After hiking miles though the Las Vegas Convention Center, we spent the third day of the International Artisan Bakery Expo meeting some amazing bakers and stuffing ourselves on samples.
First order of business was having a recipe book signed. Before leaving Indiana for Las Vegas I’d promised one of our bakers, Anne Huber, that I’d have her copy of The Bread Baker’s Apprentice signed by Peter Reinhart. I’d looked forward to meeting with him anyway, and this was a perfect excuse.
Years earlier it was Reinhart who set me on the path toward serious bread making with his book Crust and Crumb. On Thursday he was scheduled to give a presentation titled “The Future of Bread” and was also promoting his latest work, Perfect Pan Pizza. I introduced myself shortly before his presentation began, and after a pleasant chat about bread, pizza and the bakery business he whipped out a Sharpie and signed Anne’s book with the inscription (spoiler alert!) “May your crust always be crisp and your bread always rise.”
Before Reinhart completed his presentation I slipped out of the conference room to attend a baking demonstration by Richard Miscovich, a baker who also played a pivotal role in my second career. A few years ago, while I was still learning the ins and outs of sourdough baking I signed up for an online baking course Miscovich taught through the web platform Craftsy (now Bluprint.)
His down-to-earth yet scholarly approach to sourdough bread helped me crack open the twin veils of mystery and misinformation that often surrounds the subject. Unfortunately I didn’t have time to hang around and meet him, but it was a pleasure watching him in action.
I left his demo early in order to talk with Craig Ponsford, one of leader’s in this country’s artisan bread movement and a gold medal winner in the Coupe du Monde de la Boulangerie, often dubbed the Olympics of baking. My daughter, Kaytie, had told me the day before she watched him pre-shape baguettes and that she found his technique simpler and faster than mine.
After I introduced myself, he asked me how I currently pre-shape baguettes. I explained that I fold my dough in four directions. He said my method not only takes longer, it defeats the purpose of aligning the gluten strands in one direction. The conversation went something like this:
Smitty (slightly hurt): “Well, my baguettes are pretty good. I sell a lot of them.”
Ponsford: “My baguettes were judged best in the world. Can you beat that?”
Smitty: “Not yet. Maybe someday.”
After that we chatted about our backgrounds. Turns out we both attended state college in California in the early 80s, (he in fisheries, I in journalism) He opened his first bakery at the age of 24 while I worked as a newspaper reporter and editor most of my working life until opening Smittybread in 2017.
He now owns a bakery in San Rafael, Calif., called Ponsford Place that in some ways reminds me of Smittybread. Both are small, on-site production shops that connect the customer to the baker and focus on quality of product and experience.
Now that the bakery expo is over, my wife, Kathleen, and daughter, Kaytie, have a few extra days in Vegas to ponder what was learned, see the sites and enjoy sleeping in. Meanwhile, my stepson Brent has flown on to Austin, Texas, to visit a friend.
For those of you Smittybread customers and staff who missed us and your favorite breads and pastries this past week, be assured we’ll be back at it this coming week, and we look forward to getting our hands back in the dough. See you soon!
In preparing to open my own sourdough bakery, I spent a day recently taking a whirlwind, calorie-packed tour of several San Francisco bakeries.
My “work” was amply rewarded, not in pounds gained but in a perspective and palate broadened by exposure to a variety of bakery designs, concepts, menus and tastes.
The tour also brought me unexpectedly face to face with one of San Francisco’s baking luminaries, Michel Suas, a delightful soul and pied piper of a whole generation of baking entrepreneurs.
I selected my targets by Googling “best San Francisco pastry shops.” There were numerous lists and more shops than I could visit in a day. I then created a Google map with pins marking the addresses of each bakery location so I could hit as many possible with the least amount of driving.
First stop was Tartine Bakery, a mecca for sourdough and pastry fans. As I walked expectantly into the Mission district building on a cool, sunny morning, I encountered a compact dining room filled with customers hunkered over cups of coffee, pastries and breakfast treats. The place was abuzz with conversation and food prep. The decor was understated. Painted wooden chairs and tables showed signs of wear from the thousands of hands, purses, butts and elbows that pass over them daily.
