I work with a few restaurants and we buy our bread and buns from a local bakery and they are quite good. However, I am constantly having issues with large holes in the sandwich bread (making those slices unusable). And am now having trouble with some of the loaves being wider than others. So, this makes the sandwiches look inconsistent. When I discuss this with the head baker, he apologizes and explains all of the steps he is taking to resolve the issue, but it keeps happening. Now, I like making bread, but my specialty is dessert and I don't have experience doing bakery-scale bread production. So, what I am asking any of you that have done that kind of bread production - Is this truly a difficult problem to fix with hand-shaped loaves? Or am I right in thinking this shouldn't keep happening? Please correct me if I should be more patient over this problem.