A Day in the Bakery
After initial mixing
and bulk
fermentation, the
dough is divided
and scaled into
loaf-sized portions.
After proofing,
the balls of
dough are
shaped into
batards (left)
and baguettes
(right).  These
shaped loaves
are returned to
the tent to rise
one last time
before baking.
When the sides are full, the
conveyor loader places the
loaves in the center of the
oven in one swift movement.
These loaf-sized
portions then proof, or
rise, on boards inside a
tent which keeps them
from drying out.
The loaves, now
ready to bake, are
transferred to the
sides of the oven
with a loading peel.
The conveyor loader goes in!
Loading 35 loaves takes just
a few minutes.
Sneaking a peek!  Most
of the way through the
bake, these batards are
opening nicely and
developing a fine russet
crust.
The finished loaves
are removed with a
broad unloading peel.
From the peel to the
cooling rack, the
bread is bagged and
sent off to market,
the co-op or to our
CSA members.