This channel is dedicated to those interested in learning more about sourdough or pasta madre.
I promise to do my best to teach you all I've learned in my 20 years of cheffing around the world and studying sourdough baking.
Sourdough baking is a lifestyle, not a flavour of the bread.
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Hey Giusseppe! Thank you for your video. I made croissants now third time with your video. (Before i tried different recipe several times, but result for terrible). Everything is fine until the baking point. 170• is not very much for sourdough, or is it? I tried baking on 250 and 230 and on 250 after 17 minutes they are very raw inside but outside is already brown. 230 - the inside and outside was fine, but needed like 40 minutes baking, but a fat bun came out. None of the butter leaked, it was just like brioche. I also watcched your other videos about croissants, this time i used no eggs, the taste was great, but raw. Any tips i should try? Thank you for your answer and videos
@@misahonzova4547
@misahonzova4547 To answer some of your questions from my little experience, I can say that it's better to bake them in a ventilated oven at 180⁰C for max 25-27 minutes. This also changes in accordance with your oven performances. For what concerns the brioche like texture, that means 2 possible issues: 1- You have proven them at a temperature of above 26⁰C and this way, the butter melted too rapidly. 2- it could also ve that you laminated your butter too thin and it got mixed up I side the dough during the lamination, it could also be that, you have worked the dough in a warm environment and the butter melted while laminating. I hope that by fixing these few things you'll have a better product. Keep in mind that it's important that you practise more. This will help you grasp a better understanding in any field of baking.
Link? Not to buy your membership but to the recipe (you confidently didn’t give a link to recipe … just avenues to pay for book etc) From a business standpoint I get it .. but you’ll see that with this attitude in time you aliens consumers and become out of touch with their needs That would be helpful
Very beautiful!
Non viene specificata la temperatura mentre avviene la germinazione: può andare bene sui 22 gradi?
Ovviamente ogni seme ha la sua perfetta temperatura di germinazione. Io non le conosco con precisione. Ma in casa mia ci saranno stati tra i 15 e i 22 gradi
Ottimo risultato! Proverò anch'io.
@@PaoloRicchiardi fammi sapere come va. Un saluto
Proprio la ricetta che cercavo per fare assaggiare a nostra figlia (che da Cipro ci viene a trovare dopo due anni) un pane misto grano/segale. grazie e un saluto dall' Ecuador 😊
Mi fa piacere, che questa ricetta ti possa aiutare Paolo. Buona fortuna e spero che piaccia anche a tua Figlia
Molto interessante, se per non ho il molino potrei usare in mortaio e/o un macinino?
@@paoloricchiardi9589 certo, puoi usare anche un frullatore o un macina caffè
what kind of oven do you have?
@@paulaamante8358 that one is a Pico Plus. From The Chandleys family.
Going give it a go today 😢hopefully it works, never can successfully made a croissant. You made look so easy 😊
@@crystallau1364 let me know how you go. I wish you the best of luck with it.
Thank you 🇦🇺🫶♥️
How many stretch and folds?
Usually 2 or 3 are plenty.
@@nastikitchenthank you! so you stretch and fold during the 2 hour proofing time?
@@rosolongo yes, correct, to build structure.
@@nastikitchen got it! Thanks! I'm making them now!
@rosolongo please let me know how you go and don't hesitate to share them and tag me on Instagram @nastikitchen. I can't wait.
Ciao grazie per il video ! Funzionna se parto da un lievito madre liquido di segale ?
Thanks for sharing, where can I buy one? I am in the U.S.
I'm sure that the company that sells them in the US is called brook food
perfeito ! farei ^^ like!
Grande
Mai nessuno che spieghi in grigocome si deve comportare pe rinfrescarlo ,nesduno e dico nessuno
E io o guardato un saco di video e provato ma non sono contenta di risultati ,spero che il suo video mi aiuta .Domani provero da capo .Mi sono stancata.di mangiare pane dei supermercati ..
Fammi sapere come va, e se ti dovesse servire aiuto mandami un altro commento
Non sono riuscita di fare îl levito ancora ,non so come zbaglio che non lo riesco a fare e mi sento fotere ,sono ambitiosa pero con tuto questo ancora lo Rovinato eu altro metodo.Voglio mangiare un vero Pane
Grazieee.... ma come hai fatto il lievito madre??
What temp how long to bake? Video incomplete.
My apologies. Temperature is 230⁰C for 35-40 minutes for loaves of 800-900gr
I watched your KZread video. Your every video is really awesome. But your channel and your videos expect more views and subs. I analyzed Your KZread channel and I found KZread video SEO is not done. This is why your video is not going viral and views are not increasing.
Do you have one with tomatoe sauce from calabria?
I click on "like" but nothing gets counted, what's up?
Sometimes that happens, try double clicking just on the video
This is very helpful! Thank you!😊
It's my pleasure to be helpful
Damn looks good
Thank you
I appreciated your reviews on the Chandley Pico Plus when I was researching artisan bread ovens. They are not well known here in the States. Most cottage bakers are buying $8K ovens like the Rackmaster 2020, Simply Bread Oven or a Rofco, which as a start-up, I could not justify. I choose the Pico Plus based on the reputation of the Chandley brand, that it heats up in 25 minutes (not 2+ hours) and has a built-in steam function. For me, it was, and still is, an excellent choice. At $2995 USD plus freight, it was a fraction of the cost of the others. Of course, if I could have found a gently used one, I would have considered it. For a fledgling micro-baker, signing a lease for a $50/day oven is a far bigger commitment.
