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Serious question, did hitting 100 loaves in one day teach anyone else that their mixer is the bottleneck?
I bake out of a small shop in Toledo and I hit 100 loaves in a single day for the first time a few months back. I thought the dough was the hard part but my 6 quart mixer topped out at 4 batches and each one took about 25 minutes including the rest. So I spent almost two hours just waiting on the machine and my arms did nothing. I started mixing two smaller batches by hand during the mixer rest and got the day down to about 7 hours. The weird part is the loaves came out more even when I split them. Does anyone here run two mixers instead of one bigger one, and did it actually save you time?
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