The photo above shows you the set up i have in New York, yes i am a squatter in my mother's house, just not enough space for my huge 20 quart OMCAN commercial mixer and baking rack. I guess i forgot for awhile that i was not in Manila anymore so i just clicked and clicked the button, eh voila! When the mixer arrived i was shock at the enormity of its size. Uh oh! Lagot ako kay Mama, where will i put this thing?
So after talking to my sister, they assigned me this tiny corner, i know most of you probably have a similar problem but there is always a way to work around it. I am tiny, so no problem fitting in between the cracks, i pull out the baking rack when i need more space, i do some prep work in the kitchen table, and for large batch baking, i set up another table in the kitchen. Not much you can do, if you really love to bake, you will make a way.
My set up in Fairview is much more relaxed, plenty of space to go to and move around (i just wish my nephew's pigeons won't interfere since i bake outside). I placed my 4 sheeter ouside the tiled and roofed garage area. This large oven when at its work diffuses an aroma to the whole subdivision no printed banner can do. Sell breads. The ventilation is perfect, i don't have to worry about dehydrating during summer and the heat of the roof is perfect for my proofing.
Plan your bakery set-up really well. My weighing area/prep work is done in a cinch because i do not hop around the house looking for my scoop, or teaspoon, sieve, strainer, iodized salt etc., because they are all in the same area. That is near the table where i am working. Less strain on my feet, less stress on my brain.
Have a table to do your prep work, rounding, slicing, filling, rolling. A rack to do your proofing, or cooling (mine serves as both), you can place the proofing dough on top, then the finished breads at the bottom.
more updates coming up....