bake - April 2016 - 41

"I'd really like to work with a mill that is part of a cooperative
that works with local wheat farmers in Illinois and Missouri,"
Wilson says. 'We want to be transparent with where we are
getting our grain."
Like a growing number of artisan bread bakers, he prefers to
work with wet doughs, which allow him to develop unique
ﬂavors with lengthy fermentation times.
Others like Steve Scott strongly believe in what a truly
artisan bread should be. The owner of Babette's Artisan
Bread in Denver, Colorado, Scott never waivers from his
vision and company's mission to produce the highest quality
breads and pastries by a method he knows to be correct in
his heart.
Fermenting with a mild levain, high hydration, developing
strength through punching and folding by hand rather than
mechanical mixing, and retarding for 12 to 18 hours are
things all the breads and pastries that Scott produces go
through to ensure his need to achieve perfection and quality.
"My standards for each and every product are set very high,"
he says. "When people ask which product is the best, most
popular, or my favorite, I tell them they all are."
Chad Robertson, the bread baker at Tartine in San Francisco,
is a strong advocate of working with very wet doughs that
require special care and handling. "The biggest factor in the
ﬂavor of the bread is what you develop in the process of
fermentation," he says.
Likewise, in a small bread bakery in the Kansas City suburb
of Lenexa, three bakers work in tandem pre-shaping 85%
hydration doughs on the bench, using cold water as needed
to form the loaves. This intricate method is part of a larger
trend that is sweeping the country in which artisan bakers
rely on high hydration doughs to maximize the ﬂavor of their
breads. Ibis Bakery owner Chris Matsch invested in a powerhouse deck oven from TMB Baking in San Francisco. Starting
with a liquid levain, the Ibis bakers will follow a two-day
ritual, spanning 18 to 20 hours from initial feed to bake and
producing up to 200 loaves a day through the week and
300 loaves on Saturdays. Chris Matsch has found his calling
in business, and it revolves around the dough. The quest for
baking the greatest bread he possibly can pushes him harder
and harder each day.

Newcomers like Union Loafers and Ibis Bakery are baking a difference.

bakemag.com | APR 2016 > 41

http://www.bakemag.com

bake - April 2016

Table of Contents for the Digital Edition of bake - April 2016

bake - April 2016
Editor's Note - The Design Issue: The Premium Experience
Table of Contents
News Bites - Barry Callebaut Completes Expansion
FDA to Delay Labeling Rules
Wisconsin Names Bakery of Year
Lawrence Foods Earns Award
Caterers Impress with Desserts
Pretzel Brand Seeks Franchisees
Personality - Thomas Keller
Management - Raises vs. Benefits
Labor Front - Minimizing Safety Risks
Ingredients - A Passion for Passion Fruit
Equipment - Ensuring Compliance
Sharp Image
Display Elegance
Food Photography
Migrating Millennials
Local Connections
Tim Hortons on the Move
Graduation Cakes
Nontraditional Holidays
Cafe - Salad Days
Cold Brew Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - April 2016 - bake - April 2016
bake - April 2016 - 2
bake - April 2016 - Editor's Note - The Design Issue: The Premium Experience
bake - April 2016 - 4
bake - April 2016 - 5
bake - April 2016 - Table of Contents
bake - April 2016 - 7
bake - April 2016 - Pretzel Brand Seeks Franchisees
bake - April 2016 - 9
bake - April 2016 - Personality - Thomas Keller
bake - April 2016 - 11
bake - April 2016 - Management - Raises vs. Benefits
bake - April 2016 - 13
bake - April 2016 - Labor Front - Minimizing Safety Risks
bake - April 2016 - 15
bake - April 2016 - Ingredients - A Passion for Passion Fruit
bake - April 2016 - 17
bake - April 2016 - Equipment - Ensuring Compliance
bake - April 2016 - 19
bake - April 2016 - Sharp Image
bake - April 2016 - 21
bake - April 2016 - 22
bake - April 2016 - 23
bake - April 2016 - 24
bake - April 2016 - 25
bake - April 2016 - 26
bake - April 2016 - 27
bake - April 2016 - 28
bake - April 2016 - 29
bake - April 2016 - Display Elegance
bake - April 2016 - 31
bake - April 2016 - 32
bake - April 2016 - 33
bake - April 2016 - Food Photography
bake - April 2016 - 35
bake - April 2016 - 36
bake - April 2016 - 37
bake - April 2016 - Migrating Millennials
bake - April 2016 - 39
bake - April 2016 - Local Connections
bake - April 2016 - 41
bake - April 2016 - Tim Hortons on the Move
bake - April 2016 - 43
bake - April 2016 - 44
bake - April 2016 - 45
bake - April 2016 - Graduation Cakes
bake - April 2016 - 47
bake - April 2016 - 48
bake - April 2016 - 49
bake - April 2016 - Nontraditional Holidays
bake - April 2016 - 51
bake - April 2016 - 52
bake - April 2016 - 53
bake - April 2016 - Cafe - Salad Days
bake - April 2016 - 55
bake - April 2016 - Cold Brew Coffee
bake - April 2016 - Products
bake - April 2016 - Product Showcase
bake - April 2016 - Classifieds
bake - April 2016 - 60
bake - April 2016 - 61
bake - April 2016 - 62
bake - April 2016 - 63
bake - April 2016 - 64
bake - April 2016 - 65
bake - April 2016 - Ad Index
bake - April 2016 - Online - BakeMag.com
bake - April 2016 - 68
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