Omy’s Bread & Beverage

it’s fine, I’m fine, everything is fine

seriously how’d you know?

the mix day groutfit as I get ready for the last day of the @wheatlandspring farmer’s market. we’ve been at it all summer, but this will be my last market bake for you guys. i’ll have a full spread of everything and hopefully i’ll be in a good mood, but no promises. hard to stay upbeat on no sleep. although if you come say what’s up and give me a hug, I will feel a lot better 😘

hung out on facetime with blake and her mom while I was shaping today. they helped me capture the bouncy-ness of the spelt dough while I was on the phone. it’s a shame there’s no sound because bonnie was very supportive. it was a really wholesome clip. this was a really fun dough to work & shape. I love working with spelt, it’s always delightful. anyway - spelt loaves for tomorrow’s @wheatlandspring market. hanging with @farmfireside @georgesmillcheese @greenstonefields @willowoakscider as always. can’t wait to get back 😇 ok time to go to bed before my overnighter. see you guys tomorrow.

it’s like a box of chocolates

🌗🌗🌗

adventures in rofco baking - today was my first bake in my rofco oven. safe to say, it was very different than what I’m used to. what I thought would be a pretty hands off process is actually more hands on than my home oven setup. more shuffling, more maintenance and checking in, etc. i’m in an unenviable position - my doughs are 12” in length and 1000g. its a pretty snug fit in the narrow and short chamber of the B20. I imagine that with time, i’ll get into a flow but right now this oven has got me on the ropes. it’s a learning process, like all things baking. the more reps I get in, the better it’ll get. if you’re getting bread today, the bread is very different than my usual bakes. be prepared for it to look like this - really dark on top and slightly blonde sides. thank you all for your patience and understanding while I get the hang of this stupid f**kin oven #teamrofco lmao

this one goes out to @el_breadshop

I get a lot of questions about how I bake my breads in a home oven, especially the baguettes, so here’s a little a glimpse into my loading process. this is towards the end of yesterday’s bake. baguettes are the last doughs that go into the oven since they’re a fully ambient process. by now, i’ve already baked off everything else for the day. I bake everything on steel. I started out with the #bakingsteel™️ but as my production expanded and my needs grew, it was too small for what I wanted to accomplish. so I went to @metalsupermarkets and got custom cut steel plates to fill the racks in the oven and maximize the baking surface. they’re 16x20 and 1/4” thick and it cost me like $60 total for both of them. strongly recommend going this route if you’re trying to bake baguettes and pizzas in your home oven. i told the guys my needs and what i was doing and they were super helpful. I preheat the oven the same way you would if baking in a dutch oven. I get the steel super hot so it transfers that heat directly into the dough and forces it to rise and expand. to steam the oven, I soak some rolled up towels and humidify the oven with them for about 10-20mins between bakes while the oven is getting back up to temp. then I pour water on lava rocks to really get a big burst of steam and get that oven spring. the most important part is that towel!!! I lay it down on the glass so that any water flying out of the cast iron doesn’t crack or shatter the glass on the door of my mom’s ovens. if that happened, it would definitely be the end of this little project lmao my mom would murder me. I do this like 6-12 times a day depending on my baking load that day. i use this method to bake my country loaves, baguettes and anything else that needs steam to rise. it’s a pretty annoying multistep process to maintain the humidity and heat of the oven to get a decent bake but it’s the hand i’ve been dealt and I’m making the most of it.

this morning’s dough dump. super clean lately, just peeling right off the tub and onto the counter. if you listen closely, you can actually hear it releasing from the tub. incredibly satisfying. this is all getting shaped up for tomorrow’s @fgs_leesburg bake. I went to bed last night at 7.30PM, an hour-ish earlier than usual, which is too early I guess because I woke up at 11.30PM and couldn’t go back to sleep. around 1AM, I gave up and came upstairs to start my day. started baking by 2AM and mixing around the same time. I’m f**kin tired but it’s 10AM and I’m completely done with all of my responsibilities today, just in time to call @blakejuras and say good morning as she starts her day. yo @lymanavebread is it obvious that I held my breath while recording this

it’s been a while since we’ve done a slice vid. I always try to hang onto a loaf from each bake just to keep my mom happy. she comes home from a long day and the first thing she does is grab whatever i baked that day and rips into it with some cheese. it makes her happy and it gives me a little flexibility as I continue to take over the kitchen. it’s really beautiful out today. I took the long way home coming back from deliveries. 30% warthog 85% hydration 2.5% salt 20% levain

