Today I knocked out the brioche roll dough and the whole wheat dough.
Then put together the shortbread cookie dough that I use as pie dough for the apple pies.
I went up to the Blue Ridge mountains and got some apples. All total of a bushel but of two separate varieties great for baking.
The two together have made some great pie aleeady...
Ten times better than granny Smith apples.
I peeled, cored and sliced the apples already and then vacuum sealed them up so they would stay fresh.
Tomorrow I got to deal with the butters.
Honey butter
Honey Cinnamon Butter
Whipped and ready to go.
Also need to punch down the doughs. (In the fridge retarding and gaining flavor and extensibility/chewyness.)
Wednesday is when I get really serious and begin proofing and baking everything. I have some sourdough French bread already frozen so I'll just need to pull that out.
Gonna get real up in here....only serious power eaters need apply.