Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread

so today we get to work with not just sourdough we're going to be bringing a lot of our specials this week it's our finale week and so we want everybody to be able to stock up with their favorites and so we're making a cranberry walnut loaf today this is actually one of those breads that I'm really gearing for our own trees in the future I unsuccessfully planted a pecan tree recently I'm gonna put a new one in to replace it soon but eventually I hope that we have our own nuts and we certainly will have our own fruits that we can dry in our deck oven dehydrate and have our own fruits for fruit and nut bread and they can go beyond just cranberries which are probably they're very tasty but they're probably one of my less favorite fruits to use in this in this bread this becomes a cost thing we can have amazing really unique and exotic fruits if we're growing them ourselves but when it comes to buying fruit that's already dried by the pound cranberries are affordable so that's what we're doing these have been soaked overnight so what I did was I put them out of water and cranberries on the base layer of this bin I used to been instead of a bucket because there's a larger surface area and so the cranberries took up all that moisture there's really not any water below and so if you look closely into this bin you'll notice that there's a little bit of moisture left over but not much it's not the type of moisture that's going to hang about or really add too much hydration to your dough's and that's what's important this isn't this isn't a video about making cranberry walnut bread none of my videos are really going to be okay this is the exact bread that we're making today and this is the only way that you can make that bread here's a very strict formula and a very strict set of timelines that's not how it works three years ago I was in this room it was a hundred degrees I was hand mixing things and the way in which I was learning how to make bread originally was time based so I learned from the original Baker and he would say things like well you should start with bulk fermenting for X amount of time and then I would get really frustrated because that was about the only thing that I was controlling was time so we didn't really measure the temperature of the water that we used we didn't really ever measure the temperature of the flour we didn't take the temperature of the final dough and so I would get very different results all the time the thing about it is giving you a recipe is fine but unless you control all the variables in baking fully you're going to end up with varied results so what's more important is some of these general rules if you are incorporating anything into your dough you don't want it to dry out the dough but you also don't want it to add so much water that your dough becomes soup so it's important typically that your inclusions I'm going to refer to them as inclusions are somewhat moist but not too wet so we've now soaked these cranberries overnight I mixed the walnuts with them a little while ago just a couple hours ago so I wasn't as concerned over soaking the walnuts I don't find that to be as effective I do like them to get wet and incorporate with the cranberries though they release what they release is like a purple hue so with the red and the purple that that reacts to the water from the walnuts this ends up being a very nice beautiful color dough so what we're gonna do is we're gonna separate out what we need I need to rinse my hands really quick so I have this prepped already for tomorrow as well so I'm not going to I'm gonna refrigerate this until tomorrow I'm not gonna use a scoop here I'm gonna use my hands and and the reason being is I feel like I'm just gonna be able to get more of a consistent amount here this is a really bad way of explaining it but there's water there's cranberries and there's walnuts I want to get a consistent amount of water cranberry and walnuts transferred over and I find that if I just grab it with my hands I can do a better job than pouring it out which if I pour it out the water that is at the bottom of this bin will come out and III guess scooping would be similar to using my hands but this just seems more convenient right now so here's one prepped I need two because we're making two bins so in today's case our fruit and nut loaf has the same base dough as everything else this isn't the way that we used to make it we used to have a separate formula for it but then we tweaked our base dough formulas that we could add to it instead of reinventing the wheel with every single bread the thing is flour water and salt right flour water salt flour water salt if I want to use different kinds of flours to bring out different flavor then perhaps that's justification for really changing the formula between the fruit nut and say the base sourdough but if all I'm doing is highlighting the fruits and nuts I can make life a lot harder and invent a brand new formula and mix a brand new mix for it but I don't think it makes a whole lot of sense and certainly like my costs will we'll increase which means the cost that I passed down to my customers will increase we charge an extra dollar for all of our loaves that have inclusions in them and so I think how that's fair you know nuts and fruits aren't cheap that accounts for their cost but I think that we'd have to charge a whole lot more than an extra dollar if in