We follow a structured approach to bread making. Each loaf is shaped, proofed, and baked under controlled conditions. Our team monitors temperatures and timing for consistency. This method applies to all products, from sourdough to specialty rolls.
At Bakersfield Bakehouse, we implement a multi-step quality assurance process. Starting with ingredient selection, we choose flour, water, and yeast based on specific criteria. Dough is mixed and fermented at precise times. Shaping and proofing follow a standardized sequence. Baking occurs at calibrated oven temperatures. Each batch is checked for internal temperature and crust color. Feedback from testing informs adjustments. Our bakers are trained to follow these procedures rigorously. Regular equipment calibration ensures accuracy. Environmental factors like humidity are monitored. The process is documented and reviewed periodically to maintain consistency across all our baked goods.
Our baking methods are based on traditional techniques combined with modern process control. We start with pre-ferments like biga or poolish for flavor development. Dough hydration levels are adjusted per recipe. Mixing times vary to achieve desired gluten structure. Bulk fermentation is monitored for volume increase. Shaping is done by hand to maintain gas retention. Final proofing is timed and temperature-controlled. Baking is done in deck ovens with steam injection for crust development. Cooling racks allow gradual temperature drop. We document each batch's parameters for traceability. This structured approach allows us to produce a range of breads with distinct characteristics.
1230 Truxtun Ave, Bakersfield, CA