Would have been nice to have seen the crumb at the end...otherwise great vid...

Lily! Look how far you have come! It's amazing to see your growth and passion for your bakery

@LilysLoaf

Жыл бұрын

thank you Veronica!

This looks fantastic! I really appreciate the added details. I'm launching my pop-ups soon and already receiving some preorders through Hotplate.

i really enjoy with your blog and videos. I love it!. Its make me believe in a nearly future that i could open my own bakery.

Love the extra detail, thanks.

Sourdough is a thing of beauty for sure!

Hi lily, I started watching your vlogs recently and they have such a cozy vibe like a warm hug haha. Really appreciate the hardwork you do, can't wait to see more of your journey.

@LilysLoaf

Жыл бұрын

this is so kind of you to say, thank you for being here! x

Thank you Lily for the video. So good to see your routine. Brilliant

@LilysLoaf

Жыл бұрын

my pleasure Paulina!

Hi Lily I see you have grown your business and have learned a lot more, congrats. Keep it going

@LilysLoaf

Жыл бұрын

thank you Paul!!

Hi, Lily, Thanks for this great video :D I always enjoy seeing your videos, and this one especially since I also do sourdough (but in smaller batches).

@LilysLoaf

Жыл бұрын

My pleasure!!

you an inspiration in every move you do

Thank you for sharing this video! ❤ I want to start my micro bakery and i found your videos verry informative.

@LilysLoaf

Жыл бұрын

my pleasure Alexandra! x

That's really nice job, the hands on the dough : )

Hi Lily! I am really appreciating your videos as I just won a Rackmaster 2020 and am feeling a bit overwhelmed by it (I'm not a professional baker!) It's helpful to see the oven in action and the adjustments you make during the bake.

@KMSKHALEDKMS

Жыл бұрын

oh man, you WON an rm2020, thats crazy! congrats, very jealous

Lilly I made my own proofing box to help during the cold winters . But what a great idea to measure temp of my kitchen

@LilysLoaf

Жыл бұрын

beautiful!

Good luck! It looks you got it!

looks wonderful, Keep up

Muchas felicitaciones,soy de Perú, recién estoy aprendiendo hacer pan . Saludos

Thanks Lily,lovely as always...my first thought is my goodness it must consume a lot to keep the oven warming up for two and a half hours!!mine is gas and takes about 10 minutes..it's so helpful for me,also having a micro bakery,to see the whole process..it's really informative,thank you so very much,🥰

@LilysLoaf

Жыл бұрын

my pleasure Aurora!

thank you! love this

@LilysLoaf

4 ай бұрын

my pleasure!

Thank you for sharing.

@LilysLoaf

9 ай бұрын

My pleasure!

Fascinating! I had no idea that anyone measured the temperature in the air and the flour before mixing! I knew there were discrepancies, but never knew anyone made adjustments for them, but that really makes sense. A second stage of water? There is a lot of science and timing going on here! This makes me appreciate your gifting all the more. Thank you for sharing!

@LilysLoaf

Жыл бұрын

my pleasure!!

@lbamusic

Жыл бұрын

I think the French call the 2nd stage of water, the bassinage....

@LilysLoaf

Жыл бұрын

@@lbamusic indeed!!

At 80% H, it’s impressive how firm the dough is

@LilysLoaf

Жыл бұрын

WildFarmed flour can take a lot of water easily!

Nice one

Great work lily!!! Just purchased my first professional oven and starting a very micro bakery myself and your videos keep inspiring! Was wondering if you could share where you got the bread mouldings as not big fan of the usual bannetons.. many thanks

@LilysLoaf

Жыл бұрын

hey lorenzo, amazing news! Absolutely, they're from brotformen.de :)

@lollitosway1

Жыл бұрын

@@LilysLoaf thank youuu ;)

Hi Lily. Thank you for creating and sharing this video. I just started baking with my Rackmaster2020. I love it, but I haven't been able to dial in on a good baking profile. Your suggestion to load at 250, bring temp down to 210, and then bring back to 250 for remainder of bake is very helpful! Would you mind sharing how much time after unloading you wait before loading next batch? Many thanks again, and beautiful loaves!

