small town in need of bread
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!