Restaurants & Bars

bread baker's cooperative, anyone?


Restaurants & Bars

bread baker's cooperative, anyone?

Jonathan White | Dec 3, 2001 06:00 PM

Ok, it's an odd idea, but here it is:

We currently bake two types of bread each week, a levain whole rye in 7 lb loaves, and an unbleached yeast sandwich bread for the kids and other assorted schmegeggies.

We have the following equipment:

-six-burner commercial range/oven with convection and a small tile "deck". (I toss ice cubes onto the deck to make steam)
-sandwich loaf pans, baguette pan, perforated sheet pans, insulated sheet pans, etc.

-big bowls, etc.

-a very good, 25-year old levain starter.

The big rye loaves (my babies, as you might have guessed) are a bit sour, with a dark, crackled, dramatic crust, medium light crumb, with a classic, chewey rye texture that stays good on the counteR, wrapped in a towel, for 2-3 days. It holds up to carbanades flamande quite well.

The sandwich loaves are unbleached with some corn and some oats. Light, delicate crust, even airy texture, loved by kids.

The problem is, even though we can bake 10 lbs of dough at a time in this oven, we uswe about 5 lbs of bread per week. So, (here comes the crazy idea) is there anyone out there who would like to collaborate on a bread bake once a week?

We live in Yorktown. Weekdays are best: we could make the dough on, say, Thurs afternoon and bake it on Friday.

Any takers?



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