Stock Taking, boring stuff and a bit of Breadmaking.

Well its then end of another month and here at Well Bread! that means that there's a lot to do.

First job was a stock check and date rotation, just to make sure that I'm using my ingredients in the right order. That involves shifting around 40 kilos of flour around and trying to read the dates on every sack. Some put the use by date on the bottom of the sack, (rather sensible as then you have to turn the sack upside down to read it!)  so I've re-written them in a more sensible place to make it a bit easier.

That done I can work out my anticipated use for next month (Guess) and place my order. The trick is to have enough, but not to get overstocked, or run out.

Next go to the bank and while I'm in town I may pop in and confirm orders with various people, as next week was a bit fluid when I delivered. I'm hoping that Millie will pick up the Cinnamon Bread, I can get some flour on my way to work on Saturday evening.

After that, I'm going to Steam clean the kitchen sink, floors and worktops. The oven will be scrubbed as will the cupboards used for storage. Then I'm ready to start tomorrows orders.

Just a Marmite loaf and a condensed Milk loaf for Gravesend this time, so while the oven is on I will make a loaf with my new Einkorn Flour.

I've been round for feedback on my new projects and the overall response is good, Brixham is a little quiet at the moment so the cafes and shops are not busy, but with Half term approaching the town will soon wake up for another season.

The cracker packaging needs a review, I understand that now that I have seen the competition, the product is good according to customers, but I need an eye-catching presentation.

So I'm investigating polythene bags, instead of the boxes, heat sealed and finished with some sort of tag.

Here's the pre-mix for the Marmite bread,

 

you can see the flours, and the Marmite, it uses sourdough starter as well as yeast, so it's ideal for using up the starter you would normally throw away before refreshing as it doesn't rely on it for a rise.

Here's the dough ready to prove overnight in the fridge, about 16 hours.

After 4 hours it has risen a bit,

And by the next morning,

Ready to shape.

While it was warming up from its night in the fridge, I made the Einkorn and Condensed Milk doughs and left them to prove in the oven.

Note the plaiting skill? Now it's just the baking to do.

Condensed Milk Plaits

Einkorn Loaf,

Marmite Rolls,

and Marmite Loaf.

A successful mornings work.