KANSAS CITY, MO — This season of Troubleshooting Innovation unites Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges at this year’s Tiptree World Bread Awards USA, and Commercial Baking to discuss what commercial baking companies can learn from artisan bread baking.
Episodes will be released each Sunday, starting Aug. 14 and ending Sept. 11, the week before the International Baking Industry Exposition (IBIE). The baking industry’s largest triennial event, to be held Sept. 17-21 in Las Vegas, IBIE will be home to this year’s Tiptree World Bread Awards. This will be the awards’ first-ever debut at IBIE and will mark the first time in three years that it will be held in-person. In preparation, Hallam will spend this podcast season enlightening host Joanie Spencer, Commercial Baking’s editor-in-chief, on the different elements of artisan bread baking.
In the first episode of season 4, Hallam will discuss the fundamentals of commercially producing artisan bread and the most important characteristics the product should have. He will also touch on how ingredient proportions can affect the outcome of each loaf.
In future episodes, the topics will include the time and temperature of the artisan bread process, mixing and how it can impact the process, bringing automation into the artisan process, and the culture within the world of artisan bread production.
Hallam has been in the baking industry for nearly three decades with an array of baking expertise from working in bakeries across the globe. He will also be attending this year’s Baking Expo due to his role with the Tiptree World Bread Awards.
“Our conversations will impact how bakers think about the artisan process at scale, whether they’ve been doing it for years or are just about to take the leap.”— Joanie Spencer |editor-in-chief | Commercial Baking
“Stephen’s breadth and depth of knowledge about the artisan process is invaluable,” Spencer said. “Commercially producing artisan bread can be done, but not without understanding the core principles of the craft. Our conversations will impact how bakers think about the artisan process at scale, whether they’ve been doing it for years or are just about to take the leap.”
Join Spencer and Hallam weekly as they discuss the elements of artisan bread baking.
Troubleshooting Innovation will be available on www.commercialbaking.com and on all podcast platforms including Apple Podcasts, Spotify, Google and Stitcher.
Listen to previous seasons of the podcast here.
