Hello! I have a broad question with a million variables.
For those of you baking professionally, even in your own cottage business, how much bread can you make in a shift? I know this depends on what kind of breads you produce, how big your mixer is, how big your oven is, how long you like to work, etc. I'll take whatever information you want to throw at me!
I am helping to open a bakery that will hire and train refugees. I'm having a hard time getting a clear message to the board of directors about how much (or how little) can be produced, especially with total novice's baking.
Thanks in advance!