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Old 03-13-2012, 01:53 PM   #511
levain
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Scenes from my bakery


Sarah, our newly promoted Production Manager. She started with us at 19. Is now 26 and kicking ass.



Pain de Campagne in autolyse. You can see the rye and levain starters we use in this bread.



Laminated croissant dough ready to be sheeted thin for croissants.


Shaped


Baked




Rack of proofing durum rounds. Similar dough as ciabatta but with 50% durum flour.


On the loader.


Baked.


Giovanni (Italiano) is THE MAN!



Cross section of some of our breads.


Bread rack at our Broadway store.


We do coffee too
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levain screwed with this post 03-13-2012 at 02:25 PM
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Old 03-13-2012, 05:01 PM   #512
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Quote:
Originally Posted by Dismount View Post
How do you feel about an overnight sponge kept in the fridge?
Hmmm....

first off I'd never let my brother in law the sponge in my house for that long...

second- he'd never fit in the fridge....

(sorry- couldn't resist..RIP Groucho...)
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Old 03-13-2012, 05:18 PM   #513
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Quote:
Originally Posted by Jim Williams View Post
Scenes from my bakery


Sarah, our newly promoted Production Manager. She started with us at 19. Is now 26 and kicking ass.

From the crew i've met- they all are pretty dedicated folks.


Pain de Campagne in autolyse. You can see the rye and levain starters we use in this bread.

so much to learn....you really need to start holding baking classes....(subtle hint there)



Laminated croissant dough ready to be sheeted thin for croissants.
so that's how you get the layers in! Ya learn something new every day....

Shaped
no matter how hard i try- mine never look like this- round...but kinda flat

Baked
gotta get me one of these ovens!
my wife loved these! I prefer the cinnamon rolls (I'll admit to slathering them with cream cheese frosting when i got home....sorry)




Rack of proofing durum rounds. Similar dough as ciabatta but with 50% durum flour.

I really need to take baking lessons- so much to learn- durum flour? it's a different kind of wheat- does it produce a different texture/flavor bread? or just a different protein content or crumb structure?





Baked.


Giovanni (Italiano) is THE MAN!
You seem to have a knack for attracting dedicated bakers...careful..they may become the competition!



Cross section of some of our breads.


Bread rack at our Broadway store.

what's that board up top? some kind of mold or work surface?
We do coffee too
Mmmmmm....more artistrty...in coffee...
Great pix- thanks for posting!

the pride in your work shows!

now about that bread school.........

will love a tour if it works out. Will try your suggestion of a hotter oven/wetter mix

thx!

Yb'
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Old 03-13-2012, 08:11 PM   #514
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Quote:
Originally Posted by YBViking View Post
Hmmm....

first off I'd never let my brother in law the sponge in my house for that long...

second- he'd never fit in the fridge....

(sorry- couldn't resist..RIP Groucho...)
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Old 03-13-2012, 08:12 PM   #515
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Bread classes for a tire changing class??

Quote:
Originally Posted by YBViking View Post
Great pix- thanks for posting!

the pride in your work shows!

now about that bread school.........

will love a tour if it works out. Will try your suggestion of a hotter oven/wetter mix

thx!

Yb'
I've done classes before. There's been quite a bit of interest, and it's fun for me, but these days I'm just so busy. Where are you? Your profile just says New England. I'd be happy to have you come by for some pointers. PM me, and we could probably work something out. If enough inmates are interested, it might be fun to have the first ever ADV-Bread class, then go for a ride somewhere
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Old 03-13-2012, 08:19 PM   #516
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Quote:
Originally Posted by Dismount View Post
How do you feel about an overnight sponge kept in the fridge?
There's nothing wrong with it, I would just question why? We refrigerate all of our starters, but its for production reasons. At home, you can control it with temperature and the amount of yeast you use. I would go with that, but it's your bread. Make it how you would like, the important part is just that you get the needed fermentation in the sponge. Refrigerating will slow it down, sometimes to your advantage.
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Old 03-14-2012, 06:31 AM   #517
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Beautiful work Jim!
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Old 03-14-2012, 06:46 AM   #518
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Quote:
Originally Posted by Jim Williams View Post
There's nothing wrong with it, I would just question why? We refrigerate all of our starters, but its for production reasons. At home, you can control it with temperature and the amount of yeast you use. I would go with that, but it's your bread. Make it how you would like, the important part is just that you get the needed fermentation in the sponge. Refrigerating will slow it down, sometimes to your advantage.

