OVERNIGHT PRODUCTION

Cinder & Crumb Bakehouse

BAKE NIGHT → SATURDAY MARKET
Fri 9p — Sat 7a
9:00p

Levain check & final feed

Target 78°F, doubled and domed. If sluggish, warm box to 82° and push mix back 30 min.

10:00p

Mix country loaves — 3 batches

120 loaves total. Autolyse 45 min. Salt at second turn. Log dough temps per batch.

11:30p

Croissant lamination — book 2

Butter at 55°F. Three letter folds, 20 min freezer rest between. 140 plain, 60 almond, 80 pain au choc.

1:00a

Shape loaves → bannetons → retarder

Two shapers on the bench. Retarder at 38°F. Tag racks A–F by batch.

2:30a

Sheet, cut & proof croissants

Proof box 78° / 80% humidity. They're ready when they shimmy. About 2 hours.

3:30a

First oven — loaves, decks 1–2

475° with steam, 20 min; vent, 18 more. Rotate at the vent. Score fast, the oven loses spring.

4:45a

Croissant bake — convection, trays of 12

Egg wash twice. 375° for 17–19 min to deep amber. Almond gets sliced + frangipane before wash.

5:30a

Muffins, scones & morning buns

Batters scaled Thursday. Bake straight from cold. Glaze buns while warm, not hot.

6:30a

Pack van · market rack check

Bread in linered crates, pastry in windowed boxes. Van leaves 7:00 sharp — stall opens 8:00.