My first bread order

[Suffolk Paul]

Hi all

I am an enthusiastic home baker and have been asked to bake bread for a 100-strong lunch party. This is going to stretch my resources (thinking i will need to use neighbours' ovens) but has any one got any tips for baking for one off large quantities. Am thinking I will bake boules possibly au levain if I'm feeling confident....
Am thinking also to use this as a springboard to bake more seriously for friends and neighbours
Cheers
Paul

[Steven_Shoreditch]

How did it go?

[Suffolk Paul]

Hi Steven

It went really well - I baked 16 Mill loaves from Handmade Loaf. Technique and end results got better the more I did it. The crumb could have been more open but I didn't want to make the dough wetter for fear of misshapen loaves (or the cow pat effect). Flavour and crust were as I wanted them.

The feedback from guests was great - along the lines of 'You should do this commercially'. So I think the plan is to bake for friends and neighbours and see where that takes me.

Lots of people asked for the recipe - I directed them to Dan's book and this site!

Best regards
Paul

[Steven_Shoreditch]

Hi Paul, you say 'Mill' loaf... do you mean milk loaf?

And 16 was sufficient for 100 servings?

[Suffolk Paul]

Hi

It was the Mill Loaf from Handmade Loaf made with 80% white flour and 20% wholemeal.

I got around 10 slices from each loaf which was enough as the bread was there for people to eat on the side of the plate along with other food, and wasn't the main event. I did sweat a little on the quantities but in the end there was enough to go around

Cheers
Paul