High Hopes in Tennessee
Hello folks. I own a small coffeehouse/roastery with the potential for some good breakfast and lunch. I have so much to learn about food; so here I am. I'd like to learn about bread for my pleasure and my business. I've wanted to learn for quite some time, but always had something else to occupy my time. So, I've finally modified some space at my shop to create a workplace for dough working, machinery placement, etc. Of course I'll be learning other baked goods too. But I would like to figure out how to make breads for panini, soup, salad and who knows what else. I'm open.
So I'm just saying hi from Tennessee.
To be more clear: I have a kitchen where I cook easy breakfast and lunch. I don't have a hood for cooking meats. I do have an older 1/2 sheet Blodgett oven and I have a cabinet proofer. I've been buying tools (though my KA mixer is too small) for some time. My intention is to fill my own bakery case, which is not even six foot wide with baked goods and to have daily breads for panini, soups, salads, etc. I've been reading Peter Reinhart's TBBA to get a good start. My desire is get wisdom from folks about how to use my oven, proofer, how to understand room temps, humidity, mixing, etc.
I will be posting in other areas as I get set to start breads this week.