So as someone who has been recently looking through all the stand mixers out there, I am entirely unhappy with everything I've seen. It seems apparent that there are no reasonably priced mixers that can reliably do the job anymore for even a home breadmaker. I have been talking to people in the baking business who have all raved about how their kitchenaids have lasted for 20+ years!!! But then ofcourse I realise that these are really Hobart kitchenaids and not the cheap foreign piece of.... current ones. I'm wondering if its even in the realm of possibility to acquire one of these old hobarts? That would be awesome.... and unlikely. Hopefully someone has some insight.

I think that is a old question.

I am looking that :King Arthur professional Organic bakery flours but is impossible.

I call to many distributors but I can't find it. I look for in any location in USA.

Even I call to King Arthur but doesn't know what distribuitors have that flours . Can you figure out?

Pls Help

Hi Everyone!

Like many other posters, I'm exploring the possibility of professional baking, but I have some uncertainties about how to start.  I'm about to end my current position as an americorps volunteer at a farm/ residential community for disabled adults, and I'm looking for my next step.  The community has a small bakery where I have been one of the head bakers for over two years and the manager of the bakery and of work crews for about six months.  We bake bread only three days a week, producing about 80-100 loaves a week.  All of our loaves are sandwhich loaves, including whole wheat variations, sweet white breads, and sourdough, and we hand-mix all of our dough.  I love everything about the process of baking, and I want to learn more- especially about sourdough and artisan breads- with the dream of being a professional baker and one day having my own bakery.  My question, though, is whether my experience in this small bakery is enough to start looking for jobs in professional bakeries, or if it would be better to get more education first.  The variety of bread I've baked has been somewhat small, and I know that there are a lot of differences in size and scale between this bakery and many other professional bakeries, and I don't want to overestimate my experience.  I would love to hear from bakery owners and other professional bakers about how much and what kind of experience they look for in new employees.

Thank you.

Ann

Anyone else had the problem of the bowl slipping off that little tab in the back that you pop it into before you raise the bowl? Don't exactly know what to do about it and I can't get bagel dough to knead properly unless I figure it out. I'm okay with doing something myself, but I can't think of anything that would work. Extending the little metal piece that pops into the tab would be my best guess as to what to do, but I'd have to find someone to machine the little part and then put it on for me. Worst case there, though, is that I'd have to buy a new bowl if it didn't work.

Suggestions welcome. It didn't even really get warm kneading the small amount of bagel dough I had in there, so I know that it's fine with small amounts. Just need to figure out this one problem...so that I don't have to stand at the mixer and hold the bowl on. :)

What follows is a likely, yet entirely hypothetical future.

I have been an underemployed and unemployed financial research editor since early December. I live in one of the most economically depressed areas in the country (Ohio). For the most part, all I have done since getting laid off from my job at a think tank is cook and bake. Given the enjoyment I've had and the lack of other opportunity here, I have made the decision to attend bread school, most likely the Art of International Bread Baking program at the FCI in Manhattan, which is convenient to my budget (barely) and schedule (very).

I'm hoping to accomplish the following:

1. Learn to actually make something, unlike in my fomer career as a desk jockey.
2. Have a true career to fall back on should the economy collapse further.
3. Make and eat a LOT of awesome bread.
4. Do something I actually enjoy.
5. Do something that makes others happy.
6. Wear shorts and a t-shirt to work at 2:00 am.
7. Get the hell out of Ohio.
8. Open my own bakery after some period of apprenticeship.

If everything works out and I begin this fall, I will be blogging and photographing the entirety of the experience. I was just wondering if the readership of TFL would be interested in following me through the program and a new career as a professional baker.

What would the readership of TFL like to know about the experience?  I really feel that this would be a great opportunity to share with such an involved community of bread heads and the blogging would be mostly for you, not me. Unless, of course, someone would like to pay me for it :) Obviously, I can share techniques, recipes, tricks, and anecdotes, but is there anything you would like to know specifically?

Corey

Hello Everyone!

I've been a member of this site for a few months now, but this is my first time posting.  I'm 25 years old, and have been baking bread in my home for the past year or so.  In the past few months, my baking has become much more serious.  I'm currently working a "normal", 8-5 office job that keeps me busy --- but I am not totally satisfied with what I'm doing.  Recently I've been spending a lot of time thinking about taking the plunge and becoming a professional bread baker. 

Anyway, the real reason for this post is to ask for advice.  I have been given a great opportunity to use the kitchen of a local restaurant to experiment making breads on a larger scale. They do not have a baker working for them, however it is their intention to begin making bread in the future.  This is both exciting and a little scary.  I have been making all of my breads by hand for the past year, so this is totally different.  I want to be as prepared as possible when I go in there to begin.  Here's what I know:

-They have a 40 quart mixer

-They do not have a commercial proofer yet, so I'm not sure what they've been doing

-Not sure about the oven, but I think it's a convection deck

-King Arthur European style flour

I'm going to visit the kitchen this Wednesday to check out the facilities, but I need to start planning now.  I plan on starting out with basic baguettes, nothing involving my sourdough.  Here are a few of my basic questions, and I welcome and advice/tips anyone may have.  There is no pressure on me to produce perfect bread on the first try, but I really want to do well!

1.  What's the min/max weight of dough that can go in a 40qt mixer? Any advice on basic mixer operation/times when using a larger machine?

2.  Should I be OK scaling up my dough?  I've never made anything in such a large quantitiy before

3.  I've never used the KA European flour.  Are there any adjustments needed when working with this?

4.  Any advice about using a deck oven -- temps, steaming methods, anything I need to know!

Thanks for the advice!

-Brendan