Greetings all. My son told me about this site. I've been baking for several years - Foccacia at first and sourdough boules now. When I'm done baking for the holidays in a couple of days, I will have delivered 36 sourdough boules as presents to friends in the last few weeks
I am planning to build a Quebec adobe bread oven this spring. I have the door and am starting with a 4'X6' pedestal about three feet high. I am planning on building a route selling bread locally and at farmers markets. Right now, I'm using the Tartine Basic Country Loaf and it appears if will scale up to larger batches quite well. I'm considering a 20 qt. Hobart mixer as I need to compress the time it takes to make multiple loaves A LOT. Any input or pros/cons on mixers would be greatly appreciated.
Thanks,
Patrick