Despot & Blinchik
Despot Despot
Blinchik Blinchik
Despot Despot
We should examine the timing of your dough fermentation, see if a more controlled schedule can cut waste and boost output. What do you think?
Blinchik Blinchik
Absolutely, timing is the secret ingredient! Let’s track the dough’s rise like a little sunrise, note the exact hours, and maybe set a gentle alarm so we don’t miss that golden peak. That way we can bake each batch just right, keep the waste down, and still have time to sprinkle some surprise flavor in—like a hint of lavender or a splash of cocoa. Ready to set the timer and taste the magic?
Despot Despot
Track the rise with precise timestamps, set the alarm, and keep the batch size constant. The lavender or cocoa can be added, but only if it doesn’t throw off the schedule. Let's stay efficient and stick to the plan.
Blinchik Blinchik
Sounds like a brilliant plan! I’ll jot down the exact rise times, set those handy alarms, and keep the batch size steady so we stay on track. And of course, if lavender or cocoa fit in without messing up the schedule, we’ll give them a whirl—just a touch to keep the ovens humming smoothly. Let’s get baking and keep that rhythm!
Despot Despot
Good. Document every hour, set the alarms, keep the batch size fixed. When you add lavender or cocoa, test one small batch first, confirm it doesn’t alter rise time. Then integrate. Stay disciplined, and the ovens will run like a well‑orchestrated machine.
Blinchik Blinchik
Got it! I’ll set up those hourly notes, fire the alarms, and keep the dough in the same size every time. For the lavender or cocoa, I’ll test a single tiny batch first, check the rise, and only then add them in the main mix. Discipline time—so our ovens can bake like a perfectly tuned orchestra!
Despot Despot
Good. Log everything, set the alarms, keep the batch size. Test the flavor add‑on on a single loaf, measure the rise, and if it meets the schedule, incorporate it. Keep the rhythm and the ovens will run like a flawless machine.