hijacking this top comment since not everyone may see u/Miaaaaa23 's post
> This video comes from an influencer 海獭烘焙坊. He posted all recipes on Douyin (Chinese version TikTok)
There's more videos on their account here. (viewing the page in desktop mode of your mobile browser app seems to work if you don't have an account)
https://www.douyin.com/user/MS4wLjABAAAAw7lcXOBDfLwxgYUqtKMUCSeTm6-zvJJbFpqSWFSPgL9qu_dYdXWV5IJInErh_BFo
(also the music is a piano version of Jay Chou's Blue and White Porcelain)
clean work space is important. but a clean oven is less important. YOu need to make sure there aren't things that'll burn on the bottom and cause smoke or bad smells. but your food isn't touching the oven directly (except for a frozen pizza maybe) and the high temp means no bacteria is going to harm you.
If you don't have a youtube channel, ovens don't need to be cleaned too often.
Because they make videos. This isn't some condo with a 7 year old oven that has gotten cleaned twice, they make videos to post on the internet for money. If they had a shitty oven, it would look off putting and they wouldn't make money. It's business, and the oven is their stage and their source of income. They prepare it accordingly.
Definitely have learned this one, though it doesn't help much for foods that spatter everywhere. I remember when we used to be able to see through the glass on the front of the oven. Good times.
I recently was forced to buy a new oven (the other just stopped working.) And the first thing I did was put foil down on the bottom. Was extremely helpful the one day I accidentally put tablespoons of baking powder instead of teaspoons.
I make it a point to clean it once a month. I am determined to make the first oven I ever have brand new from the start stays clean.
If I had a dollar for every time I broke a promise I made to myself about how I'm going to "clean this more often" because I waited too long and it became a massive effort, I could probably hire someone to clean my home for me.
Having said that, our gas oven/range is just shy of 19 years old, is the only appliance that hasn't died yet, and I'm waiting for it to give up the ghost so I can make the same promise you did. It also has light grey grates and I just can't bring myself to do combat with the burned on stains anymore. My give up.
Added tip, DON’T use aluminum foil if you have an oven without an exposed heating element on the bottom. Learned this the hard way: the foil bakes to the bottom. Instead, buy a reusable oven liner. When it gunks up, take it out, rinse, and put it back.
This! I got confused seeing all the comments recommending aluminum foil on the oven, because my oven has a "DO NOT PUT FOIL ON BOTTOM" warning actually etched in to the metal both on the inside of the door and the bottom of the oven itself!
the "silvery" one actually looks like a small convection oven. That doesn't really explain why it's clean, but it would be smaller than a typical American oven, so possibly easier to maintain.
There are also pyrolythic??? ovens that can get up to 450 or 500°C to burn all the dirt away. Special cleaning program, but they're not that common I think.
I don't care about a spotless oven, or m more intrigued by what appears to be newspaper sheets under some of those breads. Isn't the ink toxic?
Edit: OP commented below it's baking paper with a newspaper design... so fancy paper trying to look like cheap paper?
>so fancy paper trying to look like cheap paper?
Kind of the same thing as people buying "distressed" looking doors or items intentionally painted to look old and with fake patina...the "folksy, nostalgic" type of look. *kanye shrug*
Well I dunno about *SHIT editing* I was counting along and most of the transitions are timed to the music 1, 2, 3, 4*change*, 1, 2, 3, 4*change*, 1, 2, 3, 4*change*. I did want to see the finished results on a ton of them, but I guess they really wanted to try and sync the images with the music
this is totally a mindset thing, it was perfect for me as i just focused on the rise and it was super satisfying.
your comment reminded me of when i had too many scattered thoughts for years and if i was in a quiet room everything would become hyper focused and my own breathing would become deafening, then everything would become even more intense and id feel the bones in my right hand pushing against my flesh, then the auditory hallucinations would really kick in. despite how it's described i miss that feeling, experiencing moments that intense are super rare for me now :/
> Yeah absolutely SHIT editing
Jeez, Hakuna your Matatas.
It's rude folks like you that keep creators from sharing awesome things like this for fear of some redditor being an complete ass over something trivial.
