My first sale

Just a quick update, I have been asked to supply some more sourdough bread for Tuesday, not all of the first batch sold, but some did! Thats very encouraging, and of course you have to start somewhere.  

Also I have been asked for some soda bread, so will do a couple of loaves and see how they go. I practised yesterday and the results were encouraging.

So now I have to start feeding up my starters tomorrow, ready to make on Monday and bake Tuesday morning.

I will need some more flour, at the moment it’s not worth me getting large sacks, until I build up a demand, so the profits are less than they could be. But I reason that once I get a base of orders, it will be worth it, as long as I don’t actually lose money.

After the wedding, I will make up some samples and try a few other places to see if there is any interest.

The First Delivery (Part 3)

 

 

Up at 6 this morning, and the oven was turned on to warm up whilst I took the dogs round.

 The loaves have risen quite well, and went into the oven at 6.30, in 2 batches.

Before rising

After an overnight rise.

80 minutes later and both batches are done, I've made them different shapes for my own convenience. Spelt is on the left.

 

I think they are Okay, as usual I worry that they are not cooked in the middle, but short of cutting them open there is not a lot I can do about that. The smell is good, and the crust is crisp, they would not win prizes for looks maybe but I’m sure the taste will make up for it. They haven't risen as much as I would have liked, but then that is a modern idea, rustic bread is not as light as mass produced.

And even though the first bite is with the eye, the flavour should be alright.

Only time will tell, and I’ll be worried about the reaction, assuming they sell, for the next couple of days.

The First Delivery (Part 2)

 

 

Up at 6 this morning, getting it all ready, and I probably will have it all done far too early, I must learn patience, and learn it NOW!

Anyhow I walked the dogs past the shop and saw the sign had been amended.

 

So I turned my starters, which were bubbling well, into dough by the addition of flour, water and salt (These and the wild yeast in the starter are the only ingredients.)

I’m using Doves Farm Organic flour for both breads, and after mixing I refreshed the starters and stored them in the fridge, ready for next time.

 

The dough was put into the oven to prove, no heat just a bowl of boiling water at the bottom to give a bit of humidity.

So they went in at 8, and need to be left till around 2pm, at which time they should be well risen and ready for shaping.

This will redistribute the yeast and allow for a much longer second rise, meaning they will be ready for baking at 6 in the morning. And in the shop for half past nine.

And Here they are, in various stages of shaping

Well Risen

Spelt

Rye

I hope they sell!

The First Delivery (Part 1a)

The titles a bit confusing, but this is an update on the quick sourdough that I started at 7 this morrning.

I proved it until 9, then shaped it and put it in a banneton, till half 3.

I then baked it for 40 minutes,

And here it is.

The first Delivery (Part 1)

 

Saturday morning at 0700, and I’m preparing my sourdough starters for the bake on Monday.

First of all I take out 250g of starter and put into a larger container. Adding flour and water gives them a feed and they should start bubbling.

I will do this again this evening, and by Sunday morning they will be ready to use in my dough. This will form the basis of the loaf.  I refresh the starters and put them back in the fridge, but, while I am about it I have the usual problem faced by all sourdough aficionados. What to do with the industrial quantities of starter that must be discarded.

Well I have two approaches to that.

First, I make an accelerated white loaf, which is where you add white flour to the spelt starter, and then ferment over an 8 hour period for a quick loaf. It doesn’t have the full flavour of the overnight fermentation, but it still has a pretty good flavour.



Quick White and Spelt, prooving.



 

Second, you can make pancakes with the raw starter; just add egg, milk and oil to get a batter. A bit of sugar will help sweeten it up, and I put a handful of raisins in as well. Then proceed as normal when making pancakes. These are nice eaten warm with banana and syrup.

 

Batter

In the Pan

Ready for Syrup

 

By lunchtime there are bubbles in both the Rye and the Spelt starters, and they both have swollen in size.

Rye Starter

Bubbles Starting

 

Spelt Starter

Bubbling Nicely

In Part 2, I will make the dough and prepare for baking.

We're Off

We have lift off!

 

I spoke to the Council today, and now have a registered kitchen.

 

So I am gearing up to start making Sourdough for sale, it’s exciting and somehow a bit daunting as well. What if no-one buys it? What if they do and don’t like it? (As if)

I have agreed to supply four loaves on Monday, 2 each of Spelt and Rye, so will start them on Saturday and bake early Monday morning.

I saw a notice advertising the breads impending arrival in the shop window, it gave me a buzz.

Expanded Range

I popped into 'Oats' on Friday, just to update them with the non-arrival of my Kitchen registration, and picked up the information that someone had been asking about 'Yeast Free Bread'.
Ever the businessman, I attempted a Soda Bread on Saturday morning, and found that my skills had not deserted me.

 

Now I'm sure you know that there are as many forms of Soda bread as there are of yeasted breads, so there is potential for a bit of lateral thinking on the recipe front. I remember an apple and cheese soda bread from somewhere in my past.

And I phoned the council on friday afternoon, the lady who deals with food businessses will be there on monday. Perhaps we can get the ball rolling.