I've have been baking a lot this year, and one problem I have encountered is maximizing the space in my oven when I'm doing any volume baking. I have been limited to 2 loaves of free-form bread at a time, mainly because of my baking stones and sheets which are about 12" x 17", and my oven will not allow more than one sheet at a time per shelf. I only use one shelf at a time when baking bread.
To remove/reduce this limitation I researched commercial baking sheets and found a 3/4 size sheet which measures 16" x 22", that will hold a double batch of Italian bread or a full recipe of sandwich rolls. It fits nicely on the shelf and allows air circulation on all sides, which is important to even baking.
http://img.photobucket.com/albums/v6.../19Rolls-2.jpg
http://img.photobucket.com/albums/v6...n-on-16x22.jpg
If you would like to increase the throughput of your oven, consider getting one or two of these pans from your local restaurant supply. I got mine at Bauer Supply in Mentor, Ohio, but this pan does not show up in his online catalog. I just bought the last one in the store, but he'll probably be restocking soon. Call him and he can ship it to you if he has it in stock. I paid $14.50 + tax for each pan, and they are well worth it if you do a lot of baking. You can also get one from here. It's item #4074 and they want $16.99 + s&h.
Joe