Can someone break it down for me? Which breads get baked, how long? Which breads get steamed and which ones don't? Which ones get the topping? Should I put them on before or after bake? Which ones do I slice and rebag? Which ones should I start with? What time should I start prepping the donuts to get them out on display in time?
Pretty much all these questions are dependent on what store are you working and how their schedule works. For example some stores have a bigger breakout than others. Toppings must be put on before you bake though that should be the same for every store. At my store the baker comes in at 3 and donuts have to be in the case by 6 when the store opens because people will look for them as soon as they get in. Italian breads Rye breads and cinnamon bread all gets steamed. Bake times are dependent on your oven.
Pretty much all these questions are dependent on what store are you working and how their schedule works. For example some stores have a bigger breakout than others. Toppings must be put on before you bake though that should be the same for every store. At my store the baker comes in at 3 and donuts have to be in the case by 6 when the store opens because people will look for them as soon as they get in. Italian breads Rye breads and cinnamon bread all gets steamed. Bake times are dependent on your oven.
Cinnamon bread doesn't get steamed. You only steam something if you want it to have a shiny, hard crust. Also, steaming must be done at the beginning of the bake cycle. If you wait until the bread has already formed a crust, it's too late. Steam does two things. First, it keeps the surface of the bread moist so it can expand more in the oven. Second, the steam gelatinizes the starch in the flour. This gives the crust a shiny appearance. However, if the oven vent isn't opened and the steam expelled after a couple minutes, the crust won't form properly.
For parbaked breads that say to steam them, the only thing the steam does here is add moisture to the bread. Even if you don't steam them, they're going to come out just the same way is if you had steamed them.
Can someone break it down for me? Which breads get baked, how long? Which breads get steamed and which ones don't? Which ones get the topping? Should I put them on before or after bake? Which ones do I slice and rebag? Which ones should I start with? What time should I start prepping the donuts to get them out on display in time?
Didn't anybody train you? Hopefully you'll be trained by someone who actually works at the store and not some professional trainer who works for corporate.
Can someone break it down for me? Which breads get baked, how long? Which breads get steamed and which ones don't? Which ones get the topping? Should I put them on before or after bake? Which ones do I slice and rebag? Which ones should I start with? What time should I start prepping the donuts to get them out on display in time?
Didn't anybody train you? Hopefully you'll be trained by someone who actually works at the store and not some professional trainer who works for corporate.
I'm being trained now. They are both great trainers. I was just asking for tips.
Pretty much all these questions are dependent on what store are you working and how their schedule works. For example some stores have a bigger breakout than others. Toppings must be put on before you bake though that should be the same for every store. At my store the baker comes in at 3 and donuts have to be in the case by 6 when the store opens because people will look for them as soon as they get in. Italian breads Rye breads and cinnamon bread all gets steamed. Bake times are dependent on your oven.
I get that! I was basically trying to get some tips. My main problem, the one thing that slows me down, is labeling the breakfast products and figuring out what I should bake first. I figure you want the breakfast items out early so I should bake and bag them first, then do the breads. But breads need a little more time to cool. I just don't want to forget things and make it easier to remember and schedule.
Pretty much all these questions are dependent on what store are you working and how their schedule works. For example some stores have a bigger breakout than others. Toppings must be put on before you bake though that should be the same for every store. At my store the baker comes in at 3 and donuts have to be in the case by 6 when the store opens because people will look for them as soon as they get in. Italian breads Rye breads and cinnamon bread all gets steamed. Bake times are dependent on your oven.
I get that! I was basically trying to get some tips. My main problem, the one thing that slows me down, is labeling the breakfast products and figuring out what I should bake first. I figure you want the breakfast items out early so I should bake and bag them first, then do the breads. But breads need a little more time to cool. I just don't want to forget things and make it easier to remember and schedule.
