Simply Bread Co.

150 cookies. In just a couple of hours?! 🤯

Being able to bake this volume in a single session completely changes what production days can look like for a microbakery.

Instead of spending all day rotating trays and cycling small batches through a home oven, production can keep moving smoothly while baking evenly from batch to batch.

baked these cookies at 340 for 15-18 minutes.

What’s the largest batch of cookies you’ve baked at one time?

There’s nothing like that first unboxing!!!

Seeing everything laid out, getting it set up and knowing you’re about to start baking in a whole new way!!!

Thanks for sharing this with us, . We can’t wait to see what you bake.🫶🏻🫶🏻


If you want us to feature your post, dont forget to tag us in your beautful bakes!

Do you want to learn how to read your crumb?

Reading crumb means looking at the inside of your loaf and understanding what happened during the bake. How fermentation developed, how the dough held its structure, and how it expanded in the oven. This is the difference between following a process and being able to look at your bread and understand it.

will be reading crumb photos submitted by bakers in this community and breaking down what they show. Your crumb reflects fermentation, starter strength, gluten development, shaping, and how the dough behaved in the oven, along with the other factors that shaped the bake.

The goal is to build your ability to look at your own crumb and understand what happened in your bake and what to do next time should you need to make any changes.

If you want your loaf included, send a clear crumb photo in a DM along with your process, including your formula, starter amount and maintenance, bulk fermentation time, dough temperature, shaping and scoring, and your bake temperature, steam method, and timing, and include as much detail as you can so the read is as accurate as possible.