Moving from a cottage bakery in a residential garage to a brand new commercial bakery takes serious effort and dedication. See the full-scale transformation from the last garage bake all the way to the new commercial bake.
Building adequate dough strength is critical for the best sourdough bread. This is a slow methodical process that cannot be rushed or overlooked. You need to take the time to properly develop the gluten and ensure the dough will hold its shape throughout the bake.