Baking in Mass Quantities
I am just getting into a commercial shared kitchen so that I can up my sourdough quantity.
I want to mix 50 loaves at a time. The place has a Berkel 30 qt mixer and a 60 qt Globe mixer.
Which do you suggest?
Also I have never used a mixer before.
How do I use this?
How do I adjust my recipe for 50 loaves.
I have found that when you increase your recipe something always goes wrong.
Right now my recipe for 2 loaves is :
1000 grams of flour
700 grams of water
225 grams of starter
20 gams of salt
In the mixer would i add everything at once or water and flour let rest then starter rest then salt?
I find that there is no videos or books to help bakers that want to get bigger. Any video or book suggestions.
Thank you so much!!=)))