@SimpleSourdough

Жыл бұрын

10EU

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

2 ай бұрын

Thank you we recently started thinking of that :)

Nice channel! You need to improve your audio though

@SimpleSourdough

Жыл бұрын

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

More of these videos! B-e-a-u-tiful🤌🏼

@SimpleSourdough

Жыл бұрын

THX!