Skip to main content

August 19, 2024

 Rusty’s log: Stardate: -299633.37

Perth Ontario : temp 14 C humidity 89%

Basic Kneads:  temp 28 C humidity 58%

A cold and rainy day is August, no better day to invest in the future. But first, a big Basic Kneads welcome to Michael, our very first employee! Michael comes to us from Ghana, where bread is baked fresh using white flour with very little crunch to its crust. It is called Tea Bread and Yoshi and I look forward to learning to bake it for him and his family. Michael is learning the ropes of the bakery and picking up the rhythm of our days quite quickly. He is providing much needed help in our long evening mixing process and seems to have an endless supply of energy and enthusiasm. We are very glad to have him on the team. 

Another team member has joined us today (that’s the investment I referred to). Today, Michael, Yoshi and I , along with help from a our new friend Brett and his truck and trailer, hit the road and headed to Westport to meet up with Hans and Anna who formerly owned and operated their own bakery there before retiring. There we purchased their largest mixer, it took the five of us to get it loaded as the rain began to let up. Returning to Perth we were in awe of Brett’s trailer manipulation as he backed the gate right up to our front door, one easy push and that bad boy was rolling it’s way into its new home! It will still be at least another week to get hooked up and safetied as we wait for parts to complete the electrical installation. 

We are very excited to be able to produce more dough faster and start bringing larger batches of bread to the town daily. 

We plan on asking our followers on social media for help naming our new machine so head over to our instagram @basickneadsperth to chime in if you have a good suggestion. 

Rye tests continue and tomorrow we return with crispy chili focaccia and cheddar jalapeño loafs. 

Stay fresh bread lovers. 

Comments

Post a Comment

Popular posts from this blog

December 17, 2024

 Rusty's log stardate: -299960.81 Perth Ontario: Temp 5 C  humidity: 76% Basic Kneads: Temp: 24 C Humidity: 30% There are three questions I am asked several times everyday. They are: Do you have any Sourdough? Do you do anything gluten-free? and What time do you wake up in the morning?  So I thought I would tackle the first two quickly and digress with the third. Sourdough? Yes Please! Everyday we are making baguettes, country loaves and Euro loaves that use a sourdough starter. These loaves are NOT 100% sourdough as the starter makes up only 25% of the leavening agents. The taste is improved but the yeast does not break down the sugars in the same way that is necessary for diabetics and people with gluten intolerances to eat it. But fear not! Wednesdays we make a traditional 100% white sourdough, and Friday is Rye-Day, with a 100% sourdough rye. We bake them in 2 sizes and they sell out fast so its best to put your orders in in advance.  Gluten-free? Never hear...
1 comment
Read more

5 Day Sourdough Recipe, Extended Edition

 5 Day Sourdough Recipe Extended Edition Hello my fellow bakers. This post is made to provide more detail to a basic recipe we provide to customers who purchase Bannetons (also known as Proofing Baskets) from our bakery. With that purchase we include Carl Jr, our active sourdough starter, so that you can save yourself the time and effort of bringing a starter to life from scratch. This recipe Makes 2 Loaves, so try different proofing, shaping and baking methods if you like, you can also bake one off and save the rest of the dough for the next day to see the difference. However you use, have fun and happy baking! Day One :   Feed Starter: 76g  This Sourdough Stater should be fed at a ratio of 1:1 Water : Flour The Quantity of this ratio is based on the recipe you are using. This the recipe calls for 76g of Starter so you will mix 38g of flour with 38g of cold water in a bowl, then add your starter (Carl jr.) and mix again. Place in a container large enough for the newly ...
Post a Comment
Read more
 Yoshi's Log Stardate -299559.33 or July 23rd 2024 Inside 27'C and 59% Humidity Outside 24'C and 65% Humidity     Todays bake went flawlessly. We still haven't figured out a good name for the ovens and they continue to burn me when i drop my guard.      We got our new to us 20qt Hobart mixer (unnamed) that we will be able to increase the speed and/or volume of our production. We also placed our new display refrigeration unit in the entrance. The fridge will be used for dips and spreads that we will make in house and compound butters and tapenades and other things to go with bread. We are looking into some possible cold drinks and we have an electrician coming in this week to possibly install another plug so we can have coffee at the front entrance.      Next month we hope to have a Rye bread offering, but that wont start until we have our new routine down with the second mixer. We have an opportunity to offer a bread made with red fife f...
1 comment
Read more