It can handle 200 loaves in its four ovens at one time. But he also said the secret of making good bread is following the 14 steps without fail. You have to be a perfectionist. Those who can't keep up don't last. The sourdoughs go through two rises, each with two turns of the loaf, in the 24 hours from start to entering the oven.
Materials used also are important.
If you don't start out with the best, you won't get the best. Craig Ponsford was coach of the U.S. baking team. According to some experts, metal bowls are verboten. Until the early 1900s, all bread was sourdough, Scherbatskoy said. The introduction of natural yeast made other methods of baking possible.