How do bakeries manage hundreds a thousand or so of loaves of bread from a big batch of dough (say 400-700 lbs)?
I know a lot of the REALLY big bakeries are fully automated but I'm talking the usual local shop. Proofing seems like it'd be an issue if yeast and temperatures aren't carefully managed. What are the usual methods of managing proofing? I'd assume keeping the water cold when mixing and not using too much yeast help. Holding cabinets (refrigerated). But is there an usual or semi standard practice for dough management?
Not quite on target, but here's a video showing a lone Japanese baker who does all the work by hand, day after day. It's worth watching if you can free up the time (41 minutes):
https://www.youtube.com/watch?v=cOK3nS4t7_Y
I don't have any experience with "usual local shop" operations (I do home baking and work at a really big bakery), but I don't see any reason why anyone would mix up 400-700lbs of dough without some automation. Are you talking about a small industrial bakery/commissary? Because if we're talking about a retail bakery, I could see going through that much dough in the whole day, but not per batch.