I ordered a Tartine country loaf, a morning bun and coffee for breakfast, and an almond croissant for my wife, who could not join me as she was elsewhere in the city on business.
The place seats about 25-30, depending on how tightly you squeeze, and has a counter where about eight people can comfortably stand. I stood at the counter and enjoyed every bite of my sugar-glazed cinnamon roll.
Takeaway: Busy is good, and flavor is everything. Nothing whets the appetite so much as seeing a lot of people enjoying themselves, and if you have a great product why bother with fancy seating, expensive light fixtures and neon signs?
Next stop, Craftsmen and Wolves, was located within easy walking distance in a brick commercial building.
The cabinets and display counter were modern and sleek looking, yet an exposed brick wall and spartan wooden tables and benches softened the look, creating an eclectic, funky feel.
I didn’t have room for the bakery’s signature pastry, the “Rebel Within,” consisting of a whole egg baked inside a muffin. I ordered a kouign amann and a jasmine tea. Having just bolted a morning bun, I couldn’t wolf it down as readily but it was enjoyable.
I read that the unusual name (abbreviated CAW) refers to craftsmen bakers and wolf-like creditors. Having experienced the startup costs of a small bakery, I can relate. I also admired the chutzpah of someone daring to set up shop in Tartine’s back yard.
I next drove northwest to Marla Bakery Restaurant for lunch. The bakery is located in a small commercial district surrounded by residences in an area called Outer Richmond. The neighborhood is more village-like compared to the denser, urban Mission district I’d just left.
I entered Marla, took a seat and ordered a half of a grilled cheese and soup and hibiscus tea. The meal arrived promptly and was rich and satisfying. The atmosphere was a homey, Midwestern sort of arrangement of painted chairs and stained wood tables, macrame wall decorations, and flowers.
A large wood-fired bread oven divided the dining room and kitchen. It’s not the kind of showpiece fire-fed oven you’d see at a pizza place but a workhorse. Heat from the wood fire circulates up and around the bake chambers.
A worker was stuffing olive wood into the fire chamber in preparation for the overnight bake. I had a very enjoyable chat with a young bread baker who explained some of the details of the bread schedule and oven.
Their bread was displayed on the bottom shelf of a glass-front sales/display cabinet. I left thinking the place could do a better job highlighting their bread by bringing it up to eye level as well as telling the story of the remarkable oven.
Driving due east I stopped at Heartbaker, a combination bistro/bakery with a small bar, beer on tap and locally produced artwork on the walls. I ordered a chocolate brioche pretzel. By now I was pretty well stuffed, and my notes don’t indicate what I thought of the pretzel. It was not well-shaped but had a decent flavor.
The bakery/bistro had an interesting sidewalk cafe created by two portable half walls bookending a couple of tables with chairs. The half walls roll inside at night. This was mid-afternoon, not a particularly busy time for any bistro, but several couples were enjoying their meals as sunlight poured through the cafe’s open doors.
Time was fleeting so I skipped the next bakery on my map and went straight to b. Patisserie. I had read about the partnership between Michel Suas, founder of the San Francisco Baking Institute, and Belinda Leong, another pastry chef who had briefly studied under him. I expected their bakery to be a highlight of the trip, and I was not disappointed.
B. Patisserie is located in Pacific Heights, a busier commercial district than either of the previous two stops on my tour. The place was packed with customers spoiling their dinners on amazing croissants, tarts, madeleines, scones, cookies and other goodies.
I made my way along the counter, admiring but not buying. I simply couldn’t stuff another pastry in my mouth, or so I thought. I chatted with a counter worker who tried without success to get me to try a pastry. Instead I purchased a bottle of water and went outside to sit and digest the day’s activity.
While outside I noticed through the bakery’s picture window a tall, blond gentlemen talking with a worker behind the pastry counter. Although I had never met Michel Suas, I thought I recognized him from pictures I’d seen on the Bread Bakers Guild of America website. I went back inside and asked the woman who’d waited on me if it was indeed Michel (I think I referred to him as Michael.)
