Australian Gourmet Traveller - (06)June 2019 (1)

A longproofingmeansa coupleofthings;the
bakerscansleeplonger,andit alsoslowsdown
thefermentation,allowingthedoughtodevelop
complexfloralnotes.Astheloavescomeoutof
thecabinetsthey’redustedwithflour,scoredwith
a razor,andloadedintotheovensbymachine.
Igorcallsit a deboarder,whichgetsthedough
fromA toB withnexttonohandling,crucialwith
sucha softdough.Thecountrysourdough,the
standardloaf,gets 36 minutesina 280°Cthermal
oil,stone-floored,steam-injectingdeckoven.The
finishedloavescirculatetheroomona conveyor
andslipdowna steelramptobepackedintotrays.
Iggy’sbakesallitsbread– loavesindifferent
shapesandsizes,sourdoughbagels, rolls – in
about a two-hour window.