I am so excited, yet nervous, for my first ever Saturday Market!!!!!! May 23 is coming quickly. I have gone over and over my baking schedule and prep timing in an attempt to not overwhelm myself. I want everything to be fresh and perfect. However, I know there will be some hiccups, and that’s ok. My menu will include: sandwhich loaves, English muffins, scones, bagels, cookies, tortillas, hamburger buns, cinnamon rolls, and cinnamon toast crunch cereal. I have a stockpile of frozen cookie dough making it easier to just bake and package them in time for the big day. Otherwise, a couple days prior to the market, we will be baking our hearts out. Wish me luck!
Here is my tentative schedule: We will start on Thursday night making the levain for the bagels and the starter/tangzhong combo for 8 loaves of sandwich bread. Then, on Friday morning, we will make the dough for the bagels, bread, English muffins, hamburger buns, cinnamon rolls, and scones. All the products will then be baked Friday night in order to have them as fresh as possible for Saturday. I will also need to bake my cookies Thursday and Friday night in order for them to cool to be packaged before Saturday morning. Phew…I’m tired already.
I made some vanilla latte cookies as well. So yummy. Here’s the recipe I used. https://www.typefoodie.com/post/vanilla-latte-cookies
