Where is everyone? Out baking bread? Trying out the good recipes on the site?
I have been busy lately. Started working part-time at a local grocery bakery. They use the bake off method primarily. They mix, shape, bulk ferment (?), then freeze the breads at their corporate bakery. Then they ship them to the area stores.
Not getting any experience with the big mixers like I want. But getting some experience with the proofers and oven. We use a rotary rack oven. It does have steam injection which is a plus.
They also have La Brea breads. They are partially baked when we get them frozen. We finish them up.
I enjoy working with the breads. But not real keen on the donuts and such. We have a local donut shop and Krispy Kreme is in the area. Eventually want to open our own family bakery. Will focus on artisan breads. But will make the others as well. It's all about choices I guess. :-D