Realistically what can be baked down here?!
So I am a cook and a trained whole animal butcher. I have recently started baking sourdough boules for a new restaurant using Dutch ovens. I AM NOT A BAKER!
I have a friend who has a prep food kitchen and they have a basement. The uploaded photo is the basement. The red squares on the right are walkin boxes(6x8,8x8combo).
With the left over space, what can be realistically made from scratch down there in terms of baking? She wants to do a bread program but from what I understand she will at least need a has or electric steam deck oven. Is an artisinal bread(boules, baguettes) program even reasonable with this amount of space?
If you had this amount of space what could you realistically make happen.
All feedback is appreciated and I know that this is something a lot of people would pay to consult etc I just want general feedback to see if what people are telling her is true.
Again, thanks in advance for any and all input.
I mean, if you can work and make breads comfortably in your home kitchen and the space shown is bigger than it, it should be possible to at least do some basic baking there.
Maybe not a huge variety of breads (rather 3-5 than 10+) and also not many at once. Depends how big your friend wants the bread program to be.
I would first determine how much space and what equipment you need AT LEAST to just bake bread (regardless of sizes, types and amounts). When you got that, check where you can expand (bigger oven, more variety, larger amounts, special equipment).
Just so you know, I'm just a home cook and not experienced at all in that regard, this is just how I would tackle this. Hope it helps though :)
I am building out a micro-bakery now so may have some feedback for you. I am working with a paid consultant. Your space could be limiting but your challenge may be other things: Ample 3-phase power, venting for the oven, drainage for a sink...those are a few. But in terms of size, you seem to have enough for the essentials: deck oven, spiral mixer, work bench & sink. If you have more room, then a proofer/retarder, refrigerator and speed racks would be great.
What oven are you looking at for your micro bakery?
Have not finalized yet but I am focused on LC Baking out of Canada with stone deck and loader.
http://www.lcbakery.com/
Mark Sinclair is someone you should talk to. He built a bakery in a concession trailer. You may be able to reach him through this site, yet.
HERE is a link to the trailer plans post. He also has some wonderful instructional videos posted here and on you tube.
Good luck!