THE HAINS HOUSE PRESENTS
5-DAY EUROPEAN BAKING COURSE
MARCH 10-15, 2012
Günter Franz
Guest Instructor European Master Baker
Small Class Size Hands-On Wood Fired Oven
Learn the inside secrets to making European baked goods and specialty German breads.
More as an academic exercise than anything else, a friend and I are developing a product line for an as-yet unrealized bed and breakfast and small coffeeshop / bakery.
One of the tips I picked up from a previous career inspecting restaurants and bakeries was to make large batches of cookie dough, portion and freeze it, then bake off as needed.
I'm wondering if any of you in the professional realm do this as a routine matter of course, to assist with workflow in the bakery, and how it turns out?
