29 September, 2013
Working at Riso
It’s been a long while since I posted actual baking pics so here’s a set I snapped of a recent Saturday morning bake at Riso where I work.
A typical work day looks something like this:
Most days, I produce about 20 sourdough loaves, 16 country white loaves, 10 seeded whole wheat, 3 egg breads, 6 cinnamon pull-aparts, sometimes a “bread of the day”, and whatever deserts are needed. These include a crazy yummy chocolate-orange gluten free cake (yes, “yummy” and “gluten-free” can co-exists), cheesecakes, carrot cake, Nanaimo bars, cookies, tarts and occasional puff pastries.
My days start at around 3:30 – 4 a.m. and go through to 12 or 1 p.m. The routine is usually to take the doughs prepped the day before out of the cooler and bake the sourdough loaves in the pizza forno that is still hot from last night. Once the sourdoughs are done and on the displays, I use one of the four Berne brot doughs I also pulled from the cooler to make the cinnamon pull-aparts. These are then proofed with the regular Berne loaves and baked in the ol’ Doyon convection oven.
While those are getting baked, I start up the country (yeasted) dough to make the bread for the front as well as for service. With these under way, I start up the seeded whole wheat, also yeasted breads. By then the country loaves are in the convection and baking while the whole wheat is proofing.
About this time I mix up the required pizza dough, then ball them up. When they are panned, the whole wheat is ready to bake. Soon all the bread is done and out on the front display. I can then turn to any deserts that are running low. This may be pecan pie, carrot or chocolate orange cake, cookies, bars, etc. along with the attendant buttercream, pastry cream, tart shells, lemon curd, ganache, roasted nuts and so forth as well as any catering special orders. Oh, and let’s not forget the dishes; always clean up after yourself!
By the time this is done, I can now start making the sourdough for the next day. and, while it is proofing, get the poolishes set up for tomorrow’s country bread. With the sourdoughs bulk proofed, scaled and shaped, they go into the back fridge for their overnight stay, along with the Berne brots needed for the next day.
A final sweep and wipe down and that’s a typical 8 to 9 hour day.