The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My new office ...

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PiPs's picture
PiPs

My new office ...

Just a quick hello to everybody out there ...

Sorry for my absence  ... I have been rather busy over the past few weeks.

Moving house and starting a new job! ... anyway, here are some photos from my new office :)

... we are in the middle of product testing at the moment ... this is the third bake out of our second hand MIWE Condo oven. I knocked out about 180 loaves by myself today (plus all the cleaning until my assistant starts next week)

Hope to have some more news for you all soon ...

(sorry for the quality—they were taken on my iPad)

All the best,
Phil

Comments

Juergen Krauss's picture
Juergen Krauss

Best Wishes 

Juergen

FlourChild's picture
FlourChild

What a great "office"!  Congratulations and best of luck :)

PMcCool's picture
PMcCool

That's one heck of a tease you've given us!

here's hoping that this new stage of your adventure is enormously sastisfying. 

Paul

Wingnut's picture
Wingnut

Brilliant space mate, happy baking.

Cheers,

Wingnut

golgi70's picture
golgi70

Some very happy customers.  Look at all that stainless steel.  How's the oven?

Enjoy your new home away from home

 

Josh

PiPs's picture
PiPs

Hey Josh,

I think I have the oven dialled in where I want it. It's really nice. It has some great features such as an auto startup and programmable bake settings. The bottom deck is taller than the top two and is causing some inconsistency with the sourdough bake ... just not baking as well as I would like.

The mixer is driving me a bit bonkers ... its a two bag spiral and the dough keeps crawling up the hook no matter how much dough I have in it ... Can't take my eyes off it for a second :)

Cheers
Phil

golgi70's picture
golgi70

I like the idea of auto start up.  I fear the auto bake setting.  Come on, I love pushing the steam buttons.  But I understand how that can be fascinating.  A local bakery cafe has one of them huge rotating rack convection ovens and you can scroll through your "recipes" and its all set to go.  Baking Brownies no setting the oven to 400 then lowering to 350 after 10 minutes.  Now you press brownie. 

The Bassanina also offers for the top deck to be slightly taller upon request.  I'm assuming this is for the ability to bake larger loafs in loaf pans.  I think I'd just prefer all the decks be the same.  What kinda differences are you running into? How many loaves are you getting in the full oven?  

I've never had a dough do that to me in a spiral mixer (planetary all the time)  I've only used large spiral mixers though. I'd say a 4 bag mixer.  My problem is quite contrary.  A lot of my mixes are not quite the best volume for the large mixer. I have to do lots of scraping to help the mix out.  I've actually had better success with wet doughs in the planetary mixer than our overly large spiral.  I tried to mix ciabatta in the large bowl one night when the planetary was not running.  I would have had to triple the batch to get it mix at all.  I tried for a long time but with no success.  

Does your tabletop suggest you are doing pastry as well?

Well I can only imagine your totally happy to be having these issues as it means your back in the kitchen.  A good feeling.  Bread looks stellar.  Look forward to seeing more. 

 

Be Well

Josh

PiPs's picture
PiPs

Hey Josh,

The auto bake setting is great because I get to program it the way I want ... This means consistency and I can make small adjustments during the bake if I think it needs it.

The bottom deck which is taller is producing sourdoughs with a lot less curl in the gringe and scoring. They open up ok ... But have a thicker gringe. I have added more steam to this deck as it would have a larger volume/area ... This has helped a bit.

i can fit 36 800g batards comfortably ... I could squeeze 42 but end up with a lot of blonde crusts. 

I've never had issues with spiral mixers in the past ... This one has a weird shaped breaker bar ... Could have something to do with it. We will probably do some yeasted pastries ... There is more to this story as you will soon see :)

all the best,

Phil

l'Anglais's picture
l'Anglais

Hey Phil,

Still Having problems with the mixer? Check that the three phase cables inside the plug are in the correct place or maybe even in the wall socket. Get a good electrician to check it for you. It will make the bowl and the spiral turn out of sync or the spiral can even turn backwards while the bowl in the correct direction. Both examples will make the dough crawl high up the hook.

Been watching your progress on Instagram - Bravo!! Keep it up.

I own a bakery in Bucharest, Romania. "Pain Plaisir". Check us on Facebook ( Pain Plaisir, Bucharest) and on instagram (painplaisir2012)

Tom 

proth5's picture
proth5

Another - how are you liking the MiWe?  Doesn'ty look like you got the loader - or did you?