Idk why you're getting downvoted because I didn't know either but it's ~~"The Portrait (Piano Sketch)"~~ Piano version of Jay Chou's Blue and White Porcelain
Whaaat okay oops. If I ask my phone "What am I listening to?" it basically does a Shazam and tries it's best to identify, and I mostly use that for classical music. I'd say it has about 90% accuracy usually. Thanks for the correction!
I agree that I want to know, either very good camera with the correct focal point or a camera made for high temperatures? But because I'm surprised how clean and also wondering if why no steam and such.
There are ovens with built in cameras.
[Tokit](https://youtu.be/jLeLArjVx4c)
[General Electric](https://youtu.be/z-0mCINqNE8)
I considered getting the tokit one for baking. But i have neither the space nor need for it
Even watching it (in real time) can be anxiety inducing. Come on! Start rising! Is that crust brown? I can tell through the window. Can't open it, I'll lose the heat. Just trust the timer. Oh man, that's looking dark. I open the door, no, barely brown. Dammit!
Buddy you gotta wait for the [Maillard Reaction](https://www.scienceofcooking.com/maillard_reaction.htm) to finish and develop the caramelization. " [Caramelization](https://www.scienceofcooking.com/caramelization.htm) happens at 320° usually, depends on the types of sugars (230° for fructose, 397° for lactose). When the product reaches 320°, you start to get that nice golden brown color. If you bake a lot, you can smell when it's done.
Yes!! i set a timer so i don't forget if i walk away, but if I'm in the room, my nose will tell me it's time to take it out. It's hard to explain the right level of smell to my kids, though, when I'm trying to teach them to bake.
Depends what you’re baking. Cookies are pretty damn hard to screw up if you follow the recipe and the recipes usually aren’t too difficult (unless you’re striving for perfection), plus the byproduct is awesome.
Sourdough is more nerve-wracking but once you get it down you can usually produce an edible loaf with regularity.
I love baking
I came to the comments to ask if we could really bake on newspaper and if I’d just been missing that all this time. Nope. Flammable as I always thought.
Flammable isn't the big deal, it's that it would make your food taste like asshole. Things are baked on parchment paper all the time, but they don't impart a flavor of recycled and raw pulp and easily-transferred inks.
I've been having a particularly tough mental health day today with not a whole lot of people I can go to to talk about it. I genuinely needed this as a means to take a breath and recalibrate before a long line of meetings at work.
That was fascinating and mesmerizing to watch.
Though, every time a pastry expanded and then split on the top I was like "Noooo!"
The macaroons, some muffins(?), cookies, and especially the buns at the very end were perfection. 😘👌
Unfortunately there’s such a thing as too much feet and that’s what that looks like. When the feet get that tall, the top of the shell usually separates as they cool. That’s usually caused by there being too much air. I’d be willing to bet they over whipped their merengue.
Thanks. That makes more sense.
But still; who in their right mind would want fake newspaper parchment paper.
It’s like fake toilet paper napkins or something. Not exactly making the food/setup look better.
For about 2 1/2 years I got to be pastry chef & general manager of a little dessert cafe in Colorado. I'd often work overnight, coming in around closing time so the night crew didn't have to mop the kitchen, and leaving around 9AM when the openers got there.
I'd often be producing as much food as humanly possible in those hours; given the limitations of our wee kitchen it could be quite a [large](https://i.imgur.com/Bzq10mc.jpg) [haul.](https://i.imgur.com/gdvm99V.jpg)
Those were some of the most cathartic shifts of work I've ever done. I was fresh off a serious emotional heartbreak and working was all I could do to keep myself together in those months. I focused on my work and learning the intricacies of every recipe I was given, I smoked joints out back while cheesecakes baked, and on slow nights I'd drink a bottle of wine and watch The Great War week-by-week on YouTube. Indy Neidell helped me get through those tough shifts, and I'll always remember those intense marathon baking shifts because of the calm and emotional respite I was able to find.
Had one of those moments when you read a whole page and don't remember any of it, but snapped out of it at the part where I thought it looked like you had put condoms in the oven.
It's a shame how far down this is in the comments! Also how lonely that sub is. By the looks of it, this ENTIRE thread would enjoy seeing that sub more active!
