…after a six week hiatus I’m back at Montgomery’s Inn

The break from baking after Christmas was nice but I’m happy to be back at the Inn with my baking friends. On Tuesday we filled the industrial mixer with four different doughs and left them to proof overnight in the fridge. The next day the wood burning oven was fired up. We had a new shipment of wood delivered to the inn that week but unfortunately it was a bit wet and getting the oven to temperature was a bit of a challenge but in the end we managed. Two more batches of sour dough bread were prepped that morning and then we kneaded and shaped six different breads for the oven.

Our lead baker, Dale made a wonderful tourtière for our lunch and I made a big green salad.

After lunch we removed the first batch of bread from the oven and then loaded the second batch. We bake about 30 to 40 loaves at a time.

Once all the breads are baked we turn it over to our sales staff to sell the bread at the Farmers’ Market that same day. All the profits go to fund community projects at the Inn.