April 3, 2021 - 3:59pm
NotBadBread
Hello,
I am thinking about increasing my output of loaves per week for my fledgling micro-bakery. I did 8 loaves the other night, and it was pretty difficult to do it all by hand-- particularly the initial mix. I've done a good deal of searching through old TFL posts for answers to the below-- I apologize in advance if I've missed a crucial one!
Note that I'm not looking for advice on particular mixers per se (although if you feel compelled to offer great advice in this regard, by all means, go for it :)
1) I know you can definitely do the entire process by hand. This TFL user, Mike Avery, posted about doing 200(!) loaves in one night entirely by hand for a farmer's market. That said, if I wanted to do a larger quantity (say, 30-50 loaves in one go) with at least a little help from a mixer, how do you recommend going about it? Initial mix by machine only? Initial mix + final mix to passed windowpane test? Something else?