WFO Friends-
     I have plans to build a brick oven starting this April.  I decided while I wait for warmer weather I should learn to bake bread.  I have baked bread in a loaf pan at 350* for an hour for nearly 30 years.  TFL has been a breath of fresh air and my baking has taken off with slacker doughs and more fermentation.  I am still a newbie at it and love this site for its wealth of knowledge.
      Now my two passions are together with the brickies uniting. 
      While I was baking a loaf at a time yesterday on a round bake stone I pined for a bigger oven or hust a rectangular bake stone.  I found that mixing, stretching and folding, shaping and final proofing was bottlenecked by the oven capacity.  I also wondered how a brick oven baker prepares enough dough and times the bake to put out a justifiable quantity of bread, which I would say is ten loaves and more. I understand that the firing can be justified by other uses but I am speaking of bread alone here.  I know bulk fermentation, something I have yet to try, is a key here but want to hear from those who have actually done it. 

ccm