White, Wheat, Rye.........

......or all Tri.

The majority of our time today was spent making bread doughs, weighing bread doughs, rolling bread doughs. Very little time was spent actually baking the finished product due to the fact that our new convection ovens work way faster than then conventional ones ever could. In the past, we could put a product into the oven, go finish our coffee, clean up a bit, wander about the shop and just generally chill for a few.
With the new ovens, we not only don't have time to finish our coffee, but really don't even have the time to actually FIND our coffee, whereever it was we set it last. The convection ovens cook in less than half the time of a regular oven. We are still in awe of the thing.

This is the finished Bread Dough product:

This dinner roll is made of three small rolls of one each; white, wheat and rye. We rolled over 900 balls of dough today. They take a whopping 4.5 minutes to bake in the convection oven. A lot of physical work for us, but well worth it. These rolls not only look great, but they taste fabulous.

Scoop ya soon,

~shop-roll-girl