MVDs - Most Versatile Doughs and random market baking thoughts
ITA WLA MT TFLers? (Is Their Anyone Who Likes Acronyms More Than The Fresh Loafers?)
What is (are) your favorite(s) MVD(s)??? I'm trying to streamline my market lineup to 6 or at most 8 wheat-based doughs. I'm trying to primarily pick doughs that are well suited to making multiple products.
So far I'm looking at:
Croissant dough: plain, filled sweet or savory, danish, etc..(If you sell at farmers markets and don't make croissants and pastries, learn how)
Pain ordinare - baguettes, rolls, fougasse
Focaccia / Ciabatta - suggestions on what else to make with wet, italian style dough?
What other doughs should I think about making?
The other three doughs I like are Struan and two sourdoughs, one is 95% White 5% rye, the other is 50%WW, 35% white, 15%rye). I don't really have much in mind for these three other than pan loaves for the Struan and batards and boules for the sourdoughs. (As an aside for market bakers, if you don't do a version of Straun, give it a shot. At least here, lots of people go completely bonkers for it. Like buy 8 loaves for the freezer bonkers.)
Please don't let my sad attempt(s) at humor keep you from responding. Thanks!