In the old days, when we were baking for sale, we always mixed eight different doughs – Campagne (which also did for the baguettes), Classic, Wholemeal, 5 Seed with Spelt, Multigrain, a Special, a Special Rye and a Special Flatbread (usually some variety of focaccia.) – the 3 specials changed every week.
Couple of days back I did Baguettes (there were four but one didn’t survive long enough for the photo), Brioche Buns (there will be burgers!), Black Olive Bread (by special request) and Pasta dough (working my way through Marc Vetri and Adam Leonti’s books).
More than two years on after retiring from baking for sale I still haven’t settled into a routine for baking for two. Might be harder work running a microbakery but you have to have a disciplined routine or you wouldn’t last two weeks. Plus you have the variety – you can pick and choose from from the week’s selection as if you were a customer. With two of you it’s either too much or too little – you have to plan ahead despite the handicap of a fading brain.
So I’m quite pleased with the balance of this little bake: few days of baguettes for breakfast; olive bread for general use; buns in the freezer waiting for a burger moment; three portions of pasta dough, one for lunch, two in the freezer.
You can find the bread doughs in Bread Formulas on the partisan baker site.
The PArtisan Baker 