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July 11, 2024

 Rusty’s Log

Stardate -299526.8

Perth, Ontario: temperature 23 C humidity 95%

Basic Kneads: temperature 29 C humidity 65%

Cheese and bread, two of my very favourite things. Today we took dough that was designated for baguettes and instead made cheese sticks, cheese buns and a knotted something or other that I will not repeat in the future. It was delicious and the last thing we baked, and it sold out in minutes after a timely social media post by Yoshi. 

The black spots taunt us still, and we are working on some solutions to having a more even bake and avoiding the hotspots in our metal beasts. I am hopeful that rearranging of the pizza stones and a health healthy dose of cornmeal under the loaves will make tomorrow’s bake burn free.

We are arranging a weekly pick up of spent grains from Corden and Cathy at Perth Brewery that we have been adding to our country loaf the last few days with great success. 

Our evening mix is still the longest task of our day and by the time we are done we generally have been on our feet for more than 13 hours in the hot bakery. This is not to complain, only to stress the need for faster processes and a second mixer, who I already calling The Quarter Master in my head.

Now a quiet evening of pizza, popcorn and ice cream; an early night and a restful sleep before another day of adventure in the wonderful world of bread we have dove into. 

Thanks for following our progress and we hope to see you soon

Rusty

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