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

Pan coat/glaze

October 30, 2015 - 12:00pm -- Ruu

Hello again,

Can anyone help with my bread loaf pans?

I got some bread loaf pans on ebay for my small business bread baking. The bread sticks to the pan and i need help figuring out the solution.

One of my helper told me it needs to be coated/glazed???? with 1st use. We are not sure how to do this. Any help please?

Something about oiling and baking it at a high temperature?????

Just so we don't have to always oil it for every use.

thank you.

marathonflight's picture

One Baker Production Capabilities and Oven Advice

October 27, 2015 - 11:20am -- marathonflight

So I'm trying to spool back up into a small production bakery supplying farmers markets and local door-to-door. Thanks to Texas "Cottage Food" laws, I'm going to be putting this oven either inside or just outside my 600 square foot space behind my house that I'm going to use as my bakery.

Ruu's picture

vent or no vent?

September 16, 2015 - 1:20pm -- Ruu

Hello People,

I need a clarification.

I just found a space to use for my bakery in Brooklyn,  ny, the space is hooded with fan ventilation but not vented. It use to be a restaurant.

I will be taking everything out and using it mainly as a wholesale bakery with very minimal retail.

the main thing I am using is a single rack gas oven and a proofer to rise the yeasted bread. All others will be hands-on. 

I have been told that no vent is needed but wanted to ask your opinion as well.

the hood is about 7ft  height.

Thanks a lot for your time.

Ruu's picture

In need of a space, bakery to bake bread in New York

August 14, 2015 - 8:01pm -- Ruu

Hello professionals,

I am a new bread baker and seriously looking for a space to bake. I am currently baking out of a commercial kitchen in Queens, NY but the cost is getting ridiculous. I need a space where i can bake and take out for wholesale. All i bake is bread.

I will really appreciate anyone willing to give me the opportunity to use their space and pay weekly or monthly rent as agreed. This will help me a lot to get on my feet and save up for my own startup. 

Anywhere in Brooklyn, NY will be preferable but I am open to Queens and NYC as well.

Ruu's picture

Urgent Help

August 10, 2015 - 7:00am -- Ruu

Hello again professionals,

I am just starting my bread baking business. I am having a major issue with my loaf. I am not sure if its from the dough conditioner or added gluten. I will like a professional advice, i had prefer a free consult as a start up business but willing to pay for the right service. Pls kindly pm me for more information

The only problem i am having is with the shape. When i off-load, the shape is perfect but doesn't hold up during cooling leaving it rough and ugly shaped. More like collapsing/shrinking

DoughyInTheMiddle's picture

Wholesale baking: From crawling to walking to running marathons

July 7, 2015 - 8:34am -- DoughyInTheMiddle

For several years now, I've operated under the Ohio Cottage Laws, baking out of my home kitchen, and selling individually or for special events. Rarely did I make more than 8-10 loaves in a single evening.  Late last summer, I made the decision to make this the real deal, and spent the winter on a small crowdfunding campaign to have the funds to work out of a local commercial kitchen.  

Last week was my first week.

mixinator's picture

How Do Big Bakeries Do It?

July 3, 2015 - 8:57pm -- mixinator

Suppose I'm a big bakery making several hundred loaves of French bread per day. Let's say I turn my loaves out to proof on a canvas sheet (couche).

My question is, how does a big bakery cover the loaves while they are proofing to keep them from drying out/crusting over? I can't imagine them using lots and lots of cling film to cover all of those loaves. Or do they leave them uncovered and do something else?

frenchbaker80's picture

Croissant Class

June 30, 2015 - 12:27pm -- frenchbaker80

Hi there, I'm new here and was hoping to get some advice regarding setting up a croissant class. 

I've been making croissants for a long time now and want to share the process with others by hosting classes at a local bakery kitchen. I'm wondering if any instructors or people who have attended a croissant class could weigh in on the structure of teaching such a class. 


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