Sometimes I wonder, are we optimistic or realistic, naive or just ready to jump. We are just beginning to grasp how busy the time ahead is going to be. There is a lot of preparation for the bakery, it is exciting drawing up the designs, thinking about walk ways, where to put the toilets, flow of people, access routes… well that’s what I was doing whilst Lucas was having a snooze! The business plan is coming, thankfully we have invested in a Business Plan Program to guide us through the process.
It is amazing really, Andrew is inundated with requests to use Peek from individuals who want to use it at work, to major eye care programs who see it making a difference in their current practice.
For now I will leave you with a little quote for the day. “Optimism is the faith that leads to achievement. Nothing can be done without hope and confidence”. Helen Keller. (She overcame being deaf and blind to be one of the 20th centuries leading humanitarians).
Recipe – Grissini
Makes about 50. Lucas’ favourite snack currently is breadsticks dipped in balsamic vinegar and olive oil! That’s my boy!
Biga (Italian word for pre-ferment)
White bread flour 110g
Pinch dried yeast
Final dough ingredients
White bread flour 1kg
10g dried yeast
Sesame seeds, linseeds, poppy seeds, sea salt flakes, chilli flakes, cayenne pepper, ground coriander, water you fancy really! Also some olive oil to brush onto the dough.
1. Mix all the ingredients for the preferment together and leave at room temp for 12-14 hours or over night.
2. Mix all the final dough ingredients together then knead for 8-10mins until well kneaded.
3. Leave for 1st prove for 1-2 hours, then turn and retold then leave to prove for another 1-2 hours with the bowl covered so a skin does not form.
4. when it comes to rolling out the dough take a handful on a lightly floured surface shape into a round then roll out until desired length of breadstick and about 1-2 mm thick.
5. Either brush the rolled out I dough with olive oil or water then sprinkle your choice of topping over, may favourite is poppy seeds, cayenne pepper and salt.
6. Use a sharp knife to cut into strips about 5-8mm wide and place on a floured or non-stick tray, leave to rise for about 30 mins then bake at about 170C for 15 ish minutes depending on your oven! Keep a close eye when they are snappable it doesn’t take long for them to burn! You can cook them at a higher temperature but for a shorter time, see what works best in your oven.
Building a den…
Time for a snooze…
We might have found the perfect delivery vehicle for the bakery!