Sunday is the Market, and I have finally decided how many rolls to make. My new mixer will do 1.5kg of flour as a maximum, so the logical answer was to make dough in batches of that size.
That means as many rolls as I can get out of the dough, I'll use the ends and offcuts for samples, cut up into small cubes.
The surprising thing is just how much non bread stuff I need. Obviously I require baskets to display the rolls, complete with inlay cloth and laminated signs for them. Tongs and gloves, pus bags for serving, some change to get me started, business cards etc etc.
I have settled on flavours, Cheese and Chorizo, Cheese and Onion, Cheese and Tomato, Beetroot and Onion and Chocolate. Also Focaccia in Onion and Pesto.
That should be enough to start me off, about 20 of each roll and 6 of each Focaccia. If I sell out by lunchtime, I will know for next month, also which flavours are more popular and thus worth doing more of next time.
That's 9kg of flour in 8 doughs, a kilo of Cheese, two Chorizo, chocolate chips, and all the usual yeast, salt, sugar etc. It should be enough to keep me busy on Sunday morning.