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Potato Rolls - video

April 5, 2013 - 4:26pm -- mcs
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OK TFLers,
I know it's been a long time, but here I am with a new video from the new bakery.  This is a pretty simple Potato Bread recipe of mine that I mix by hand and shape into rolls.  It's a decent high quality soft bread that makes tasty burger buns, dinner rolls, and also works well for filling with stuff like chicken teriyaki :)  I use an overnight bulk fermentation to add some flavor and keeping quality, plus I use the yellow/golden potatoes that add a buttery, smooth texture to it.

Enjoy the video, the recipe is at the end.

-Mark

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mcs

So the last you heard, I was picking up my trailer and just about to get the show on the road.  Well, I haven't quite been 'on the road' baking yet, but I have been using the trailer as an 'at home' bakery in my warehouse/home.  I've sold at the last three Bozeman Winter Farmers' Markets, plus had a couple of other gigs this week.  Below are a few photos to give you a timeline of what's been going on here in Belgrade/Bozeman:


Rye boules from the first market I attended back in February.  This one's for you Eric.

 


Who would've known I'd meet an Italian pizza guru here in Belgrade?  Friend and top-rate baker Tommaso Damasco spent time both working with me teaching me the proper way to make Pizza Romano, and in turn he learned to laminate and make croissant dough.

 


A little bit of parmesan to top off the pastries...

 


Yes, I got out the silver platters and doilies for the Bozeman Film Festival.  I made these Spinach Artichoke puffs and other hors' d'oeuvres for the occasion.  I even wore a collared, button-up shirt to play dress-up, but you'll see no evidence of that.

 


This is looking into the trailer from the entrance.  The freezer, fridge and ovens are on the left, the sinks are on the right.

 


Here's a couple of work benches and cooling racks.  The near bench is 2'x4' and  is attached to the generator compartment.  I put flat-iron back splashes (and a side one here) on the wood surfaces to keep flour from getting behind them.  The far table is 2'x6' and to the left of the mixer is an under counter fridge with a 2.5'x4' stainless steel work top.

 


This is my set-up for the indoor market in Bozeman.  Hot Cross Bun 4-packs, just in time for Easter,  are in the white boxes on the left.

There you go. 

If you want to check out bunches more photos, this is the bakery FB page.  I think I have all the photos set to 'public view' so even if you don't have a FB account I believe you can see them.  Feel free to 'like' the page.  That would be nice :)

Happy baking everyone. 

-Mark
http://SinclairsBakery.com

 

 

 

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mcs

Latest Update!
Next Tuesday I pick up my completed concession trailer and get busy!  I can't wait.  That means that in exactly two weeks (March 2, 2013) I'll be making the Sinclair's Bakery debut at the Bozeman Winter Farmers' Market!  I won't be bringing the trailer since it's an indoor venue, but instead will be baking in the trailer here at my place, then transporting the breads and pastries to Bozeman, just like a regular market. 

Here's a couple pictures of the work in progress.  Here's a Facebook link for more photos and a flickr link in case you don't do Facebook (same photos). 

I'll post more photos next week when I get the trailer, and then some more when I get the graphics on the trailer.

-Mark
http://SinclairsBakery.com

edit:  At the bottom is a photo of the trailer that I picked up yesterday,  2/19/13.  There are more photos at the links above.

link to a previous post about the project





 

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mcs

TFL'ers,
Hi there everyone.  Last time I wrote to you I had just finished my last bake at The Back Home Bakery.  I was hoping to be able to post pictures of the newly opened bakery at this point, but alas delays have occured.  Rather than wait until I'm open I figured I would give you an update to show you the progress so far.  Anyway, soon after, I packed up all of my stuff and the bakery equipment and headed south to Bozeman, MT via Nampa, Idaho.  Why Nampa, Idaho you ask?  Well, that's where Sinclair's Bakery is originating.  After searching high and low, I finally found a place that would be able to help me with my project.

Let me explain.

As those of you who have been following me for the past few years know, The Back Home Bakery was located in the lower level of my home.  Most of my baking business came from a very busy summer season selling at the farmers' market, plus it was supplemented through wholesale work throughout the year.  Of course I realized this would be impossible to duplicate in a brand new area/market without a home to start with, so this is the plan.  The folks at Double R trailers in Nampa will be taking my idea and equipment and building me a concession trailer.

This is an example of a similar concession trailer, but NOT mine:

Below is the floorplan for the trailer they are building for me:


Much of the bakery equipment will be in a concession trailer.  It will be supplemented by a 20KW diesel generator which will be on the tongue of the trailer.  The overall size of the trailer wil be 8'6" x 24' and will be towed by my 3/4 ton truck.  If you are familiar with the '5 minutes at the Back Home Bakery' video then you will recognize that some of the equipment missing from the trailer are the 60qt mixer, the sheeter, and the large work bench.  This equipment among other things like the bakers racks and large 3 compartment sink will be housed in a warehouse where I am living. 

This will allow me to bake on site not just at the farmers' markets, but also at other event locations.  Fresh baguettes and croissants for everyone!  For wholesale and on off days, I can plug the trailer in and use as a small bakery, much in the way I used to at the Back Home.   Below is my design for the outside graphics of the trailer which I will paint upon arrival here in Belgrade, MT (just outside of Bozeman).

Here are some pictures of the warehouse/studio where the trailer will be housed and where I live:

The studio can be seen at the top of the stairs to the right, the rest of the bakery equipment is in the rear.

 


This is looking down from the top of the stairs of the studio.

 


Some of the rest of the bakery equipment.

 


The living quarters upstairs.

If you'd like to see more pictures of the area I now call home and you are the Facebook type, feel free to check out my page here.
If you would rather check out the pictures of the area I live now on Flickr, then click here.

The initial projected completion date was mid-January, but it has been pushed back to mid-February.  In the meantime, I will keep myself busy by growing more white hairs and substitute teaching at the local schools to earn a few bucks. 

There you go for now, and happy baking to all of you in the meantime.

-Mark

 Edit:  mid-February update here

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