Skip to main content

Bakery Day 9: it was a cold winter night ...

I always liked that start to a story, it sets the ton of blankets and wonder..



Let’s back up... I got up very early yesterday and went to Barcelona ... had an amazing day in the croissant master class.. got to the airport and flight was delayed ... after standing at the gate for 25 minutes did we learn this. 2,5 hours later, they said the flight would leave from a gate down the stairs and a two minute walk away .. stood in line there for 15 minutes when they announced the gate changed to 34. So we ran to that gate, I managed to be the first in line as I was at the steps when the change was announced.

After standing there for 20 minutes the lady at the desk said the gate changed to 33, the opposite side, we ran across and then she said oops, made a mistake and we ran back.

The plane landed around 2:10 am, I was home in bed at 2:40 and asleep at 3. I then woke at 5:30 to get to the bakery. I was tired for sure but I get good energy when the bakery is the reason.

I made a white bread, it was almost 10kg but I was also making cookies and brownies at the same time, and I left the dough in the mixer too long and got many problems. The bread did not turn out well.

I then made integral (whole wheat) bread, about 5,2kg. Breads looked beautiful but one small problem, I forgot the salt. Sandy sold it all anyway even telling them it was salt free. Kinda funny in a way.

Tonight I started to make croissants but the temperature was too high and I could see the butter melting a bit. Put it in the freezer but was not enough time. I will continue that saga tomorrow 🙂

In Inca, tomorrow is a holiday, so I am expecting more people than usual since the market will be closed. So I will get in around 5 and really put my best efforts in to making beautiful breads ..

...

The bakery today was quiet and for the second day in a row we did not hit our goal. We will have these days and we will have amazing days... it’s important that we never lose sight of the ups and downs and learn more every day.

Sandy and I walked home together tonight and it’s nice to see I will go to sleep when this post is submitted in about 25 seconds.

Buenas noches

 

 

Comments

Popular posts from this blog

Closing in on ten months

And what a journey it has become!!! I don’t know what to say or where to direct my energy in this blog entry. Some of the content is a repeat of what I’ve said many times and some maybe different. The bakery continues to struggle to meet the ends and while there are more customers it does not seem to change many of the outcomes. I spend time looking at the costs versus the income and I see little in terms of gaps that can be tightened. Really... I want to give up! I want to close the doors and never look back. We were closed last week for multiple reasons, including the installation of an air conditioner. I felt it was absolutely necessary to have colder air when it starts getting hot outside. We were also supposed to do a festival on Sunday, but when I found out it was more about marketing than making money I decided against it. Yes, marketing would help, but I would have had to buy a table and then invest in the foods with my fingers crossed that I would sell everything. So, such is...

Bakery Day 19: Working smarter, not easier

Today I have been feeling extra sick. As I am writing this I am wet from perspiration, and weak. I knew this morning when I got up that I had to think smartly about the work I did today. I also knew, that I needed to focus my energy in a perfect way so that I do not weaken myself more. As with each morning, I start out with making white bread, 5kg of flour, 3500 of water, 100g salt, 120+g fresh starter, and 750g of masa madre (starter, sour dough starter)... while this is mixing I already have the croissants out of the refrigerator getting to room temperature and starting to rise and the oven is on. Funny thing about the croissants... two days in a row I forgot to glaze them before I started baking them. This is making me crazy that I keep forgetting this. I also had a small problem with the dough last night, the butter came through the dough two times. I really must find a way to focus more. Eugeni told me to get my dough to 5mm... wow.. i need a perfect temperature for this to happen...

Bakery Day 69: lots of baking

I was up early this morning so I went to the bakery just after five. Let me premise this by saying, when I get to the bakery I wash my hands and immediately start the first bread in the mixer. When I opened the refrigerator to gather the needed things (masa madre, fresh yeast, and cold water) I was treated to a surprise of a pitcher of soya milk and a few other things falling out. The milk went all over me and made a mess of the floor. Not my favorite start to the day! Once I got the mess in order, I moved on to baking: i made white breads, raisin breads, integral breads, a double order of brioche cinnamon rolls with icing. I made croissants, and the focaccia. By this time the cinnamon rolls sold out so I needed to make another bath of them.  After some cleaning I then started on the tapas for this evening. First I baked crostini’s and then I made a puff pastry. After this I did some cooking to prepare. I made a garlic and spinach, a walnut pate to be served on the crostini with olives...