Largest Bake Day Ever For Sourdough. Took about 15 Hours Start to Finish. I really need a bigger oven…
Largest Bake Day Ever For Sourdough. Took about 15 Hours Start to Finish. I really need a bigger oven…
by KLSFishing
16 Comments
lkshawver
Those pretzels!!! The PUMPKIN!!! 😭
KLSFishing
First Market as a Sourdough Vendor.
Started mixing at 7:30 and finished all the baking around Midnight.
Plain, Jalapeño Cheddar, Guinness, Cinnamon Raisin, Cranberry Walnut were included varieties but mostly plain.
10 Batards/Boules.
7 Sandwich Loaves
2 Focaccia
32 Large Lye Dipped Pretzels 🥨
Kept one of the batards as a sample and sliced it fresh for people to try and one extra pretzel with mustard dips.
The Pumpkin Loaf really drew people in to the stand and the samples got people to buy as well.
Sold out of everything except 2 Cinnamon Raisin Sandwich Loaves.
Around this area, people tend to go more towards plain bread or Jalapeño Cheddar it seemed like.
Super Fun and Fulfilling For Sure!
potato_creek_jo
My mouth is watering! Incredible work 🙂
tipsy_bookbud_4414
I would like to be a very friendly mouse in your kitchen, please!
ryanmknox
You did great work, you should be proud of it.
evel333
Gorgeous stuff. Love the color and texture of your crust.
jordo900
Amazing work! What mixer do you use?
IndyJRB
What hydration level are your batards?
IceDragonPlay
Wow!! Love the blistering on the batards and pumpkins!!
Impressive collection!!
I bake bread for 3 households now and am beginning to see the logic of the double ovens that were popular in the 70s-80s!! I almost want to build an extra room on my tiny house to fit in a Rofco bread oven and an extra freezer to keep flour and a fridge just for cold proofing shaped dough. Maybe the next house LOL!!
Dependent_Stop_3121
I love the Mohawk loaf, she is a looker for sure. I’m jealous of whoever got to take her home. That soft bubbly skin! Oh my lol.
BBKipa
Beautiful!!! So same day sourdough?
What’s yours process? I’d love to try to start baking a bit more at a time but I’m intimidated…
IceDragonPlay
I did want to ask a question about your Guinness bread. I remember you posted a comparison between two beer breads previously. Do you use starter and beer in the ingredients, or is the beer the only yeast/rising agent in the dough?
You are so very talented with your bread baking!! Congrats on the market success!! Your customers have got to be thrilled that they found you!
junmai_gaijinjo
How’s your sourness? I’m curious how to get better “sour” flavor. Do you mind describing your time and temps? Just curious
16 Comments
Those pretzels!!! The PUMPKIN!!! 😭
First Market as a Sourdough Vendor.
Started mixing at 7:30 and finished all the baking around Midnight.
Plain, Jalapeño Cheddar, Guinness, Cinnamon Raisin, Cranberry Walnut were included varieties but mostly plain.
10 Batards/Boules.
7 Sandwich Loaves
2 Focaccia
32 Large Lye Dipped Pretzels 🥨
Kept one of the batards as a sample and sliced it fresh for people to try and one extra pretzel with mustard dips.
The Pumpkin Loaf really drew people in to the stand and the samples got people to buy as well.
Sold out of everything except 2 Cinnamon Raisin Sandwich Loaves.
Around this area, people tend to go more towards plain bread or Jalapeño Cheddar it seemed like.
Super Fun and Fulfilling For Sure!
My mouth is watering! Incredible work 🙂
I would like to be a very friendly mouse in your kitchen, please!
You did great work, you should be proud of it.
Gorgeous stuff. Love the color and texture of your crust.
Amazing work! What mixer do you use?
What hydration level are your batards?
Wow!! Love the blistering on the batards and pumpkins!!
Impressive collection!!
I bake bread for 3 households now and am beginning to see the logic of the double ovens that were popular in the 70s-80s!! I almost want to build an extra room on my tiny house to fit in a Rofco bread oven and an extra freezer to keep flour and a fridge just for cold proofing shaped dough. Maybe the next house LOL!!
I love the Mohawk loaf, she is a looker for sure. I’m jealous of whoever got to take her home. That soft bubbly skin! Oh my lol.
Beautiful!!!
So same day sourdough?
What’s yours process?
I’d love to try to start baking a bit more at a time but I’m intimidated…
I did want to ask a question about your Guinness bread. I remember you posted a comparison between two beer breads previously. Do you use starter and beer in the ingredients, or is the beer the only yeast/rising agent in the dough?
You are so very talented with your bread baking!! Congrats on the market success!! Your customers have got to be thrilled that they found you!
How’s your sourness? I’m curious how to get better “sour” flavor. Do you mind describing your time and temps? Just curious
Omg! So good! 😭 May I ask what oven you use?
wtf???? R u a businesss?
Your fermentation game is on point!