Someone asked me to how I manage to bake the amount of bread from my oven at home. It's not easy to retard dough in a tiny fridge or using shelf and table top space for rising dough. Besides shopping for product, there's the staying up most of the night to make dough, shape, rise and bake. I don't even know the exact size of my kitchen space, but lets say, it's just bigger then a bread box!