“Oh, you know Michel?” she asked.
“I know of him,” I replied. While I waited she got his attention and brought him over. I introduced myself as aspiring baker from Lafayette, Ind., with plans to open my own shop in the near future. I explained his bakery was the fourth or fifth I’d sampled that day.
He asked me which shops I’d seen, and we compared notes. Here was a man, I thought to myself, at ease with himself, proud of his profession, and full of life. A good role model.
He asked if I had tried one of their pastries, and I explained I couldn’t possibly fit another in my belly. Before leaving, however, I purchased a kouign amann the size of a softball. I told him I would eat it later, but he said it would be better eaten fresh, adding, “You’ll be in pain.”
I shook his hand and went back outside. I opened the sack, peeked in, and took a bite. Then another, and another until there was nothing left but crumbs all over my shirt. I looked through the window and saw Michel looking out at me giving me the thumbs up. I returned the gesture and then continued on my merry but bloated way.
In bread baking circles, the dough’s initial proof is called bulk fermentation. It’s the stage after all the ingredients have been mixed and kneaded but before the dough is divided and shaped into loaves.
To the untrained eye, not much goes on during the initial stages of bulk fermentation. Only the baker knows the potential within the bulky mass of unshaped dough.
Just down the street from my house, a group of workers is turning a small commercial building into the future home of Smittybread. A lot of work remains to be done, but with perseverance and a little luck my long-fermenting business plan soon will be producing loaves of crusty sourdough bread and buttery pastries.
As with most naturally yeasted doughs, my dream of starting an artisan bakery got off to a slow, almost imperceptible start. It began Jan. 14, 2009, when I received a letter from the president of what used to be my employer, Gannett U.S. Community Publishing.
The letter said nearly every employee would be required to take a week off without pay in order to reduce company costs during an industry-wide downturn. I’d spent 26 years with the company, and it hurt to realize the future would never be the same.
Two weeks after receiving the furlough letter I purchased two books by baker and author Peter Reinhart, one titled “Bread Upon Waters,” the other “Sacramental Magic in a Small-Town Café.”
Although my memory of why I purchased those books remains dim, I can only surmise I was looking for something, anything, to take my mind off work. Some time later I purchased Reinhart’s “Crust and Crumb” and began dabbling in sourdough.
Between 2009 and 2014, the Lafayette, Ind., Journal & Courier along with many other newspapers underwent a steady decline in revenues and personnel. Dismayed by my own newspaper’s cutbacks and unable to see eye-to-eye with my boss on a variety of editorial issues, I left in June 2014 at the age of 58.
I applied for some writing and editing jobs at Purdue University. I found myself waking up nights wondering what I would do with the rest of my life that would give me the same sense of accomplishment as journalism. I had a feeling writing press releases wasn’t it.
One constant that kept turning over in my head was a love for cooking I’d inherited from my Italian-heritage mom. I investigated the possibility of getting a culinary degree but decided the cost of tuition was too high. Plus, my problems with authority figures might prove lethal around so many sharp objects.
Another factor was the legacy left by my dad, known in these parts as “Smilin’ Smitty.” In the relatively short span between his service as a P-38 pilot in World War II and his untimely death in 1967, his business, Smitty’s Foodliner, gained a reputation as the area’s premier independent grocery store.
It occurred to me that with a little capital (not much more than the cost of a culinary degree, I crudely estimated) and some additional hands-on training I might parlay my penchant for making bread into a business. Not a business on the scale of Smitty’s Foodliner, but one with the same focus on quality and personal service.
In October 2014 I told my wife I was signing up for a course at King Arthur Flour titled “Setting up a Successful Bakery.” The course was taught by Jeffrey Hamelman, a baker and author whose impact on the artisan bread movement has been immeasurable. His 2004 book, “Bread: A Baker’s Book of Techniques and Recipes,” has taught and inspired many an aspiring craft baker, myself included.