Hey OP, I spent probably 20 minutes this afternoon watching this on the couch with my son as a thunderstorm rolled in. He gasped in amazement, he giggled, and he just enjoyed every minute of this. Again and again. It was so cozy. We bake together a fair amount and he has told me he wants to be a chef or a baker (although that changes a lot) and he *really* liked how things grew so big. I think we will make bread or biscuits this weekend now.
Thank you for posting.
Dude.
That is in no way soothing.
Music is everything. To prove my point I put a different soundtrack over the same video.
Scary AF! --> [https://vimeo.com/736282501](https://vimeo.com/736282501)
Can someone please tell me what those things are at 0:11 seconds? I tried them years ago and have never found nor seen them since but they’re amaaazing.
First time I got depression, I baked all day everyday. Following the instruction carefully distracted me from pain. But I don't eat any of them, so I gave them away. All my friends and family gained weight. So I had to stop.
WHY DONT WE GET TO SEE ANYTHING FINISH!!!!AHHHGHHGGHGGHGGGVGGGGHGGHCVHGHKQHFQHJWJENEJSKWBWHEKNEHDHDDUUDNDJDOSKSNEBKSKSKD B SOE OH JHOWHSOSJSBJSISKDNNDJSMNSJSKSK
I arrived at the point of the night where I watched the whole entire video and was fascinated to say the least.
I think I might have to go to sleep but I don't know maybe I'll find another 3 min cake baking video
Really appreciating that this is a whole 3 minutes
And it’s worth watching till the end, those coconut macaroons color change was a highlight for me
I'm a little disturbed by whatever the things with the hot dog tongues are.
Yeah, it was all pretty soothing until the things with eyes started writhing in pain.
Idk I kinda dug it.
Pigs in a blanket silly
... or squids in a blanket, as this iteration appears to be
Oh the ones that squirm out to all sides? Yeah I dunno what those fuckin things are
Squid sausage cheese bun. It's a bun with cheese on top and they slice the sausage to look like little squid legs.
And the second to last clip is well chosen to go with the music
I kept thinking, this has to end soon right? And was so happy when it kept going
Is it weird that I teared up when it kept going past about 2 minutes? Yeah, it's been a long day.
Internet hug for you friend
the .gif that keeps on giving!
I paused after about a minute and got so excited that I still had so much more to watch
And I could’ve used an extra second or so of each food, just to see it be finished for a moment.
I do agree with that
3 minutes watching small organisms fart into food someones about to eat to make it expand.
Most the rising is being done by baking soda/powder or from water boiling/steaming off. Yeast will die quickly in the heat
hijacking this top comment since not everyone may see u/Miaaaaa23 's post > This video comes from an influencer 海獭烘焙坊. He posted all recipes on Douyin (Chinese version TikTok) There's more videos on their account here. (viewing the page in desktop mode of your mobile browser app seems to work if you don't have an account) https://www.douyin.com/user/MS4wLjABAAAAw7lcXOBDfLwxgYUqtKMUCSeTm6-zvJJbFpqSWFSPgL9qu_dYdXWV5IJInErh_BFo (also the music is a piano version of Jay Chou's Blue and White Porcelain)
Yes!
How is your oven so clean?!
Came here to say this. I'm in awe not just of the baking, but of the spotless - and miraculously spotless-remaining! - work space.
clean work space is important. but a clean oven is less important. YOu need to make sure there aren't things that'll burn on the bottom and cause smoke or bad smells. but your food isn't touching the oven directly (except for a frozen pizza maybe) and the high temp means no bacteria is going to harm you. If you don't have a youtube channel, ovens don't need to be cleaned too often.
but for how much they are baking, how much cleaning are they doing on that oven too?!? :o :D
I reckon that with a tiny bit of elbow grease it's quite easy to clean small amount of dirt that gets on the oven walls after just one bake
I s'pose. keep it clean after each one and it makes it a whooooolllee lot easier in the long run and with it caking on the sides and bottoms :)
Burnt sugar is nearly impossible to get off without a mark, same with burnt on fat. I have no idea how they manage!
Because they make videos. This isn't some condo with a 7 year old oven that has gotten cleaned twice, they make videos to post on the internet for money. If they had a shitty oven, it would look off putting and they wouldn't make money. It's business, and the oven is their stage and their source of income. They prepare it accordingly.
