bake - Special Report - May 2023 - 13

The best for us
are the rack
ovens. They
are better than
revolving or
deck ovens due
to our variety
of needs. "
Bobby Jucker of Three Brothers Bakery
over the years, " the Jucker family
shares. In 1963, they hired their first
employee and got a mixer. In 2000,
Bobby became their fifth generation
baker and took over the
bakery, with his wife Janice joining
him in 2005. Three Brothers has
now expanded into three different
locations with a fourth brand new
location on the way mid-summer at
Tanglewood. On Dec. 11, 2020, the
company sadly lost its last original
brother, Sigmund. He was 98
years old. He truly created a bakery
empire along with his brothers.
The company has survived hurricanes,
fires, floods, freezes, and even
a world-wide pandemic. Despite all
of this, they continued to pay their
employees through it all.
Expert perspectives
Jan Schat, a professional bread
consultant who is a Coupe du
Monde de la Boulangerie champion,
agrees that flavor is playing
a more prominent role in the craft
bread world of today. There are
more specialty ingredients (local
grains) for bakers to work with, and
although some can get expensive,
bakers should be excited by the
possibilities.
Schat has crafted breads that
include a low percentage (10%) of
a single varietal whole grain flour
with wonderful results. He's done
so in classics like French baguettes,
resulting in " phenomenal " flavors.
" Small additions of single varietals
into liquid levains, or poolish, bring
out interesting flavors. I find that
to be exciting, " Schat says. " To me,
it's nice if you can transition people
into better flavor and nutrition. It's
an exciting world of flavor that is
definitely worth pursuing. "
Ovens have come a long way in
30 years, and Schat points out the
modern ovens have become more
compact and energy efficient. There
is also more versatility in oven types
and oven combinations available.
" Referring in this case to hearth, or
artisan bread baking, the oven must
be stone bottom, or manufactured
stone decks with sufficient steam
and steam recovery plus evenness
of bake, " he recommends. " Good
design is important but equally so is
that the oven is well-manufactured
and using quality materials. "
Schat says he believes the best
direction to go for versatility at a
complex retail bakery is a convection/deck
combination oven. But this
really depends on how important
A rotating rack oven delivers consistent
performance for retail bakeries that depend
on everyday high-quality results.
Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com
13
JOHN UNREIN

http://www.bakemag.com

bake - Special Report - May 2023

Table of Contents for the Digital Edition of bake - Special Report - May 2023

bake - Special Report - May 2023 - Intro
bake - Special Report - May 2023 - 1
bake - Special Report - May 2023 - 2
bake - Special Report - May 2023 - 3
bake - Special Report - May 2023 - 4
bake - Special Report - May 2023 - 5
bake - Special Report - May 2023 - 6
bake - Special Report - May 2023 - 7
bake - Special Report - May 2023 - 8
bake - Special Report - May 2023 - 9
bake - Special Report - May 2023 - 10
bake - Special Report - May 2023 - 11
bake - Special Report - May 2023 - 12
bake - Special Report - May 2023 - 13
bake - Special Report - May 2023 - 14
bake - Special Report - May 2023 - 15
bake - Special Report - May 2023 - 16
bake - Special Report - May 2023 - 17
bake - Special Report - May 2023 - 18
bake - Special Report - May 2023 - 19
bake - Special Report - May 2023 - 20
bake - Special Report - May 2023 - 21
bake - Special Report - May 2023 - 22
bake - Special Report - May 2023 - 23
bake - Special Report - May 2023 - 24
bake - Special Report - May 2023 - 25
bake - Special Report - May 2023 - 26
bake - Special Report - May 2023 - 27
bake - Special Report - May 2023 - 28
bake - Special Report - May 2023 - 29
bake - Special Report - May 2023 - 30
bake - Special Report - May 2023 - 31
bake - Special Report - May 2023 - 32
bake - Special Report - May 2023 - 33
bake - Special Report - May 2023 - 34
bake - Special Report - May 2023 - 35
bake - Special Report - May 2023 - 36
bake - Special Report - May 2023 - 37
bake - Special Report - May 2023 - 38
bake - Special Report - May 2023 - 39
bake - Special Report - May 2023 - 40
bake - Special Report - May 2023 - 41
bake - Special Report - May 2023 - 42
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