Mastering Sourdough at a New Location: Proof Bread's Journey

Embracing the Challenges of a New Baking Environment

At Proof Bread, setting up a new location is more than just moving equipment. It's about adapting to a different environment while maintaining the quality of sourdough that our community loves. In this article, we'll explore the techniques and considerations involved in testing our oven at our new location at 3110 E Shea Blvd, Phoenix, AZ.

Understanding the Importance of Oven Setup

Moving an oven from a home garage to a commercial setting involves rewiring and recalibrating. Our oven, initially built as a three-phase model, was adapted to a single-phase electric oven for home use. Now, it serves a more efficient role, requiring modifications to meet the power demands of our new facility.

Heating the Oven for the First Time

Heating the oven in a new facility for the first time is akin to a grand opening ceremony. It's a moment to test the equipment’s readiness and the facility’s capacity to handle the heat. This involves setting the temperature to the familiar bread baking settings that have been honed over years of experience.

Adapting to Different Oven Controls

Each oven has its unique controls and quirks. Our Mesa oven uses a percentage-based temperature control, while the new location's oven allows for separate top and bottom heat settings. Adjusting to these differences is crucial in achieving the perfect bake.

Testing the Bake with 12 Loaves

For our first test bake, we prepared 12 loaves, a manageable number to evaluate the oven's performance and the facility's airflow balance. Ensuring proper heat distribution and exhaust capabilities is essential to maintaining a safe and efficient baking environment.

Learning from Experience

Years of baking experience inform our approach to setting up new locations. Each iteration, from garage bakeries to the Mesa facility, adds valuable lessons. Our new location is designed with this cumulative knowledge, including features to support community classes without disrupting production.

Fostering a Community-Focused Environment

We envision our new location as more than a bakery. It's a place where aspiring bakers can learn and grow. A Baker’s bench in the customer area allows us to conduct classes, fostering community learning while keeping production areas separate and efficient.

Key Takeaways

• Adapting to new oven setups is crucial for maintaining baking quality.
• Understanding different oven controls can impact bake results significantly.
• A well-designed facility supports both production and community learning.

Join Our Baking Community

As we continue to refine our processes and learn from each bake, we invite you to be part of our journey. Join our 30-Day Sourdough Challenge to master these techniques!

Also read our companion article for more tips on optimizing your baking setup.

For more insights from our journey, watch the original video on YouTube.