Got a favorite artisan bakery in your area? Rave about it here.
I found a dough divider on a local auction but they have ZERO specs on it. I live 2.5 hours away and I don't want to drive to the preview unless I can find some details. Does anyone have a clue about the manufacturer of this model?
Hello all...
I've been baking for a while now, and I've always loved it. I order organic grains, try to find new terroir, mill my flour, sift and extract it, bake everything I can, including vegan goods (I'm not versed in gluten free) pretty much everyday in my spare time. I created a website, incorporated, planned a home micro-bakery, but it's just too much of a hurdle for where I live. The oven, the rack, the bannetons, it all adds up and we don't have much free space available as it is. I also roast coffee and am a bit of a third wave coffee addict.
I'm taking an incredibly blind shot in the dark here, but there may be other New Yorkers here who know about Eli's Health Loaf or the whole grain bread made at Fairway every day.
I would love to get some sense of what those breads were, what they were made of and how I might make them now, no longer living in Manhattan. As I said, crazy shot in the dark. Maybe I'll hit gold and someone who worked at either will have a recipe saved somewhere. lol
Hello all
We are looking for a bakery Consultant for our upcoming bakery & cafe in Lebanon. We are a family startup and don't want anyone who is very expensive. Our menu focus is viennoiserie, breads & pastry (pastry style is more rustic and wholesome) . We are looking for a pastry chef as well. But this post is mainly for a consultant who can help train the chef's - recipes, techniques also work flow processes to run as efficiently as possible 😅. We would prefer someone close by within the middle East or Europe.
Thank you
Good morning bakers, my background is in boiled bagels. I am now working on a steamed bagel for my new employer. The bagels are nice, come out with a pretty good chew and a nice shine, but I am having trouble with the skin cracking. I would love to get to the point where they are smooth all the way round. I make the bagels with a spounge that ferments over night, then I roll the bagels and retard in the fridge for another night. I then bake straight from the fridge. Is this a proofing issue?
Hello everyone, new member here. Looking forward to being part of such an amazing community.
These 2 questions are for anyone running a micro bakery.
Q 1. How many loaves a day are you currently baking and what oven are you using to hit those numbers?
I’m hoping to bake 50+ loaves each day while prepping for the next days loaves with one Rofco B40.
My math - 9 x 900g loaves every 45min-hour. While I’m baking (7am-1pm) I’ll be doing my prep.
This would be done 6 days a week.
I'm off to Naples, Italy for a few days at the end of the month. Can anyone recommend any bakeries, pizzerias or restaurants worth a visit?
Lance
Basically i am wondering how much space is needed between each loaf of bread or baguette for a proper uniform bake in one of these hearth ovens?
Cheers everyone
Peter
