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.
Writer, architect, father, husband.
Another wonderful loaf! While that is quite the task to make that many, I can only imagine how nice the baking scents emanating from your home must be. I wouldn’t be surprised if all your neighbors showed up at your doorstep. 🙂
Thanks and yes, it does smell good in the house, especially when I bake at night and I can go to bed with the smell of fresh bread!
I can only imagine! Years ago I stayed in a Bed & Breakfast in Canada with my grandmother. The staff were making homemade strawberry jam in the kitchen that night and I swear I could smell it in my dreams. I’ll never forget that. You can guess what we had for breakfast the next day.