Please help with sweet bread issue at my bakery!!
Good day all!
I have a very small town bakery. We have been open for just 5 short weeks. Things have been going well if you do not include lack of sleep and family time!!
Seeing as I and one other person do all of the making and baking; we have tried hard to come up with ways to save time and produce more. Things aren't bad there either with one exception.....my familys' prized recipe and creation called the "Birdie Bun". (Picture is a mini version of our bun.) It is a sweet yeast dough that is allowed to rise, then is shaped into a bird, proofed, egg washed and baked. We also use the same dough for a handful of other items....sticky buns, cinnamon rolls and our very well selling tomato rolls.
Here lies the problem....
In trying to trim time we make a weeks worth of dough for all products. We portion and wrap and let the first rise occur in walk in fridge on racks. The next day we shape items and birdie buns. We then freeze them immediately, well wrapped I might add. We then take them out as needed, leave in fridge over night to thaw and proof in our proofer for 30-45 minutes. We have had success on all of our items made this way with the exception of the birdie bun. They seem to be forming a skin that allows for very little rise in the proofer and when egg washed and baked they have now been covered with tiny little wart like bubbles....they look hideous! BUT the worst is that they are no longer soft and feathery inside and they have even seemed to loose some of their sweetness. I must fix this problem ASAP. We thought maybe a quick freeze, then spray with water so that they get a coating of ice on them then put back in the freezer. Once into the fridge the ice melts and they stay moist. Any thoughts on this? We have not yet had the time to test this but any suggestions will be very much appreciated!! I do not want to loose our following on this roll! We make some of our breakfast and lunch sandwiches on them and lately (probably because of what they look like) people have been choosing to have their sandwiches on bagels and croissants instead!!! UGH!! PLEASE any help....any!!! Maybe a spray of oil?????