I am finally settling into a pattern of baking 3-4 loaves every weekend for our daily use-WWsandwich, fruited morning toast, french and maybe 1 extra as experimental,giveaway or to perfect a recipe.

It occurs to me their are many little things I can do to streamline the process of making the repetetive loaves such as pre-measuring out my flour into ziplocs and even adding all the dry ingredients to it.

I thought I'd ask the collection of experts here what they do to streamline their process? I have learned so much from this forum. I'm sure there are many great ideas as to procedure and supplies that make it easier and faster. After all, it will leave more time to bake NEW breads!