I don’t need no stinkin lame, blade is good enough for me.
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Love your videos. Did you decide on your supply based on things you enjoy? Or do you cater a little to what sells? Are you thinking of expanding in the future, or is it too early to tell/not something you would enjoy scaling up to much?
PervlovianResponse
I am fascinated by the steps to efficiency with baking, especially at home and in bulk. Kudos, dude, you have my upvote & respect
AbracaDABdbruh
Got me hooked on the bread pan sourdoughs. Your videos are very helpful. Doing the chocolate loaf next…
Boooboooo
Why don’t you proof directly in the pans?!
Makuzco
Love the post as always!
How long and at what temp do you cook them for covered and uncovered? And do you let them sit in the loaf pan for the uncovered time in the oven? Or take them out and put them on a wire rack in the oven?
14 Comments
Amazing!! Love these vids
Curious. Did you have to do any permitting or follow any cottage food laws to get started out of your own kitchen?
You cooking all your loaves with a pan on top?
I’ve seen a few of your earlier prep videos. You clearly rock!
What’s the rough weight of the dough in each pan? 750g?
The double pan method is awesome.
Do you secure them, or just let them sit on top?
I have apparently overproofed every loaf I have ever scored.
Are you in Colorado? There’s a sourdough guy who sells on my street.
[Preorders for 3/30](https://www.hotplate.com/kyle_schroeder_sourdough/22cffea4-5013-4ff0-97d3-11e9b78aa519)
I don’t need no stinkin lame, blade is good enough for me.
Love your videos. Did you decide on your supply based on things you enjoy? Or do you cater a little to what sells? Are you thinking of expanding in the future, or is it too early to tell/not something you would enjoy scaling up to much?
I am fascinated by the steps to efficiency with baking, especially at home and in bulk. Kudos, dude, you have my upvote & respect
Got me hooked on the bread pan sourdoughs. Your videos are very helpful. Doing the chocolate loaf next…
Why don’t you proof directly in the pans?!
Love the post as always!
How long and at what temp do you cook them for covered and uncovered? And do you let them sit in the loaf pan for the uncovered time in the oven? Or take them out and put them on a wire rack in the oven?