Okay we’ll begin with the obvious distinction: QUANTITY
As a house baker I make one loaf at a time. As a small not very automated artisan bakery we made tons of. This adjustments the whole lot, as a result of in an effort to get all these loaves made you want folks. And folks means hiring. As we made increasingly more bread, we went from a few bakers (me and my accomplice) to eight or extra at a time. Plus dishwashers, supply folks, retailer managers and so forth. This gave the life to the bakery. There have been all the time fascinating folks to face round and chat with as we formed or blended or baked the bread, however it additionally took on a lifetime of its personal. I spent a LOT of time interviewing and hiring. I spent an enormous period of time coaching. I used to be continually combating the truth that as soon as folks study slightly, they need to do issues their very own means. And sooner or later, I made a decision that I used to be simply going to need to allow them to do it. Even when it impacted the subsequent large factor:
CONSISTENCY
House bakers get to make any rattling factor they need and that is one of many issues that makes it enjoyable. If you end up baking bread on the market, you must make what folks need, and after that, you must make it time and again and once more. In case you are promoting bread wholesale (as I used to be – along with retail) you have got a set of educated prospects (specialty retailer house owners, cooks, and so forth.) who know what your bread is meant to look and style like, they usually anticipate it to look and style like that. And all these inexperienced bakers you simply employed need to study to make it that means as nicely. As a working example, it took round two years to get a constant and constantly scrumptious bread that we known as Lexington Sourdough (proven above.) As soon as we began promoting it, folks appreciated it. I used to be all the time hankering after the subsequent finest sourdough (particularly after journeys to the Hungry Ghost and to Tartine) but when I began messing with it there could be no finish of hassle. So I did not. Now that I am retired I’m making up for misplaced time.
VARIETY
On the bakery we made a dozen completely different breads, plus rolls, buns, bagels, and pastries. If nothing else, that took loads of completely different elements. At residence, I haven’t got the room for all that. So even supposing I mess around so much, I simply can’t make that number of bread.
EQUIPMENT
The bane of the house baker is steam. Again within the day, it looks as if half the discussions on Recent Loaf have been about find out how to most effectively generate steam. Whereas I used to be within the bakery the reply to that query was PUSH THE STEAM BUTTON, and clouds of marvelous steam will fill the baking chamber. I frightened incessantly as retirement was imminent. How am I going to bake and not using a steam button? The reply has been surprisingly easy. I now cowl my solitary loaf with the underside of a small turkey roaster. And take away it midway by the bake. Who wants a steam button anyhow if you end up baking one loaf?
I’m positive I’ll consider one million different issues as soon as I hit submit. However that is what involves thoughts proper now.
Here is my newest residence bake. Completely satisfied baking!
Varda
