>holds the dough forever
any baker worth his salt can whip up a new dough by updating an older one
I'll agree with the idea that the kitchen needs to be monitored, but you need to understand the process in order to know what you're monitoring.
Not all bakers are created equal, some are quicker or more accurate or more responsive to anons, etc…
plus… there is only a couple of ways to determine what breads any particular baker has baked.
and without knowing who is responsible you really can't monitor shit