Mixing and baking large batch ciabatta by hand
I am the only baker for a cafe, and in the last few months we've begun making our own ciabatta for sandwiches.
So far, i've been mixing an 80% hydration dough. I mesure out the water then mix in the leaven and then add the flour into a big bowl. It weighs about 2olbs all together.
We don't have a mixer and I've been finding that mixing the dough by hand is creating a lot of lumps of flour that i'm having trouble getting rid of. I end up having to cut out the bigger lumps when I shape the bread into sandwich squares.
Does anyone have any advice or strategies for making large batches by hand?
Ideally i'd like to mix a 40lb batch all at once (instead of doing two 20lb batches), but i'm having a bit of trouble handling that much dough in a small kitchen.
Any other ideas about increasing efficiency in any part of the breadmaking process would be appreciated as well.
Thanks a ton!