I need advice!
Okay, I've got a real open ended question to ask, and I'm open to any and all thoughts, advice, warnings etc. I plan on selling my bread at a local farm-market (Sundays only). I have struck a bargain with a local pizza shop to use their facilities (maybe Fri-Sat for pre-ferments Then Sun @2-10 AM to produce the loaves). I am formally trained on the culinary side, but I've never baked professionally, It is simply something that I've always loved to do at home. I am reasonably comfortable with the process, but I have only ever produced batches of about 4-5 pounds of dough at a time, and for this venture, I'd like to show up with 100 loaves or more. I am concerned about how to devise a production schedule....
My resources are: a good 60 Qt Hobart, two pizza ovens (Stacked 300-650degrees) questionable scales and a few good tables. I'd like to make about 15 ea. 2# wheat loaves, 30 baguettes, 20 ciabatta (pain a l'ancienne) and still deciding on one or two others. I can be ready to go in a few weeks, need some supplies and a lot of planning.
So the best way to ask my question is: Could you do this/ would you do this? and if so, what would you need to make it happen. How much time would I have to be in the facility to produce this much bread, and should I be concerned about conflicting production times with the pizza shop? Please just hit me with any thoughts and advice, specific or not that will help me get my head out of my home kitchen and into a professional Bakeshop. Plus any recommendations for sourcing couches, bannetons/wicker baskets, etc at a good price. Thank you all in advance, I am really looking forward to this experience and am eager to learn through this process, but I want to make a good first impression, too.