Home baker needs advice on producing bread in a professional kitchen!
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!