DITL sourdough microbakery prep day

In this article, I share my experience on a typical prep day at my sourdough microbakery, highlighting key moments and tasks throughout the day. Starting early at 6 AM, I began prepping the dough and completed mixing it by 7:30 AM. This meticulous process involves several stages, including stretching and folding techniques, crucial for developing the dough's structure and texture. At 10:30 AM, I let the dough bulk ferment while I took a moment to prepare myself with a protein-rich matcha drink, strategically planning for the various baked goods I envisioned that day. The preparation list included everything from hearty whole buns, delicious bagels, to indulgent lemon blueberry muffins, and even jalapeño cheddar pretzel buns. Organization is key in small batch baking, and by 12:30 PM, I had already sorted out all my labels and bags to streamline the packaging process. A short break around 1:30 PM for some self-care, getting my nails done, gave me the refresh I needed for the final push in my baking preparations. As a microbaker, my day is filled with creativity, commitment, and a love for artisanal bread. This experience showcases the richness of home baking and the unique journey that comes with running a microbakery. I hope to inspire fellow bakers and home baking enthusiasts with insights into the vibrant and rewarding life of a sourdough microbakery owner.