If you’ve been looking around this site you’ll know that I work in a small domestic kitchen. This places all sorts of limits on how much bread I can make. Here’s an example.
After I have shaped the loaves they sit in the fridge overnight for their final proving.
Having ten proving baskets in the fridge meant buying two extra fridge shelves (bizarrely expensive — each about 10 loaves wholesale!1). I have to take everything else out of the fridge and put it outside overnight in a cooler (what would be called an Esky in Australia or a chilly-bin in New Zealand).
But all of this bread choreography is about getting to understand a process that is quite a big step up from baking a couple of loaves a week for me and friends.
I’ve started costing things based on how many loaves of bread they would cost. Not pretty.↩︎