Bagel Shop Proofing

Exclusively for bagel proofing, yes. However I would call it closer to "bagel retarding" as not much "proofing" was done, the bagels did not expand much in the walk-in.  There was a small space between the two speed racks where we kept a few pounds of butter and sour cream for muffins, but that was not the main function.  This worked great as long as we kept the humidity down, as it tended to condensate if we weren't careful.  (We did have pretty low-cost second-hand machines though, so this may not be a problem for you.

This is a magical box which acts as a retarder (fridge) then on a timer turns into a proofer (warming cabinet) at a pre-set time. (also keeps the humidity at a set level - relatively high to stop a skin forming on the dough)

So for me - I'm looking at e.g. croissants - I can make/rest/shape the dough early evening, stick it into the retarder set to 4C then have it keep the shaped croissants cool which slows down the yeasts which also improves the flavour, then at a pre-set time, it warms up to some other pre-set temperature - e.g. 24C, the ovens come on automatically too, then I get up at nice and easy 7am, take the dough from the proofer, transfer to ovens and hot croissants 20 minutes later.

Simples!

-Gordon

The longer that yeast has to work on flour (there is a limit) the more it essentially predigests the flour.  Like any other fermented food this makes more a more readily digestible product.  Flavor comes from the bacteria that is a by product of fermentation and this is true whether it be, sauerkraut, coffee, miso, bread, wine, or any fermented food.  Many native cultures have foods that today we think of as rotten as they have been fermented for a long period of time and have become quite odiferous.

Modern baking has used copious quantities of yeast to circumvent the natural fermentation process and have a bread like product ready to go in a very short amount of time.  This is often a tasteless product loaded with chemicals to imitate real flavor and not at all healthy.

The increased digestibility that comes with long fermentation is significant.  It is the difference between eating a bread product that hits the stomach like a brick and or a fully fermented product that leaves you feeling wonderfully satisfied.

Good luck with your project,

Jeff

If you have not worked in the baking industry what about it appeals to you?  

In a production environment the feeling of satisfaction that you get from well made product is accompanied by extreme exhaustion.  If the only baking you have ever done is at home it really is in your best interest to take Paul's advice and work even a couple of weekend shifts in the type of bakery you envision, this may take all the romantic illusion out of this dream.  It is a physical job with the added disadvantage of punishing hours.  I enjoyed baking but I came to it young and the body is much more able to take long hours with changing sleep times.  Even if you plan on hiring all the baking staff you will still need to be capable of doing the work at a moments notice.  I don't know how many dreaded 11:00 p.m. phone calls I have responded to from employees suffering from various real or imagined illnesses.  Once your business has good following and your core employees are trained and loyal, you have weeded out the bad hires and the production process goes smoothly it does get easier.

Gerhard

you will need to be an owner/operator, not an owner/general manager.  Margins are too thin, especially when you are trying to get established, to carry the overhead of a non-producing owner.  That will require commercial baking skills.  Gerhard has pointed out one real-life scenario that can't simply be managed around; it requires the owner's stepping in to carry the production workload.  Later on, you may be able to afford a head baker to run the back of the shop for you.

As for risk mitigation, some ideas that occur include:

- Attend some baking classes that are geared to the commercial baker, rather than the home baker.  While I sympathize with your present workload, you may as well get used to 80-90 hour work weeks if you aren't already.  One of the better options in my area is a program run by the local juco.  Your options may vary.

- Hire a baking consultant to assist with your business plan development.  It will be money well-spent and save you many multiples further down the road.

- Make friends with your county or city health department.  Pick their brains about what you will have to do in your business to pass the initial inspections to open and later inspections that will let you stay open.

- Talk to business insurance agents.  Find out what kinds of coverage you need and in what amounts.

- Consider a franchise.  it may not have the cachet of running your very own business but better franchisers can provide the franchisee with proven systems and training that take a lot of the "if only I'd known" risks out of the picture.

- Talk to commercial realtors to get an idea of available properties, lease or purchase, and the kinds of traffic they might generate.  (Note that this is something else a good franchiser can help with.)

I hope that this is helpful.

Paul

Having worked with dozens of start-up businesses, although none involved baking, I can tell you that few people fully understand the range of knowledge / abilities it takes to be a successful entrepreneur. An accounting background is obviously very helpful in some crucial areas. That said, what you're not so good at is also critically important. In this regard, my experience is that a large majority over-rate themselves in soft skill areas such as marketing, customer relations, and staff selection / management. You can mitigate your risk by recognizing the areas in which you may not be (or aren't) strong enough, and improving your understanding of them, getting support, or both.