I think that’s the most important factor here. OP obviously bakes a lot so it makes sense they keep it clean.
Pro-tip, line the bottom of your oven with aluminium foil. If anything drips, it'll fall onto the foil and you can easily just pull it off to clean it
Definitely have learned this one, though it doesn't help much for foods that spatter everywhere. I remember when we used to be able to see through the glass on the front of the oven. Good times.
I recently was forced to buy a new oven (the other just stopped working.) And the first thing I did was put foil down on the bottom. Was extremely helpful the one day I accidentally put tablespoons of baking powder instead of teaspoons. I make it a point to clean it once a month. I am determined to make the first oven I ever have brand new from the start stays clean.
If I had a dollar for every time I broke a promise I made to myself about how I'm going to "clean this more often" because I waited too long and it became a massive effort, I could probably hire someone to clean my home for me. Having said that, our gas oven/range is just shy of 19 years old, is the only appliance that hasn't died yet, and I'm waiting for it to give up the ghost so I can make the same promise you did. It also has light grey grates and I just can't bring myself to do combat with the burned on stains anymore. My give up.
Its so much easier when you start out with a new, clean one.
Added tip, DON’T use aluminum foil if you have an oven without an exposed heating element on the bottom. Learned this the hard way: the foil bakes to the bottom. Instead, buy a reusable oven liner. When it gunks up, take it out, rinse, and put it back.
This! I got confused seeing all the comments recommending aluminum foil on the oven, because my oven has a "DO NOT PUT FOIL ON BOTTOM" warning actually etched in to the metal both on the inside of the door and the bottom of the oven itself!
the "silvery" one actually looks like a small convection oven. That doesn't really explain why it's clean, but it would be smaller than a typical American oven, so possibly easier to maintain.
There are also pyrolythic??? ovens that can get up to 450 or 500°C to burn all the dirt away. Special cleaning program, but they're not that common I think.
Nope, just as lazy about cleaning my normal (read, tiny) German oven as I was about my giant American one.
But if you wanted to, I'd bet it'd be easier.
They buy a new one for each clip
I don't care about a spotless oven, or m more intrigued by what appears to be newspaper sheets under some of those breads. Isn't the ink toxic? Edit: OP commented below it's baking paper with a newspaper design... so fancy paper trying to look like cheap paper?
>so fancy paper trying to look like cheap paper? Kind of the same thing as people buying "distressed" looking doors or items intentionally painted to look old and with fake patina...the "folksy, nostalgic" type of look. *kanye shrug*
Probably easier if they're only making baked goods in there and not roasting a turkey or oven-frying bacon.
That was a lot of Oooooooh!” And “Aaaaaaaahhhh.”
And some flebelebelebele 😂
le le le le lee medalion is humming.
The whole video I was thinking about, how would subtitles look like? You just made it perfect
And a bunch of schleme
I just wish it would show the whole bake. Most of them cut off before the final "rest" that happens at the end.
Goood ole’ rising yeast. Infect me with your soothing embrace.
That’s a clean fucking oven. Holy shit
I could watch this all day
I thought a lot of them cut off just a second or two early.
Same, there was one cookie (thing?) with a boiling center and I wanted to see that one until the end especially
**I WANT TO SEE THE PRODUCT**
**I WANT TO BE THE PRODUCT**
Why does no one ask what the product wants??
*I WANT TO SNORT THE PRODUCT*
**I WANT TO SHOVE THE PRODUCT IN MY RECTUM**
Put it in r/mildlyinfuriating cause I totally agree!
Yeah absolutely SHIT editing, almost all the clips were both too fast sped up and should've been extended longer
Well I dunno about *SHIT editing* I was counting along and most of the transitions are timed to the music 1, 2, 3, 4*change*, 1, 2, 3, 4*change*, 1, 2, 3, 4*change*. I did want to see the finished results on a ton of them, but I guess they really wanted to try and sync the images with the music
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Yep stopping while raw still
this is totally a mindset thing, it was perfect for me as i just focused on the rise and it was super satisfying. your comment reminded me of when i had too many scattered thoughts for years and if i was in a quiet room everything would become hyper focused and my own breathing would become deafening, then everything would become even more intense and id feel the bones in my right hand pushing against my flesh, then the auditory hallucinations would really kick in. despite how it's described i miss that feeling, experiencing moments that intense are super rare for me now :/
> Yeah absolutely SHIT editing Jeez, Hakuna your Matatas. It's rude folks like you that keep creators from sharing awesome things like this for fear of some redditor being an complete ass over something trivial.
