I am a starting a small bread baking business, baking 100 loaves per week in 2 days of baking. I'm renting a commercial kitchen with limited equipment.
1) can I mix this much by hand?
2) with tartine style I won't be able to use Dutch ovens and will be using an electric oven without steam. Should I use perforated baking sheets and a pan for steam at the bottom? should I use stone and a pan for steam? something else?
3) digital scale recommendations?
4) source for cheap proofing baskets that can be put in the dishwasher?