thanks Jim...... 2 days and it was all used up.
My ciabatta's were semi-successful......bit flat. I think I probably made the final size to small
Not used to the wetter style of dough and handling it.
I also did a multi-grain/white bread loaf and that was much better.....will get some pics once I get over the embarrasment of how flat the Ciabatta's where....the guests tasted and still pleaded to take some home. Thats the one great thing wood/brick oven bread tastes great (haven't had a doughy one yet).
Dutch.....we have a couple good farmers markets also - they are just the best to wander around.
100 loaves you'd have to call that success as a baker.