Bakery Day 123: Ummmmmmmmmmmmmmmmmm

I got a message that my machine was delivered. Based on the photos and roughly how big I imagined the machine to be, I thought, it can sit on the front floor until I find time to open it.... and then....

I got to the bakery and it was literally in a box 130c long, 100cm high, and 100cm wide... I would say my estimations were off by double.. HOW was that possible? It took up over half of the counter space. There must be a mistake.

Once I opened the box, I say that it had a lot of space around it for protective purposes. But, it is still much larger than I expected. I admit, I was feeling my heartbeat faster and I was getting more worried.

About an hour after I had a solid look at the box and the machine I started to feel sick in my stomach. Did I make a bad decision? Will this really help me with making great laminated dough's? I felt a lot of stress. So, I turned my attention to making the tapas for tonight and to forget about the stress for a few hours. That kinda sorta helped :)

...

The breads turned out amazing today and we sold out by 12PM. I also found out the Mallorcans do not put salt in their breads. This is a general rule. So, I think I will start making some salt free bread as well. One time I made it by mistake and I remember customers did not mind at all. It is strange for me for sure.

Thank you for reading the short update. I was working a long day so it is now time to walk the doggie (not a euphemism) and go to sleep.

#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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