[House] Industrial bread?

[Robin Lee Powell]

On Fri, May 29, 2015 at 04:07:34PM -0700, Ruth Anne wrote:
> On Fri, 29 May 2015, Robin Lee Powell wrote:
> 
> >On Fri, May 29, 2015 at 03:14:50PM -0700, Ruth Anne wrote:
> >>
> >>There is a GF kitchen in Berkeley:
> >>
> >>http://visitcertifiedkitchens.com/
> >>
> >>However, you just can't go in and use a commercial kitchen. You
> >>need to be a food business that has insurance and certificates.
> >
> >Ah, I didn't realize that; I had thought there were kitchens you
> >could rent specifically for "I'm just like a normal person, but I
> >need like 4 ovens for 3 hours and I don't have 4 ovens".
> >
> >>If what you want is more bread, we can do that, it would just
> >>take some time, more bread pans, and perhaps a schedule.
> >
> >I was wanting to do lots of your GF bread in a single batch; I
> >don't think that's really possible in our oven?
> 
> For what purpose?

Batch-loading the effort of having bread on-hand essentially all the
time.  I like your bread, and I don't seem to be the only one.  :)

> GF bread gets stale pretty quickly; I usually freeze anything not
> eaten the day after baking. I could perhaps do 4 loaves at a time
> in our oven, and that's about the limit of our freezer storage.

Yes, I was deliberately ignoring the "how do we store it?" part of
the problem, figuring if making giant batches was practical,
figuring out how to store it could come later.  I know it pretty
much all needs to go in the freezer.

Sounds like the practical solution is get another couple of bread
pans and schedule bread making as an every-couple-of-weeks family
activity.

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