I have immersed myself in Peter Reinhart’s books. Based on several new bread orders (multi-week prepayments!) I’ve got enough production and profit to buy some supplies to experiment and expand my menu.
Since baguettes have been hovering right on the horizon, I’ve decided to go for it, using Reinhart’s tantalizingly simple pain à l’ancienne recipe. Sourdough is also on the horizon but I can’t get involved in that world. Yet.
Second on this weeks’ experiment menu is struan, a multigrain phenomenon involving soakers and lots of new grains I haven’t used. I’m going to make two versions: whole grain and white mixed grain. I figure I should get a handle on how each one tastes and handles, so I can decide which to add to the menu.
Third is whole wheat sandwich. The heavenly wheat is delicious and standard fare, so I might not take it off, but I want to have whole wheat for home and for customers who want something more healthy. Hopefully it will be as tasty or better than the heavenly wheat.
Finally I got an order for rustic olive, so I get to try out my crock pot again and correct my mistakes from this weekend to produce a truly delicious rustic bread.
Just for tonight, my to-do list includes: poolish for olive bread, 2 struan soakers, and baguette dough. Tomorrow is the baking of olive, baguette, and both struans, plus the creation of 2 whole wheat soakers. Wednesday is cinnamon raisin and baking of the 2 whole wheat loaves. I really really want a bigger oven!