[Sca-cooks] easy bread recipe?

[Terry Decker]

How big a mixer is available?  Does it have a bread hook?

What size of containers do you have for the first rise?

What size is the convection oven?

A 10-12 quart Hobart will handle enough dough for 8 one pound loaves. 
Larger mixers will handle more.  If you don't have a mixer then 13 quart 
stainless steel bowls can be used to prepare 8 one pound loaves.  It takes 
10 to 30 minutes to prepare dough, depending on technique and recipe.

A 13 quart stainless steel bowl will handle the rise for 8 pounds of bread. 
For your purposes, the first rise will take 2 to 4 hours.

Kneading and shaping will take 20 to 30 minutes per 8 loaf batch.

A standard commercial baking sheet will handle 12 to 16 boules.  The second 
rise will take 1 to 2 hours.

A standard commercial convection oven will handle up to 3 commercial baking 
sheets (I prefer 2) and take 25 to 35 minutes per batch, not including 
pre-heat and re-heating times.

I calculate a one pound loaf as a single serving for 4 people and the 
batches I prepare as 8 loaves.  From experience, I can say it takes about 5 
hours for me to knock out 48 loaves in a commercial kitchen.  8 hours at 
home.

Bear

>
> A couple days ago, I found out that the kitchen I will be cooking in next 
> weekend has a convection oven. Since I had not planned on this oven, I am 
> contemplating making bread for the feast. I would need about 45 medium 
> size loaves. I am looking for a fairly simple recipe, preferably including 
> oats, that could be taken on by a couple of willing and relatively 
> competent helpers.
>
> Question: How big of a batch of dough can you make at once. I fairly OK 
> with single and double batches, but have never ventured beyond that.
>
> Pax,
> Aoghann