Big Batch Baking
I will soon be baking dinner rolls, and possibly cinnamon rolls as a part of meals to serve between 100-200. I'll be working in a commercial-style mobile kitchen, with no mixer. I will have big ovens and full sized sheet pans and bakery racks at my disposal, and all the help I want. (The project is a volunteer construction project that will go on for about a month, work will be conducted 3 or 4 days a week, so I won't be baking EVERY day.)
The challenges include: Figuring batch size to accomodate serving needs, which will vary. Scaling recipes up to fit the big pans. Adjusting yeast (yes, I'm going to use instant yeast...gasp...sourdough is just a little more than I'm willing to take on when timing is critical...apologies to the purists) and salt when muliplying formulas. Proofing in non-temperature regulated environment. Timing dough so I can serve dinner rolls warm from the oven. (Oven will not always be available at dinner time, depending on menu.)
I have a grasp of the baker's percentage method, so you don't need to review that, but I don't know how to figure how many pounds of flour to fit a bun pan, and how many servings per pound.
Your help is welcomed. Thanks, Terri