Internship 2:
Oven Mastery & Production Leadership
Goal:
Develop independent artisan bakers capable of managing complex bake schedules using both deck and wood-burning ovens, culminating in a professional-level capstone.
Competency 8: Advanced Fermentation & Production Planning
Related Skills:
[30] Plan fermentation schedules aligned with oven readiness
[31] Use cold retardation and extended fermentation techniques
[32] Adjust inoculation and hydration based on production goals
[33] Create detailed production spreadsheets with timings
Competency 9: Deck Oven Mastery
Related Skills:
[34] Operate multi-deck systems with staggered bake times
[35] Time and inject steam for maximum crust development
[36] Balance bake cycles across decks with different temperature zones
[37] Monitor crumb and crust outcomes for quality control
Competency 10: Wood-Burning Oven Mastery
Related Skills:
[38] Execute pre-firing and thermal soaking procedures
[39] Map and track oven temperature zones with infrared thermometers
[40] Clear ash and manage the bake chamber safely
[41] Plan sequential bakes: high-temp (lean loaves) → mid-temp (wholegrains) → low-temp (pastries/drying)
Competency 11: Multi-Batch Residual Heat Baking
Related Skills:
[42] Calculate thermal decline rates and plan batch sequence
[43] Synchronize fermentation timing with the heat curve of the oven
[44] Use flue/damper systems to regulate chamber heat
[45] Adapt baking times based on real-time oven observations
Competency 12: Production Leadership & Troubleshooting
Related Skills:
[46] Lead a bake shift from mixing to finished bake
[47] Identify and respond to issues in fermentation, shaping, or baking
[48] Train others in shaping and oven use
[49] Maintain production quality and workflow under pressure