addition I was mixing a completely unique formula for no other reason than ultimately vanity so now I have those two prepped and I've got Josh scaling the dough into these bins so very soon I'm going to incorporate so Josh if you could get me my 290 five hundos when you can and then meanwhile we're gonna move to olives once again I'm making two bins of olives and in this case I need 1,600 of the olives now we did something different here I removed all the olives that I need from a big barrel where they're in brine it's a huge barrel and because they're in Brian they're soaked and they're wet and that's a salty brine so I got to be really careful because I would be introducing a lot more salt into my overall bread as well as a lot of water that gets trapped in the olives so what we did a long time ago was we modified one of our buckets into a strainer we drilled holes in the bottom of it and then smooth those out and so now this bucket is a strainer and it's set inside another bucket so I've got all the olives out of the barrel and overnight I put them in a refrigerator so that they would still be a temperature stable but they were straining all night long so all this extra moisture is strained out and once again what I'm folding into my bread is definitely more appropriate so we're gonna get 1,600 grams in this one and in the one next door now once you remove the olives from the brine you can store them safely in a refrigerator for a couple days but not much passed so you don't want to work too far ahead in in preparing they can live in that brine pretty much indefinitely or at least longer than I'll ever keep them somebody that knows a lot more about that type of lacto-fermented product would probably be able to give a specific on shelf-life more but the brine is a long time once you remove the brine you now don't have an ingredient that's going to be good for very long so if you want to prep and work ahead just make sure to be reasonable make sure to use that refrigerator and use your senses every day make sure that that your olives or whatever it is smell good look good so that you're not putting something in your dough that that went bad but but obviously you can keep this in a refrigerator like anything else for a number of days so we're going to close that up and throw that back in the fridge [Applause] now we're going to go through a general skill that applies to this fruit and nut but really applies to any loaves that you want to make that have inclusions you can typically the best way of putting stuff into your dough is developing the base dough making it into a strong base dough and then folding in your inclusions we used to mix with inclusions and frankly it's not great the inclusions tear at your dough when it's in the mixer you have less fine-tuned control over incorporating them and then furthermore your mixer gets dirty with all the inclusions so if you want to go back to a different type of dough next where normally you wouldn't have to clean the bowl in between now you're having to clean the bowl in between of the cranberries and walnuts or whatever so I'm going to pour all of what's going into this bin on top and we go pretty heavy with our inclusions you don't have to go this heavy but when we put stuff in dough we expect that somebody who's buying a fruit nut loaf is going to get a fruit and nut loaf not a loaf that's essence twith fruit nut but rather you can see the fruits and nuts in fact I was really really sad because I got an email the other day from a longtime regular customer who loves our olive bread we haven't been making olive bread every week like we used to and he's like I don't know how this happened I didn't get very many olives I was shocked because our ratio of olives to flowers almost one-to-one so it's almost impossible you'll see how many olives we put in the bins but I guess it's in theory possible somehow he got bread scaled out that didn't have a whole lot of olive so this week I'm actually going to run him over a replacement olive loaf that was a few weeks ago he had stuck his loaf in the freezer and he just pulled it out this week it's really bummed but you know we we have a lot of people that buy from us but the people that buy from us over and over again you see their names and you get in conversations over time with them whether it be at market or in email and there's nothing more that I like than taking care of the people that have been loyal to us so this person in particular I just know that they're gonna be so delighted when they get their olive loaf and it's chock-full of olives which I will make sure so I've now added all of this layered on top and I think this is the most important step now I'm gonna take my hands and I'm going to dimple these ingredients in to this dough and I'm gonna keep doing this process until such a time that if I take my hands and try to move the ingredients about I can't actually even grab any they they don't come off the dough but are actually incorporated in so we're gonna be here for a moment and you're gonna see how this changes as you're dimpling keep in mind that you're creating these sort of cavities so make sure that you're not putting so much material in those cavities as to be creating a future problem what you're trying to do is use the fact that the dough creates all of these nooks and crannies as you as you dimple into it to push these include inclusions into empty space granted I'm only working with the top half of the