Arts and Crafts Market # 7
Last week marked the return of ARTE Dubai, following a summer break in August. A week earlier, I’ve baked three breads in 3 days. The first was Rye Sourdough with multigrain, and then a new recipe of mine: Date sesame bread, and finally the all too popular: Roasted garlic bread from Hamelman's book :BREAD. As expected, the garlic bread sold out in 3 hours, while the date sesame came in second, and finally the Rye multigrain; the word rye multigrain may have mislead many visitors into thinking that the bread is hefty and dense , whereas it has only 20% rye.
Overall the market was a success, and all bread was sold a few hours before the market closed. Date sesame Bread was well received, and I really liked the balance of flavors this bread offers. The recipe is as follows:
Method:
Prepare the levain 12 hours prior to mixing time and let ripe, covered, at room temperature. Prepare the soaker and leave covered also for 12 hours prior to mixing time. Prepare the date puree by pitting dates, and sprinkling over them a half teaspoon of bicarbonate of soda. Add boiled water, stir well, and leave to cool completely, then mash the dates into a puree. On day two, toast unhulled sesame seeds until fragrant and let cool. Mix all ingredients except the Date puree, and sesame, and leave for 15 minutes. Add the date puree and mix to moderate gluten development, then fold in the sesame seeds to distribute well and transfer to an oiled bowl to rest covered for 50 minutes. Stretch and fold the dough, cover, and let ferment for additional 50 minutes. After three folds and 2.5 hours of fermentation, invert your dough onto a floured surface and divide into two pieces, round, and let rest covered for 15 minutes while you prepare your basket/couche. Shape, and rest in a basket/ couche for 2 – 2.5 hours. 1 hour before the dough is ready, preheat your oven with a stone in place and a steaming device near at hand. When your dough is almost ready, fill your steaming devise with water/ steaming towels, and insert it into your oven to heat up and generate steam. Transfer your loaves to a peel lined with parchment paper, score as desired, and load into your oven. Immediately reduce the temperature to 250C and bake with steam for 15 minutes, remove the device, and continue baking for another 25 minutes at 190C. Unload the loaves, and let cool on a wire rack for at least 2 hours before slicing.
The crust and crumb was what one would expect from a 60% whole wheat sourdough but the flavor was outstanding, especially when toasted. The bread had a faint hint of sweetness to it, complemented well with toasted sesame and levain sour. When I bake this bread again, I'll try chopped dates instead of a puree.
My first attempt at pastry for the market: Butter biscuits with jam and garnished with roasted almond slivers / dried coconut. My wife helped with those. The biscuits didn't sell well; visitors were all over a macaroon table! so, we'll have to bake something trendy next time :)
Khalid
Comments
Good that the bread sold well but weird those fine looking cookies didn't. I would have bought some cookies before buying bread! Good to see the market back in full swing after taking August off. Well done and
Happy Baking
Thanks, DA. I guess people were mindful of their diets, you know, after vacations and all.
Wishing you all the best.
The Rye looks pretty fabulous. I guess the fear of Rye crosses continents. They will learn that rye should actually peak their interest instead of create fear. Shocked those cookies didn't just fly out as they look fantastic. I think you have a typo on your spreadsheet for the H20 in the Total Formula it says 42% hydration which had me confused until I realized it was a typo.
Cheers
Josh
I'm glad you liked the bread and cookies. I wish all people would enjoy rye as much as I do.
You have a keen eye, Josh. yes, that was a typo and I've corrected it; thanks.
I completely agree with DAB, am totally lost as to why those cookies didn't go - they are beautifully made and look delicious. Your breads, as always, look fantastic - glad that they were snapped up!! Also really like the way you presented everything, very professional. I am really sorry I can't just drop over to buy some of your bread & cookies!!
How's your bread to order going? Congrats on another great bake and successful market day!!
Thanks for the kind words, Kiseger.
Well, as regards to the bread to order, I haven't yet figured out how to actually deliver bread. Space would be needed, so there should be a vehicle. I'm planning on a Coffee shop/bake shop, but the idea of delivering artisan breads is more lucrative. The question is, how viable it is to make a living off selling and delivering bread? too many questions.
