Running out of Room

I got back from my day job, and as promised phoned around.

The West Country Deli now want 20 rolls, 10 each of the Cheese and Onion and the Cheese Tomato and Garlic. Apparantly the last lot sold out really quickly, I think I memtioned it last time, so high hopes for this lot.
It will be an early start, as I have 30 Ciabatta to do for Millie as well, I do hope the mixer doesn't wake the neighbours.

And in all that, I must make a loaf for myself as well.
Anyway, early start as usual, and the Rolls looked good,

Cheese and Onion

Cheese and Onion

Cheese, Tomato and Garlic

Cheese, Tomato and Garlic

and so did the Wholemeal loaf for us,

Then of course, there were the 30 Ciabatta, a logistical nightmare, as there are 8 trays of them, and only three fit in the oven each time.

Once again, a triumph. I'm off to deliver, it's been a long day and its only 9 am.

Guess What

I delivered the 10 rolls to West Country Deli at 10 am
At 1.15, as I was just taking the dog out for a walk, I had a text "Only 1 left, definitely ordering more"

Result!!!!!!!!!!!!!!

A New Customer

And I hope its the start of a long relationship.

Today is my first order for the West Countery Deli, a new place in Brixham.
I took some samples in a while ago and they have agreed to try a batch of the Cheese and Onion Rolls, to see if they sell.

As usual, there is the mad panic to get everything right, but as usual (I have made these a hundred times)  it all comes together nicely.

A selling point is that the rolls use local cheese, and the bonus is that I usually get a couple of bonus rolls from the ends of the dough.

As the oven was on, I made a Wholemeal Cob for us, although over the next few days we are out and about a bit. It will keep for a good three days, and still be OK for toast a day after that.

I have to make Oats order on Monday, and some things for my customers in Gravesend, so I can double up on quantities and have some for us.

Whilst I was delivering, I noticed that Oats have a sign up outside,

 Nice.

One for Me

I've been so busy making bread for everyone else, I haven't made any for me!

The 24 Ciabatta for Oats have been deivered, and the 30 for Millie have been started, but inbetween, I made a white Cob loaf, which I am about to enjoy for lunch.

Should be nice toasted with a little cheese.

More good news, West Country Deli have asked for a batch of Cheese and Onion Rolls next week, I popped in for a Coffee after delivering to Oats, the Coffee is superb, and they have a good selection of mainly local produce. A visit is recommended.

https://www.facebook.com/TheWestCountryDeli
   

A Shameless Plug

Not really Bread related, but:-

For those who don't have the Kindle, but would like my novel, It is now multi-platform.

Available for most other e-readers now at the following link :-

https://www.smashwords.com/books/view/339648?ref=RichardDee


Happy Reading!

Shapeshifting

Don't panic, it's not part of my latest Sci-Fi novel, but a cunning plan to vary the shape of my Spelt loaves for Oats.

We have tried the Bloomer,

now we are onto the Split Tin,

 

 

so we'll have to see how that goes.

Spot the Soda Bread hiding in the background.

It's a busy week, I have 54 Ciabatta to do by Wednesday.

Samples Time!

Samples time, and already I've decided not to do the Potato Bread, I'm keeping it simple, 2 savoury and 2 sweet. And I might slip in a slice of Sourdough as well, just to show that I can.

So I started by making Millie's ferment for her weekly order, that's a nice feeling, to have regular orders, it gives me a base to work from.

Millie's Ferment

The Onion and Herb doughs are pretty basic, and I've done them many times, but the Chocolate is a more recent thing, I use Green and Blacks Cocoa and Cadbury Milk Chocolates in the mix. Here it is before mixing,

All done (except the biscuits) by 0800, so I've put the coffee on, theres a lot of waiting around in baking, and I find it difficult as I'm impatient, but now theres nothing I can do until 0900, then I'm shaping and proving, and probably stressing!

I will make the biscuits whilst the others are proving, and they can rest as the rolls are baking.

Having a small oven is no barrier to producing lots of baked goods, al you need to do is work out a plan, which makes everything in order and provides a stream of things ready to go in as the last one comes out. I also don't bother too much about the temperature in the oven, I just put it on max and use a timer, set to a couple of minutes less than the time I think it needs.

A temperature probe is also useful, and much better than a thermostat in the corner of the oven, if the breads are above 95 degrees C in the middle, then the gluten is set and the bread is done. The rest is just colouring.

So here are the doughs,

Cheese and Onion, ready to roll

Cheese and Onion, rolled

 


Cheese and Onion, cut

Focaccia

 

Choccie

It's now 1030 and the baking is complete, it all went smoothly, except the choc chips melted somewhat, but apart from that, the taste panel (Yvonne) reckons it's mission accomplished.

And here they are, in no particular order we have,

Focaccia

Cheese Roll

Another Cheese Roll



Biscuits



Close up Biscuit



Chocolate Roll



Up Close

Now it's just a case of getting them in the bag and taking them down, wish me luck.