Convection oven and proofer question
I recently have received the chance to bake in a commercial type kitchen at a church that I work at. The people there are nice enough to let me come down and get their kitchen nice and dirty to bake some bread for my weekend farmers market sale. I've been baking a lot of bread, around 50-60 loaves on friday nights to sell at the farmers market. So this is a great chance for me to bake some real sized baguettes! Also a chance for me to get lots of bread baking done at one time, hopefully.. They have two commercial gas heated ovens, along with a large convection oven, the vertical ones with a lot of racks. My question is should I only use the gas heated ovens and not the convection oven? I just read that a convection oven can dry out the crust before the full oven spring is reached.. But I also read that a commercial proofer (which I have access to also) can help with that. They didn't go into much detail so that's why I wanted to ask. How exactly do I use the commercial proofer? I know that it will allow my breads to proof a little quicker, but I'm not sure of any other advantages? Any help will be greatly appreciated.. Thank you!