I started baking bread at the co-op in Bozeman this week. My shift started at 3:30 in the a.m. and I got to weigh and mix, shape, score, and bake hundreds of breads, including:
baguettes, challah, ciabatta (loaves and rolls), foccacia (salt & herb, red pepper parmesan, caramelized onion, mushroom, pepperoni, and blue cheese walnut) and a different flavor levain every day, sourdough, burger buns, sausage buns... a lot of bread!
There's a lot to learn, and next week I'm training on the second bread shift so I get to sleep in! It doesn't start til 4:15 a.m.
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