He sprinkled the daylong courses with anecdotes, many humorous, but he was dead serious when he said some of us would leave the course knowing that starting a bakery might not be for them.
I wondered, was I in that category? Nevertheless, before leaving Vermont for the trip back to Lafayette, Ind., I signed up for another weeklong course the following month on advanced bread making.
That summer and next I set up a “home” bakery in a friend’s garage with equipment I’d purchased second-hand from a fraternity. I signed up as a vendor at the West Lafayette Farmers Market in 2015 and 2016, selling as much bread, croissants, brioche pastries and pretzels as I could make, sometimes with my friend’s assistance.
Indiana home-based bakers can sell bread directly to consumers at farmers markets or roadside stands but not elsewhere. Customers often would ask where they could buy my bread outside the farmers market, and I would shake my head and tell them options were limited until I could open my own commercial bakery.
If I had a donut for every time someone asked me, “So Smitty, when are you going to open your bakery?” I’d have a donut business by now.
After checking out several locations and looking into buying an existing business, I realized that opening a bakery, even a small one (or especially a small one), was harder than I had anticipated. Either the location was too inaccessible, too small, too large, ill-equipped for food service, or too pricey. And the capital costs are considerable.
Somewhere along the way I had a talk with Paul Baldwin, owner of two local food and drink establishments, The Black Sparrow, and Spot Tavern. Being a fan of good, hearty bread, and eager to promote the food and art culture locally, he suggested renting part of a building he’d recently purchased next to the Spot on South Fourth Street.
The former tattoo parlor, nee laundry, was half vacant except for the occasional visiting musicians staying overnight before or after gigs at the tavern.
In May of 2016 we hired Arkor, a local architectural and engineering firm, to draw up some preliminary plans. Paul and I split the cost.
By fall the plan had the approval of the state fire marshal, but progress slowed as the holidays approached. Meanwhile, I had a one-day bake sale that turned into my most successful day of the year, thanks in part to a recipe for chocolate and walnut cinnamon rolls my mom used to make.
As this year started, the long-fermenting project began to show visible signs of life. Paul hired a contractor to install an underground grease trap per the city’s specifications. Workers installed new dry wall on the ceilings and walls. Plumbers installed floor drains for the oven, restroom, sinks and for general cleaning purposes.
Meanwhile I lined up some equipment and working capital financing and wired funds to Pro Bake Inc. in Twinsburg, Ohio, for the purchase of a Polin bread oven made in Verona, Italy.
This past week electricians upgraded the electrical service from 100 to 400 amps and installed conduits for myriad pieces of equipment besides the oven, such as a dough retarder/proofer and a sheeter for rolls and croissants. I’ve also been scooping up used equipment such as a three-bay sink large enough to soak sheet pans, a bread slicer and a dough divider.
While there are many more details to share, time is short and the to-do list is long. Suffice to say that bulk fermentation is nearing completion. If all goes well, we should be dividing, shaping and proofing bread at the new bakery sometime this spring. I’ll keep you posted.
Earlier this summer I was convinced that weather had as much to do with the vagaries of farmers’ market attendance as any other factor, but the past couple of sales have deflated that theory (thankfully.)
We’ve had just blistering weather lately. Even the farmers at the market, who should be used to it, appeared bummed. The heat index yesterday was around 100 degrees, and for the first couple of hours there wasn’t a breeze to be had. The West Lafayette Farmers’ Market, although technically in a city park, is actually in the middle of an asphalt parking lot. The vendors at this market set up between 1 and 3, which yesterday coincided with the peak temperature of 90.
On Wednesday morning, after 7 hours of baking, I had a few minutes of respite in the air-conditioned vehicle before it was time to unload my equipment onto the hot asphalt and do a little baking myself. Despite wearing a loose T-shirt, shorts and sandals, I was coated with sweat by the time my “EZ Up” (anything but!) was set up, the tables were loaded with fresh breads and the first customer had arrived — 30 minutes before the market opened!
