Last time I 'toured' a bread bakery, the dough was transported in large wheeled containers(large enough for use as a casket), allowed to rise under controlled temperature, then parceled out into 'bread pans' for baking.skou wrote:Gene, (and the rest of you) the breadGene Howe wrote:Food vendors will soon have to post actual sizes, like lumber.
Then, we'll see internet posts about how the dough was a foot long before it was kneaded and placed in the oven.
dough comes from the factory in
readymade sticks, Let them thaw out,
proof them, then bake them.
steve
But then that was when I was in grade school!