The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


tommy d's picture
tommy d


 I'm a baker of bagels thats all I know how to bake ! recently my former employer closed down and some one else bought the store and now that person is my boss they want to expand but like I said I only know how to bake bagels and make the dough for the bagels is there any suggestions !

sphealey's picture

If you your business is well-established and you are an experienced baker, Jeffery Hamelman's Bread: A Baker's Book of Techniques and Recipies (ISBN 978-0471168577) has formulas and procedures that can be used by the professional baker. Leader's Bread Alone is derived from the formulas he uses at his bakery but is not as well set up for direct use by a professional as Hamelman.

If you are in the United States then King Arthur Flour has several classes at their Vermont center on the business of running an artisan bakery. There are also books on this topic on Amazon but I have not seen any reviews of them so can't discuss how good they are or are not.