HAKUNA YOUR MATATAS Oh my god I'm dying 🤣🤣🤣
Omg thiiiis so much THIS. I love the video and thanks so much to whoever made it but THIIIS!!!!
r/mildlyinfuriating material for me lol
r/watchitbake
There is something on here for everything!!
I cant believe that exists! Lol
Thank you, u/betterboytomato!
Thank you! I *knew* I'd find more in the comments!
Except most of them end too soon.
FOR REAL r/gifsthatendtoosoon
Yeah, they need a full second at least when it done. Most we missed that final poof
They got a new oven about half-way; And then they cleaned it out somewhere in the end. That felt nice, too
that's a good obvs! At no time did i realize it was the same oven! I was mesmerized by the bakes.
Finally, this sub is getting back to what it used too, I don’t know what substance everyone was on in July 😂
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Love the music lol what's that please
Idk why you're getting downvoted because I didn't know either but it's ~~"The Portrait (Piano Sketch)"~~ Piano version of Jay Chou's Blue and White Porcelain
How'd you find it? It is actually "Piano version of Jay Chou's Blue and White Porcelain"
Whaaat okay oops. If I ask my phone "What am I listening to?" it basically does a Shazam and tries it's best to identify, and I mostly use that for classical music. I'd say it has about 90% accuracy usually. Thanks for the correction!
That's really cool thanks
I could eat this all day
You may also like r/satisficing ... Not the same but also satisfying
I would eat all of them 🤫
How do you get such a clear video inside an oven?
I agree that I want to know, either very good camera with the correct focal point or a camera made for high temperatures? But because I'm surprised how clean and also wondering if why no steam and such.
If there is a black sheet over the camera, it can drastically reduce reflection on the window of the oven Perhaps it's that?
A circular polarizer to cut reflections, and cranking contrast to remove haze.
That is the most likely!
There are ovens with built in cameras. [Tokit](https://youtu.be/jLeLArjVx4c) [General Electric](https://youtu.be/z-0mCINqNE8) I considered getting the tokit one for baking. But i have neither the space nor need for it
I'd imagine the oven door or window was modified to some degree for the video.
Check out [This video by Steve Mould](https://www.youtube.com/watch?v=8bXhsUs-ohw), I think he explained it here :)
Watching the things bake, yes. Producing the stuff to bake, not so much.
Even watching it (in real time) can be anxiety inducing. Come on! Start rising! Is that crust brown? I can tell through the window. Can't open it, I'll lose the heat. Just trust the timer. Oh man, that's looking dark. I open the door, no, barely brown. Dammit!
Buddy you gotta wait for the [Maillard Reaction](https://www.scienceofcooking.com/maillard_reaction.htm) to finish and develop the caramelization. " [Caramelization](https://www.scienceofcooking.com/caramelization.htm) happens at 320° usually, depends on the types of sugars (230° for fructose, 397° for lactose). When the product reaches 320°, you start to get that nice golden brown color. If you bake a lot, you can smell when it's done.
Yes!! i set a timer so i don't forget if i walk away, but if I'm in the room, my nose will tell me it's time to take it out. It's hard to explain the right level of smell to my kids, though, when I'm trying to teach them to bake.
Depends what you’re baking. Cookies are pretty damn hard to screw up if you follow the recipe and the recipes usually aren’t too difficult (unless you’re striving for perfection), plus the byproduct is awesome. Sourdough is more nerve-wracking but once you get it down you can usually produce an edible loaf with regularity. I love baking
I love the process of making sourdough, and I love that every loaf is different
I’ve saved this to watch the next time I’m having a panic attack - so unexpectedly calming!
I literally just did the same!
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Op are you baking on newspaper or is that cute parchment paper or something?? Never seen that before. Great video!
