Bakery Days 81 & 82: lots of catching up

First, I am very sorry for not posting yesterday, I worked so long and hard I just passed out when I got home. In fact, I worked 14 straight hours today but I do not want to miss making posts.

i started yesterday with making large batches of everything. The first was 7.1kg of chocolate chip cookie dough. Sadly I actually messed up the recipe and had to remix two times. Prep in bulk is not as simple as I thought. I also made a new simple sugar cookie recipe which I will use for two types of cookies. I then made four double batches of croissant dough and then laminated and cut them. Everything went in the new beautiful freezer.

today I did a lot more prep. I made ensaimadas (4kg) which yielded about 50 80g ensaimadas. I baked some of the cookies and some of the croissants. I also baked the bread masa I made last night.

Then I made a pizza dough for tapas and then made some tapas. After that I made more bread masa for tomorrow. Oh, I also made a double layer chocolate cake with mousse in the middle and chocolate frosting on the outside. It is the same cake I made for Sandy’s birthday. Sadly, the first cake was bonk because I did not put enough baking powder.

Here is a tip for you in case you do not know: baking powder makes things rise, and baking soda makes things spread out.

We had I think 10-12 customers tonight for tapas too.

And finally... Sunday I am nervous about. We will be open all day at the bakery and I will be at the bread fair with a stand all day. Sandy is going to be working very hard. We will also be open Sunday night. This too makes me nervous. It is good we will he closed on Monday.

Thanks for reading today’s update and sorry I missed yesterday again. I hope you enjoyed today’s post!❤️

#doeverythingwithlove

Comments

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...

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