In recent years, sourdough bread has surged in popularity, becoming a staple in artisan bakeries and gourmet cafés alike. Its complex flavour, chewy texture and natural fermentation process offer a unique appeal that traditional breads simply can’t match. However, while sourdough’s rewards are great, the process of making it is notoriously time-consuming and labour-intensive.
This is especially a challenge for bakeries trying to meet growing customer demand without compromising quality. In this article, we’ll explore the challenges of sourdough baking and the many benefits of using a dough divider machine to improve efficiency without compromising on tradition.
Sourdough baking, while rewarding, presents unique challenges that can impact bakery operations. Sourdough fermentation and baking is a time-intensive process, often spanning two to three days. This includes feeding the starter, mixing, stretching, folding, shaping and dividing the dough. The remaining time involves resting, fermenting, proofing and baking, which, although hands-off, requires careful scheduling and attention.
In a commercial bakery setting, these time demands can strain resources and limit production capacity. The intricate handling required for sourdough, especially high-hydration doughs, can cause inconsistencies in product quality.
Implementing specialised equipment, such as a sourdough dough divider machine, can alleviate these challenges. This machine gently handles dough without blades or blocks, preserving its structure and ensuring uniformity. By automating the dividing process, bakeries can significantly reduce manual labour and increase productivity. This can all be done while maintaining the artisanal quality that sourdough bread is known for.
Incorporating such technology not only streamlines your operations but also allows bakeries to meet growing demand without compromising on quality or authenticity.
Traditional dividing methods can degas and stress fermented dough, compromising its texture and rise. Using a dough divider machine creates an innovative system that divides dough without blades or blocks, handling it gently to retain its natural structure. This approach ensures the dough remains airy and elastic, resulting in a final product that closely resembles handmade bread.
Manual dough division is time-consuming and labour-intensive when baking sourdough bread. Bakery equipment, such as the DSF sourdough divider, can process up to 1,100 pieces per hour with just one operator. This significantly boosts production rates of sourdough bread and allows staff to focus on other tasks.
Achieving uniform dough portions by hand is challenging and often inconsistent. Sourdough dividers offer precise portioning with a weight accuracy of ±5%, ensuring each piece of dough is consistent in size and weight.
High-hydration doughs (over 65% water content) are particularly sticky and difficult to handle manually. A dough divider machine is specifically designed to work with doughs, making it an excellent choice for artisan sourdough breads.
Equipped with a touchscreen interface, the many fermented sourdough dividers allow operators to store up to 40 different product settings. This wide array of options facilitates quick transitions between recipes. Its intuitive design means that even staff without specialised training can operate it efficiently.
Maintaining hygiene standards is important in any bakery. The DSF dough divider, for instance, features components that are easy to disassemble and clean. This reduces the risk of contamination and ensures compliance with food safety regulations.
Large commercial bakeries that have the space and budget may have machines that streamline every step in the sourdough bread making process. However, normally small bakeries don’t have that luxury.
Luckily, there are many sourdough fermenters and dough divider machines that have space-efficient designs that can cater to smaller bakeries. With dimensions of 1695mm (height) x 958mm (length) x 790mm (width), the DSF divider has a compact footprint, making it suitable for bakeries with limited space.
At Creeds Direct, we are a trusted supplier of high-quality bakery equipment to professionals across the UK. Whether you’re a small artisan bakery or a growing commercial operation, we offer space-efficient sourdough dividers and fermenters that meet the demands of modern sourdough production.
If you’re considering investing in a fermented dough divider machine, our team is here to help you choose the best model for your specific needs. We’re happy to provide honest, expert advice that aligns with your workflow.
Our equipment is designed for both efficiency and durability, with options suitable for bakeries of all sizes. With over 50 years of experience in the industry, Creeds Direct is committed to supporting the artisan baking community with the tools they need to thrive.
Ready to streamline your sourdough production? Contact us at Creeds Direct today. You can send us a message via our website or call our friendly team to discuss your requirements. Learn more about our bakery equipment and explore 7 reasons to use a dough divider.
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