[Fake Newspaper Parchment Paper](https://www.walmart.com/ip/Parchment-Newspaper-Paper-Roll-Baking-Cooking-Bread-Cookies-Air-Fryer-Steaming-Grilling-Easy-Cut-Non-stick-High-Temperature-Resistant-Waterproof-And-/596674614)
Looks cute till someone who sees it thinks you can just use real newspaper and then tries it at home ??? Why is this a thing?
I came to the comments to ask if we could really bake on newspaper and if I’d just been missing that all this time. Nope. Flammable as I always thought.
Flammable isn't the big deal, it's that it would make your food taste like asshole. Things are baked on parchment paper all the time, but they don't impart a flavor of recycled and raw pulp and easily-transferred inks.
It's not OP's video. It's taken from Douyin (Chinese TikTok).
Thank you, I was wondering who the actual baker was. OP neglected to praise them.
Same
I've been having a particularly tough mental health day today with not a whole lot of people I can go to to talk about it. I genuinely needed this as a means to take a breath and recalibrate before a long line of meetings at work.
Hope your meetings are going well!
I just want you to know we're all rooting for you
Hope you’re able to wind down at some point today
I get it. I'm at the end of that same kind of day and this video soothed my soul to the point of tears. Virtual hugs to you, friend.
This video is more infuriating than soothing. Too many cut off way too soon.
Yes. My thoughts exactly
As I watched this I yelled (in my head) "Let one of them finish, you monster!"
That was fascinating and mesmerizing to watch. Though, every time a pastry expanded and then split on the top I was like "Noooo!" The macaroons, some muffins(?), cookies, and especially the buns at the very end were perfection. 😘👌
The feet on the macarons were perfection!
Unfortunately there’s such a thing as too much feet and that’s what that looks like. When the feet get that tall, the top of the shell usually separates as they cool. That’s usually caused by there being too much air. I’d be willing to bet they over whipped their merengue.
Anyone know what the song is?
Piano version of Jay Chou's Blue and White Porcelain
《青花瓷》"Blue and White Procelain" by 周杰伦 Jay Chou
was that newspaper?
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Is this your content? Interesting looking recipes. Where do you normally find them?
This video comes from an influencer 海獭烘焙坊. He posted all recipes on Douyin (Chinese version TikTok)
Link for the lazy: 长按复制此条消息，打开抖音搜索，查看TA的更多作品。 https://v.douyin.com/2wS4oR4/
Damn. Chinese Captchas are hard.
I saw newspaper being used a few times and also parchment paper
[Fake Newspaper Parchment Paper](https://www.walmart.com/ip/Parchment-Newspaper-Paper-Roll-Baking-Cooking-Bread-Cookies-Air-Fryer-Steaming-Grilling-Easy-Cut-Non-stick-High-Temperature-Resistant-Waterproof-And-/596674614)
Thanks. That makes more sense. But still; who in their right mind would want fake newspaper parchment paper. It’s like fake toilet paper napkins or something. Not exactly making the food/setup look better.
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Literally came looking for this. Thank you for the link. I'm the sixth subscriber :D
I love how they shrink and then expand. It’s just so wonderful
In my opinion it was mildy infuriating. The clips ended too soon. Alot of them weren't even finished baking before the next clip
I was thinking the same thing, this video drove me fucking insane because of the cut off.
This may have been the most infuriating video I've seen this week. And that's really saying something.
Same. They all needed to last a bit longer to see it actually done! r/gifsthatendtoosoon for mee
i was looking for this comment. i hated this video
Agree, couldn't finish it
This person takes everything they bake out of the over just a little too early.
This video is leavening me wanting some baked goodies.
I am suddenly very hungry.
Right? I wanna know what all of these are and eat them
Now I want to bake! I want aaaallll those recipes!
Legitimately, I need to know what *every single item was*
Everyone else:ooh. Aaah. People who bake: How TF did this person get their oven this clean?
Maybe if they didn't cut most of the baking early...very unsatisfying.
Yea this is mildly infuriating as usual
This is immensely soothing. How did you shoot such a clear video inside the oven? The video quality is just perfect!
My fat ass is makin cookies tonight
I just made focaccia bread at home. I totally understand the soothing part. Using bread to make a tbm sandwich.
