BoracayB
Senior Cook
I recently saw a couple shows about commercial bread companies and how they make bread. It seems to be less work than homemade.
The thing I am curious about is they mix the dough and then put it into their pans to rise. After it rises they cook it. They don't punch it down for another rise.
Is this how the bread bought in the store is so light and airy?
The thing I am curious about is they mix the dough and then put it into their pans to rise. After it rises they cook it. They don't punch it down for another rise.
Is this how the bread bought in the store is so light and airy?