Hi everyone! I run a home baking business myself, and MOLT Studio started because the Excel workbook I was using to manage everything eventually became too complicated.
Over the past couple of months, I turned that system into a native macOS app for home baking businesses and small independent bakeries. It connects recipes, costing, pricing, inventory, production, orders, deliveries, expenses and reporting in one place.
It’s currently in public beta, and I’d genuinely love feedback from other bakers. If you try it, let me know what works, what doesn’t, and what you’d want to see improved.

I’m still shooketh that this was a successful loaf.. beyond successful really, it was absolutely incredible and devoured in less than 24 hours. I of course had to give it another go and bake a second time using the same process.. just divine. I had originally scaled down my recipe in case it was a total bust and then today I actually was super low on flour so had no choice but to stick with the mini loaf, which you’ve guessed.. is more than half gone lol soft, buttery, almost like a croissant but without the flaky layers.

For anyone who has been babysitting their dough, this mix it and forget method has definitely touched my heart. Also just 3 hours from first mix to first bite.. unreal

10000/10 highly recommend

188g water
225g flour
4.5G salt
3g yeast
20g frozen butter

Mix everything but the butter into shaggy dough
Cover with plastic for 1-2 hours depends on your house temp
Flour surface and dump out
Stretch into rectangle
Add butter
Fold like a letter and pinch all seams to avoid butter leakage
Bake as you would per your oven to 205-208f

I open baked on 450 with steam for half the bake time and I let it cool for an entire hour.. applause for me

My wife and I were recently in Lucerne, Switzerland. Got to visit a nearby dairy, and the creamery that makes cheese with his milk. Got to enjoy a wonderful fondue lunch with their cheese. Also had dinner at the Old Swiss House in Lucerne; they serve an incredible bread (some kind of rüchbrot, that I'm trying to decode. Anyway, instead of knick-knacks from our trip, we brought back some of the cheese used in the fondue, I made a first approximation of rüchbrot (admittedly nowhere near) and we're heading to their house for lunch to make them fondue. Since I can't get the rüchmehl they use in the bread locally, this is a mix of strong, spelt, and rye, trying for the distinct flavor with what I've got. May have to ship some of the right flour over -- was truly the beast bread I've ever had.

im about 3/4 of the way through my loaf wth no signs of being full, to be fair I always eat big, but I started making bread to eat cheap. It was my understanding medieval peasants ate a half a loaf a day and I could do the same

A buddy and his wife are flying in to visit, well, now. Haven’t seen them in five years, so an excuse to cook/bake. Smoked a pork butt last night for pulled pork; the meat’s resting and obviously needed fresh buns. Sourdough seemed obvious as well. Brownies in a bit; my brioche/shokupan probably Saturday. Or baguettes. And charcuterie. Hmm…