First Test Batch of Baguettes
April 14, 2015
A few more giant steps forward this weekend. With the plumbing finally completed and the sinks in place I was ready to put the bakery through its paces. The
maiden voyage of my spiral mixer
went smoothly, although I can tell it will get even better with larger batches. My work table is on backorder, so I had to divide and shape baguettes hunched over a folding table. Not ideal, but it worked. The new stones in the oven heated up nicely. The only piece still missing is the steam generator, hopefully shipping this week, so I am still manning the oven with a squirt bottle in hand just like I do at home. The end result was very respectable!
At the end of the day, Becky and I took a walk up Main Street with a basket of baguettes and shared them with everyone we passed. Hopefully we will see them again in a few weeks! We are gearing up for the first Community Market on Saturday May 2nd, then opening the bakery on the following week!
Also in DeRego's Notebook
July 02, 2018
Why are so many people becoming terrified of food? Or maybe a better question is, why did it take so long? It's not hard to understand the fear. Just take a stroll through the super market. Things are changing, mostly for the better, but don't for a second believe that those changes are driven by logic, science, or nutrition. They are driven by consumer demand, and let's face it, that is exactly what got us into this mess in the first place.
Why is there a ship on the label of DeRego's Crackers?
June 06, 2018
Many years ago, I baked my very first loaf of bread on a ship in the Atlantic Ocean. It was in the middle of the Bermuda Triangle, to be precise, which may account for my supernatural baking abilities, but you can come up with your own crazy theory about that.
Announcing our first Bread @ Home Class
May 01, 2018
Learn to bake fresh bread at home in the spare time you already have. This is how I got started baking for the farmers market with a full time job! You can do it, too.