[Sca-cooks] Bread thoughts

[Bill Fisher]

On Thu, 02 Dec 2004 11:15:42 -0500, Johnna Holloway
<johnna at sitka.engin.umich.edu> wrote:
> We are lucky in that we have a number of artisan bakers that
> bake real bread locally. Having baked whole wheat loaves for 225 in the past,
> I can report that it can be done. But it takes the right recipe,
> experience and a dedicated oven that works right.
> You need all the supplies in bulk and ready to go.
> Equipment helps. Having the large mixing bowls and the measuring cups
> at hand speeds things along. Not having to wash up between batches helps.
> Then you just devote a day to baking.
> Don't plan to get anything else done. Also plan to have some way to store
> and keep the bread when baked.

> Johnnae


I've found having a site that has large ovens , a 20 quart hobart, and
warming room handy.  Especially ones that let you  early on the day
before the event to bake like a madman.

I miss that site.

Cadoc
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