It’s 5.30 and pitch black. How will I get everything done in the tiny patch of daylight light before I need to go to work.
I can bake bread in the dark though. Yesterday I decided not to have any dough on the go. Usually there is dough rising on the bench or at least in the autolyse stage in the purple fridge. But I chose to have nothing on the go. Give myself a break. But I was curiously melancholy.
I looked at that reaction and found it interesting. Does rising dough count as company?
So I started today’s bread yesterday evening as usual and was instantly comforted.
I am certainly getting better at it and more people are asking for a loaf, and I am wondering about asking the restaurant down the road if I can bake my bread in their pizza oven. They are beautiful new pizza ovens. I could pay them in bread?
Just a thought.
Presently my own oven is shored up with the cast iron and bricks from the garden. It takes longer to heat up but the loaves are faster to cook and also more even. Much better.
Thank you Baker Pete. They say scientists make better bread makers. Lucky for me I have scientists as readers. Because I am definitely of the artist variety.
Anyway. What was I thinking about. Oh that’s right – the new problem of having to feed the pigs in the dark before I leave for work. Excellent. I love a new problem.
Maybe I could get it all set up the night before and my co-worker could feed them after milking. We can milk in the dark but the pigs don’t like being out in the dark. They don’t see very well in the dark. So they wait for sunrise to arise.
I will have to see if the co-worker is willing to take on the pigs in the morning. They are a bit of a handful to feed. The big ones down the back especially.
Then I could get to work earlier and get back earlier.
There will be even more variables when the snow and the ice and freezing temperatures come.
I will think on it.