February 29, 2016 - 12:25am
Keeping bread out for sale at 90F. Help
Hi, I am a new baker and I am putting up a stall for a flea market. Here the temp are currently at 90F and will have to have the breads outside for the whole day. Can anyone suggest what should be the best way to keep the bread for sale and also since my capacity is small, my breads will be baked 1 day before, will that affect the quality of the bread?
Any inputs is welcome, Thanks in advance.
Share
the table and product... and the customers...and yourself too? I just came in out of the sun. I think I fried my brain. :)
Thanks, that will be there, I am just worried that the heat might make the bread dry out and hard.
Regards
Bread is always better the day it is baked so I would bake it as close to the time of the market opening as possible. What are the conditions at the market, windy area, near a swamp with lots of flying bugs, birds flying over head and various other environmental issues that the bread has to be protected from. So you will have to think if the bread has to be packaged in crust killing plastic bags or at least in a paper bag. I know at one market I go to occasionally there is a woman that has a trailer with pop up side door, this gives customers protection from sun, rain etc. while making their selection and her display is inside the trailer protecting her products.
This is a picture from the markets website of the trailer, it is kind of too close to give the full view
Gerhard
Didn't Poilane say he thinks his famed miche is better after a day or two?
I think it depends a lot on what kind of bread you have on offer. If it's a very lean bread (like traditional French baguette) it won't be good the day after baking anyway, regardless of the weather. If it's an enriched bread or a slow-fermented sourdough it should be okay, as long as it's not out in direct sunlight. You could always test bake a couple of loaves and leave them out in a shaded spot at your home prior to the market day and see how they do. And maybe check with your local public health authority to see what they say. Breads made with dairy or fillings might have different requirements.
Thanks Lazy Loafer, seems reasonable suggestion, will try it out. Thanks again.
When I was baking & selling at a farmer's market in Florida all baked goods had to be packaged with descriptive labels (as required by law) attached. I had to encase my lean loaves in plastic wrap but included a label that explained how to "refresh" in an oven. I also had samples to taste.
When I was baking & selling at a farmer's market in Florida all baked goods had to be packaged with descriptive labels (as required by law) attached. I had to encase my lean loaves in plastic wrap but included a label that explained how to "refresh" in an oven. I also had samples to taste.
Thanks you everyone's inputs :-D