Mainstay Bakery, Scituate, MA Video February 23, 2021, 1:29pm
Videos by Mainstay Bakery in Scituate. We specialize in naturally leavened sourdough bread and pastries, with an emphasis on using whole gr
Late night croissant making - I like the idea of getting up extra early each morning to prep but I usually just end up working after everyone, say over the age of 40, have gone to bed. Call me a creature of the night. #bakerslife
to enable soundOther Mainstay Bakery videos
I like to compare the art of bread shaping to a dance of sorts, especially if you’re doing it with a partner. These will be tomorrow’s Easter Stollen.
Bread looks awesome today. Been a while since I’ve posted a video. Maybe one of these will be your loaf!
When your distributer’s pallet truck can’t get up your snowy driveway, you end up having to chauffeur the goods up to the bakery yourself…..that is, until your plow guy comes along to lend you a hand. 😂 It’s nice having friends who know how to get sh*t done. Thanks, Mike! #bakerylife
Recipe testing chicken pot pie! Forgot the peas in this one but it turned out pretty darn good. I’m hoping to have a limited quantity for next week’s Friday bake so order early! (On a side note, I’m a terrible videographer. 😂)
Early morning pie making…in this case, apple berry pie with wild blueberries, raspberries and homegrown gooseberries.
Yup, it’s a blizzard! No power here, but plenty of warmth from a wood burning stove, bread and wine. Stay safe, Scituate! Many thanks to all first responders and workers out there today.
Just a reminder that there is no bake this week. Enjoying some much needed R&R. Took the kids into Boston for the today and ended up getting the best ride home…even stopping along the way to pull a few traps. Thanks again @jessical! #supportlocalfishermen
Late night croissant making - I like the idea of getting up extra early each morning to prep but I usually just end up working after everyone, say over the age of 40, have gone to bed. Call me a creature of the night. #bakerslife
I’ll admit it - I cheat when making pizza in my home oven. I shape and bake the pizza on parchment to slide it on and off the baking stone perfectly each time. After a busy week of baking, I’m all about convenience. Sunday is now our pizza night - using leftover Mainstay pizza dough from Friday’s bake.
Taking a break from baking this week. Making pasta seems to be the next best thing. Hopefully you all are finding ways to entertain yourselves!
The sun is shining. The ocean wind is blowing. The Snow-In-Summer is blooming. Couldn’t have asked for a more beautiful day.
We bought this commercial-grade Komo grain mill at the beginning of the year and are now milling test batches of flour. This bad boy can produce up to 45 pounds of whole grain flour per hour. Soon we will be milling all of our own 100% whole grain and high extraction flours for use in the bakery. (The extraction rate refers to the amount of flour produced from the original weight of grain. The higher the extraction, the more whole grain is kept in the flour.) We get our certified organic winter wheat, rye and spelt berries from the same family-owned mill that supplies us with our sifted wheat flour. In additional to this, we hope to start getting some heritage varieties of grain from the Maine Grain Alliance. Finally, we hope to be able to sell freshly milled flour to our customers for use in their own home baking. #mainegrains #wholegrain
Inside Mainstay - during the bulk fermentation phase of bread making, we give the dough a series of folds to strengthen it. Here’s how it’s done.