When it all goes smoothly, it's a technical problem that can be solved mechanically or with a schedule that you know by heart after a few months.

If you're curious, please don't hesitate to ask me how often things went smoothly.

Aight, forgive me for asking, I just never encountered this, most of the restaurant I worked at where more industrial than a bakery.

No worries (: It's hard to express how much of the mental stress comes from stuff going wrong. It can be exhausting to have to reassess the plan and come up with a new solution that will still get everything baked in a timely manner while making sure that nothing is over or under proofed, five or six times a day, every day.