Adam T's blog

I am really enjoying the milk bread. I made another (larger) batch tonight, and will take one home again. I tried out the knip technique, and they look pretty good. I topped one with semolina, one with white flour, and one with poppy seeds.
There will be pictures later of the poppy seed one.
Here are pictures from yesterday's batch.


They were weighed out at 230 grams, and looked nice.

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Well I am glad that is over!
It was such a busy summer this year. Mostly due to the fact that I was short staffed the entire time, and a few of us had to work 6 nights a week, and 12+ hour shifts! Longest recorded shift this summer was my Brother who worked around 16.5 hours in one night.

Things started to get worse when I was unable to find replacements for the staff who I knew were leaving. Then I had to give a warning to one person who was always late or never showed up. So he decided to just not come back.
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Just heard at work today of an international program, that allows people from other countries, to gain contracts with places of employment, and allow them to work in these establishments for a specific amount of time.

So, there is a possibility that a person from England may be coming to my area, and looking for a job for a 3 year contract. I hope it happens because this sounds really interesting, and I look forward to the experience! We also may be getting a pastry chef for an unspecified (I forgot) amount of time.

Cheers, Adam

We have been making this bread for a little while now. I have yet to make it myself. We only make it twice a week, and I am not mixing on those nights. I do not have the recipe at home on my computer yet, so I cannot tell you exactly what it has in it.
It is called Country Sour. It is a sourdough that contains White cheddar cheese, and roasted onions. It smells amazing when it is baking!
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I can't seem to get on the forum... What happened? Blog still seems to work, but no forum!

As you know, I have been using poolish in my sourdoughs. It has been done longer than I have worked there. Just something I was told to do by the other mixers at the time, and it's been common practice ever since.

Starting 2 nights ago, I had my mixer make some extra sourdough without the addition of poolish. We retarded it in the fridge overnight, and when it came time to mix the sourdoughs last night, we added it in place of the poolish.
Now tonight, the doughs are proofing, and being baked off. I must say they are looking amazing.  read more »

I tried to find a recipe for sour dough pretzels on here, but could not come up with anything.
I would like to make some for home. I will start with an attempt at making my own sour starter (if that fails, take some from work)
Then using my sour dough recipe from work, and break it down into a smaller portion (smallest recipe makes 15 x 550 g loaves) Which would make around 55 x 150 g pretzels!

If anyone has a tried, tested, and true recipe, please post it up.

Adam

With Easter approaching we are in hot cross mode on weekends right now.

These are the croissants in the folding stage. 3.7 kg piece of dough, with 920 grams of butter. Makes 88 croissants



Finished product