BlueRabbit

I’ve got a nice lineup this Easter weekend with a couple of new ones.

The Apple, Cheddar, Bacon spun off the Apple, Brie, Cracked Black Pepper from the last couple of weeks.

And I’ve added another edition of Rosemary-in lieu of Rosemary, Feta I’ve brought out a Rosary, Lemon, Honey.

Both are pretty amazing.

And I have the usual suspects as well as the Whiteout white chocolate batch bread.

Come check out the new location 17301 Jefferson 9-5 tomorrow and load up your grandmas Easter table.

That Tigerdroppings mention still gets a buy one get one free. You guys have been great so come enjoy the breads.

I’ll have the bacon smoked Gouda pimento cheese back next week. Regular this week.

My bakery smells like Benton’s Bacon Smokehouse. Man this is nice.

I have a Google business page set up, I have entered my business location address,
Name etc…it shows on the map.

But when I try to add it as a location on an Instagram or facebook post it will not pick
up the name, address or even the other shops in the small shopping center.

Everything tells me it takes Meta a few
Days to a week to actually make it work but this has been over a month.

Can anyone tell me how to make this work or point me to someone that can?

Free loaf of sourdough to anyone who can solve this issue for me.

Thanks.

That’s a great looking focaccia.

Good hummus slathered on, good turkey, bacon, fresh tomatoes, some greens. I’d go to town.

quote:

---

Total loaf was 1150grams. 60% hydration. I stretched and folded 4 times 30mins between. I then let it sit for 30mins before going in the fridge over night for 14 hrs.

---

First move up to 65% hydration. That is a really good starting point for a workable dough and then you can move up as you feel going forward. Or not. 65 is a sweet spot. Most of mine are between 70 and 78 depending on the flour, flour blend, ambient temperature, water temperature etc….

Second are you saying after your 4 stretch and folds it sat another 30 minutes before cold proof? So 2.5 hours of bulk fermentation. Your bread is under-proofed by the picture and this is why. You probably needed another 2 hours bulk fermenting before shaping, a little bench rest, put in basket and then refrigerator.

Don’t worry about shaping. That comes along. Bulk fermentation is 80% of the outcome. If you don’t get it within a margin of error you end up with what you have. I would rather be a bit on the over-proofed side than under proofed. If it is too far over I can put it in a loaf pan for structure.

LINK

This is the guy you and anyone else who wants to learn it needs to follow. He has everything you need, answers submitted questions quickly and all of his content including his charts are free. I’m not a good teacher. And neither is 99% of the ones online. Learn from him and once you get his basics you will be doing a lot of it by intuition. It’s not hard. It’s just persistence and patience. But even over proofed or under proofed bread can taste great so you get product out of your mistakes.

LINK

One tool that I find useful is a bread PH meter. It’s only one tool, but using it with temperature, time, and the actual feel and look of the dough helps me get pretty damn close each time. The Hanna Instruments Halo2. Not terribly cheap but works very well.

But that in itself is a learning curve. Different flours, different inclusions require different ph values. But once you have used it for a while it just becomes another helpful resource.

LINK

For shaping I pre-shape into a boule. Bench rest 10-20 minutes (depending on proofing) then I use the “caddy clasp” to final shape and put into the batard basket. It is the simplest and easiest way without all the other stitching etc…which just aren’t necessary.
I’m trying to push 150-175 loaves so I need something efficient and it works great.

Pull up Wayne Caddy or Sourdough Slingers on Instagram and Facebook and follow Jim’s as well. Great content. And learn his caddy clasp. But learn it from him. Not the other 20 people out there trying to show you.

Keep going. Post more. Good luck.

One more thing-the color on that loaf is beautiful.

Here you go:

quote:

---

Enjoyed seeing you and the new place last week. Thanks for the cup o' coffee, can you tell us more about the Next Chapter coffee people?

---

Yes she’s a small batch roaster with a lot of small organic or regenerative farms from all over the world that she is networked in. Almost boutique and really great coffees. She just got back from Costa Rica after meeting with some small growers there. Great coffees, a lot that she keeps pretty regular but always a few that she may only be able to get a small amount of. Like a small wine maker that only makes one or two barrels of a particular wine. Get it while you can because when it’s gone it’s gone. It’s a great way to try some obscure coffees.

She has a nice Jura coffee machine coming in next week to be able to provide a bit more.

Thanks for coming in too. We appreciate the support you have been giving us.

Well we opened last weekend and will be open Saturday 9-5 or whenever sold out. Cool small place with NextChapter Coffee and Crumb and Get It who sells sweets.

Will have the Vote for Pedro, dark chocolate cherry, cranberry walnut, sun dried tomato, pepperoni, salami, mozzarella, pesto roasted garlic and a couple of the 100% whole grain country loafs.

Come check the new spot out, grab a coffee, banana pudding and a sourdough.

Next to Royal Liquor and Vape Shop so you can get an airplane shot of Fireball while you are there. By the amount of crushed plastic bottles in the parking lot, I’d say they are pretty popular. I see all you Ascension parish baws stopping in on your way home.

17301 Jefferson Highway.

My friend Andouille made it for the opener and has been enjoying the bread.

Hope to see you.

quote:

---

Wish Rama was still around. Their Lemongrass soup was the greatest soup ever for illness. shite worked better than Sudafed for clearing out mucus. If I was ever given 3 wishes by a genie, the first wish would be for that recipe.

---

Kay the Thai food lady at The Artist Loft on Saturday was at Rama for years. She has a lemongrass soup occasionally. I’m guessing that might be it?

I’m going to be pretty limited this Saturday with breads so if you want to wait until I get in the new spot that might be a better bet.

Still working on my mouth renovation and I’ve got a day long in the chair appointment with my Prosthodontist Thursday which puts a damper on my bread numbers. They cancelled last Monday for the alleged ice storm.

But I’ll have a couple dozen.

quote:

---

Like selling bread more than just weekends? I ask because I’m in town today but not staying.

---

I’m going to stay at just Saturday and probably a few hours on Sunday until I get settled in.

But the plan is to have a midweek bake as well. Just might take me a few weeks to get that built into the schedule and moving forward whatever I can make and manage and what the market will bear.

I’m still a one man shop but this gives me flexibility to open some during the week which is what I want to do.

So not this week but soon.

But the Vote for Pedro is back this weekend after being away last weekend due to a brief strategic pause and recalibration of focus.