@LilysLoaf

Жыл бұрын

my pleasure! ooh how exciting! hmm it depends how busy I am, but I try and wait at least 10-15 mins in between batches as the temperature does drop dramatically after adding steam

@ambergrainbaking

Жыл бұрын

@@LilysLoaf Thank you, Lily :-)

Thank you very helpful. I was wondering how long, after removing from your refrigerator, before baking?

@LilysLoaf

9 ай бұрын

straight away, ready for bake!!

Hi lily! I recently just got my rackmaster 2020!! So excited! How did you figure out how to set a timer for the oven to start preheating for you at 2:30am before you wake up!!?? Cuz I’d love to know !! 😍

@LilysLoaf

Жыл бұрын

Hi Elizabeth! Amazing news! Are you part of the UK/USA whatsapp group? I'd recommend getting in touch with either Liz (Ma Baker Bakes - UK) or Terrie (thefarmersbaker- USA) and from there we can guide you xx

@anotherdrifter

6 ай бұрын

How do we join the what's app group?

Hey Lily, please could you further explain that water temperature calculation? My kitchen temperature is really inconsistent and I think this could really help 😊

@LilysLoaf

Жыл бұрын

hey! Have you tried following the formula I share on screen? x

@pierrex3226

Жыл бұрын

This guy talks about it in around 50 of his videos, it's fundamental to baking professionally (where you need consistency) kzread.info/dash/bejne/aa5nqqeghKSsc7w.html Channel is "boulangerie pas a pas". Over the years he got better at making english content and or good english subs. Any serious book about baking will also cover that topic.

Awesome! Ordering the same oven soon. Was curious what size mixer you're using now? Looks like the Sunmix or the Famag? Thanks!!

@LilysLoaf

8 ай бұрын

amazing! My mixer is 30 Litres (does about 16-17kg of dough at a time); brand is ACE, spiral mixer.

@LilysLoaf

8 ай бұрын

I used to have a sunmix but sold it as it was too small already!!

hi Lily -- great to watch this and I love the scale of your operation. I'm curious about approximate quantity of dough per container you are using there for bulk fermentation -- and what is approximate volume of each container? Any insight? Cheers, Simon

@LilysLoaf

Жыл бұрын

hey, thank you! So the containers are either 20 litre/ 26 litre in volume and I fill them only a third full (ish) so there's room for the dough to grow throughout the bulk fermentaion: www.nisbets.co.uk/nisbets-essentials-polypropylene-full-size-gastronorm-container-without-lid-200mm/fa822?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-19652062308-_-148686295889-_-FA822&cm_mmca1=go_19652062308_148686295889_647495878734_pla-597855165486_c_&kpid=go_cmp-19652062308_adg-148686295889_ad-647495878734_pla-597855165486_dev-c_ext-_prd-FA822_sig-Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB&gclid=Cj0KCQiAutyfBhCMARIsAMgcRJT1uHEvuU6SSAIcD9V_OnEcoMl3hDky6E0M0ZUgRu_v_hmFDrYOa90aAqsvEALw_wcB

@simonrecovery8682

Жыл бұрын

@@LilysLoaf Amazing -- thanks for the link. 26L at a third full (ish) is about 9L -- my guess/estimate that that is about 10kg of dough. Close?

@LilysLoaf

Жыл бұрын

@@simonrecovery8682 ooh potentially, it changes every time due to number of orders!!

When you do your 1:5:5 refresh in the evening, where do you store the starter overnight ? in a warm proofer of just in ambiant temperature in the kitchen ? thanks

@LilysLoaf

5 ай бұрын

Ambient temp is fine!!

How do you get the oven timer switch? Does is a 2 hour heat up required? How about if you’re baking more than one full load? Are you reheating for a time?

@LilysLoaf

Жыл бұрын

hey Sara, I hired an electrician to install the oven timer and it takes 2-2.5 hours to fully heat up :) and about 15 minutes in between bakes to heat up again. Hope this helps!