dough right now and I'm okay with that and I'll show you why so the bottom half of the dough is largely inclusion free still but I really believe that baking different types of styles and baking have something for other products so one of the things that sort of informed our process in holding and inclusions is laminated dough's and how we deal with creating layers in croissant dough between dough butter dough butter stars is just a sandwich just dough but ER dough by the end of it it's like 81 layers actually there's a big debate as to whether it's a hundred some layers or whatever it depends what you consider a layer we can have that debate later on but in here I'm taking a similar principle so by dimpling this top the bottom still is very much just the base sourdough but I'm now going to get into the folding component so what I've done is I've incorporated the ingredients and you can see now if I if I sort of try to pet at the dough for lack of a better term I'm not getting any material on my hand it's coming off clean I've got one cranberry there so that's okay let's move on to this one you can see the difference here between the two so you want it to look like that before you move on to the next step remember that's just step one I'm not done yet I'm going to do this one next so spend time here when we get to Olives it's gonna be the same thing multi-grain same thing anything you're adding to your dough in many cases this is what you can do and what's really neat about it is you can start adding all kinds of exotic things in because by folding in you have much much more fine-tuned control over how this affects the structure of your dough see if I mix with these ingredients every time that the dough hook grabs at the dough and these ingredients essentially are like little knives all through the dough so if you look these walnuts are just going to create shredding in the mixer and so the dough coming out of the mixer is going to be significantly more torn apart than this dough which is not really getting torn at all I'm not allowing it to get torn because I can feel what's happening this is where my ability to have ten fingers that have this sensory response is really beneficial and so I'm making sure I'm not tearing out the base dough underneath all I'm trying to do see how I found that pocket by the way I pushed down in and then I had this clumping so I'm trying to spread that out I don't want that here getting there with this one too this is pretty good so now this one's gotten a chance to relax I'm going back to it what I like to do here and this informs my folding so in the past I've shown that you can fold in Reverse where you sort of pull the dough up and fold it down over itself but you can also fold sort of towards you where you pull and fold over so the reason that I like pulling up and folding towards me is I can trap inclusions in the dough very evenly that way so this is what I'm gonna do next I'm basically going to create that initial lamination sandwich except it's not butter that I'm laminating now it's fruits and nuts so what we're gonna do is I still have this water bucket I have wet hands now those hints are sliding in flat underneath the dough and then coming together in the middle as I pull and fold the dough over itself now notice what the result is is I have this very light base dough that's folded over all these inclusions so one could say since the other side is the same that I now have an effective inclusion sandwich so what's gonna happen now every time that I fold and create a new layer I will have spread those inclusions out so right now I have a dough inclusions dough and so if we do this again now I have dough inclusions dough dough inclusions dough you hear what I'm saying here so once we go back and we fold this two more times by the time we scale all these inclusions will have been evenly spread through this dough mass in a very gentle fashion we didn't tear at anything so the way I know that I'm done folding is I did it twice I'm gonna go a third time but I'm gonna go the sideways way and I'm gonna see whether the top is starting to weakened because all those inclusions are sort of starting the surface and pressure that dough as I create layers because now I have it now I multiplied all of my original layers by two so I had Joe inclusions dough dough inclusions dough and now I just did it again so now it's times two so every time I do this I'm multiplying the layers by two so allow that man to do the work for you by creating an initial smooth sandwich that's even so that's my big takeaway and key now take a look at this it's not done it will get better and better over the next several folds that we do but notice how the the gluten structure is still intact and strong here it's not breaking up and that's because this method is generally very very gentle in nature so now I'm going to bring this bin to the same level and again I'm gonna try to get my hands wet to begin I'm gonna slide in here lift up and create my initial sandwich I'm gonna straighten it out actually and tuck all the inclusions inside that also prevents a messy bin one of the things you can do optionally is do some dimpling here and that just creates a little bit of more evenness it's it particularly effective if you didn't do a good job finding all the clumps inside your dimples so if you dimpled in and created a big chunk of inclusion then by dimpling once you fold over like this some more you're gonna