Re: Dough for a Commercial Operation

I made all the dough at our shop, alone, and in peace and quiet. It was a highlight only surpassed by making all the pies.  I am old school and had an old hobart and gas deck ovens.  No fancy stuff like today and it was equipment I started on as a teen.  I loved having the old mixer and 60 year old ovens.  I learned over the years how to place my dough around the shop to make the first pie of the night the same as the last.  It is about knowing fermentation, dough feel, how the room temps affect it all.  I would  have 20 or more boxes stacked, spread around.  Some near the door, some in the hall, some near the oven, some in the back.  Some warming on top of the ovens. Then I would collect them all before we opened and stack them in order of least fermented on the bottom, to most on top.  It was a fun thing to do and one can get to the point where it is almost bullet proof consistent.  The more people you include in the mix, the more consistency goes down.  They might mix it more than you do, not use the sa…