I’m not sure what I’ve gotten myself into. I’ve agreed to make 16 loaves of ciabatta for a fundraiser event. In a way, this will be easier than any other type of bread because I can use the no-knead recipe. It is going to be tricky to figure out how to mix up that much batter and store it, measure it out into loaves of roughly equal size, and bake it sequentially. I may do 8 loaves one day and 8 the next. This wouldn’t be nearly as much work if I had large food-grade tubs, a big scale, and a professional-sized deck for baking.
But here’s the good news. To perfect my ciabatta recipe I’ll need to make some in the next few weeks so I have the technique and timing down. Darn. More ciabatta to eat.