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Dough Day✨ | How I Prep Bread for My Micro Bakery

SOUR The Bakery

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It’s dough day! 🍞 Come behind the scenes as I prep all my sourdough loaves for my micro bakery, SOUR the bakery. From mixing and folding to bulk fermentation, here’s a peek into how I get everything ready for my weekly bake and farmstand. If you love the process of artisan breadmaking, you’ll enjoy this one!

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15 Comments

@vannaP-q7x 11 months ago (edited)

You are such an inspiration! You gave me the courage to start my own micro bakery... it’s not even that really I only have 3 orders consistently every week. Thank you for all u do

@j0r06 7 months ago

❤❤❤ eres muy generosa y amable al compartir todo lo que has aprendido y continúas aprendiendo. Bendiciones siempre y muchos éxitos 🙏

@Raeeeee18 11 months ago

I love having longer sourdough microbakery videos to watch pls never stop making these girl! Im rooting for your business!! Keep it up

@sadiekaaihue3367 11 months ago

I love and look forward to your videos! ❤

@49lucky 10 months ago

I wish u would show how u do English muffins. Love your videos

@mommared6713 11 months ago (edited)

Did you buy any good solid books on bread baking for the techniques you’ve been learning on strengthening your dough?

You’re doing so awesome! 16 loaves and all the extra stuff you bake on top of working full time job away from home is doing pretty amazing!! I’m still learning a lot. The 5G bucket is a great idea for the large amount of starter for bake day!!

@wendygonzalez2532 6 months ago

Hi Isabel, I was just listening to this video again.This is the one where you were , including your wednesday preorders. If I'm not mistaken, you're using hot plates.Can you share how you manage to arrange that?Because i've been trying to see how I can do two separate order setups , but it's getting a little confusing. Any ideas of suggestions would be great.Thank you.

@scentsbyemebathbody3161 2 months ago

Do you do your bulk fermentation at night to go overnight on the counter so it’s ready next day. Or daytime then cold proof in frig. ??

@001Salome 5 months ago

I suggest you to mix the dough on the table, you use both hands and easier.
Try it.

@Stephfafa 11 months ago (edited)

Not 100% sure but it looked like you were using rice flour just before stitching? If that is right, rice flour absorbs water very slowly which is why it's so good to keep the dough from sticking to the banneton but it will also keep the dough from sticking to itself. Maybe try using just a bread flour or just a bench scraper if you can get away with it and save the rice flour for just before placing the shaped dough in the banneton. I hope this helps with the stitching! Your content is so relaxing and interesting to watch and everything looks amazing! Thank you for sharing! 💚😊

@Em_Dc670 11 months ago

New subbie here! Loved this video! I wish you much success. Also, can you link where you bought the bins you use to mix and proof your dough in? Thank you!

@kskorner-26 11 months ago

i don't get the dough in the cup, and i rewatched it lol

@priscilareza2471 11 months ago

Do you share your bagel recipe?

@Baker23-y5e 11 months ago

Where did you purchase your dough tubs? Also did I see your baked sourdough in the refrigerator? If yes, can you share about this in another video please. I really love coming along with your baking. Thank you for sharing.