spread them out in that sandwich a little bit better so I'm going to go through fold to here and fold three and so you can see the side view it gives you a really nice view of all of the layers that I'm creating of inclusions throughout the dough now it's gonna have time to incorporate and settle but really the way that this dough is being built from the ground up is not with the inclusions in it but rather with the inclusions sort of riding on top of the dough on the inside and so what that means is that I'm not using cranberries and walnuts inside of the flour mix so they're not a part of the bread itself but rather they're truly and add on if you can achieve that you're going to have so much more consistent results if you try to mix these in you're gonna find that portions of your dough are very impacted whereas others are not and so you're gonna end up having a very uneven fruit and nut dough at the end Josh would you mind me past passing two lids and then actually I'm gonna pass these your way and now these can just go in with all the rest there's nothing special about them but can I have the 264 Honda's next while we're waiting on the olives I'm going to clean out these two kambrose now we're ready for olives it's gonna work pretty much the same way now I just noticed a clump that came out of the mixer and it's because this dough came out of the bottom of the mixer where if there are any clumps that's where they would be if you see this in your dough you're not really going to be able to work this out anymore it seems to be the only clump in here the rest of it is so smooth you can see so why deal with this just get rid of it if you see something like that but I'm starting with this nice strong base of dough that's very stretchy and it's gotten a chance to rest a little and strengthen so now we're gonna dump the olives atop you see they just have so much moisture in them also these came straight from a barrel the olives did go through a pitting machine but that pitting machine is never a hundred percent so I need to be very careful as I'm going through here one of the side effects of using higher quality ingredients as they're often less refined these olives come from our local olive mill of all places and so generally we're gonna find more of that nuance and flavor and I just love the fact that we know where they're coming from we know how they make them so and we have a relationship with another local business that we're helping support you know we don't buy a small amount of olives we're buying by the barrel and so it's nice that those dollars are going back into our local economy at the very least if the quality is the same and I have the ability to help a neighbor afford things like my bread by passing money directly to them instead of passing money to somebody across the country I'm gonna do so of course that doesn't apply everywhere if if I can get something better from far away well I think quality for me is number one you know it so to support local I'm looking for at least something comparable and then financially I think I have to be able to justify it and and have it make sense but if those two things are there which which more often than not they are then buying local is pretty awesome so again I have I got to be careful because these olives are pretty heavy and they're going to clump up even as I'm dimpling and there's less base dough my ratio of olives to doe versus my ratio of fruits and nuts to dough it's higher and so it's going to be a little bit harder to get this all evenly spread out because of the way that I do this though my method is all in this first layer it's all about getting that sandwich to be really nice and even and not clumpy if I execute that first sandwich then honestly I could pass it to anyone who's ever learned how to fold any dough here and they're gonna do a great job so all the skill and technique is actually in this first dimpling if you will and it's not exceptionally hard by any means you can learn to do this effectively on your first sitting I think that it's more a matter of do you have the patience to sit here and dimple ingredients in and my patience comes from the fact that this is infinitely faster and more efficient cleaner easier less time intensive less labor-intensive than the work that we did leading up to this so for me to spend a little bit of extra time to do this right is not a big deal it's another reason why I have nothing but encouragement for those of you who don't have mixers who don't have equipment I would be the first to say make whatever you want make whatever you want your bakery to stand for even if it's complex even if people will be like why the heck are you doing that without mixers everybody's got to start somewhere and I really look up to everybody who sort bootstraps their way up I think that that's just such a cool way of building anything so if you've got to do it inefficiently for a while but you figure out how to and if you do so with a goal in mind and if your inefficiency prevents you from accumulating debt and allows for more sustainability in your long run I'm all for it because I don't think that when you're first starting it should go fast even if you end up on some sort of an exponential growth path which applies not only did baking again I've mentioned in here that we've doubled three years in a row which is is an exponential growth but if you go earlier into that doubling the first doubling was a lot less than the