our beautiful commercial kitchen!
this view includes the Polin Stratos oven
that's a spiral dough hook...
Andy & Todd, oven installers extraordinaire!
country french levain, sesame semolina and rye doughs bulk-fermenting in tubs
breads are preshaped for 15 - 20 minutes while the dough relaxes a bit
breads rise on rolling racks
nestled in linen couche, ready to load into 500 degree oven