September 30, 2010 - 4:02am
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.
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"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.
If the room can maintain a certain temp (AC/Heater), just adjust the water temperature.