Baking By Scratch
This Is The Kind Of Work I Do Today
I work for a district that includes all schools of that same district. Four ladies were hired on for the big change being made at the schools for healthier eating practices. We basically are the main bakers for about thirteen schools of that district. We make all the breads by scratch. We make buns, dinner rolls and pizza dough all by scratch using only healthy ingredients that I may not be at liberty to share all of them. This to me is one of the most important jobs I have had in a long time. Why? Because we are changing many children's and teens eating habits. I love my job and I love the ladies I work with. Our main goal is to stop the high rate of obesity. We working together with LiveWell a non profit organization. I took classes to learn all about healthier choices.
(All pictures are mine except the one taking by the Denver Post News Paper) You can find that on the link that follows The News Article
Baking by scratch
Do You Bake bread by scratch
The Denver Post News Paper - Helen H. Richardson, The Denver Post (C) 2011
Rosa (blank) left, takes a full prepared tray of hamburger bun dough balls from Karen (Blank) left, to place on a tray for them to rise before baking. In the back are bakers Lorraine (Blank), left, and Queta (Blank), right who prepare the dough into hamburger rolls. Adams 14 school district is highlighted for a successful transformation of school food to 90% of it being made from scratch. At Adams City High School a crew of four bakers makes fresh rolls, hamburger buns and pizza crusts for it's 13 schools in the district. Four bakers have been hired to take on the task. They bake for four hours a day, make over 2,000 buns or rolls each day and supply freshly baked bread to about 7,400 students preschool to 12th grade.
(Last names are not provided as far as the bakers go.)
Prior to the fall of 2010, a typical menu in Adams County School District 14 looked like this:
Canned green beans
Today, a menu in District 14 looks like this:
Whole grain pizza with dough made from scratch, homemade sauce and fresh mozzarella cheese
Tossed green salad
Karen Preparing The Mix
The day starts with Karen preparing the liquid mix to the aready prepared dough mix. She adds vegetable oil, honey and water to the dough.
Karen Pours The Liquid Mix
As you can see the dough mix was already prepared the day before at the close of the day usually containing three hugh mixer bowls. Karen is pouring the liquid mix into the dry mix.
Ingredients that we do use is:
You need two people to put the bowl or remove the mixing bowl off of the machine because it is really heavy. Karen and Queta work together in removing the bowl.
Dough Is Finished
The dough is finished mixing and ready for preparing for the next step.
Lets Get To Work
The finished dough is placed on the sterilized counter top so that we can mold them into balls. Depending on what we are making, dinner rolls or hamburger buns, we must size each ball on a weigh machine before placing them on the tray.
There is a certain way that we make the balls you just can't make them any ole way. Don't forget we are baking for thirteen schools with not a whole lot of time to do them. So you have to be pretty fast to get the job done right. That comes with practice.
As you can see Rosa, how nicely she has shaped her balls into the right size that is allowable to the districts standards. Today we were making dinner rolls. Look at how well she places them on the tray having to be evenly numbered in order to be able to send them out to all the schools. No mess ups is acceptable.
That is my tray to the right side of Rosa's tray but being that I am the one taking the pictures well I can't very well do both haha.
Ready For The Warmer
Queta has collected as many trays as she wants to work with per bowl and now she places them in the warmer for about 20 minutes so that they can rise before baking them.
Baked and Done
After removing the trays from the warmer:
Queta takes the trays to our ovens and bakes them for a few minutes until ready, minutes may vary depending on the ovens and the one that is baking for that week. Queta happily removes the finished rolls out of the oven and is proud of the finished work. Beautiful!
Preparing For The Next Day
Ok that is me always laughing in the job. I have to laugh too, in order to make the work also fun. At the last of the day we prepare the dough powder mix into three large commercial bowls for the next day so that Karen can do her liquid mix at the start of each day. Those bags of the ingredients that we use every day are pretty heavy, but that is part of our work and that goes with the job.
Karen takes all the finished buns into the freezers as she separates each schools order in large cart containers that holds several trays.
We are all giving a task every week. We change the responsibility to who is baking, mixing and doing all the clean up that way we are never doing the same thing.
We are a fun great team of ladies that work hard for all the school district. We also make pizza dough which is a whole different way of making.... but us ladies like making pizza. We may be making sub-sandwiches bread down the road. (We are good at what we do and we love it). :)
Baking by scratch in the schools
How do you feel about all schools going back to baking by scratch?
Do you think that it would be the best option for the schools and in the long run? If so why and explain your answer?
Baking by Scratch
Does your child's school bake by scratch?
Cook books come in many styles of cooking see for yourself I own a few too.
Cook books give you new ideas to take the boredom out of you're every day cooking and to change the routine of things, your family will love you for trying. These are afforable tools to becoming the best cook around. At least in your home :)