Last week I went to The Welbeck Bakehouse to see how they make their delicious products. They work through the night to provide fresh bread each morning.
It was really interesting to see what goes on behind the scenes. The speed at which they did things was incredible. As I am used to baking on a very small scale, it was fascinating to see how quickly they worked.
I have put together a little video, at the end of this post, to show you just how quick they were. I also attempted their tasks to show that they are not as easy as they look. I think that I was better at this then I was at Sausage Making but I still think that I am not ready for a career move just yet.
Matthew, the head baker, talked me through the products and their process. He has worked at the Bakehouse since it opened in 2009.
Their products are baked in wood fired ovens. Matthew said that it was tricky to get the hang of this as you can increase the temperature easily but you can’t cool them down. The products have to be baked in a specific order but once you understand how the ovens work it is well worth it.
They bake around 50 products, which are broken down into 5 categories. Sourdough, Traditional, Italian, Rolls and Pastries. On a busy night the 3 bakers can make 1000 loaves, 700 pastries and 500 rolls. They have some fabulous flavour combinations including Stichelon and Garlic.
Not only do they bake the products for the following morning, they also prepare the things that need time to ferment before they are baked the following night. The croissant dough is prepared the night before for fermentation and the sour dough is refrigerated in baskets overnight.
I had a wonderful evening and I would like to thank everyone at The Welbeck Bakehouse for making me feel so welcome. I will leave you with the video. Please let me know what you think.