Need help with restaurant baguette production
I run two restaurants. We bake bread for one restaurant and I would like to start making baguettes for the other. Due to time and space constraints and the availability of workers who commute by public ransportation we need to make a baguette that can be shaped and baked shortly after the baker arrives at 5:30 am to make room for the rest of the bread and be out of the oven by 11:30 or 12 noon. The baker leaves at 3pm.
Can anyone who does this professionall suggest a time frame for making the dough the day before to bake the following morning? The dough needs to be made the day before between 9am-3pm then baked the following day by 7am.
I have been experementing with a recipe which mixes dough with about 75% hydration with ice water, and rises overnight in the walk in. The following day it is turned out and shaped, couched, then baked. But my crumb is not open enough (maybe i'm over mixing) and the dough is hard to work with as it takes time to recover from handling because it is cold.