Concerns and comments for and by professional bakers.
How do I make the crunchiest whole wheat bread?
I use a recipe where the outside is great! Very crusty. The inside, as is typical for bread, is soft and fluffy.
I want a crunchy, crumbly, deeply cooked inside. Is there a way to do it?
Thank you !!
Hi!
We are a very new micro bakery and have recently purchased a spiral mixer to help ease the load of hand mixing a lot of pretty low hydration dough.
However, we've found a particular issue since moving over from hand mixing, which is that near the end of bulk (5/6 hours after mixing) the top of the dough has dried out to the touch and the bottom seems to have "leaked" water. the dough is kept in covered plastic tubs and never dried out when handmixed. We would previously handmix/knead for 25-30 mins in batches.
Hello all, I have recently opened a home bakery with my partner known as "Wild Yeast Bakery". We operate out of Norway Maine. I have a question for anyone who might be able to help me:
Hi All,
Quick query here about using a walk in fridge (cooler) for overnight proof for our sourdough. We've got a small bakery at the minute and are expanding to a new bigger site for wholesale. I'm looking at a walk in fridge so we can do an overnight ferment on the sourdough and bake first thing in the morning. At the moment we do a room temp second proof and bake it straight away (no cold ferment). On to the matter at hand...
Hi Guys, I own a small artisan (hate that much abused term) bakery in Ireland. Currently I source all my flour from Shipton Mill and Doves Farm in the UK but due to Brexit it seems that I will no longer be able to import goods from the UK. Currently I import around 15 tons of 12% white flour and a mix of malthouse, wholemeal, spelt, rye, ect. My only option is to import from mainland europe, France and the Netherlands would be most cost effective in terms of haulage.
So I'm wondering if anyone here could recommend some good mills in western europe?
So I am a cook and a trained whole animal butcher. I have recently started baking sourdough boules for a new restaurant using Dutch ovens. I AM NOT A BAKER!
I have a friend who has a prep food kitchen and they have a basement. The uploaded photo is the basement. The red squares on the right are walkin boxes(6x8,8x8combo).
So I always measure the height of bread after baking it. This is to establish a uniform production of bread. However, I am currently experimenting on a new flour that my friend bought from southeast asia and it is only 1 kg. So, I had to scale down my loaf bread from 800 grams of flour to 200 grams. Now, I'm not sure if I just have to multiply by 4 the height that I got from the 200 gram-bread. I have no problems with the pan since I also have a pan for the 200 grams.
hello,
i am starting a bakery in NY and looking for an experienced baker. Mainly for kaiser rolls and heros.
Thank you!
Hi everyone, I wouldn’t consider myself a professional baker, but would greatly appreciate a professional baker’s advice.
On my quest to have the best bagels, I’m trying to increase the length of time of my slow fermentation. I currently do an overnight proof in my walk-in, but my in store business, along with catering increases have made it nearly impossible for my team members to fit without constantly bumping into each other.
My thought was to start making bagels as my store closes (around 4 pm), and retard my bagels for roughly 32 hours (we start at midnight).
Hi all,
I have been baking pizza at home for over 2 years and developed a nice method that suits my needs.
I use cast iron plate - I place it in a regular home oven and heat it to 250 C.
As the bottom of the pizza baked nicely each time I still have problems with the upper pizza part. Since I have a small over the crust of the pizza sometimes can dry out.
I''m trying to accomplish the perfect method to achieving a like-stone-oven but without any luck.
Any ideas?
