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Morning all,
Here is a day with unskilled EU Worker.
🍞 It’s 6 am and I am in the kitchen, finishing sourdough bread, it’s naturally fermented dough, rested for already 12 hours. Temperature must be controlled and dough aerated - you need skill to make sure bacteria grows well
Here is a day with unskilled EU Worker.
🍞 It’s 6 am and I am in the kitchen, finishing sourdough bread, it’s naturally fermented dough, rested for already 12 hours. Temperature must be controlled and dough aerated - you need skill to make sure bacteria grows well
Also today is a Fat Thursday, we have over 609 doughnuts to make and get them ready for collection from 12 o’clock, better get going! 
This is folded and aerated sourdough, now need to be rested in approx 27c for 2hours. Couple more folds and then ready for 2 hours proving and baking.
🚨 You can’t use automation to make this, its labour of love, skill, time and patience.
Appreciation is key for good bread
🚨 You can’t use automation to make this, its labour of love, skill, time and patience.
Appreciation is key for good bread
