The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Professional Concerns

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Concerns and comments for and by professional bakers.

Riccardo Astolfi's picture

Organic stonemilled sourdough brandnew bakery search for a baker

May 3, 2015 - 5:31am -- Riccardo Astolfi

Dear bakers,
we are a brand-new bakery that will open soon in Reggio Emilia, Italy.
We will work only with organic stonemilled flours and only with, we are searching for passionate and friendly bakers to join to our team.
Are you thinking on moving to Italy?
That's for you.
Pleare reply there or contact me in pvt.


breadislife's picture

Looking for Micro-Bakery case studies

April 2, 2015 - 5:58am -- breadislife

Hi, I'm new on this forum but was hoping I could get some local (UK) examples of successful micro-bakeries. I am about to submit a building planning permission to the council and want to fortify it with case studies.

I am levelling our current garage and building a new structure with a small extension. I will use electric deck ovens which is a concession to my original idea of using a wood burning oven due to being so close to other properties (less smoke)

Ruu's picture

Silky dough

March 24, 2015 - 7:07pm -- Ruu

Hello again bakers,

I have got another questions. So i have been learning a recipe (W African bread) for the past few months.

My biggest concern is that this recipe calls for a very silky smooth dough. To accomplish this result, they use a machine called a "milling machine".....I think its called a "Dough breaker" here in the United states. Its looks like a dough sheeter but not the same.

This machine create a very smooth, silky elastic dough. I am unable to use this machine due to its safety concern in the united states.

Christopher Hoffman's picture

New pics: Got an offer to bake for two local cafes . . .

March 22, 2015 - 12:14pm -- Christopher Hoffman

Greetings everyone!

I'm a home baker who has been doing naturally leavened breads for a few years. (see pic)

I recently shared some of my loaves with a local bakery/cafe owner who I have admired for awhile and who specializes in pastries and desserts. They do a brisk lunch business as well, and they make their own sandwich bread but they don't yet do anything like the artisan(y) breads that I do.

Brooklyn's picture

Baking Process for Hot Dog Rolls

March 18, 2015 - 2:20am -- Brooklyn


We are intending to set up 4500 pcs per hour production line of hot dog rolls (160mm long, 85 gms weight).


I wish to know whether Intermediary Proofing necessary?

Can we avoid it by using enzymes in the dough or providing some resting time on the belt rather than passing thru Intermediary Proofing chambers?

Our temperatures range 20 to 35 degree Celsius.


Please help.

bakewright82's picture

Deck Oven Woes

March 11, 2015 - 4:00pm -- bakewright82

Hi, everyone. I recently purchased a small deck oven w/ steam injection (Doyon 2T) for my bakery, and it is not baking evenly. Does anyone have experience with this brand/type of oven? I'm getting temperature variations of 50+ degrees at different points on the stone deck, but the licensed service rep is telling me that the unit is functioning within acceptable parameters based on their diagnostic tests (checking voltages and amps). 

Has anyone dealt with something like this before? What was your process for holding the manufacturer accountable? 



doho's picture

common injuries for bakers

March 11, 2015 - 11:33am -- doho

Besides the normal sore back and achy muscles, what else are common injuries for a baker? I've recently (6 months ago) started working with pizza dough making 400# into 9oz balls. I've encountered lots of pain along the way but mostly my right wrist from rolling the doughballs. It feels sore and aches, then off and on it goes numb. Within the past week I developed a firm knot on the inside of my wrist where it meets the thumb. What is it and is it serious? What other problems or injuries are common amongst bakers?

Ruu's picture

Professional Help

January 30, 2015 - 8:37pm -- Ruu

Hello bakers,

I apologize for any misspelling

I have been surfing the forum and blog for weeks trying to find the answers to my question but numerous hours spent and couldn't find all i need so i thought i had ask for some help.

I am just about to start up a new bakery..a little different from the American style bread. This will be a specialized local bread originating from Africa, and based on my research, the first bakery with this style of bread.

imjlotherealone's picture

Laminating croissants

December 29, 2014 - 4:59am -- imjlotherealone

Hi, all. I created an account just to ask this question.


I make croissants at my bakery. Recently, I started making them with 99.9% butter blocks from Corman. I thought it'd make rolling out easier and give me better lift.

However, once I started using it, the butter started to crack when rolling out. Here's my usual procedure.


1. Mix dough to low gluten development stage. Wrap in plastic, freeze overnight in freezer.

2. Defrost dough in refrigerator the next day.


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