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Forming
Grand Central loaves are formed individually and by hand. Between the Seattle and Portland operations,
40 bakers hand form approximately 7000 loaves a day. The fermented dough is gently divided into
the required weight, carefully preserving the structure that has been developed in the previous stages.
These dough pieces are then shaped into the desired form,
baguette, boule, batard, etc. Our bakers are
trained to respond to the dough with their hands, applying the pressure needed to build tension into
the loaf without breaking the delicate structure of the gluten. Machines tend to handle the dough too
roughly, breaking the strands of
gluten and
degassing the dough. Each loaf is then placed in a canvas
"bed" called a
couche to rest.
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SEATTLE: 206.768.0320 PORTLAND: 503.232.0575 EMAIL: info@grandcentralbakery.com
copyright 2001 Grand Central Baking Company
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