“Wet dough, they call it the crazy dough,” says Igor. “For me,
dry bread is lacking life, it’s not inspiring to eat.” Iggy’s loaves
are 70 per cent water, but there’s imagining a wet dough,
and there’s seeing it slip out of the tubs and flop right into a
Japanese-made dough divider. It’s a precise machine, cutting
the dough to within a gram or two of 850 grams for the country
loaf, and treating it in a such a way that the bakers can handle
it immediately. As the portions are cut, the team surrounds the
conveyor, and dusts and shapes the dough, pulling and folding
it under itself to build strength and tension. The loaves are
transferred to boards, the boards to trolleys, and the trolleys
to enormous proofing cabinets that incrementally increase the
temperature from two degrees to 21 degrees over 15 hours. ➤Iggy’s baker
Jonas Barros.
Left: baker
Tolga Das.