The Shocking Reason Why This Baker Sells 1000 Lavash Daily!

Discover the fascinating world of a bustling bakery where one dedicated baker manages to sell an impressive 1,000 lavash daily. This video takes you behind the scenes to explore the techniques, passion, and hard work that contribute to this remarkable achievement. Join us as we delve into the art of lavash-making and the strategies employed to meet high demand in a competitive market. #bakery #Lavash #culinaryarts
Making bread in a bakery involves several key steps, each contributing to the texture, flavor, and overall quality of the bread. Here's a general process for how bread is made:
1. Gathering Ingredients:
The basic ingredients for bread typically include:
Flour (usually wheat flour)
Water
Yeast (either fresh or dry)
Salt
Sugar (optional, for flavor and to help yeast activation)
Fat (optional, such as butter or oil, for a softer texture)
2. Mixing:
The first step in bread making is mixing the ingredients together. The flour, yeast, salt, and any other dry ingredients are combined. Then, water (and sometimes sugar or fat) is added. The ingredients are mixed until they form a dough.
In a bakery, this can be done by hand or with a commercial dough mixer. The mixing helps to develop the gluten in the flour, which gives bread its structure and chewy texture.
3. Kneading:
Once mixed, the dough is kneaded to further develop the gluten and ensure a smooth, elastic texture. Kneading is typically done by hand or with a dough hook in a mixer. It usually takes about 8-10 minutes by hand or less with a machine.
During kneading, the dough is stretched and folded, which helps form a strong structure that can hold the gases produced by yeast fermentation.
4. First Rise (Bulk Fermentation):
After kneading, the dough is left to rise in a warm environment. This stage is also known as bulk fermentation. The yeast ferments the dough, producing carbon dioxide, which causes the dough to expand or "rise." This fermentation process can take from 1-2 hours, depending on the recipe and temperature.
In bakeries, this rise may be done in a proofing cabinet or a warm room. The dough should double in size during this time.
5. Shaping the Dough:
After the first rise, the dough is punched down to release excess gas, then shaped into loaves or rolls. This step is crucial for forming the desired shape and ensuring an even texture. The dough is often divided into portions and shaped by hand or with a machine.
6. Second Rise (Proofing):
After shaping, the dough is left to rise again, usually for a shorter period (about 30-60 minutes). This second rise, known as proofing, allows the dough to develop more flavor and texture.
In bakeries, this proofing stage may happen in a specialized proofing box, where temperature and humidity are controlled to ensure consistent results.
7. Baking:
Once the dough has finished proofing, it is baked in a hot oven. The temperature for baking bread generally ranges between 375°F (190°C) and 475°F (245°C), depending on the type of bread.
During baking, the heat causes the dough to expand further (a process called oven spring), and the yeast activity continues until it dies off. The Maillard reaction (the browning of sugars and proteins) also gives the bread its golden color and distinct flavor.
Some bakery breads might also be steamed during the initial phase of baking to achieve a crispier crust.
8. Cooling:
Once the bread is baked and golden, it is removed from the oven and left to cool on wire racks. Cooling allows the bread's interior to set and makes it easier to slice.
9. Slicing and Packaging (if needed):
After cooling, the bread is sliced (if desired) and packaged for sale. Many bakeries offer loaves pre-sliced, but some might sell whole loaves that customers slice themselves.
This is the basic process for making most types of bread, though variations exist for different kinds of bread like sourdough, baguettes, and brioche, which may include different ingredients or techniques.
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