Thank you so much for your comment and feedback about my Chandley's review. As I said, leasing could just be an option if you don't have savings. There are also more offers that are slightly cheaper on the market. I've recently been looking at fb marketplace and there is plenty of secondhand. bakery equipment
Respect. Fortunately, an old boss of mine in my youth owned a used appliance warehouse in addition to the restaurants. So i learned early on about buying used in food service. It surprises me so much that so few in the baking industry know this... BUY USED (or lease) Your work environment appears small is yet so organized and clean.:) Curious about your white board.
Yes. I agree with you that used equipment has still so much importance in our business, and yet nobody knows. I am also guilty of that. That's why I decided to make a video and educate other micro bakers and anyone really in hospitality. Thank you so much for your comment
Hi, could you please do a full video on how you made this Bread loaf . Thanks 🎉
Off course I can
Glad to see you had a fun and productive day Giuseppe! Hang in there the world needs good people like yourself!
Thank you Barry, it was a great experience.
I made a 1:2:1, is this considetef stiff starter? 15g stsrter, 30g flour, 25 g wster
Well, it will depend on the water absorption of the flour. As long as it is harder than the wet sourdough culture you had previously, that's a good sign.
@@nastikitchen im checkingbit out and yes it is harder, do I use same amount in my recioe which is 60 g?
@photographyandnatureobserv2092 Yes, use the same amount, but before you put in, mix some water with ot for an easier absorption.
@@nastikitchen okay, thank you so much
I completely agree with you on autolyse! So hard to get a consistent mix with the starter in the dough. I was seeing not as good oven spring once I got rid of autolyse so I tried a “fermentalyse” where I add the starter flour and water then add salt and a little water later. Even 30 minutes of this is great for me in my region of the world. If you ever need this info I wanted to give it - it’s only fair since you give good insights to us :) Happy baking!
Thank you very much for sharing your experience with all of us. I'm gonna try that and see the difference.
Il pane campano non è acido .. avrai mangiato (quello finto ) noi siamo i mastri del PANE E DELLE PIZZE ! Il lievito madre È NAPOLETANO
beautiful Bake!
Thank you 😋
This is great. I wish you could grow and do more of these markets.😍 Just a question: How do you scale the amount of dough (bread) for your markets.😅
Thank you very much
Can I ask how long was your second proof? Thanks
Absolutely There is no real time frame to follow but rather texture. When they wobble like panna Cotta, they are ready to ve baked. Also make sure you prove them a temperature of 26⁰-28⁰C.
@@nastikitchen I used a stiff sourdough starter yesterday, it has a rise problem. Proof for 12 hours but still not wobble. I guess I should just use the original starter and try again since I don’t have any problem using my starter for the country loaf. Thanks for the reply!
@@lanwang4449 have you bulk fermented it long enough?
@@nastikitchen I did. And I rested the dough in the fridge overnight. I finally did the second proof for 24 hrs and they finally look right, however the inside still pretty dense. I will try your recipe tomorrow. I believe not change the starter’s ratio will make the whole thing better. Thanks for all your help.
Looks amazing
Thank you so so much
Auguri🎉🎉🎉👍👍
Grazie mille
Well done Guiseppe!! I could feel your energy! God bless your future endeavours mate!
Thank you very much
Thanks to grief that I am ordering my pico oven.. thanks to your video.
That's wonderful, I hope you'll enjoy it as much as I enjoy mines.
Ho visto sul piano superiore del forno la pietra lavica o sbaglio?
La FIOREGLUT che compro io non è così scura
Molto probabimente negli anni hanno cambiato la Miscela. Io ho fatto quel video 2-3 anni fa. Mi sembra.
Con il 90% di idratazione a me viene più morbido il panetto, mi riesce difficile comporlo.
@@enzacarrieri6548 molto probabilmente hanno cambiato leggermente le percentuali degli ingredienti e quindi assorbe meno acqua ora. Magari prova al 80% ora. Scendi un po alla volta
Grazie, gentilissimo!
Can you tell us the name/brand of these plastic bannetons? The rattan ones on Amazon are $15 and I need to scale up for my new Pico Plus Oven!
Hi there, these are produced in Australia and sold by www.breadbasketcompany.com.au I support their business and recently bought 300 of them. I don't know where you live but I hope you can organise something for your Pico plus
www.breadbasketcompany.com.au/wholesale
TY Giuseppe, I will contact them. We knead (pun intended) those Stateside! @@nastikitchen
How do you know if it is REAL?
Well,.I guess you need to trust the source. Although Shungite is like nothing you've ever seen, especially texturally.
Thank you. Seriously considering this little workhorse. Looks very well engineered.
Nice
Thank you
Where did you find those baskets? ❤
Hi, thank you so much for your feedback. I purchase them from a company in Australia. I also am an associate and sell the proving baskets for them. The business is called breadbasketcompany I'll leave you a link to their Instagram account: instagram.com/breadbasketcompany?igsh=MWJqa2ZhdHZsNW1qNA==
Ciao Giuseppe, se ero più vicino venivo io a prendere i tuoi prodotti. Perché so quanta passione ci metti nel farli! Bravo Beppe!!
Gentilissimo Andrea, magari un giorno potrai.
You just made my dayI 🪄I really needed this message… Namaste 🙏
Hello
I’m trying to decide between the rosco and the chandley. That’s the oven you have, correct? Why did you choose that oven? Do you think it’s easy to get the steam going & released? Did you buy the steam tray separately? Thx so much! I want to make sure I’m buying the right oven for my microbakery
I've chosen the Rosco for the simple fact that it has a bigger chamber. More direct steam injection through a hole underneath the bottom stone. I bought a second one too. Although be aware. If you plan to grow your business rapidly, as Me, 2 or 3 Chandleys pico plus will still be too small. A professional, second hand, deck oven is what I would go for. At the beginning the Pico plus is a good investment for maybe a house. I wish you all the best in your microbakery journey. Also you have a full review of the Pico plus on my channel. Check it out.
Bravo Beppe!!
Grazie mille