I was lucky enough to link with Master bread maker Greg Wade of Publican Quality Bread, one of Chicago’s (and America’s) premier bakeries. Greg knows A LOT about zee tasty wheat and shared some of his techniques and principles behind them with me.
Shameless plugging is not my intention. I figured if there is any squad in existence that share my excitement for something like this, it would be you.
A link to the video is below. Greg is a super cool guy and VERY knowledgable. The text on screen is more geared to beginners, but some of you might get a kick out of the pro/commercial gear used to make bread at scale. Let me know what you think – happy to answer any questions if I can.
**Full Tour Video -** [https://www.youtube.com/watch?v=zcL-Nb3jbaI&ab\_channel=OmnivorousAdam](https://www.youtube.com/watch?v=zcL-Nb3jbaI&ab_channel=OmnivorousAdam)
Dining and Cooking