second and the third doubling and it felt more like inching up at that point then growing really fast I remember almost a year into all this just looking around and wishing I had a mixer somebody that I knew posted posted every day at that time stories on their Instagram page they've just gotten a job down the street from here at a restaurant that's no longer in business that got all this brand-new equipment from day one and brought in an incredible sourdough Baker day one well they spent a ton of money and they didn't have the business to back it up so basically no one ever really got to try their bread and a bigger restaurant swallowed up all their assets when they went bankrupt and now a bigger restaurant got that beautiful building for a fraction of the price because they didn't have to do the initial work and that's another moral to the story you know don't grow too fast spend the time do the work no one's gonna take that experience away from you you're gonna have it for your whole life then when you have your young whippersnapper help later on down the line when they complain that they're having a hard day you always have another level that you can go to when they're complaining about the mixer and how how annoying it is that they can't get something done in two mixes they have to do it in three you can go back to the days where you had a table lined with bins and you had to mix each and every one individually you can go back to the days where if you did the math you couldn't really operate a profitable business while paying people because of how inefficient those processes were against a landscape where pricing is all based on the efficiency that bigger businesses have been able to achieve there is there is benefit to those early days and you shouldn't rip your way through those early days in the form of debt I think you're going to end up doing yourself a big disservice if you do and you got to ask yourself if you're not willing to do the baseline work that your trade requires so I'm a baker if I'm not willing to do the base level work that it took to do baking throughout history can I really call myself a baker in the same sense if frankly I'm too lazy to get my hands dirty and mix some dough once in a while can I really call myself a baker or can I just call myself a modern baker and to be honest I want my craft to hold up to the history of time I would want an artisan from 500 years ago to be able to magically show up in this space and offer me respect as a baker because I can do the baseline work instead of instead of me going through and saying oh here's electricity and here's how I can make this process basically disappear in front of your very eyes and perform magic in front of you I mean all that's cool and you can gain something from it but if you don't do the base process and you don't understand it I think that you're actually cheapening your overall title it and perhaps that that that's extreme and perhaps I'll get some pushback from the people that I've never hand mixed but if you've never hand mixing you're already making hundreds of loaves I get it it's really hard to go backwards if you're still in a mode where you're not making hundreds of loaves as I've said before up until a point that you're mixing more than 60 loaves a day hand mixing is probably as or more efficient as the small mixers are so now I have these olives dimpled in I can tell that my my dough is wetter so how am I going to counteract the extra hydration it's through folding I'm going to build strength through the extra folding and because olives are never going to be exactly the same day in and day out you know I'm only gonna get certain amounts of moisture other olives each day it might not be consistent so I can make up the difference in my dough strength through extra folding if it's not strong enough so here's my sandwich you can see that it's a little weaker see how this gluten is already starting to tear there I'm gonna be very mindful of that as I layer more so now I'm already ripping apart and so I don't want to take it much further I'm gonna do that dimpling to even it out I've got some extra olives that I'm gonna layer on top I want nice flat layers right now I don't want I don't want olives on all it's on olives I want only one layer of Olives interacting with the dough at each level so I have to correct as I fold and I'm still getting to that three but you can see that once I get to that number three here on top the amount of material protecting me from that first layer of olives is very little and if I go any further I'm really starting to compromise the structure of the dough by tearing at it tearing at it so I'm not going to tear any further than this we can pick up the slack on folds too and folds three in this bulk firm it right around the olives is where I feel the most moisture and it's where it's it's where the dough's wetter that it's also going to fall apart so you see this spot the dough is wetter in this spot thanks to all the olives that you can see are clumping right here and all that extra water is is weakening the dough in that spot part of my job here is to even out this dough mass through folding and make sure that it's consistent so here I'm just again doing a little bit of flattening action and I'm doing that just to make sure I've got those thin layers and I don't have all its stacked on all its stacked on all this which is not what I'm going for here at all these two bins are now done