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u/alejodp

▲ 3 r/microbakery

Advice for first pop-up

Hello!
First time poster here! I run a cottage microbakery out of my home. I have my first coffeeshop popup coming up soon and wanted to get some advice from fellow microbakers on how to have a successful one.

I already have the menu, the graphics and a way to receive payment (Venmo tap-to-pay).
I'm thinking of printing the menu in a 8.5x11, then smaller cards with each good and another card that has the cottage bakery disclaimer. Plus another 8.5x11 with a QR code to follow my socials.

I would love to hear from what worked or not from other bakers!

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u/alejodp — 4 days ago
▲ 7 r/Sourdough

Have you tried cinnamon chips?

I recently made the switch from adding cinnamon and sugar to adding cinnamon chips to both my cinnamon sugar loaves with and without raisins. Way easier to incorporate and it gives you small pockets of delicious flavor. Might not look as pretty as a swirl but it’s worth it imo.

Recommend!

- Levain 90g
- Bread Flour (g) 355
- Whole Wheat Flour (g) 75
- Water (g) 345
- Fine Sea Salt (g) 10
- cinnamon chips (g) 90

- Approx. Dough Weight (g) 965
- Hydration % 82%

Method:

- Start Levain
- Once ready, fermentolyse: Mix all of water with starter, then add the flour, mix well. Slap and fold for ~3 minutes
- Wait 25 minutes, add salt then another mix + slap and fold
- Do 3 stretch and folds every 15 minutes
- Do 3 coil folds every 30 minutes. Let it bulk ferment until ready, using both dough temp and increase on dough.
- Divide, pre-shape, shape, cold ferment until the next day
- Bake using my Simply Bread Oven, 500F with steam for 22 minutes, 13-15 minutes without it

u/alejodp — 11 days ago