My dough has been sticky after initial mix, and especially after autolyse. Any tips or tricks on why this might be? I’ve been doing 75% hydration and mixing longer in my large mixer after autolyse.

@wyldeman7

10 ай бұрын

My dough is always sticky. It probably a flour thing because my dough never looks like anyone on KZread and their dough. How I handle this is folds and forming a dough ball on the table. The more you fold it and stretch it into a tight ball the less and less sticky it becomes. Just cover your hands in a little water every now and again toward the beginning.

Hi Lily! i'm looking to buy an RM2020 but i have doubts about no steam: what do u think about it on your experience? Thank you!!

@LilysLoaf

Жыл бұрын

hey Leo, how wonderful! I've never had an issue as can easily add steam manually with a water compressor pump... best decision I've made equipment wise was to invest in my rm2020 :)

What make is your infrared temperature gun would you recommend .Ed

@LilysLoaf

10 ай бұрын

I use this one from amazon: www.amazon.co.uk/gp/aw/d/B06Y557PC6/?_encoding=UTF8&pd_rd_plhdr=t&aaxitk=521f8eceaeb9dc90b470fc756a91f5fd&hsa_cr_id=0&qid=1696439310&sr=1-2-e0fa1fdd-d857-4087-adda-5bd576b25987&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img&pd_rd_w=XMJGa&content-id=amzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8%3Aamzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_p=25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_r=X4EXZFXGQK39BC1NHXX6&pd_rd_wg=Vc3pe&pd_rd_r=5825a1f4-40bf-4d8f-b749-5bbe3861a478

Lily, how do I know how much dough I would need to prepare? I’m starting and I bake 4 breads per day😅 I want to bake 20 per day. How do I know how much flour,water,starter,salt? I’m so scared of messing up

@LilysLoaf

9 ай бұрын

hey! I talk about this more in my online course but I'd suggest creating a spreadsheet inputting your recipe and simply scaling it up to 4 loaves / however many loaves you need to prepare

Hi, nice video. How many 1kg loaves can you load in the oven per floor at the time ?

@LilysLoaf

Жыл бұрын

12 x 900g loaves (4 per deck) or more if you're scaling lower!

@mcwolf33

Жыл бұрын

@@LilysLoaf Thanx for your replay. Thats what I though 12 pcs. x 900g. Lower size would not work for my restaurant´s customers

Hi Lily what size are those banneton you are using and what weight are your doughs ?

@LilysLoaf

6 ай бұрын

it's these :) crustandcraft.eu/wood-pulp-banneton-0-75kg-bread-long-oval-crease/ 900g weight of dough

Can I ask how many loaves you bake on an average day?

Also where do I get these clear containers?

@LilysLoaf

9 ай бұрын

nisbets :)

I am planning to open small bakery what is your advice please I don't have any experience

@LilysLoaf

11 ай бұрын

hello, how lovely! My course might be perfect for you as I go through all the steps to kickstart your own micro bakery: 033888-2.myshopify.com/products/how-to-build-a-micro-bakery-business 💕

Hi Lilly, will order a 2020 from the link! What temperature do you want over the 12 hours when creating your leaven at a 1:5:5 ratio?

@LilysLoaf

Жыл бұрын

amazing Allon, so exciting! I keep mine at room temperature... so currently it's at around 9-10c in London and have actually been feeding it at 1:3:3 more recently at 5pm ready for work at 5am start. Working v well!

@AllonBaron

Жыл бұрын

@@LilysLoaf sounds right, I’m running a 1:10:10 ratio (we are at around 20 degrees at night - Melbourne Australia). Have been running with a Rofco B20 for the last few days and had a great bake today using a similar temp and time to what you do in the RM2020. Slowly getting there! You are a really great help, thank you.

@LilysLoaf

Жыл бұрын

@@AllonBaron wooh sounds hot!! Keep going and let me know if you have any other questions, here to help :)

Hy Lily, Just on question about this oven. The oven can be connected to the normal socket at 220v? If i buy one i can use at home without problems? Thank you

@LilysLoaf

Ай бұрын

Hi Marius! Yes absolutely,, it can be connected to a domestic supply no problem :)

@Marius-Marius

Ай бұрын

Thank you Lily☺️.

