With all the time at home these days, you lot are starting to figure out that it is in fact quite easy and satisfying to bake your own bread.
So, without further ado, let me welcome you to Diggler Hillside:
Around a year ago we sold our bar/restaurant/bakery to free up family time and also because we had bought a bar just a few doors down. The buyer had no interest in our business and just wanted the premises so we kept the business and moved the bakery part of it to our house. I'd made a bar/mancave out of the downstairs 4th bedroom but as we usually socialize outside I was in danger of losing it to the kids, so it became our home bakery.
First you're going to need some machinery:
The machine on the left is called a laminator and is used for rolling dough back and forth, used mostly for puff pastry, croissants and pie making. The other 2 are for mixing dough. What? You guys really do that shit by hand? Fnar fnar.
You will also need a good table to work on. Stainless steel is best:
Some racks, shelving and a fridge (still fighting over bakery shelves and beer shelves):
An adjustable width bread slicer, clingfilm roll and snakes & ladders:
An oven. Mine is just outside the bakery:
And a big thing cleaning area: