March 18, 2015 - 9:35am
Is my Artisan Bakery concept any good?
Hi everyone!
I am a student at Nottingham Trent University currently working on my dissertation project which focuses on developing a new business idea for an Artisan Bakery! It is something different and i need to measure the amount of interest in my idea. I am looking for individuals to help me out and give 3 minutes your time to complete an easy questionnaire! Hope you may find my ideas very interesting :)
You can access my questionnaire on: https://tiffany20.typeform.com/to/unqnf4
Thank you so much for your help!
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Tiffany,
What a wonderful idea! With every artisan bakery- the right oven and tools are KEY! I will take the time, and answer your questionaire. Much luck in your exciting adventure, but a little bit about our ovens and why they are energy efficient for a new business is they bake bread perfectly going up to 1000 degrees, and our ovens take 5-6 days to cool off because of the low dome, organic bricks, and insulation used. Our 1400 is one of the commercial ovens used for bakeries, and pizzerias simply because of dough capacity.
We calculate the capacity of the oven by the square meter or square feet as an average. Per 11 square feet, it is as follow:
Between each load it takes about 15 minutes to re-heat the oven and then 15 minutes to even out the the temperature so about 30 minutes.- Baguettes: 16 pieces at about 10 oz each ( rough weight ). Cooking time 20 minutes
- Large baguette, called pain: 11 pieces at 18 oz each. 25 to 27 minutes
- Bread balls or boule: 11,5 pieces at 30 oz each. 35 to 37 minutes
- Large bread or miche: 10 pieces at 50 oz each. 45 to 50 minutes
It takes about 20 minutes to load and unload a large oven of 77 square feet.
To get an idea, you can see a video I made on a rotating oven. For that baker it took him about 20 minutes to score the bread and load the oven. The advantage of the rotating floor is that he was able to unload the first baguettes he had put in right after he had put last ones.
If you use a loader, then the loading is much less.
In the morning, it takes about 2 hours to get the oven to temperature. Then we give the oven 30 minutes to an hour to even out the temperature.
You can do 2 loads of baguettes and pain before re-firing the oven, how ever for the larger bread at a lower temp it is best to re-fire after each load. I seen some bakers, cook at litter higher temp for the first baguettes, then a second load of baguettes. After that they give 15 minutes to even out the temp without re-firing and load the larger bread like a pain au levain.
That will be up to you to see what work best for you depending on the type of bread, hydration of the bread and so on.
http://www.breadstoneovens.com/collections/commercial-ovens/products/1400-b
MUCH LUCK & SUCCESS WITH YOUR DISSERTATION!