@Marius-Marius

Ай бұрын

@@LilysLoafThank you for your answer. But i have one more😊. Let’s say in the future you will open again one micro bakery, you will buy the same oven?

How did you add an automated turn on timer to this oven?

@LilysLoaf

6 ай бұрын

hey! I employed a registered electrician to install it (the timer is recommended by Rackmaster/ Campbell :)

Hi, Lily, So, with regards to the RM2020, obviously it gets hot inside the oven, but how much heat does it put outward (toward the room it's in). If it's on, can you feel the heat from it if you're standing, so, 2-3m away? I'm considering buying one,. but I'm also somewhat concerned about how much heat it radiates outward.

@LilysLoaf

Жыл бұрын

hello! So the room definitely does warm up but I wouldn't say you can feel it unless you are less than 1m away/ touching the door (which I wouldn't recommend anyway!); it's never unbearable as long as you have a window open/ door open keeping the room well ventilated especially when releasing steam. It's a very well built piece of equipment :)

@tglenn3121

Жыл бұрын

@@LilysLoaf Ok, good to know. Thank you for the info, and thank you for your time in responding

@pasofino9583

Жыл бұрын

Did you buy it?

@tglenn3121

Жыл бұрын

@@pasofino9583 Not yet.

@pasofino9583

Жыл бұрын

@@tglenn3121 looks pretty cool, I’m thinking about it.

Hi Lily can you explain 1.5.5 sourdough please .

@LilysLoaf

5 ай бұрын

hey! try this video where I go into more detail: kzread.info/dash/bejne/aG2O3NyuZpDdmNo.htmlsi=wyFvfxN90D7GiB2t

@philipvanderwaal6817

5 ай бұрын

@@LilysLoaf thanks a million ,one thing I am sad about is that you decided to stop ,I have run my own businesses for 42 years it had its up and down .The one thing I hear in your voice is that there is so much passion in you baking . Never ever loose that passion ,you are baking because of that .if you had a million dollars in your bank account would you still bake ??? My Dad told me never work for money but follow your passion and that will reward you ten fold . Best of luck in following your passion Big 🤗 Philip

Ms. Lily. Your Proofing baskets. Where do you get them from?

@LilysLoaf

Жыл бұрын

brotformen24.de/ here!

@EarlHargrove-02360

Жыл бұрын

@@LilysLoaf thank you Lily. I'll be back.

@ColleenScatena69

Жыл бұрын

Yikes not in english

@EarlHargrove-02360

Жыл бұрын

@@ColleenScatena69 Can't help it. I was raised in the U.S.

I would like to make my own sourdough starter but I do not know how to do it. I tried but I was not successful. Any tips?

@barrychambers4047

Жыл бұрын

It's best to get a smidge from someone. Or purchase a well known starter for $5 - $10. If you make your own it seems it will never be a strong viable sourdough, at least not right away.

@viella90

Жыл бұрын

I find that using a mix of rye and whole wheat works best for mw. Don't use bleached flour for your starter. There are some really good videos by Foodgeek and Bread Code about making your own starter. It will take about a week if you start from scratch but it's very fun to do IMO

no crumb shot??? what a tease :P

@toddramonochoa3086

Жыл бұрын

Agreed! With that oven spring, too. 9:30 is a heartbreak.

Is your bread on the sour side or sweet side

@LilysLoaf

Жыл бұрын

More sour than sweet!

I feel like life should return to something like this. instead of huge factories and mega corporations.

Please give recipe of sour doug Bread

@LilysLoaf

Жыл бұрын

you can find it in my ebook here! 033888-2.myshopify.com/collections/all

Oven made in China?

I hope very soon your oven will be too small because the number of your costumer will increase daily. Bongard (a top oven manufacturer) make modular oven able to bake bread, pastry viennoiseries (croissants) and for some even pizza (it's an option). I wish soon you a lot of costumers.