Why a continuous process?
Baking off part-baked loaves or baking frozen doughs is another way that manufacturers try to deceive us into thinking that we are eating fresh bread. Examples are the often doughy French bread you find in some mini-markets, slightly anaemic baguette sandwiches in railway stations and even certain supposed artisan breads coming from some supermarket in-store bakeries. One of the problems with these are that they may well have been produced using the same processing aids and additives as the dreaded white sliced loaf. Another is that for every bakery operative who has been taught to hit an ovens on switch, that person plus several others could be trained up to be skilled bakers instead. Surely such artisan craft skills have greater value to the individual and his or her community than the ability to push the red button that says bake. A further reason is that the weight and size of chilled dough or a part-baked loaf are greater than those of the flour used to make them. It therefore tak
