Need some help with planning
I have been baking in the past few years at home, and I have an opportunity to bake professionally for a new cafe that is about to open in my neighborhood. First, keep in mind I will be doing this on the daily basis, as well as continuing to work as a software engineer with ~8 hour work days (i work from home). The cafe has his own kitchen located near the cafe, and they will supply everything including a combo steam injection oven, fridges, pans and ingredients.
I am required to produce the following daily (the cafe owner would love to double this quantity if possible, especially on Friday before the weekend starts):
- 40 croissants
- 10 mini baguettes (for sandwiches)
- 10 loaves of sourdough bread, whole wheat
I am following Tartine's Chad Robertson techniques for most of my baking. combining poolish and leaven.
I am aiming for a daily routine which won't kill me after a week, go to bed at around 8-9pm, and wake up at 4am. Finishing up all baking by 7:30am. I live very close, so i can drop by the kitchen during the day if needed here and there for some touch ups.
For the croissants, i was planning to make the dough twice a week, and freeze it, moving the dough i need to roll out in the morning, into the fridge at 5-6pm.
For the sourdough bread, i can mix the leaven in the morning, and at 5-6pm mix the dough, bulk rise, divide into pans, and put in fridge to be baked in the morning, this is perfect, as the whole wheat bread can be proofed longer without being overly acidic.
For the baguettes, i was thinking to do the same as the bread (I will be using baguette pans). Although i'm worried that 8-10 hours proofing in the fridge would produce a more acidic baguette.
So this seems like it will fit well with my schedule, and leave me some sleep time before waking up, and i can prepare some fillings and prepare pans etc during the early evening bulk rise.
Is this a good schedule? are there any suggestions of making this even simpler? as i'm looking at 4 hour work in the morning, and perhaps 2-3 hours in the early evening (on top of the 8 hours work day in between)?
I am very excited about this opportunity, as i never baked professional, and also never attended baking classes or schools. I am willing to sacrifice some free time, but would like to hear suggestions taking into account i do not want to compromise the quality.
From reading other posts, seems like freezing the prepared loaves is definitely going to affect the end result, but if some of you have had good results with freezing, i would love to hear it.