How do you bake High volume of bread?
My wife and I are completely exhausted today. Why? We baked 9 pizzas, 7 baguettes, and 8 whole grain loaves yesterday from our home kitchen. And, we did all that while stoking the fire in our clay oven in which we bake. At the end of the day, we said, "There has got to be a better way!"
So, my question is: How do you bake high volumes of bread from a home kitchen? We have a standard Kitchen-aid mixer, lots of bowls, and proofing baskets, plus we worked out a proofing room (laundry room with heater on thermostat). Neither of us have a background in bakeries - and we're not trying to go pro. We just want to bake more at one time to meet our home demands.
The problems we ran into were: (1) Mixing all the dough took too long, and it through off our rise times and coordination with when the clay oven would be ready to receive the loaves. In the end, 6 of the whole grain loaves over-proofed and were a little flat. So how can we shorten mixing times? (2) It was completely exhausting to do so much work in one day - just two people. (I don't see how anyone can make a living at this!) (3) Timing was also a big issue with rises and mixes and the clay oven.
Any suggestions? I particularly welcome responses from those who have worked in bakeries, etc. But any help is appreciated.