Hi I'm planning to open a bakery .what is the altenate way of proofing bread (bulk quantity) , if you don't have a proover.

please help

A little over a year ago after working 23 years as a mechanic in a factory, I joined the ranks of the jobless

when the plant shut down. I realized fighting with machines was no longer for me. So after baking bread

at home for almost 20 years, the last 5 or 6 mainly sourdough, I applied at the only place in

town(southern Vermont USA) I wanted to work at, a small mostly bread (some pastries) bakery. While

losing my old job was stressfull to say the least. Turned out to be the best thing for me. I've learned alot

since working at the bakery, Number 1 bakery work is hard work, 100 lbs. sacks of flour are HEAVY, but

the work is very satisfying. Pastries were completely new for me, found out I enjoy making them along

with the bread work. Over the past couple of days i've taken some photos at the bakery, they are at:

http://home.comcast.net/~204mike/bakery.html

It's a personal page not commercial

Just want to say that if you are thinking of bakery work, it's not like baking at home, but it's  good

honest work.