The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from South Florida

mhaggis59's picture
mhaggis59

Hello from South Florida

They call me "Mike the Baker" down here, every where I go, can't shake it.

Been Baking professionally for about 20 years, got yeast in my vains, and  a starter in the fridge.

Hit me up with questions, or info.

jcking's picture
jcking

Welcome Mike,

He's my hit me up question: Besides rolls, what were the best selling baked goods and in what area of the country did you bake in?

Jim

mhaggis59's picture
mhaggis59

Hello-well up in Atlanta they liked loaves of sourdough, white and wheat, but here in South Florida they have a much better palate.

All the New Yorkers love the NY rye, saurkraut rye, pumpernickle. The Italians love my sundried tomato & asiago bread. Olive and feta with fresh rosemary and greek oregano loaf. All the retiered people love the Multigrain, or bran loaves.

jcking's picture
jcking

Care for a few more? Very interesting to have a baker here who surely baked more breads in one day than most of us bake in a year.

Yeast preference?

Liquid or firm sourdough mother/chef?

Jim

mhaggis59's picture
mhaggis59

Yes down here during "season", November thru Mothers day, not unusual to make 6000 pounds of dough a night.

Mostly fresh yeast, Fleichmans is good but have had freshness problems, Red Star is always consistant. If using active dry, always use Saf Yeast.

Used both starter, and biga, the latter being easier to control. Yes I am a pastry Chef as well.

Tinaz's picture
Tinaz

Welcome to both of us--you an experienced baker and myself--just finishing my second ever loaf (first baking alone) today!  Do you have any tips for incorporating the maximum amount of entirely whole grains?  Meaning not ground up grains or flour, but the whole grain itself (like a whole oat).  I'd like to create a sandwich bread that consists of the largest percentage possible of whole grains and nuts, second WW flour, and third (percentage wise) bread flour.  I've been reading a lot to make this happen.  This whole thing started when my favorite bakery whole grain bread, with just a a few ingredients, at $7 a loaf, became unavailable.  The ingredient list for that simple bread was (in this order): whole wheat flour, water, honey, vital wheat gluten, yeast, sunflower seeds, sesame seeds, poppy seeds, salt.  I've been trying to make something healthier (which in my book means more whole grains) that tastes just as good or better, but also now interested in learning about bread baking in general.  Any tips for making my creation happen?  I've already had two good loaves using about half/half bread flour and a combo of WW and whole grains.  Do you think I could increase the whole grains without decreasing yumminess?  I have yet to add the seeds but those are coming soon...

Anyway welcome!

sandijerryg's picture
sandijerryg

Can you tell me where in South Florida you are. I'm dying for good New York Bread! Thanks!