LEWES, Del. - Keith Irwin, the owner of Old World Breads, has been rolling out all types of breads and pastries. He tells us his love for baking runs in his genes.
"My grandma was the greatest cook in the world, so it was one of those things where I was really inspired by her, and today we actually have her molasses cookies on the menu," says Irwin.
After going to culinary school in New York and working in Colorado he has brought his recipes to Delaware.
"Basically I've had to re-train myself in all my recipes and everything that I've already learned, and start all over from scratch because I was doing high altitude baking and came here to sea level or below level," says Irwin.
Irwin's breads are found at local restaurants as well as farmers markets across the bay. He took 47 ABC to his kitchen where it all gets started. He uses four main ingredients for most of his breads; flour, water, yeast, and salt. The ingredients are mixed in to create the dough.
The dough is then removed from the mixer and placed into bins, this is where fermentation begins. Irwin tells us this is where 75 percent of the flavor comes from. After the dough has fermented, the bakers take the dough and stretch and folds it over itself twice. This helps strengthen the dough and allow more fermentation.
The dough is then divided, given it's shape, and it does it's final rise.
"Proofing means to rise. We will have to keep a bag over them like we do here, this helps so they don't form a skin on the top , and stays and keep the moisture level where they should be,' says Irwin.
Then the bread is ready to be loaded into the oven and baked until the crust is golden brown. Once the bread has cooled down it's ready to be sliced and enjoyed!
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