I thanked the first-time bread buyer for braving the heat but said the market frowned on early sales. She was a little irritated, but when I promised her I’d save her a baguette while she went to the grocery store nearby, she was fine. The last few minutes before the 3:30 opening I freshened up in the restroom, changed T-shirts, set up my portable electric fan and poured myself a cup of cold water.
My first sales of the day were two baguettes, which the Purdue University Extension booth purchased for a food demonstration. I think they made bruschetta, but I was too busy to try any of them. Despite the heat, I had a steady stream of customers for the first hour and a half, at the end of which I’d sold out of baguettes, croissants and pain au levain. Although the pace slackened after that, it remained steady and it wasn’t long before I ran out rye sourdough, seeded sourdough, Lafayette Sourdough and multi-grain.
At 7 p.m., or 30 minutes until closing, I had one loaf left, a 23-ounce 100% whole wheat sourdough made with organic flour, natural leavening, a little salt and a pinch of yeast for insurance. Just for the heck of it I posted a picture of the lonely loaf on my Smittybread Facebook page. Less than 5 minutes later a customer came up and snatched it up. He did not, however, see it on social media. It was pure coincidence.
I set a personal sales record on what was likely the hottest day of the summer. It’s real nice at the end of a hot afternoon to have only equipment left to pack up, although my wife complains when I don’t bring home unsold bread.
It was, moreover, a testament to the hardiness of Smittybread customers, who are true bread lovers. They won’t let a little triple-digit heat stand in the way of sinking their teeth into a loaf of real bread. If any of you are reading this, thanks again and see you next week.
I sold more loaves and set a personal sales record at the West Lafayette Farmers Market this past week, in part due to the perfect weather but also because of a new product I came up with almost by accident: miniature loaves.
The idea for Mini Smittybreads came about as a result not of thinking about new ways to market bread but more efficient ways to produce it.
As a small volume baker churning out three large loaves for every 30 minutes of oven time, I’ve struggled with sacrificing an entire loaf of bread to cut into sample pieces. Some days I haven’t offered samples even though they are a great way to engage customers and sell more bread.
The solution to my sample dilemma came to me a week ago: produce enough dough for the requisite number of loaves plus a little extra for a sampler loaf. The first time I tried it, it worked out well, giving me just enough samples for market without cutting into a large loaf.
Then I got to thinking: These little loaves are darned cute. Not only that, they are just the right size for a small dinner, a snack or an appetizer tray. They are also easier to cut and, for market-goers wanting to conserve cash, easier on the wallet.
In the past I’ve frequently had customers tell me they couldn’t possible use an entire 23-ounce loaf of bread. My only response, until now, has been to tell them they can always freeze half for later. In my experience that argument seldom worked.
With miniature loaves, however, I can offer a solution to the too-much-bread dilemma while at the same time appeal to that part of human nature that thinks miniatures are cute (Shetland ponies, tiny houses, toy poodles. Well, maybe not poodles …) A customer unwilling to spring for a large loaf of rye might well buy one small one and a couple more besides.
Incidentally, while I was at the market Wednesday afternoon pushing mini-loaves, a child of neighboring vendor, Holy Cow Farm Fresh, was playing behind the booth with a set of miniature farm implements. The parallel between his fascination with 1/64th scale combines and sprayers and my fascination with 1/3rd scale loaves of seeded sourdough didn’t dawn on me until days later.
To be honest, I worried that the sale of mini-loaves might cut into sales of the larger loaves, but I don’t think it did. I quickly sold out of mini-loaves of rye, multi-grain, seeded and pain au levain, each weighing 7 ounces. Several customers bought more than one. To my satisfaction, most of the small loaves went to new customers while my regulars continued buying the larger loaves. I went home with seven large loaves but was able to sell them all by the next day.
The large loaves sell for $7 each. The mini’s, weighing a third of their larger cousins, sold briskly at $3 apiece, or 3 for $8. I don’t know if I’ll make mini-loaves for each and every market, given that they require a little extra labor to produce and package. But they appear to be a novel and effective way to sell more bread and bring a smile to the faces of me and Smittybread customers.
