Two weeks ago I announced the quietest week of the year. Well I was wrong – last week was with a mere 33K of dough. This week the school holidays are over with a vengence and I baked my age in kilos – 64. It’s too much – 4.30 a.m. start, last customer 9.00 p.m.
Not only that, it was eight different doughs, three of which need soakers and one, the fougasse, needs onions to be fried, olives chopped, sundried soaked. Here’s the breakdown:
6 x Pain de Campagne 400g
7 x Pain de Campagne 800g
1 x Pain de Campagne 2 kilo
10 x Baguette
2 x Mick’s Classic Sourdough 400g
5 x Mick’s Classic Sourdough 800g
0 x Mick’s Classic Sourdough 2 kilo
2 x Wholemeal Wheat 400g
1 x Wholemeal Wheat 800g
1 x Multigrain 400g
6 x Multigrain 800g
6 x 5 Seed with Spelt 400g
7 x 5 Seed with Spelt 800g
6 x Swedish Spiced Laputabrod 400g
8 x Swedish Spiced Laputabrod 800g
13 x Fougasse Provencale Each
2 x Fig & Walnut Wholemeal 400g
9 x Fig & Walnut Wholemeal 800g
Total 92 breads.
Plus on Wednesday, in addition to prepping and mixing for Thursday, I baked 6 x 800g Multigrains for a one-off order + 16 Naan with garlic & coriander for a restaurant.
Moan, moan, moan.
Now I’m off to Brum for my brother Bernie’s 60th birthday party tonight and my mother’s 90th tomorrow. I’m giving my zimmer a polish.