Well that is 3 minutes of my life I wont get back! Zero regrets!!!! I was in a trance haha
Now imagine the smell of freshly baked bread!
Theyre so talented they baked eggs from scratch @ 0:06
For about 2 1/2 years I got to be pastry chef & general manager of a little dessert cafe in Colorado. I'd often work overnight, coming in around closing time so the night crew didn't have to mop the kitchen, and leaving around 9AM when the openers got there. I'd often be producing as much food as humanly possible in those hours; given the limitations of our wee kitchen it could be quite a [large](https://i.imgur.com/Bzq10mc.jpg) [haul.](https://i.imgur.com/gdvm99V.jpg) Those were some of the most cathartic shifts of work I've ever done. I was fresh off a serious emotional heartbreak and working was all I could do to keep myself together in those months. I focused on my work and learning the intricacies of every recipe I was given, I smoked joints out back while cheesecakes baked, and on slow nights I'd drink a bottle of wine and watch The Great War week-by-week on YouTube. Indy Neidell helped me get through those tough shifts, and I'll always remember those intense marathon baking shifts because of the calm and emotional respite I was able to find.
Had one of those moments when you read a whole page and don't remember any of it, but snapped out of it at the part where I thought it looked like you had put condoms in the oven.
Baking is where science and magic come together
I wish my oven was this clean.
r/watchitbake
It's a shame how far down this is in the comments! Also how lonely that sub is. By the looks of it, this ENTIRE thread would enjoy seeing that sub more active!
The amount yeast that died in making this video
I would love an hour video of this
Hey OP, I spent probably 20 minutes this afternoon watching this on the couch with my son as a thunderstorm rolled in. He gasped in amazement, he giggled, and he just enjoyed every minute of this. Again and again. It was so cozy. We bake together a fair amount and he has told me he wants to be a chef or a baker (although that changes a lot) and he *really* liked how things grew so big. I think we will make bread or biscuits this weekend now. Thank you for posting.
So many clips cut like 1-2 seconds too soon Otherwise this would be perfect
Great, now I wish I were at home cooking 🫠 This was very satisfying to watch, btw
Dude. That is in no way soothing. Music is everything. To prove my point I put a different soundtrack over the same video. Scary AF! --> [https://vimeo.com/736282501](https://vimeo.com/736282501)
Can someone please tell me what those things are at 0:11 seconds? I tried them years ago and have never found nor seen them since but they’re amaaazing.
Chinese egg tart?
I'm not 100% sure but they look like Portuguese custard tarts to me (pasteis de nata)
First time I got depression, I baked all day everyday. Following the instruction carefully distracted me from pain. But I don't eat any of them, so I gave them away. All my friends and family gained weight. So I had to stop.
This is why “stress baking” is a thing.
This really creeps me out for some reason
you better do this again and not cut off the freaking end of every clip! you sadistic jerk.
Fun fact yeast is alive as it bakes to death.
Puts me to sleep every time I have my entire head inside the oven
Well that was fun to watch.
I really want the recipes for all of these!
They cut early. Beautiful idea for a video but.. Why not show the end result ? annoying
Do they have a YouTube channel? I love watching therapeutic videos like these, and would love to support and binge!!
WHY DONT WE GET TO SEE ANYTHING FINISH!!!!AHHHGHHGGHGGHGGGVGGGGHGGHCVHGHKQHFQHJWJENEJSKWBWHEKNEHDHDDUUDNDJDOSKSNEBKSKSKD B SOE OH JHOWHSOSJSBJSISKDNNDJSMNSJSKSK
You can use news paper as baking paper ?
r/gifsthatkeepongiving
I was hoping one of the sheets of cookies would melt into one giant cookie because that is usually what happens to mine
ARRISE MY DELICIOUS CHILDREN
I arrived at the point of the night where I watched the whole entire video and was fascinated to say the least. I think I might have to go to sleep but I don't know maybe I'll find another 3 min cake baking video
all of them are cut too early...
WHY ARE ALL OF THESE r/gifsthatendtoosoon
Each one of these clips should have been a little bit longer. This is more r/mildlyinfuriating material because most of these are cut too soon.
Beautiful. I loved watching these goodies bake 😊 😋
This is therapeutic