It’s been extra busy around the Smittybread home-based bakery this spring. In addition to baking artisan breads for the West Lafayette Farmers Market, I’ve moved from one side of town to the other and have been making plans to start a storefront bakery.
While the move was just a few miles geographically, it was an arduous task sorting, packing and moving years of accumulated stuff. Luckily most of my baking ingredients and gear didn’t get lost in the shuffle. Of the first five West Lafayette Farmers Market sessions so far this year, I’ve only missed one and have sold pretty much everything I’ve been able to bake.
Unfortunately, the week I had to skip baking due to the house closing was ill-timed. It was the week Smittybread was featured in an article in Lafayette Magazine focusing on how diverse vendors use farmers’ markets as springboards to launch new products and businesses.
Anticipating the added interest the article might create, I took a few minutes before market opened May 18 to let my neighboring vendors know why I would not be joining them and that I would return the following week. One of them later said he was swamped with inquiries from people looking for Smittybread. Luckily they didn’t give up looking because I’ve since met many new customers who said they heard about Smittybread through that article. Thanks to writer Kathy Mayer, photographer Tom Baugues, and Lafayette Magazine for the positive press!
In addition to spending time moving the household and baking many baskets of sourdough bread this spring, I’ve been making plans to open a bakery. Were it not for the success I’ve had marketing sourdough bread, baguettes and pastries at the farmers market, it’s unlikely I would have the confidence to attempt something so bold, or as some might say, foolhardy. More about this in a future post.
This past week at the market I also was interviewed by a local TV news reporter for a story about a new farmers market website. As a former newspaper reporter for the Journal & Courier, I would often spot myself on the WLFI-TV 18 news, usually in the background of video shot at elections, council meetings, groundbreakings or other events. I’ve also occasionally appeared in news clips as the keyboardist in the local country band Moonshine Mason and the Rotgut Gang. I believe this was the first time, however, that I’ve been interviewed for a news story. It was a great experience.
WLFI-TV 18 Multi-platform Journalist Brittany Tyner wanted to know what I thought of a new website, FarmersMarket.com, where customers can buy from farmers’ market vendors without actually going to the market. Items purchased online are picked up at a given location once a week. It so happens that the Lafayette pickup location for items purchased through the website is Great Harvest Bakery. I told the reporter that while the idea has merit, I would not want Smittybread customers picking up their bread at someone else’s bakery.
That said, I also told her that community bakeries are not so much competing with each other as with large corporations that produce bread-like product in mass quantities for pennies per loaf and ship it, often frozen, great distances to outlets where it may sit days or weeks before being purchased.
There is no shortage of potential bread customers since nearly everyone eats bread in one form or another every day. When you think of how much bread is consumed per capita, capturing even a tiny portion of that market should be enough to keep a local bakery in business. The biggest challenge we face as community bakers is connecting with consumers and earning their business with a consistently good product that is priced competitively and delivered with a smile.
With spring about to return, so is Smittybread’s sourdough baking schedule. Last night I baked some pain au levain in anticipation of a photo shoot for an upcoming publication. And on Monday, after months of anticipation, we got an offer on our house that was too good to pass up. The house sale will simplify our lives and free up time and capital to help realize my goal of opening a microbakery hopefully in the not-too-distant future.
As a home-based or “cottage” baker in Indiana, my sales are limited to farmers’ markets and roadside stands, which during winter are as rare as robins. The nearest winter market is an hour away and already well-stocked with bakers.
Meanwhile, with the start of the West Lafayette Farmers Market just two months away, I’ve registered Smittybread as a vendor in time to secure a more-or-less permanent spot once the market opens May 4.
Last year I joined the market late, missing the entire first month. As a latecomer, I had to change my booth location on a weekly basis, making it more difficult for customers to find me. Many would ask “Where were you last week?” not realizing I was there the whole time. (One week I was the only vendor in my row, but it worked to my advantage because I was easier to find! See “Outstanding in My Field”)
I’ve kept busy during the winter break, baking three or four loaves, or a dozen rolls, at a time. Some of these loaves found their way to market customers, but most were gobbled up by family and friends. I also spent many hours learning and working with new formulas, digging deeper into the science and art of sourdough baking, and working on a business plan that would enable me to sell bread to a wider audience and still have time to pursue other interests.