I'll pan out dinner rolls and sandwich buns first. Next, I'll pan out the Italian bread and rye bread. Then, I pan out the Danish and other sweet goods. We usually have a separate person for donuts, but if we don't, I'll stop and do them after I get the Italian bread in the proofer and then do the sweet goods after I get done with donuts. Of course if you have to put Danish in the donut case, then I would do those first. When we did it though, we would make them the day before, put them on trays, and then wrap the trays with plastic wrap. If you have to do sweet goods first, I would do them and the rolls first and leave the Italian and rye until after the donuts if it's necessary. The key is to have something in the proofer while you're doing the donuts. Otherwise, your proofer is just sitting idle all the time you're doing the donuts and you'll be that much further behind on the bread. I try to break out the parbaked breads the day before. If I don't, I wait until all the raw dough is panned out and in the proofer before getting out the parbaked breads. Like I said, once you get the bread going in the proofer, you can do other things while it's proofing.
Are you breaking out the dough when you bake? In my store (all 3 that i've worked in) we break that stuff out at night and just bake it in the morning.
I guess i've baked cinn bread wrong all this time because i put it on the same trolley as all the country french and rye/pump breads and steamed them and they seemed ok. Then again who actually uses the go/no go book? lol
Are you breaking out the dough when you bake? In my store (all 3 that i've worked in) we break that stuff out at night and just bake it in the morning.
I guess i've baked cinn bread wrong all this time because i put it on the same trolley as all the country french and rye/pump breads and steamed them and they seemed ok. Then again who actually uses the go/no go book? lol
Most stores I know pan out their dough the day it gets baked. The only time I pan it out the day before is when I have to do both bread and donuts the next day and I want to get a jump on things. Our deli merchandiser said to pan it out the day before because she says you stretch the dough too much when you try to pick it up off the tray after it's thawed out. Well, doesn't the dough get stretched when it proofs? She also said we don't make fruit filled Danish anymore because they're "old fashion". Excuse me? Since when is fruit Danish old fashion? Anyway, the reason I and other people don't pan the dough out the day before is because frozen rolls tend to roll around on the pans and you have to re-position them on the pans the next day. Also you have to be careful of the panliners sliding around if you move the cart to abruptly. Then there's the fact that some doughs have to be cut and/or stretched anyway. If I do pan out the dough, and usually it's just buns, dinner rolls, and bagels, I wait until the dough starts to thaw before moving the cart. That way it stays in place
Pretty much all these questions are dependent on what store are you working and how their schedule works. For example some stores have a bigger breakout than others. Toppings must be put on before you bake though that should be the same for every store. At my store the baker comes in at 3 and donuts have to be in the case by 6 when the store opens because people will look for them as soon as they get in. Italian breads Rye breads and cinnamon bread all gets steamed. Bake times are dependent on your oven.
I get that! I was basically trying to get some tips. My main problem, the one thing that slows me down, is labeling the breakfast products and figuring out what I should bake first. I figure you want the breakfast items out early so I should bake and bag them first, then do the breads. But breads need a little more time to cool. I just don't want to forget things and make it easier to remember and schedule.
I'll pan out dinner rolls and sandwich buns first. Next, I'll pan out the Italian bread and rye bread. Then, I pan out the Danish and other sweet goods. We usually have a separate person for donuts, but if we don't, I'll stop and do them after I get the Italian bread in the proofer and then do the sweet goods after I get done with donuts. Of course if you have to put Danish in the donut case, then I would do those first. When we did it though, we would make them the day before, put them on trays, and then wrap the trays with plastic wrap. If you have to do sweet goods first, I would do them and the rolls first and leave the Italian and rye until after the donuts if it's necessary. The key is to have something in the proofer while you're doing the donuts. Otherwise, your proofer is just sitting idle all the time you're doing the donuts and you'll be that much further behind on the bread. I try to break out the parbaked breads the day before. If I don't, I wait until all the raw dough is panned out and in the proofer before getting out the parbaked breads. Like I said, once you get the bread going in the proofer, you can do other things while it's proofing.
Are you breaking out the dough when you bake? In my store (all 3 that i've worked in) we break that stuff out at night and just bake it in the morning.
I guess i've baked cinn bread wrong all this time because i put it on the same trolley as all the country french and rye/pump breads and steamed them and they seemed ok. Then again who actually uses the go/no go book? lol
We do breakout for the next day, when we're done with everything else. Thank you!
