[Sca-cooks] prep and staging fresh bread at feasts

[Terry Decker]

What equipment do you have available and what are the time factors?

Bear

> 
> In short, I haven't a clue about how to go about fixing 75-100 loaves of 
> bread for a feast (200-300) people. Though I am concerned about the 
> actual cooking process (my breads come out as either fluff balls or 
> ballast), the mechanics are also overwhelming.
> 
> Anyone up to giving a blow-by-blow?
> 
> Aoghann