The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The inudstry is changing

Paul Quence Merritt's picture
Paul Quence Merritt

The inudstry is changing

I work in film as what is known as the Craft Service guy. Crafty's like me take care of the needs of the crew in terms of trash removal and providing coffee, water and various food products. Most of the food products involve bread as it is an excellent source of carbs when one is working 12 or more hours a day.
The change that is coming is that cost constraints are will eventually prevent the retail purchase of bread products and Crafty's like myself will have to become bakers who work out of a mobile comissary, i.e., a trailer.
Input on how to solve this dilemma would be greatly appreciated.
A number of tools of the trade are already used and the specific application of brad product is having sliced bread on hand for sandwich making.
Thank you all

G-man's picture

What, exactly, are you asking?

If you're looking for advice on where to begin, choose a basic bread recipe (there are so many on this site you may have difficulty deciding) and just run with it.

As for tools, you don't need anything more than a mixing bowl and a set of measuring cups and spoons. I generally don't work without a scale, but it isn't absolutely necessary, strictly speaking. Optional tools are: A bench scraper (hard, usually metal), a bowl scraper (flexible plastic), a dough whisk (the size and design of the whisk is always the same, it's the length of the handle that varies), bannetons, loaf pans.

For sliced bread, you should have a deli slicer, or at least an electric knife and a bread slicing guide. Neither is necessary, you can work with a regular bread knife, but your arm might get tired if you're slicing a lot of loaves. Slice the bread as close to when you plan on serving it as you can get away with.

If these answers don't satisfy you, more direct questions would be much appreciated. :)