At my restaurant we make everything from scratch (even cheeses, cured meats, pickles...) except bread. Which is ironic since my start here on eG was primarily pastry and its still my passion. But I just haven't had the capacity to make bread for the restaurant until now.I bought a commercial convection, 2 tray full-sheet oven, and I think that will allow me the space to make enough to feed my customers.
The bread is for my lunches only not dinners. Lunches are basic café fare - soup, salad and sandwiches. So obviously we're looking at the sandwiches. The bread needs to cross the lines between roasted turkey to sloppy chicken molé.
I like my sandwich breads to be soft enough to easily bite and chew (sourdough is out).
I would like the bread to be versatile enough that I could add herbs or cheese to specialize for various sandwiches.
It needs to be sturdy but not so much bread in our carb conscious world.
I like focacias but they're a bit too rustic for my place
Previously I have used a bought ciabatta but they were too tough for many of my customers.
Currently I am using a bought brioche bun which is too bready and so I'm seeing a lot come back to the trash.
I've only used individual rolls/buns to this point but have considered sandwich bread, although that is a bit too rustic for us...but not if its good enough.
I think the ideal bread would be somewhat flat but a bit of sponge, have a little bite, but not too much chew (if that even makes sense). Any thoughts. Maybe there's a cool ethnic bread that I haven't considered, or you have a favorite that seems to fit the bill.