I worked at Buddy's for four years! This was twenty years ago so I honestly don't remember the dough recipe. I do remember that we made it at 8:00 am every morning. It was made fresh every day for that day only. The dough was mixed in the mixer, then we portioned it. After it was portioned into the pans it was stretched twice. This is where the double kneading comes in! Once to get it close to the edges of the pans then the second stretch to 'fit" the pans.
After the first stretch, do you remember:
- The minimum time the dough had to sit in the pan before the second stretch?
- How many pans you had at the restaurant?
- The maximum number of large pans / of small pans that would be "waiting" with dough in them at any one time?
Basically, for a cafe my partner and I are planning, I want to get an idea of how many large and how many pans to buy. Any guidance you (or anyone) can give would be greatly appreciated.