I put two more to bed for the night.
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Richard, I don't know what the rules are in Wi about "Cottage Food" businesses (basically selling certain foods you make or bake at home to individuals) but you might want to check and see if there are any legal "gotchas" in your location first. Here's a link to the Colorado site that describes what we're legally up against around here:Originally posted by Richard Chrz View Post
Such a thing might not even exist in your area ... but it could be worth the effort to check.
Oh ... and those are some fantastic looking loaves!Comment
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I used to run shared kitchens. A lot of my clients were "graduating" from Cottage to Shared Kitchens. Cottage Laws are strict here in CA. I actually was doing some baking at my house for corporate gifts (years ago) and the stress of having pets was too much. -
Sheila, I will likely have to rent some commercial space if I decide to sell my all day red sauce. That one needs a commercial kitchen. -
Doing more reading, the interesting tipping point in making bread from home where I live is, you can not slice the bread for them, slicing constitutes the act of serving food.
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Last edited by Richard Chrz; April 24, 2021, 10:00 AM.Comment
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SheilaAnn. My control issues have me well practiced in the baking process of this loaf, But, I can’t tell you, if I changed protein levels, and various flours, that it would not take me a few try’s to get it where I want, but, I would not understand why, and the various controls that change the process, and why. I understand consistency, and what temps work for me, from measuring flour temp, to water temp, to levain temp, etc but to scientifically say, I would not tryLast edited by Richard Chrz; April 24, 2021, 02:02 PM. -
When I first starte baking bread, I joined the King Arthur Flour version of The Pit. On one of my first attempts, the finished bread had a bunch of blisters all over it, so I asked on that forum what I did wrong. I was told that the blisters were a sign of a great bake. Great bake Richard.
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Adjusted TFW down from 1kg to 800 g, for a more proportional size if bake. I dropped the leaven down 50 g as well, I may take that back up to see any difference in performance, over all, I am not cutting one as they are both sold, but, hoping I get a photo sent, so I can see.
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Here's my latest... sourdough beer rye... I'm happy with the oval shaped loaf. Could have done a better job scoring the tall boule. The flat boule is because I forgot to include salt and added it after the dough was fully kneaded - then I had to knead it again to fully mix the salt in.
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I made more Japanese Milk Bread today and made a loaf and 12 rolls. I always double the recipe so that I can a combo of rolls and a loaf, or all rolls or loaves depending on how I feel.
It's only a little more work when I double the recipe, and the bread freezes well although I often give some away. The rolls are a bit sweet if you use the amount of sugar called for in the recipe. They taste great that way, but don't pair well with a savory type dish.
Today I cut the sugar 25% and I think that will be my go to from now on. This recipe is good enough that I will probably stop buying softer breads like rolls, buns, and sandwich bread.
There is one roll missing because of required QC testing.
I made a breas slicing jig a few years ago just for slicing loaves because I do seem to be a tiny bit of OC.
And I made it so that I could slice three different thicknesses because - why not.
Last edited by RonB; May 2, 2021, 06:03 PM.Comment
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Try this one ( https://thewoksoflife.com/milk-bread-2/ ). I'll bet it's compatible with tangzhong as well. Sweet, fer shure, and not an everyday bread, but very tasty. It'd probably make a great French toast.
The Woks of Life Website is worth a thorough exploration.
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So, the minor changes I made in my process I think where pretty ok, I am going to up my recipe by an additional weight of 80 g next bake this week, bring these from 760g loaves to 800g loaves.
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Thank you RonB I will likely stop posting photos of this bake. They all look the same. -
RonB I’m absolutely wanting to go after a few new to me. I’m currently thinking targeting a baguette, croissants, pain au chocolat,bagels, and some new versions to me of pizza dough. Also keep the evolution going on this current bake.
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Two from today, the last photo was from the customer.
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RonB I’m taking my first lesson in baguettes tomorrow. One batard for my mother for Mother’s Day, although I increased hydration, to mix it up a bit. But it is time to jump into the other. I have 25 orders right now for the above loaf. Starting to get get my repeat orders. My bake days may end up being 4-6 loaves at a time.
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This is a sourdough spelt bread. It was 85% hydration, 7-8% higher than anything I had done
before. 30% spelt. It was really tasty, but didn't turn out quite like I wanted. The higher hydration exposed flaws in
my techniques that didn't matter before (as much). So, some lessons still need to be learned. As always,
I suppose. Makes it more interesting.
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Richard Chrz you are the man when it comes to bread. I have no idea what this post talks about, I'm not a baker and at my age have no desire to become one. I do admire the art form and love eating the results. A fresh piece of homemade bread with a slathering of real dairy butter is better than a piece of cake to me. Long live the artform and good luck with your continued venture Richard.
(Now I wonder what ever happened to old Breadhead? Guy got banned right about the time I joined)Comment
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Interesting video on shaping. Watched one of his other videos, seems this guy is worth watching.
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