We thought it was successful. Many of the patrons want us to be there anothet day...the market is a Wednesday afternoon and Saturday morning thing. It was a rainy day and the turnout was small according to the more veteran vendors. We'll be there again this coming Saturday. We struggled with the potato/caraway variety and eventually had to create it more in the style of ciabatta because the humidity of the day kept it so wet. I could not risk the addition of as much flour as seemed necessary for fear of a bland bread lacking in salt. Funny, because when the patrons heard "ciabatta" they were much more attentive. It tasted fantastic, as did all the others of course. We'll try to add a couple new flavors this week...maybe
In order to support your comments Damon, I have to share this snip with everyone. I have an acquaintance who was a partner in what used to be a very large commercial bakery in New York. He shared stories about when they baked in brick ovens and said simply that a brick oven can make mediocre bread special. People used to line up at the door to by their rolls and bread. The quality of their product changed significantly for the worse, in his opinion, when they began using more modern baking equipment.
All the best!
Dutch
P.S. Don't be embarrassed...first time we did ciabatta it was in the inside oven and I have to say logistically it was easier, when we did it in the brick we had a couple of flat ones too...only difference is that we made 12 loaves that day. Once you get the hang of the brick and mortar beauty and how it bakes and cooks, the breads will all be beauties as well!