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Sold 19 sourdough loaves at the Murray farmers market Saturday and I still don't know what went right
Normally I move maybe 6 or 7 loaves at that market. Saturday I sold out by 10:30am and had 4 people ask if I take orders for next week. Same starter, same flour from the mill in town, same oven at home. Only thing I changed was baking Friday night instead of Saturday at 4am. Did I just get lucky or is there something to the longer rest in the fridge before selling?
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taylor_mitchell8025d ago
Think the night bake is doing more than you realize. That longer cold rest lets the dough fully chill and firm up, so the crust sets faster and the crumb comes out more even, plus selling fresh baked bread beats bread that sat since 4am. Try the Friday bake again next week and see if you sell out just as fast, then you'll know it wasn't luck.
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