How bakeries work
I know that bakers start their day in the early hours of the morning, but where exactly do most of the professionals start? Do a majority of the breads have a pre-ferment going on overnight? Or do they usually start from scratch first thing in the morning?
I know every bakery would be different, but im just curious as to what a majority of the bakery work is like. If any professional bakers could share their every experience, I would like to hear.