Weekly Bake Run Sheets

Three day sheets plus the weekly grid. Tape the day's sheet where you work. Timers for every step; phone reminders for the once-a-day items, feeding the starter chief among them. Write timer values in the blanks once you know them. Week of:

Prep Day (standard shape: Tuesday)

• ☐ Final order count pulled from closed orders; nothing baked that did not sell
• ☐ Cookie doughs mixed. Timer:
• ☐ Packaging staged
• ☐ Labels printed
• ☐ Dry ingredients pre-measured
• ☐ Starter built for overnight growth. Reminder set:

Dough Day (standard shape: Wednesday)

• ☐ Bread dough mixed. Timer:
• ☐ Dough shaped
• ☐ Into the fridge for the cold overnight ferment (the cold retard is the linchpin: bread waits for you)
• ☐ Tomorrow's bake list written from the order count
• ☐ Failure window checked: a dough-day failure leaves recovery time before sell day

Bake-and-Package Day (standard shape: Thursday)

• ☐ Everything baked in the morning. Timer:
• ☐ Cooled. Timer:
• ☐ Bagged
• ☐ Labeled (every label checked against the label requirements)
• ☐ Orders matched to names; pickup messages queued for tomorrow
• ☐ Failed batch, if any: same-day notice to prepaid customers, refund or remake offered

Autopsy failures while the evidence is fresh: rushed step, wrong measurement, oven spot. Fix the checklist, not your character.

Weekly Grid (map order-open/close to pickup)

Two properties make the shape work: orders close before ingredients are measured, so you buy and bake exactly what sold; and heavy lifting splits across two medium days instead of one impossible one. One operator's dough day runs about 7am to 6:30pm, mostly waiting; established solo bakers running this shape describe roughly 60 loaves a week. Both are one baker's reality, not a benchmark.