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
@nastikitchen
9 ай бұрын
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.
@geraldkurkjian2922
2 жыл бұрын
How to make or bake and have A THIN crust biscuity end product? Is it the mix or the baking process? THX.
@nastikitchen
2 жыл бұрын
Thank you so much for asking this question that I will happy try and give my answers to the best of my knowledge. I can tell you already that one of the reasons your bread had a thick crust is related to the length of the bake and how hot your oven or vessel are.
@adelesecondi5720
Жыл бұрын
Mi dispiace, l’unica lingua che capisco è l’italiano, ti ho seguito in 2-3 video che erano la mia lingua, qui anche se ho guardato non ho capito una parola 😢
@nastikitchen
Жыл бұрын
Mi dispiace, se ti può essere d'aiuto, se guardi I video dal computer puoi mettere I sottotitoli in Italiano. Comunque ti ringrazio enormemente per aver guardato già, ciò che hai guardato. 😊
@WKEGGaming
2 жыл бұрын
Nice
@nastikitchen
2 жыл бұрын
Thank you so much
@barrychambers4047
2 жыл бұрын
I love watching someone with as much passion about sourdough as you do! What you are doing looks great! Yes, I do like the longer videos. Here in California what we know as sourdough is usually quite sour. Sometimes I cheat a little and add 2 grams of citric acid to a 500g loaf. My wife especially likes it because she's from the San Francisco bay area. Have you ever tried using a very tiny amount of ascorbic acid as a dough conditioner? About .012g to a kilogram seems to be about the right amount for my sourdough. It can add a bit more volume to the loaves. I've been having fun experimenting with it.
@nastikitchen
2 жыл бұрын
Thank you so much, I'm glad it is easy to perceive across a video my love for sourdough. I've never used the addition of acids (citric or ascorbic) to my doughs, but having been a chef for over 20 years i often used those elements to slighly change flavour profile or enhance other flavours. Acidity is a really great addition to any food item.
@seafordsarah
2 жыл бұрын
Yum
@lusineroy
8 ай бұрын
Where did you find those baskets? ❤
@nastikitchen
8 ай бұрын
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==
@planecrazyish
2 ай бұрын
Masterpiece 👏👏👏👏👏👏
@nastikitchen
Ай бұрын
Thank you so much
@christinabullen2021
11 ай бұрын
I love all your videos, especially the crunchy sounds and crackles coming from the loaves. You are so enthusiastic and passionate about your craft. It’s so inspiring. Keep them coming!
@nastikitchen
11 ай бұрын
Wow..that's very very kind of you to say so. I'll definitely will keep making them. I enjoy making them very much
@leahswholesomebakes
Жыл бұрын
Thank you for the video! I never knew to put the berries in AFTER turning on the mill! I wondered why mine got stuck periodically 🤔🙂.
@FEBC23
8 ай бұрын
Nice
@nastikitchen
8 ай бұрын
Thank you
@JenniferGJones
6 ай бұрын
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!
@nastikitchen
6 ай бұрын
Thank you very much for sharing your experience with all of us. I'm gonna try that and see the difference.
@jklphoto
10 ай бұрын
Just found your excellent channel Chef. I am encouraged to see you turning out bread in such a small space. Interesting that you don't use a spiral mixer like so many other bakers. Between that, and your freshly milled grains, you are truly creating an artisanal product!
@nastikitchen
10 ай бұрын
Thank you very very much.
@sylw9289
Жыл бұрын
Beautiful loaves of bread! You make sour dough bread simple to make at home. Thank you for sharing.
@nastikitchen
Жыл бұрын
Thank you so much, I appreciate your feedback so much
@DiazTheDuke00
Жыл бұрын
Pushing to make yourself grow! I'm a year late to seeing this video but that's the approach that creates champions my brother!
@nastikitchen
Жыл бұрын
Thank you so much. I appreciate your kind words and I wish you all the best outcomes in life as well.
@daveg5183
Жыл бұрын
👍
@jairbarriostellez5404
2 жыл бұрын
Loving the way your micro bakery is progressing! Your bread looks delicious and you have a great passion for it. If you don't mind me asking, where did you find the plastic bannetons? Keep up your great work! Looking forward to watching more videos from you.
@nastikitchen
2 жыл бұрын
Hello Jair, thank you so much for your comment, I appreciate it a lot. Slowly,slowly I'm building my dream from scratch which is fun and tough but I'm loving this process. For what concerns the bannettons, I buy them from a company in Australia: bread basket company. Hope this can help you.
@jairbarriostellez5404
2 жыл бұрын
@@nastikitchen thank you so much for the information. I will investigate. I wish you all the best in your sourdough journey!
@nastikitchen
2 жыл бұрын
Thank you again and good luck to you too!!😃
@alexgorki
Жыл бұрын
Beautifull bread! Good luck!
@marciadonnelly4693
Жыл бұрын
I’d like to know more about your oven
@nastikitchen
Жыл бұрын
What question do you have Marcia, please feel free to address your questios here.
@marciadonnelly4693
Жыл бұрын
Actually I found the video about the oven and it answered all of my questions. I run my own micro-bakery at home and this would fit the bill! Thank you!
@nastikitchen
Жыл бұрын
I'm glad you've found what you were looking for I hope you'll have fun growing your microbakery
@marciadonnelly4693
Жыл бұрын
@@nastikitchen I am in to my third year and hope to keep going. Constantly learning as I should. Thanks for the great videos
Пікірлер: 40