Baker's Schedule questions
Hi Professional Bakers,
I work in a small bakery and I am trying to take some cues from more established bakeries. Currently we mix each dough the day before with a simple recipe. Each utilizes a ripe poolish.
We ferment, then shape and retard the loaves before the next morning bake.
I have been reading a few artisan breads books and it seems that some utilize making one basic bread recipe and making a large variety of breads from that one style of dough.
Another book [Artisan breads in 5 minutes a day] talked about mixing a straight dough with high hydration very little, letting it ferment for a short time, and then refrigerating the dough to be used for the next week. Each day the dough takes on a more 'sourdough' flavor note.
Basically, I'm trying to streamline our baking schedule. What schedule do you professional bakers use?