The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice needed on doughs for new bakery.

brink.sebastian's picture
brink.sebastian

Advice needed on doughs for new bakery.

Hi,


Me and my friend are working towards our own bakery business, we have made our first step by agreeing to bake ciabatta and mini baguette for a local restaurant/sandwich shop. We only have the use of his ovens(large steam injection convection ovens) and a small work space for 2 - 3 hours in the morning, the rest will have to be done at home.


Has anybody got any good ideas or techniques that will suit our schedule? we will have to knead by hand or in batches in our small Kenwood mixer.


We are thinking about getting a large fridge so we can retard overnight, but are there any recipes for high hydration dough that can be left to ferment at room temp all night then shaped in the morning?


Any help would be much appreciated.

Lucifer's picture
Lucifer

"left to ferment at room temp all night then shaped in the morning"


You'll find it hard to get the timing right unless you control the room environment. It may be +16C today and +30C tomorrow. Humidity is a factor too.


OK for a home baker, but you've got to get it out the door reliably and on time.

koloatree's picture
koloatree

If the room can maintain a certain temp (AC/Heater), just adjust the water temperature.

Daisy_A's picture
Daisy_A

Hi Sebastian,


In the light of what you are asking, it is interesting to read Chad Robertson's currently much written about reflections on the start of the 'Tartine' loaf. Faced with a very similar situation - developing a microbaking project while still being able to sleep at night - he developed a dough that could be retarded overnignt, first in his campervan, if I  remember rightly, then in a retarder at around 65F.


Obviously you will not be able to 'borrow' the Tartine formula wholesale, but it is worth looking at the proportions that it uses. Basically it relies on a long fermentation using a very small amount of levain in the total dough.


There are other formulae that use this technique. If you can look into this and trial a few loaves you should be able to adapt this approach for your own uses and come up with your own distinct bread that can take an overnight ferment in a cool room.


Hope things go well.


Kind regards, Daisy_A