Concerns and comments for and by professional bakers.
Recently, I have been very interested in making some low hydration breads once flour becomes more readily available. I have made a few low hydration breads in the past, but there are a few issues other than the lack of flour that are kind of making me feel more than just a little intimidated.
hi there.
been using a larghe old tom chandley deck oven for the last 3 months and it has alot of hot/cool spots which is fine. It has a broken steam injection which i havent been able to afford to get fixed yet however i spray on preload and after load and colour is fine and yeasted breads rise perfectly. I bake straight on the stone and generally i have good spring however my sourdoughs can be inconsistent in their rise so im looking for advice.
I currently bake at 440-450F and have top element at 4 and bottom at 1. I open damper after 20 minutes and finish bake.
Hi!
We're in the process of kitting out a very small (3x3m) space into a micro bagel bakery and sandwich prep shop.
We currently use a curry's stand up fridge with wooden boards to retard in but the temperature variance between front/back and top/bottom is wild and leaves some bagels over proved, some under on any given day.
I am wanting to put in a home bakery in our basement with a food truck/ trailer delivery system for selling, for our daughter. The problem I am having is in getting insurance. My SF agent says my homeowners policy will not cover anything if a fire would start in the business part of the home and even if it didn't start there it would be up to the claims dept at the time to see if it would even be covered because of the home bakery. Even with business insurance through them. But would be happy taking my money.
Greetings all
I would appreciate only hearing from professional bakers on this subject, especially since this is the Professional Concerns forum.
My croissant recipe:
Bread flour 1kg
Sugar 110grams
Yeast (instant dry) 25grams
Gluten 12 grams
Improver 14 grams
Salt 20 grams
Honey 15 grams
Butter 200 grams
Water 450 grams
Beurrage: 615 grams of unsalted butter
I do 1 single fold followed by one book fold.
After shaping, I keep the croissants in the fridge overnight, proof for 2-2.5 hours till puffy in the morning and then back at 200°C for 18-20 mins, in a Kolb Deck oven with steam injected for 2 seconds.
I'm working in a hotel where we serve croissants on our breakfast buffet. Currently, my challenge is staff shortage. I have only one guy, who comes early in the morning to bake the croissants. But it still gets late most days because of the long proofing time.
I read somewhere that it's possible to freeze croissants AFTER proofing them, that way, you can pull them out of the freezer and be ready to bake in 15 mins once they're at Room temp.
Hello bread lovers I want to know how many hours you work per week.
I ask because I live in Greece and here you need to work around 10 - 11 hours a day, 6 days a week.
And you get paid with the minimum wage.
Is this the same all around the world?
Even on countries like Germany or Denmark?
I' m just very curious to know.
Thanks in advance..
