So the business is pushing forward. I have an oven builder and my sizing and style all decided on. Seeking a wood source is up on the agenda and there is plenty to choose from in my area that I think that should be quite easy.. Exactly what mix of wood I'll need I have to do some researching. Hardwood that is dry and burns hot has been what I'm told. I bet there is a nice mix of woods that would be ideal.
My production needs will be to bake about 300 give or take over time loaves a day (1/4 of which will be baguettes)
the loaves will average around 2kg raw dough and the baguettes will be very french and scale in at 350g raw dough
I intend to grind all of my own grain and wonder if anyone has suggestions to what mill to use. Currently I use
Meadows 8" Stone Burr Grain Mill
It's grinds grain quite fast, but is tricky to adjust the grind in my opinion, and is very noisy. I looked at the komo jumbo mill online which claims to be commercial grade and have interest based on its popularity.
Any feedback or suggestions would be greatly appreciated.
Happy Baking
Josh