Nice bread :>)

 

PiPs's picture
PiPs

Hi Pat,

I am pretty much in love with the oven at the moment ... auto startup and programmable bakes are AWESOME! Once I figured out the right amount of steaming (it measures it in ml) for my baking style I was a happy baker.

Nope ... no loader ... just some perfectly sized large pieces of ply that I use to load multiple loaves on ... oh, but a loader ... perhaps in my next oven ;)

Cheers,
Phil

Toad.de.b's picture
Toad.de.b

Can't have everything.  But you've got plenty in there.  And the early products are, like the man said, drool-worthy.  Are those perfect crumbs really as yellow as that last pic suggests?

All the best, at home and in "the office", Phil.

Tom

PiPs's picture
PiPs

Hey Tom,

Probably not quite that yellow ... but I am using flour from a local organic miller. They are growing the wheat on their farm and have bought a roller mill in a nearby town. Beautiful stuff .... Will do a post on it soon!

Cheers,
Phil

ml's picture
ml

Wow! New digs, new ovens, new mixers! What an amazing journey you are on. Your breads are stunning. Hope you don't get so busy you forget to write our book :)

Best to you and yours

ml

dabrownman's picture
dabrownman

new oven is turning out the same ole, same ole superb bread as always.  You seem to fit the typical office worker stereotype too:-)

Looks like all will work out hunky dory once the apprentice starts next week to clean up the mess - lucky them I say!

Happy baking Phil!

Wild-Yeast's picture
Wild-Yeast

Looks too clean! Like the graininess of the first photo - 9:00 AM or PM?

What's the name of the new gig or is it too early to let the cat out of the bag?

Wild-Yeast 

PiPs's picture
PiPs

Yeah, I don't think the oven was even switched on at that stage. I keep a very clean kitchen ... so it pretty much looks like that at the end of the day apart from dough tubs drying around the place.

A bit too early to let the cat out of the bag ... When we start selling I will point everyone in the right direction.

Cheers,
Phil

dmsnyder's picture
dmsnyder

I like your new office, and your products look very classy.

Congratulations and the very best of luck with this new venture.

David

isand66's picture
isand66

Good Luck Phil...not that you will need it if you turn out product that looks half as nice as what you have shown us.

Cheers,
Ian

annie the chef's picture
annie the chef

Very impressive "office" that you have there. :)

Congratulations and best wishes to your new job and look forward to reading more about the new bakery.

All the best,

Annie

PiPs's picture
PiPs

Thanks everyone,

I will keep you all updated as the baking progresses to the point of bread sales :)

all the best,
Phil

Faith in Virginia's picture
Faith in Virginia

You may want to check that mixer and make sure it's rotating in the proper direction... could be wired incorrectly???  One big reason for hook crawl.

Bake on! Faith

PiPs's picture
PiPs

Thanks Faith,

I think the mixer just hates wet doughs ... It has forward and backward directions. I mixed a different dough today that was a bit dryer and it worked like dream.

cheers,

Phil

Mebake's picture
Mebake

what a good news, Phil! great office, and 1st class products.

Awaiting more news.

Best wishes,

-Khalid

 

michelebike's picture
michelebike

All the best ........

lbbakery's picture
lbbakery

Hi.

Just discovered your blog, and spent a couple of hours reading it from end to end. Full respect to you, and congratulations on the new 'office' :-) More than a little envious ;-)

As a home baker (not in your class, but trying never the less), I have had a household corn mill for about a ½ year, and am still struggling to get a grip on the freshly milled flour. I bake Tartine inspired country loaves with about 30% freshly milled wholemeal flour. They turned out good before milling my own flour. I use corn from the same supplier as the flour, but despite tinkering with hydration levels, i don't seem to be able to get decent oven-spring as before.

I'm aware of it being a difficult question to answer, but what were the main differences you noticed to your breads after starting to mill your own flour? (necessary recipe adjustments etc.).

All the best.

John

Song Of The Baker's picture
Song Of The Baker

Hey Phil.  Doesn't seem like an absence when I'm seeing your products on instagram every day...which is a treat.

Hope you get super cozy at your office.  Must be much more pleasant an environment than the old computer and monitor your old office used to offer.

All the best in your career (jealous!).

John