On 31 Aug 2006 07:19:08 -0700, Linda Gerard > wrote:
> I am hoping you get lots of replies, Ray. Last night I was still musing
> about your query when I realized that since professional bakers make up
> dough in bulk, they must cut off lumps for variously-flavored loaves.
> Raisins and almonds may go into one mass, for example, and chopped
> apples and walnuts into another. For ease of handling they must weigh
> the dough and figure fruit/nut amounts accordingly.

Some do, some don't. Many bakers have batch size limitations. With
my mixer I was limited to about 21 loaves in one mixer and 45 in
another. As a result, it wasn't really feasible to make a larger
batch and divide it. About the only thing we did that with was
bagels. Some got cinnamon and raisins, some got garlic, some were
left plain. Even with my raisin bread which is based on my sourdough
Challah, we did separate batches because we did enough of each that it
wasn't feasible to make an extra sized batch and add raisins to part
of it.

Also, many bakers prefer to tailor the bread to the ingredients. I
got a recipe from a friend and she will make it with jalapeno peppers
and cheddar cheese or roasted garlic and cheddar cheese. Most bakers
would prefer to tailor the doughs more than she does.

Mike