Lots of impressive work on microbakeries to be found around here, and I’d like to start a new thread dedicated to it.
I’m particularly interested in a few issues:
– equipping a small one person operation
– design of small spaces for bread productivity/quality/efficiency
– production capacity and scheduling
Of course, links to great examples/stories/resources are great too…
I think my first big questions (althouth they are all so interdependent) are about:
– choosing an oven and…
– production quantities.
Some neat examples of people making beautiful bread in conventional home ovens, but a small modular commercial deck oven with steam is really my ideal (except from the standpoint of $$$ of course). Having used commercial equipment, I realize how nice it is.
But now, the smart reader would say…but you didn’t say how much you want to produce! I don’t know that yet (and that depends on my equipment/space), but I’d like to be able to get up to around 50 loaves per baking day, doing a couple bakes per week, but I’m not sure what is reasonable for one person to produce, doing all sourdough with overnight retard of shaped loaves.