Hello from the Midwest
I've been gleaning information from this site for a few years now and I'd like to say thanks to all of you. Everyone has been a great inspiration to me. I'm starting to bake at my local farmer's market and have gone for the last 2 weeks. I wasn't sure how about the market so my first week I took 6 loaves of honey whole wheat and a couple dozen blueberry muffins and sticky buns. Well I sold out all but 2 sticky buns. So the second week I took 24 loaves of various breads 4 of which were free form sourdough, and various pastries and muffins. And again I nearly sold out, bringing home 1 loaf and about 4-5 muffins, which my kids ate anyway. Now this week there will be an art festival going on at the same time and location as the market. I would really like to increase my quantity but I'm already having a difficult time with getting a good rhythm for my baking sessions. I have 2 standard size home ovens. I fit 3 pan loaves at a time, or 2 free-form. I have 1 side-by-side frig that is too small to hold dough, so I have to bake as soon as dough has risen. I try to vary the temps of my liquids to stager rising times but I still find I hit a bottle neck at times. Can anyone suggest a rough timeline for reaching my maximum production potential and still get 4 hours of sleep. I also have to work around a large busy family and a full-time job.