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

[Lonnie D. Harvel]

The best I have had available is 2 large ovens, eight burners (not that 
they are needed for bread), about 25' of prep and staging space.

Terry Decker wrote:

> 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.
>
>