Just a couple of weeks ago I concluded a blog post with some thoughts about a diverging road in my future. Turns out I should of said my very near future. I've been reflecting on ways to make this big experiment of mine more sustainable, in both a business and personal sense, and I think the right answer for me, right now, is to dial back the number of days I'm baking each week.
Starting next week, the 18th, I'm moving to a three day a week baking schedule, M/W/F. This gives me more flexibility to mix more and bigger batches on my mixing days, and more time to get everything baked and packed on my baking days. I'll have more time to make deliveries locally and hopefully someday soon to Salem as well. Since much of my mixing time is spent waiting for dough to rise I can increase my productivity by adding croissants to my line up. And, bonus, I'll get a whole day off each Saturday.
Introducing this change brings up some concerns, but the most important thing to remember is that this schedule will enable me to more consistently make better bread, and for longer into future. Maybe one day I'll feel more comfortable with taking on an assistant or two and working towards a 6 or 7 day schedule, but it'd be premature and detrimental to try something like that right now.
Have a great week everybody. Hope to see you all soon. Don't forget to poke around the bread page for continued updates.