All the best,
Hi Khalid,
So glad to hear the market is in full swing again and that you are still showing up to sell your breads. I imagine in no short time you will have a group of 'regulars' hunting your booth down to stock up on your wonderful breads.
All your formulas sound delicious but especially the date sesame. I know you were the one who keyed me into that combination and I get good feed back when I bake loaves with dates in them too and the sesame seeds are always a nice way to top off a loaf giving even more flavor to the crust.
Thanks for the update and I look forward to more market news :)
Take Care,
Janet
Hi, Janet
There are two "regulars", and they love everything bread.
The date sesame bread is so good. I used unhulled sesame for additional nutty flavor.
Thanks, and best wishes to you!
Everything looks great, Khalid. Good to hear that the breads are selling well, even if people aren’t appreciating the cookies…yet. They look too good to pass up in my opinion. Thanks for posting the date and sesame formula, this is going on my list of combinations to try.
Marcus
I hope you do try the sesame- date combination. The cookies took a whole day to make, so I really appreciate your compliment.
Khalid, Love your neat display. The cookie plate looks awesome. Wonderful that your wife is able to help you. I find that at the market I have good rye days and bad rye days. It just depends on who is there. Over time it averages out. Best of luck with the rest of the markets. -Varda
Thanks, Varda!
I just loved your baskets, and had to find something that will hold so much bread. It took a while to hunt down those, as they are easy to come by. Rye bread is not common here, and you'll have to show people a slice of the bread to get them to appreciate the subtle earthy flavor that the grain brings.
Waiting to see more of you,
Ditto to Varda's: Irresistible display. I think I'd have said, "One of each please!". Rich selection of breads too -- no 'plain vanilla' in the bunch. Glad to hear you were able to move product so well. Don't get the slow movement of the bickies -- no accounting for tastes I guess. But I hope the overall trend continues. I'm sure there are people saying "I hope that guy with the bread is there this time".
Tom
Thanks, Tom!
I believe there many who wish me to have more bread. While I was away from the table, I learned that a regular client of mine who is a vendor at the market, walked briskly to my table and bought two loaves. He said that he was disappointed when he could not buy bread from me, as he can't leave his own table.
Khalid, your breads look fantastic like always and those pastries are making my mouth water! You know I love the idea of a date bread and I've made several myself based on your original formula you posted. I have to try this one with the added sesame seeds for sure.
Glad your market went well and look forward to your future success.
Regards,
Ian
Thanks, Ian!
I remember you tried date chops in bread, how was it? Try sesame with date bread, you'll love it. Dates and oatmeal are fine pairs as well.
All the best wishes,
both came out great. Like the oatmeal idea and will definitely try that as well.
Regards,
Ian
Well done again Khalid. Love the dark loaves. It's a market display that would definitely have me reaching for my wallet!
Look at it this way...less cookies sold means more for the baker and his family. Dangerous but good.
John
Beautiful display!
In my local Christmas market, cookies are often sold mixed on a small plate already plastic wrapped. Might want to try that too on the side and see what sells faster. :)
I'll mind your tip next time i bake cookies.
Khalid
Thanks for the encouraging words, John.
Your bread look fabulous!
Beautiful set of breads, Khalid. Question: what weights do you sell your breads at? Where I am, smaller loaves sells better than larger ones.
Also love the lined baskets on your display. Very neat and organized, unlike my setup... It's rather messy when you're selling a variety of breads and food.
Very fine biscuits, too. I'm thinking about preparing sweets as well, but, you know, it's not really my specialty. I'm a bread baker at heart, not a pastry chef. But if the demand is there, and the passion to cater to clients exist, then why not?
Jolly bakings and wishing you continual success,
Zita
I scale loaves at 615g each. I will down size my dough pieces to 500g each from now on.
Display is very crucial, i found. As bread was sold, and slices were cut, i had to reorient my loaves in their baskets and remove empty ones. Cleaning the table every now and then is very important; your display has to look neat all the time.
Best of wishes to Backerie :)
Not so sure about that. Orderly yes, but a large basket with half the loaves already sold looks like that's a favourite when a consumer is stumped with a choice to make. Leave a few open spaces in the baskets. A full basket could look like they don't sell well. Just a thought... Or put the empty baskets in the background, behind you in plain sight implying, "selling fast."
Thanks for the suggestions mini. I'll do just that.
Regards,