I also am interested is seeing how the dough preforms tomorrow. It looked, smelled and felt the same as when I made a smaller batch.
I know my production requirements are unique. So are all the other food vendors that have to prepare food for just one day. That is the way of market vendors. There are many restaurants that serve full menuís. I would hate to have to deal with what to make for the day in one of those. There is a Greek stand that only sells Greek food and pastries that they prepare before market and make the Gyros on market day. They also have fresh fried fish stands, Asian stands and many more eating stands..I only have to deal with the dough, but I donít want to run out of dough.
At least in my situation, I have been at the market for many years, so I know somewhat what to expect in terms of people. The weather here is supposed to be great tomorrow, so that will mean a lot more people coming to the market. People here get cabin fever and come out in swarms when the weather is better. When summer comes there are many tourists and that is what is hard to predict. I had trouble today thinking about how much dough to make. That is a weekly decision. At least I keep some frozen dough balls from the week before and use them during the day before I use all the fresh dough balls. They can just as easily be used for cheesy breadsticks, garlic knots, pizza buns, or Paniniís. I only keep the dough balls frozen for one week. I have found when trying to use frozen dough balls from two weeks, they donít perform as well.
Sales at market are down during the winter, although still many regular customers come. Rainy weather can affect the amount of customers in any season. People still like to come to market because there are so many fresh vegetable, fruit stands, fresh meat stands, deliís, fresh poultry and their prices are much lower than grocery stores. If I would have to guess when the weather is nice and there are inside and outside vegetable and fruit stands the number of them could be forty or better. Many farmers come sell their vegetables, too.
That is one of the problems I see in making the poolish on Friday if the weathermen arenít right about Tuesdayís weather. It is almost a year since I started making pizza at market and I can kind of predict what might happen this summer if the weather isnít too hot. I know some day I wonít make the right decision about how much dough I will need. I have learned this from having other stands at market. At least if the weather men are wrong, and I canít predict what amount of poolish to make there is always the regular Lehmann dough to make extra of on Monday. Hopefully this poolish preferment for the Lehmann dough will work out for pizzas all year long. Maybe the Hatco Unit will work out because I could put a lot of poolish in there.
Thanks for saying when summer approaches we can see if there is a need to adjust things,