How to bake a large batch of Artisan breads
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.