I've started baking two shifts at a local bakery -- first shift pastry, so baking muffins, cookies, scones and danish and preparing all but the latter for the next day. (2nd shift has the skills - and degree - for danish).
It can be a little grueling, but it feels really good. (My first two shifts took eleven hours, starting at 4 a.m.; they'll be more reasonable with time).
And they make some damn fine bread. So maybe I'll get some pointers on mine.