How do I make more bread?
I am currently making and selling bread for my co-workers once a week, and they want more! (Good problem, right?) I currently bake 4 loaves a time using 2 dutch ovens.
I can do more bread with 2 additional dutch ovens and am also considering making pan loaves. The limiting part is that I let the loaves proof overnight in the fridge, and with all of the groceries in there, I really have room for only 4 loaves on the bottom shelf.
My current (approximate) process:
Sunday
9am or earlier- make levain build
11am-5pm - long autolyse followed by bulk fermentation with stretch and folds
5-8pm - divide, shape, and proof loaves
Then into the fridge overnight
Monday
6am - bake 2 rounds of 2 loaves at a time.
9am - let cool
12pm - package and bring to work (I can work from home)
I could bake everything Sunday night, though I tried it once and much preferred the taste of overnight proofed loaves, also I would want the bread to be as fresh as possible when I bring it in.
I am thinking of switching to some sort of lower amount of starter, colder dough type process, where the dough proofs overnight out on the counter. If I remember correctly from the Tartine book, Chad's friend did something like this. My worry is I will wake up and see the loaves over or under-proofed and won't be able to do much about it (much to the dismay of my hungry co-workers)
Has anyone ran into an issue like this before? What is your process? Any suggestions?
P.S. I live in a smallish apt if anyone is going to suggest getting a second "bread fridge" (how I wish....)