That's what I'm going for. Make it the night before, let it hang out in the fridge, give it a stir when I'm ready to add it in to the mixer. Gives it an almost beer smell the next morning. I use honey to let it gnaw on as well.

Basically the good eats method.

Just wondering what the different methods produced taste/texture wise from someone that knows wtf they are talking about. I just kinda stumble into the kitchen and sometimes good tasting stuff comes out.
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Old 03-14-2012, 08:15 AM   #519
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Quote:
Originally Posted by Dismount View Post
That's what I'm going for. Make it the night before, let it hang out in the fridge, give it a stir when I'm ready to add it in to the mixer. Gives it an almost beer smell the next morning. I use honey to let it gnaw on as well.

Basically the good eats method.

Just wondering what the different methods produced taste/texture wise from someone that knows wtf they are talking about. I just kinda stumble into the kitchen and sometimes good tasting stuff comes out.
We use very little sweeteners of any kind. Unless you're doing it for flavor, they aren't needed, esp. in a starter of some sort.

I don't know the good eats method, but don't believe everything you hear, and that includes what you read on a motorcycle forum:):):)
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Old 03-14-2012, 08:24 AM   #520
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Quote:
Originally Posted by Jim Williams View Post
We use very little sweeteners of any kind. Unless you're doing it for flavor, they aren't needed, esp. in a starter of some sort.

I don't know the good eats method, but don't believe everything you hear, and that includes what you read on a motorcycle forum:):):)
Basically, make your sponge using all of the water you will use, some part of the flour, yeast, whatever... then let it sit overnight in the fridge so it doesn't eat the kitchen.


Fooked if I know. I'm an IT guy, this baking stuff is voodoo.
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Old 03-14-2012, 08:31 AM   #521
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Quote:
Originally Posted by Dismount View Post
Basically, make your sponge using all of the water you will use, some part of the flour, yeast, whatever... then let it sit overnight in the fridge so it doesn't eat the kitchen.


Fooked if I know. I'm an IT guy, this baking stuff is voodoo.
The refrigeration is controlling it, but I'd guess that there is a ton of yeast in that recipe. Most recipes you see in books or on tv don't focus at all on fermentation which is what we focus on. There's a big difference between dough rising and dough fermenting. If you like the results now, consider cutti g the yeast waaaay back and leaving it at around 70deg for the same amount of time. Hard to say how much to cut the yeast but I would guess maybe 10% of what you're currently using.
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Old 03-14-2012, 08:37 AM   #522
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The refrigeration is controlling it, but I'd guess that there is a ton of yeast in that recipe. Most recipes you see in books or on tv don't focus at all on fermentation which is what we focus on. There's a big difference between dough rising and dough fermenting. If you like the results now, consider cutti g the yeast waaaay back and leaving it at around 70deg for the same amount of time. Hard to say how much to cut the yeast but I would guess maybe 10% of what you're currently using.
Currently about one pack of the dried instant stuff per loaf.

*edit, does the amount of yeast affect the taste?
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Old 03-14-2012, 10:36 AM   #523
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You bread machine people fail at being men, fail at being bakers, and just make me think you're all going to be riding Can AM Spyders soon.

Good luck with that my estrogen-fueled inmates.

I mix mine in a bowl with a spoon for a bit, then by hand, then bake my breads in cast iron that is older than probably 90% of the estro-mates of the site.

It ain't a work of art, it's sustenance and ... delicious. This one was with my own starter...





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Old 03-14-2012, 10:57 AM   #524
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My small bread machine looks like this

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Old 03-14-2012, 11:06 AM   #525
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Currently about one pack of the dried instant stuff per loaf.

*edit, does the amount of yeast affect the taste?
Is that 11grams per pack? Unless you like the flavor of yeast, absolutely. It makes a massive difference. Like I said, there's a big difference between dough rising and dough fermenting. I guess it depends on what you're going for.

I just figure out .78 grams fresh yeast per baguette in my bakery. It takes roughly 3x more yeast when using fresh, so roughly 2.5grams per 14oz baguette. Ours takes about 24 hrs to make though. Our durum, pictured above, uses .5 that at .36 grams per 21 oz loaf!

My original guess of 1/10 the yeast you're currently using at around 70deg will probably get you to the same place except it should have more flavor, nicer color and a better crust if that's your thing
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