Concerns and comments for and by professional bakers.
Hello everyone
I own an artisan bakery and one customer wanted a burger bun like the picture below 100gr bun and I tired many recipes all came with a crust and need to be scored before baking and im not bread improvers kind of baker I use poolish and sourdough starters in my breads and have no idea how to make a pillow style bread with very soft skin
Can anyone help or suggest an idea to make a bread looks like this one.
Hi Guys,
I’m looking at buying a Twin Diving arm mixer for high hydration Sourdough. My preference would be for an L-arm/shape mixer however this has been impossible to find on the second hand market.
I’m curious if anyone has experience with this type of mixer and can provide an opinion on it versus a typical spiral mixer?
Thanks so much
Smoko
Ive been a professional baker for 28 years and am passionate about my job. However I today suffered an asthma attack due to using rye flour, which I fortunately have hardly ever used. But today I started a new job knowing that there would be some rye flour usage so wore a disposable dust mask to help protect me. Unfortunatey it didn't work and I was very unwell and quite scared. I was wondering if anyone has similar issues with flour and can recommend a good fool proof mask. Otherwise I may need to leave the job. Thanks in advance.
Hi
My name is Christine and I will be baking for my local farmers market next Saturday for the first time. My goal is to make 33 loaves out of my house kitchen. My oven only fits 2 Dutch ovens.
This is a BIG FEAt for me.
Questions-
1.how should I grow my starter to get to 3,300 grams of starter. I currently have about 500 grams in the fridge.
I am a home-business-baker, and I met with a local supermarket owner today to pitch my bread. He asked if I accept returns if the bread does not sell, he said this is standard practice. Does anyone know if this is true?
I am trying to figure out how much a market will buy sourdough for. I bake at home, have all of the necessary licenses/registrations, and am ready to start my business. In NY, home processors are only allowed to sell their goods wholesale or retail, through someone else's store. So that is my plan.
Hi all.
First time using The Fresh Loaf. What a great resource.
I have an organic sourdough bakery in Wales, and I have been baking about 100 loaves a day on 3 Rofco B40s for the past 5 years. These fairly basic ovens are getting on a bit (and they lose an awful lot of heat - can't believe Rofco don't insulate their ovens better!), so I'm looking into 'proper' deck ovens.
Hi All,
Our European operation has done a lot of Bakery and food installs so we are taking their systems for application in North America. Being in Canada we typically work with the large industry Suncor, Catalyst Paper that sort of thing. We have had proposals to Dare Foods and paper systems are called a "kitchen" because we cook starch, additives and run a batch process.
Anyway here's our Indeed posting for Vancouver area. Thanks Paul
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HI,
I'm new to the forum but stumbled on it looking for some help for a bit of trouble I've been having.
I have been baking for farmers market for about 3 years out of home and recently rented a commercial space that is already outfitted. The problem I've been having is with the oven. Its a older Blodgett cabinet convection oven and the convection does not turn off. I can't get a good oven spring because the oven is so dry. Does anyone have any advice?
Hi everyone, me and my husband have a small bakery in north east england and need some help. Currently we mix about 80kg of dough per day but we are starting to feel the strain. We have finally decided to take the plunge and buy a spiral mixer but we gave no idea what's good or what to look out for Can anyone help us with this? We would be looking to mix 80kgs but in a few goes would be fine. Not to expensive maybe £2000. Any help would be great xx thanks xx
