Farmer's Market Season Baking
I've put myself to the test. I plan to summon 10 loaves of my own at home, freshly baked, every Saturday Morning, to bring to my local farmer's market as trade. This is week one for me. As some already know I am a full time professional baker and believe it or not the last thing I want to do on the weekend is bake. Actually as I've aged I prefer to cook opposed to bake on my free time. I used to bake at home endlessly but with a full time job doing such that teetered off. I'm back. I see all of the wonderful stuff created from home on this site, much of which blows away professionally made product. I want in. I'm gonna be a part-time home baker. I bet I'll need some advice from those of you with more skills baking bread in rinky dink home ovens with pots and pans and the such. I've done it and done it well but I'm only a novice. Most of my breadwork is with commerical tools, and in some cases top notch.
Also my plan is to be spontaneous and just kinda wing a new loaf every week. This week I've made up what I'll call the "Super Grain Sour Wheat" I did some reading on super grains this week and thought well those should be a soaker for a loaf of bread. So I made a levain of Central Milling High Mountain High Protein, Central Mill freshly ground whole wheat, Central Milling freshly ground whole rye, starter, and h20. This was built off of a 100% cold living white starter and essentially a second build 8 hours after it was previously fed 1:2::2.
Soaker:
3 oz toasted millet 3 oz, toasted buckwheat (kashi), 3 oz toasted kamut, 3 oz toasted quinoa
Levain
3 oz Rye
7 oz Wheat
10 oz HP
20 oz H20
10 oz White Starter 100%
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Rise 8 hours.
Final Dough
85 oz HP
20 oz Wheat
70 oz H20
3 oz Sea Salt
4 oz H20 #2
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Autolyse 2 hours
Add levain, salt, soaker and mix on speed one (uh oh super wet) 5 minutes
Turn to speed 2 (medium) 5 minutes (looking better)
Turn to speed 3 hi about 5 minutes (phew it came together)
Bulk Ferment plan: 3 1/2 hours (3-4 s+f) at 20 minutes intervals but I'll let the dough lead
Shape/ partially proof (2-3 hours) Retard overnight
Wake up early set up my oven and bake in 3-4 waves. cool down. make sure its not terrible and then head to market
I'll add some pics of dough and the such as I go.
I'm mostly sharing this to motivate me to do this and to document some of my findings. Hey I bet I'll make a few good loaves before the markets over in November.
Happy Baking
Josh