I’m leaning toward something known as a “community-supported bakery” which would supply bread on a subscription or as-needed basis through an online or text-based ordering system. This would eliminate some of the guesswork inherent in running a bakery that relies solely on walk-in trade, which in turn would conserve precious resources and time. But I still need a baking space outside my home with the room, equipment, and regulatory sanction to service customers of all types.
But no matter what happens on the bakery front, I look forward to again be selling Smittybread and connecting with former and new customers at the West Lafayette Market on May 4. See you there!
As I pen this reminder of this coming Wednesday’s pre-Thanksgiving Farmers Market in West Lafayette, a light snow is steadily flocking the trees and blanketing the grass outside my kitchen window. It’s a lovely sight, and a reminder that there’s little time to waste as we get ready for what traditionally is the biggest feast of the year.
As you stock up for Thanksgiving, please note there will be vendors gathered at the West Lafayette Farmers Market off North Salisbury Street for one last fling of the year from 3 p.m. to 5 p.m. Nov. 25. It will be an ideal time to pick up some locally made or grown items to share with your Thanksgiving guests.
Smittybread will be there rain, snow or (hopefully) shine. I will have on hand the following baked goods:
Sourdough rolls: 6 to a bag for $5
Brown-and-serve honey wheat rolls, 8 to a bag for $5.
Pan Au Levain, 1-pound loaves for $5.
Large sourdough boule (25 % whole wheat) for $6.
Seeded sourdough oval loaves, $7.
Rye sourdough with caraway, $7.
The brown-and-serve rolls will be sold frozen and can be thawed overnight or kept in the freezer until you are ready to use them. Once thawed, they brown up in just a few minutes. If baked frozen, they take just a little longer.
All of the sourdough breads have a shelf life of a few days, or they can be frozen in an appropriate freezer bag until ready for use.
Hope to see you at the West Lafayette Farmers Market, if not this coming Wednesday then Spring 2016. Until then I’ll be working on a business plan, honing my baking skills, shoveling snow and working on a few new formulas such as 100% whole wheat sourdough, gluten-free sourdough bread, ciabatta and possibly whole wheat croissants.
If and when I can find a suitable winter kitchen (the garage is a bit cold this time of year) I will take bread orders. If you are interested in buying bread over the winter, send an email to me at email@example.com and let me know what you are interested in.
I’ll admit the past few farmers markets have been a bit of a struggle. It’s been hot. Hot and wet. Hot and humid. Did I mention hot? This made baking more of a challenge and kept crowds at bay.
Thus I breathed a sigh of relief this past when a cold front moved through, bringing temperatures back down to the upper 70s. Moreover, the ugly patch of rain clouds that had been moving steadily toward West Lafayette on the radar all morning steered far south, leaving the West Lafayette Farmers Market pleasantly warm, breezy and dry.
I think some vendors stayed at home fearing a rain-out, but I baked the same number of loaves I’d been bringing all along, amounting to a little more than 73 pounds of baked bread. Between the bags of rolls, baguettes and full-size loaves, it’s a sizable amount to bake three or four loaves at a time!
Preparing for market, I anticipated a bump in market attendance with the return of Purdue University students and faculty after summer break, and I wasn’t disappointed. I saw many new faces, including several Europeans who stopped to check out hearty breads they’d been unable to find elsewhere locally.
For the occasion, I baked half a dozen loaves of 40 percent whole rye sourdough, the recipe for which I found in Jeffrey Hamelman’s excellent book Bread: A Baker’s Book of Techniques and Recipes. I sold two loaves before I even got to market, and the remaining four didn’t take long to disappear.
