Farmers Market Baking
My name is Christine and I will be baking for my local farmers market next Saturday for the first time. My goal is to make 33 loaves out of my house kitchen. My oven only fits 2 Dutch ovens.
This is a BIG FEAt for me.
1.how should I grow my starter to get to 3,300 grams of starter. I currently have about 500 grams in the fridge.
2. How to store 33 loaves in regular fridge? Can I just put a bug container of dough to ferment overnight in my fridge and then shape the next day in bannetons and bake? Has anyone had success with shaping after ferment in the fridge?
I keep rocking my brain about all these things. Please help.
‘Thanks so much!!!