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Bakery Day 52: rest and prep

I wasn’t feeling so well today and since it is Wednesday I used this time to stay in bed a bit longer (got up at 7:45) ... I had to run many errands and then came home and slept another hour before heading to the bakery.

I am coming to see that Wednesday’s are not such easy days after all. Sure, I am not stressed at 5:30 in the morning but i was at the balery until 8pm tonight prepping for tomorrow. I made croissants, cocas de potatas, and donuts. The first one came out nicely though they might be slightly under baked. The second taste nice but I think they needed more time to ferment, and the donuts, something just isn’t right with them as well. They definitely fermented too long which I am not pleased about but due to my poor time management this evening everything was off a bit. I also did not glad the donuts but I will do that tomorrow morning while the breads are baking.

We are supposed to put tables on the plaza but they are not put together yet so I do not see that happening which is a shame for sure.! Oh, and I did one other thing. I drilled a few holes in the outside wall and hung up the bracket for our sign. The printing will bend one tomorrow sometime and then I will hang it up and it’s complete. Instead of paying hundreds of dollars for a sign I found a nice shelf with a dark grey color and i got a giant wall bracket which I will hang it from. I think the total cost with the printing is about 75€. It may not be perfect but I am happy to have a sign hanging up to help people see us.

Tonight I leave you with a recipe, the Mallorcan Coca de Patata

500 g All purpose flour

350 g potatoes

200 g sugar

75 g lard (I use crisco)

3 large replacers (see below)

Pinch Salt

Egg replacer( 35 grams water + 15g cornstarch) = 1 egg replacer ... this recipe requires 3

Preheat your oven to 176c or 350f

Mix all ingredients until a nice dough forms. Then let it rest for a bit before dividing into equal sized pieces. This will vary for you based on how big you want your rolls.  This recipe is 1275g so if you do 10 rolls each roll should be 127g more or less. It is best they are equal for baking

Once you cut the pieces shape in to balls and let rest to rise. When they have that state where you poke your finger and it slowly comes out a little bit they are ready to bake.

bake for 20-25 minutes, I almost said 3 minutes which is what Bertinet would say.. but keep checking them until they start to have a nice golden color.

When complete put them on a cooling rack and let them completely cool before coving the tops with icing sugar

Thank you so much for reading today’s entry.

#doeverythingwithlove

 

 

 
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