and I can now pass this process to Josh who will be able to take it over even though he have you ever actually folded some of these stoves probably green olive at this point right in fruit nut yeah we ran it we ran him before the first time he ever folded these dough's was no big deal once you get that first fold in then it just becomes like folding any other dough your inclusions are already sandwich in layers none of them are loose so if you do a good job you're gonna have a really easy way going forward all the way through the baking process now [Music] so here's that fruit and nut dough ready to go in the divider I am in love with just the marbling of the colors here where you get red and purple and white all sort of swirling together I think it's a very pretty dough so I take this and the fact that there's inclusions doesn't seem to disrupt the dividing process if you were dividing by hands hopefully you've done a good job folding so that you have an even spread of your ingredients this divider works well if there's either a moisture barrier or a flower barrier seams it's nice to get a little flower on the tops which Josh already did and that's because these really are the top of the loaf of bread so now I'm gonna take this top and flip it over I like to form this type of a shape it's I think it's actually a six sided triangle you never know what you call this shape so once I have it like this I'm gonna fold the top over I'm gonna take the edges now and do my stitching so just slight overlap there when I get to the end this is where I start doing the roll-up and then I'm going to create surface tension by basically compressing that surface tension more and the way you do that is so the surface tension is like this right if I go on to the edge with my thumbs and push up into the low I'm gonna basically make the loaf a little tighter and and that's that's what I'm looking for here from there the loaf gets dipped into rice flour recently we had somebody ask a question of why and the reason why we use rice flour is as a moisture barrier once again so that means that when we go to turn the bread over for scoring in the oven room it's going to pop right out of the Benetton's whereas if you use regular flour or no flour at all unless you have a linen it sticks to the Banat in and that's a really sad day when you've done all this work and you can't get your dough out of the bread form so that's the main reason for the rice flour you can alternatively use wheat bran I'll do the same thing you can use regular flour and it will do a bad job it'll do something but not much so so we are going to finish these now what do I do with the fruit and nut bread i I wish that this bread wasn't as underrated as it ends up being I think what ends up happening with cranberries and walnuts and bread is that a lot of people don't know how they're going to use it or they feel like they can only use it one way or something and the truth is this is still a pretty versatile loaf of bread I really like it in the mornings for toast but it makes a mean grilled cheese as well you can try using a softer white cheese I'm thinking fontina or Havarti and and get a nice sort of elevated grilled cheese brie would be great with the fruits and the nuts as well of course it's great with just butter or cream cheese or Lebanon Amanda's Lebanese so she says Lebanon a lot of people pronounce that word lobna so when I want to get under her skin I'll just start saying lobna and that's bound to get a rise out of her this dough is particularly wet and it's probably due to the change in flour composition that we made so I'm even struggling a little to not stick Josh I can imagine that you're feeling the difficulty of this one you can see that the inclusions do really sort of have an effect at tearing at the gluten and imagine now if you had tried to mix all the inclusions in and had a weakened your dough on top of it we scale these loaves just a little bit smaller than our other ones but they're still pretty comparable and now from here these basically just get handled like every other loaf of bread we have a particular way that we score them and so I know that emerald is going to be very excited about getting to score varieties tomorrow we have quite a few varieties this week so that's going to really play into her work nicely continuing that olive loaf that we were working on earlier now we're done with the bulk these are going to be smaller bowls or round blows they're only a half a kilo but they're probably the best half a kilo vehicle for olives that you can have a lot of people don't love olives a lot of people really love all this but if you don't like olives you might start liking them when they're surrounded by sourdough bread so since we're making these in two rounds basically the pre shaping is going to be the shaping itself now I'm just going to take my bench knife again and I am going to just round them all at which point they'll get dipped into the rice flour and get thrown with this seam side meaning the side that's underneath facing upward now weave through a little bit of flour on these and truly when making bowls and pre-rounding with a bench knife like this I find that the flour is unnecessary it actually just makes it harder it's nice to have the table friction for this process it really is it makes life a lot easier you can see that this process goes quite quickly so this one was a great example all that extra flour just had it sort of