So this week was fun. This bread is a wonderful sweet and chewy treat I kept the date almost whole so you get big pieces in every slice.Things are going well. I never thought that this kind of bread production could be done in these time constraints. That being said next year will be different. There are big changes happening to the market this winter and I will have more space and time to produce even better bread. I hope to have the time to devote a full day to these breads. I want to change the views people have on bread in this area and although I have started I know there is room for more change. I love being a part of this team and feeding our local community with great produce and wonderful bread.
So with these produce pack we are 12 weeks into a 26 week season. I can't believe I am already that far and still coming up with new ideas for breads. My maple oat idea hasn't worked out yet but we are thinking closer to October will be a good time for that one. This weeks bread was Sundried Tomato and Basil. This bread was easily one of the best breads of the season. It has a slight red tint to the whole bread with a rustic floured crust. there were more orders for this one as well so I know it was popular. As far as this weeks farmers market I got pretty ambitious. I made 97 loaves of bread with 4 different varieties. I made a really nice dark seedy spelt, sourdough just like last weeks, fruit and nut, and this weeks bread sundried tomato and basil, And of course baguettes. I hope it all goes well at the market.
Next weeks bread: Honey Oatmeal Date.
Here is a picture of the seedy spelt and the sundied tomato basil.
I was really happy with this weeks bread. It has great flavor and really looked great. I used two preferment's to get good complex notes without having a really long rise time. It is a little crazy I have only 3 hours to get 100 loaves out the door most days. I never thought it was possible but I have learned a lot of tricks. I do want to get some banetons so I can have my bread do a long slow rise in the walk in overnight. There isn't a bakery around here that does real sourdoughs with a long ferment. Last week I took 65 loaves of my bread to the local farmers market. The farm team goes every week but for some reason they couldn't sell more than 15 loaves. This week though I sold all 65 and really got to connect with the people in this community. I feel like I am really starting to change people from the white wonderbread superstore bread that we have here. So that is what has gone on this week.
My name is Tyson and I am the artisan baker at Kredls Corner Market in Hampton, New Brunswick. What I do here is bake bread for Daves Produce Packs which is a local shared agriculture program. We serve 450 families with fresh produce, free run eggs, and bread from me every week. I use Flour from Speerville a local flour mill. Thier flour is unlike anything I have ever used. They focus On being exclusively maritime grown grain and produce organic whole grain flours. This week was a Whole Grain Rye that I got great feedback from. I actually got a hug from one customer because she loved it so much. Next week I'm thinking Sesame Sourdough.
