Good Morning: 

  I learn how to make many Artisan breads from TFL site and really enjoyed it.  For about  a year now I enjoyed  baking breads for my family and shared it with friends.  Early this year I  have an opportunity to sell breads at my Community market by buying it from a wonderful bakery in Roanoke, VA.  I have since quited doing so since it is 70 miles round trip and I earned very little from this venture after taking off the expenses!  So, I am selling my own sourdough and regular breads at the market and customers love it.  My problems is my mixer only can mix two loaves at a time and baking (heart baking) only can be done only in a small amount on home oven.  I could only make about 12 loaves at the most starting on Wednesday for the market on Sat.

  I jokingly  complaint to my local Pizza store owner that I wished that I could have large mixer like his to mix my dough in large batch and out of the blue he said that I could use his mixer to mix my dough for free!

Now, I have a problem,  I don't know how to manage a large batch baking since I am only had experienced baking only two loves at a time!  I used the bread machine to mix the regular  breads and the regular mixer for sourdough.  I also have a regular size refrigerator for retarding the dough.  Is it possible for me to do it or just forget the large batch?  I would love to bake large quantity for the market but I have no clue.  Please help.

Mantana

As mentioned in my intro post a while back, I'm an ex-pat living in rural Nicaragua where the community is supplied with endless corn tortillas but devoid of good artisan bread. As such, I have taken it upon myself to bake my own. So far, so good, I'd say. There have been a few moments of perplexity throughout my self-taught crash course but w/ the help of TFL and other books (and diligent practice) I have been steadily improving my skills. All of my faithful taste-testers have given me great encouragement w/ their specific requests or just excitement for what will come out of the oven next.

So my question to the TFL forum? How do I bring more bread to more people without sacrificing quality for quantity? As it is now, I've only made between 1-3 loaves at a time. I mix by hand and my oven is driven by propane. I'd love to make 10-15 1lb. lean loaves in a day to make available to whoever wants them, but first I need your advice...In the spirit of simplicity, what are the THREE most important factors to consider when gearing up to make larger quantities?

To all you purveyors of unity by way of a fresh loaf, help me bring bread to the people of Popoyo!

Linda