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.

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.

hmcinorganic's picture

California cottage law!

December 7, 2014 - 10:59am -- hmcinorganic

I've been out of the loop for about 2 years, but apparently CA passed a cottage food law and it is now relatively easy for me to (legally) sell my bread that I make at home. Wow!

Anyone have any suggestions? I am not doing this for the money, but I am excited about the possibility of selling something that I made. I LOVE to make bread, and the opportunity to get paid for it... even a few hundred dollars a year, so exciting.

katiecooks815's picture

Deflated Bread?

November 12, 2014 - 12:06pm -- katiecooks815

Hi All, 

I'm having issues with my pretzel loaf. I usually get a nice dark color from my lye and wide open slits. I've done the recipe very slowly step by step and keep getting the same result - the attached picture. A lighter brown color and more deflated dough with slits not opening. I can't figure out what is going wrong! Does anyone have any idea what might be wrong? I'm using flour, water, salt, sugar, yeast and unsalted butter in the recipe. 

Salilah's picture

Looking for Community Baker in Cambridge, UK

October 16, 2014 - 2:31am -- Salilah

There is a possible opportunity for a Community Baker for a bakery in Cambridge, UK

CamBake (group) and Transitions UK (group) are bidding for a bakery in north Cambridge, and we will need a capable and skilled baker to lead the baking (with support from volunteers).  We only have a few weeks to submit the bid, so if you are interested, please get in touch ASAP!

veganseeds's picture

Metallic taste in baguettes

September 3, 2014 - 7:39pm -- veganseeds

Hello,

I work at a mid-sized bakery as the head baker.  I have experience at two other bakeries but no schooling.

I have never been impressed with the quality of the bread at the bakery where I am currently working, as I feel it is cheap, industrial bread.  That's just my opinion.  But anyways, there is a concern about the bread sometimes tasting metallic, and we are trying to run through the variables to find out what it might be.

kitkatchef's picture

Mixing and production log

August 27, 2014 - 9:50am -- kitkatchef

Hi there!

I am looking for a template for a professional mixing log, something with columns for temperatures and times. I could probably make one myself, but if anybody has one already, that would be amazing.

THANKS!

(Also if anybody has a bread formula template they really like, please make a recommendation.)

-Kat

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