Baking burger buns on site
I do hog roasts and sell premium burgers at festivals and market shows. I work out of a wagon or a tent - 10 x 22 ft. I use two types of bread roll, made from the same dough, one round for the burgers and one elongated like a fat hot gog bun for the raost pork (see photo above). The buns are made for me by a local baker, but I want to start making them myself, preferably on site at the events and if not at our kitchen before hand. On avaerage I sell 500 a day over a 10 hour day, for four days. There are normally specific times when it,s busy and I have to push out buns at a rate of up to 15o an hour. The buns I use are made from a slightly sweet wholegrain dough and they are dense but very soft when baked. My baker freezes them and packs them in boxes a few days prior to each event.
I have absolutely no experience of baking so I need to start from scratch.
Question 1: Is what I want to do is a dumb idea? Should I just get the bread from the baker.
Question 2: Provided that the answer to question 1 is no - Can anyone recomend some compact equipment I should use to try to make buns on site, probably in batches of 60 -100?? I would need to be able to move it all from a truck into a tent each time I set up. There is 3 phase electric available at most events if needed.
Question 3. Does anyone have a recomendations of what process to use - for the dough and the baking