bouncing around for a minute not really tightening so I'm just gonna dust off the extra there you can see that the olives are practically spilling out of this loaf which is one of the reasons why I was so shocked that one of our longtime customers ended up with one that didn't have a lot of olives we've never changed this formula so it's just insanely unlucky I guess there was an example where the flower really kind of got in the way and I'm using my left hand by a little bit more forcefully in order to sort of do that other side this hand rounds and then this hand takes over the process and finishes the rounding is the way that it works so now all of these get to be dipped in the rice flour and then they get to be put in the forms I like to save the rounding for last although we have sandwich loaves after this but it's a nice way to end the day because the round loaf seems to just go a little quicker than that then the oblong batard shape [Music] we're gonna do it the the vanity creme shot so I'm going to go right down the middle this is the worst place to cut your bread to start because now you have two halves of bread that are both aging but this is how bakers like to cut their bread and then they go home and really quickly eat that loaf of bread so that it doesn't dry up on both sides so here's our cranberry walnut you can see the purple color of the crumb it's definitely one of my favorite color crumbs you can do raisin walnut and get a similar color crumb because the purple really doesn't come from the cranberries or the raisins in that case as much as it comes from the walnuts of all things that's one of those fun discoveries when you make it here's our green olive loaf you'll notice how the crumb structure even though the base dough was the same definitely a different crumb structure a tighter crumb structure and that's purely because of the olives interesting effect on the dough that the oils that are in the olives really end up changing the consistency of the dough so you know we were having a discussion surrounding base dough's and and differences if you have a good base dough that can take different types of inclusions the inclusions themselves will have an influence on the final bread that is significant enough that you don't need to if you don't want to change your base flour formulas I think it's fine to highlight a fruit and nut bread as a fruit and nut bread meaning the fruits and nuts are what bring it past whatever your baseline is so yeah there's certainly enough of variance that you would buy this loaf of bread or you by our local sourdough that doesn't have the fruits and nuts and you feel like you're eating a complete different bread and you are that the fruits and nuts they have more to them you know nuts have oils olives have oils those natural fats that enter the bread really change the characteristic of that final loaf of bread so I think what I'm trying to tell you here is if you are a baker keep your life a little bit more simple have an amazing base dough that you can rely on that that can take the inclusions that you want to put into them have a dough that you're proud of that you put thought into time into we spent a long time getting to our flour blends that we use today we didn't just throw them together you know we did a little bit of this little bit of that trial and hair taste testing and then we found something really like and now that one thing that we really like plays a role in multiple products that we make so I encourage you to to play around with that it allows you to bring variety to your menu without breaking your back and also charging exorbitant prices for that variety every specific dough that you have to mix adds a lot of complexity to your day so especially after you get into the investment of equipment because think about the logic here when we are mixing by hand by the bin we can do different things with each bin and it's not that big a deal if I dump a little bit of different types of flour blends and my fruit and nut bins that I'm mixing over here and then over here I'm mixing regular bread that's no big deal if I'm mixing by hands but the moment that I start getting into something like this now I have a need to fill this bowl otherwise what's the point so if I'm gonna fill this bowl well this is a hundred and twenty large loaves of bread here so once you're dealing with this type of equipment well we have only one product that we make that we can sell at that scale meaning that we're selling way beyond all these things like fruit and nut loaves and green olive loaves we sell a number of them but we might only sell like a hundred of these a week so now you have to ask yourself can you even use your mixer in that situation if it's a separate formula so as you build up your bakery keep in mind that the mother dough the base dough gives you the ability to branch out better at scale then having different types of dough's for every single thing you want to do so my encouragement to you is if you don't like the size that you're at right now and you intend to grow or if you believe that you're gonna grow anyway start thinking about having base dough's now so you don't have to change everything up later on down the line

Channel: Proof Bread

Views: 312,718

Keywords: sourdough starter, sourdough bread, sourdough bakery, make bread, microbakery, local bakery, proof bread, proof bakery

Id: mMep4zrx8zo

Length: 51min 18sec (3078 seconds)

Published: Sat Aug 01 2020