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.

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

BagelGuy's picture

Scaling Up A Bagel Shop

July 23, 2014 - 12:23pm -- BagelGuy

Hi everyone,

I launched an artisanal bagel shop a year and a half ago. The results have been very positive. We've got a loyal customer base and business has been steady since the start.

We mix our doughs in a small spiral mixer (12 dozen dough max), retard over night in a fridge, boil in honey water and bake in an ancient but reliable Middleby Marshall gas conveyor oven.

We do 30 dozen a day during the week and 40 dozen on weekends. However, I'd like to be able to do 100-200 dozen a day to shore up our wholesale side.

katiecooks815's picture

Yeast dying in freezer?

June 28, 2014 - 6:04am -- katiecooks815

So I've starting making pretzel rolls. My rolls do a dry rise and then they go into the freezer to harden so that they are easier to dip them into lye (sodium hydroxide … gives them the nice dark crust!). This has been working really well the past couple months and this past week I've been putting the rolls into the freezer and they start flattening out and getting wrinkled. When I bake them they are coming out dense and flat! Is this the freezer not being cold enough and the yeast dying in there? 

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