My booth location was a bit of a challenge. Because I’m a relative newcomer, I don’t get to pick and choose where my booth will be located, and this past week I drew a spot practically by myself. Even so, loyal customers sought me out, and those unfamiliar with Smittybread could hardly miss the booth. I sold out, down to the half loaf of Lafayette sourdough I’d cut into for free samples (half price of course!) It’s a nice feeling loading empty bread boxes into the car when it’s time to go home.
Preparing for the weekly afternoon farmers market in West Lafayette is anything but routine for me. That’s because I like to come up with new baked items to sell while continuing to provide those products that have proven successful.
With limited production capacity, I have to start baking early (about 32 hours ahead of the market opening) and make good use of time. This usually means working on two or three and sometimes four breads at a time, all in various stages of development, and coordinating them so they don’t all reach oven-readiness at the same time. As I gain experience this becomes a little easier, but it also means I’m capable of doing more in the same amount of time. So instead of baking becoming more routine, it just becomes more action-packed.
Yesterday was a prime example. I have a list of products that I like to prepare on market day so they are as fresh as possible. That list includes pain au levain, sourdough rolls and usually some type of pastry, such as a brioche or laminated dough. Last week I added into the mix French baguettes. As I was not sure how well they would fit into a morning schedule, I omitted making pastries last week.
This week, however, I threw caution to the wind and decided to make all four products on market day. The following is drawn from a list of times I noted in my baking journal, providing a kind of outline of my morning “routine” that pretty much kept me on my feet and moving from 5 a.m. until the market started at 3:30 p.m.
5:52 — Start mixing dough for pain au levain, a type of sourdough bread, 100% naturally leavened. Adjust for humidity and temperature (reduce water, and ice it to 65 F). Finish initial mix at 6:09 and let it sit or “autolyze” until 6:30.
6:30 — Finish mixing and adjusting pain au levain. Place in container to proof.
6:40 — Take first batch of baguette dough out of fridge, divide, weigh and preshape. Set aside on floured board for a 1-hour rest. (This is repeated at approx 15-min intervals for three other batches of baguette dough.
7:24 — Finish dividing, weighing and shaping sourdough rolls, the dough for which was prepared the previous evening and refrigerated; fold pain au levain dough (it’s a very wet dough, so folding it helps it come together.)
7:40 — Shape first three baguettes. Start range oven and convection oven
8:00 — Preshape fourth batch of baguettes. Start second range oven, which is in a separate building.
8:30 — Divide, weight and shape brioche dough (made Monday, frozen, then thawed in refrigerator overnight. Still a little stiff in the middle but workable). Expect a two-hour proof.
9:00 — Transfer baguettes to convection oven to finish, then put first of two pans of sourdough rolls into second range oven.
9:15 — Fold pain au levain dough again; 9:20. Remove baguettes from convection oven and put sourdough rolls in it to finish browning; put second set of sourdough rolls into range oven.
9:27 — 2nd batch of baguettes shaped and into oven. Pull first pan of sourdough rolls out to cool. Send picture of rolls to my sweetie (first of two times I will sit this morning). So far so good.
9:40 — 2nd set of SD rolls out of second oven. Reduce temp from 450 F to 390 F (for brioche). Divide, weigh and preshape 12 pain au levain loaves; transfer 2nd set of baguettes to convection oven.
10:00 — Shape pain au levain loaves and place onto three boards, one of which is refrigerated; another is placed in cool part of house; 3rd will proof in warm bakery and be baked first.
10:15 — Last three (of 12) baguettes into oven. Fill 20 brioch pastries with blackberry preserve and pastry creme. Place in 390 F range oven. (damn, forgot the egg wash. But didn’t really have time anyway. Oh well, next week..)
10:50 — Brioch baked and looking delicious.
11:00 — First pain au levain into oven. Continue washing containers and utensils.
12:20 — Last pain au levain into convection oven. Finish cleaning off work bench and starting loading car with cooled rolls, brioch and baguettes.
All the rolls, loaves and pastries came out fine, and when the market was done all but five loaves of bread (out of 57 loaves) plus five bags of rolls and 16 pastries were gone. I was pooped, but it was a worthwhile and remunerative market week.