So this is an experiment for commercial use?
I am curious what your County Health Department would say about unsealed wood being used for direct food product in a commercial situation?
Yes I know it is a raw bakery product, and wood is a preferred material, but some of these inspectors go way over the edge when it comes to many things! and I suspect this may be one of them.
If you run into problems with using unsealed wood, there are a few university studies available that tout the antibacterial qualities of wood and it is suspected there is a compound in wood that does not allow bacterias to grow. The university of WI Madison did a study a few years back and they have proven unsealed hardwood to be more sanitary than plastic or most any other material commonly used in a kitchen. They couldn't even get harmful bacteria to survive on wood and found it would flourish on other materials.
here you go > http://www.gi.alaska.edu/ScienceForum/ASF11/1121B.html
I'll see if I can also find the actual PDF file so you can download it and keep it handy