I've been commenting a bit on the forums lately (but not a lot of original posting), while also figuring out the new gear and baking twice a week (36-48 loaves per bake day). I've been fortunate to sell out every day so far...time to post a few pics...
It has been quite an exciting, and occasionally stressful project, getting a cottage bakery going, but it is going pretty well...here is this morning's bake (when the bread is good, I'm a happy man):
Quino-durum
Pain au levain
Mystery bread
Cheers to all of you working on similar projects, taking things from a part time hobby to a full-time passion!
First thing's first.. your breads look spectacular! Great post! Wow.. But as I look at your first two breads i think "are they under proofed"? When I see a loaf that's bursting at the seem with oven spring like those are, I wonder if that means it could have done with a bit more fermentation time or proof time.. what do you think about that comment? Thanks.!
Guilty as charged!
And I suffer from chronic under-proofing syndrome...the crumb is still quite good, so it isn't a full blown emergency, but I am seeking help and taking steps to get it under control. [& I'm serious... I see what you see and am working on adjustments...the timing for when to retard the shaped loaves still requires more patience on my part]
Here are crumb shots for the pain au levain and quinoa-durum, respectively:
Nothing more need be said. Except superb. I guess that you have adapted quite well to your new oven.
Jeffrey Hamelman writes that when he has a good day baking he looks forward to doing all again tomorrow. And when he has a not so good day baking he looks forward to doing it all again tomorrow only better.
Yes, when the loaves pop in the oven, all is good with the world (except it seems to keep snowing every day I bake lately...not great for sales, but it is fun to watch!).
Thanks...
I guess you will have to bake more than twice a week to satisfy the demand from your customers!
That is what I keep hearing...but I'm going to try to stick to my 2 bake days a week schedule (which is what the business plan was based on)...If/when that gets really comfortable, I may increase the amount baked on those two days.