I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco, but I need to work out how to affordably upscale. Currently I am baking one loaf at a time inside a dutch oven utilising the self-steaming method. I have a fairly small but standard sized oven.
Has anyone got any personal experiences or recommendations? I had thought of purchasing a rectangular baking stone and trying to bake two batards in one go on that, but I am unsure if that would work and how plagued with issues and difficulties it could be - e.g. heat distribution, loaves needing to be loaded perfectly or else risk touching, only being able to bake small loaves.
Can anyone offer any suggestions or personal experiences for attempting to bake larger volumes of bread at home? A lot of inspiring bakers I follow on social media such as Instagram tell their story that they started from baking bread at home and selling it to neighbours, etc. however I cannot fathom how they were able to bake a sufficient volume in a home oven to make selling loaves a remotely realistic venture... One loaf at a time each one taking 40ish minutes does not sound viable to me.. they must have had other methods!