I’m starting an onlyfans account for my bread and I’m calling it crumbshots. that’s it, that’s the post.

it’s been a while since i’ve shared a shaping video. mostly because i’ve been switching up my technique a lot over the past six months and trying to figure out how I wanna shape my doughs. I learned how to shape by stitch shaping like most people do, but I switched over to whatever @joshfox_bread_ and @scruffybakes do. does that technique have a name guys? anyway, I really liked how the dough came out more elongated rather than super taut and tall when stitch shaping. I was having trouble building tension though and felt like I was over-handling the dough, so I cut out the last step and just started stitching in the banneton after it relaxed for a bit. I like this shaping method a lot, it gives me the longer, more even loaves I’m looking for.

hey y’all - just wanted to let you guys know that I’m down to trade with you!! I’m all about the barter system and helping people locally and making things accessible for everyone. if you make something or do something or whatever it is, lemme know and we’ll figure it out! I love supporting people locally and I wanna give back to the community that has helped me achieve my goals. let’s be friends!!! also @humblebakehouse you make talking to the camera look so easy. this took like five or six takes, I might need to write myself a script next time and just say the lines lmao • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms @eater_dc

adventures in folding - after mixing, the dough begins its bulk fermentation stage. this is the point from which the levain is mixed into the dough until the dough is divided and shaped later. the amount of time the dough spends in bulk depends on the temperature of the dough and ambient temperature of the room. ideally i’d like my dough to be at 78F, a healthy fermentation temperature. if so, bulk fermentation will usually take about 4hrs. during the first 2hrs, I perform a series of folds every half hour. this is a critical step in the process of mixing a dough. these folds help the dough build strength so that it can hold it’s form during shaping and rise nice & tall when baked. I’m performing some coil folds on my dough here, which is when I pull the dough up from the center and fold it under itself. this stretches and relaxes the gluten network of the dough, which will strengthen it over time after performing these folds 4 times every half hour for the first 2hrs of bulk. after the final set of folds, the dough is left alone for the remainder of bulk until it’s time to shape. this is half of the dough that I’m prepping for tomorrow’s @fgs_leesburg bake, about 10.5kg. it’s 30% whole warthog wheat and about 85% hydration. the dough is feeling good today! looking forward to shaping it later. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms

good morning - here’s some country dough getting mixed in the spiral mixer. these mixers are specifically made with bread & pizza in mind. they thoroughly mix the dough but also develop strength in the dough during the mixing process. they’re comprised of a two part system: one is the rotating dough hook that catches the dough and mixes it and the second part is the bowl, which rotates around the hook, making sure all the dough is evenly mixed and developed. there is also a bar in the center called a breaker bar that catches the dough and pulls it back from the hook. all of these work together to build a dough with a strong gluten network to give you that light & fluffy bread. this is the first part of the mix with the levain, flour and 90% of the water. the dough will rest for a bit, then i’ll add salt and slowly stream in the rest of the water as it mixes. then i’ll do it all over again with another 10kg of dough. I just got this mixer a couple months ago and i’ve already outgrown it lol this is only half the dough I need to mix for the @fgs_leesburg weekly bake. but then again, I used to mix all this by hand and lemme tell ya, the mixer does a much better job than I can and it saves me from a lot of aches and pain. and it gives me time to do dishes, unfortunately. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms

first country bake with whole spelt flour and it is looking happy and healthy!! very rare fresh out of the oven cut video lol the loaf was still hot af but I couldn’t help myself. like I said yesterday, this was a challenging dough to work with for the first time but I’m stoked on how it came out. can’t wait to run it back on some more dough. i’ve been taking it easy on the baking the past couple weeks but I’m feeling super inspired and driven right now so stay tuned for more dough action. 25% spelt 5% rye 82% hydration • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms

first bake with dough that came outta the spiral mixer. I love this thing, really impressed with how my dough felt during folding and shaping and the crumb shows the results 💪🏽 82% hydration 20% whole grain 4hr bulk 16hr cold proof • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms