Do Professional Bakeries Use Overnight No Knead Recipes If Not, Why?

The concept of 'no knead' baking gained popularity with home bakers, where it is a trendy approach. However, this method dates back to the pre-WW2 era when large mixing machines and instant yeast were not available. Instead, bread was fermented slowly and minimally kneaded, making 'no knead' possible and practical without compromising on quality.

Understanding No Knead vs. Overnight Fermentation

Commonly, the terms 'no knead' and 'overnight' are mistaken for each other. No knead refers to a method where the dough is left to rest without manual kneading, allowing the natural gluten development to occur. On the other hand, an overnight fermentation involves letting the dough sit for an extended period, giving it a more complex flavor. While no knead can be part of this process, it is not a requirement for overnight fermentation. In professional bakeries, the technique that produces the best results is synched with consistency and customer satisfaction, where high-speed kneading is often preferred over no knead methods.

The Role of Commercial Machines in Professional Baking

The use of large commercial mixers in professional bakeries allows for precise control over dough consistency and structure. Bakers aim to produce consistent high-quality loaves, ensuring the satisfaction of both themselves and their customers. With no knead methods, numerous variables can affect the final product, making it difficult to reproduce results consistently. Therefore, overnight no knead methods are generally not used in professional bakeries.

Long Fermentation Techniques in Commercial Baking

Professional bakeries often utilize long fermentation techniques, such as sourdoughs, to achieve the best results. For instance, my bakery produces sourdoughs with a 48-hour fermentation period, combined with autolysis (a process of letting flour sit in water before adding yeast) and pre-doughs. Even my French breads benefit from a 48-hour fermentation, enhancing flavor and texture without relying on manual kneading. This approach ensures a consistent and high-quality product for customers.

Factors Influencing Overnight Fermentation in Different Types of Bread

While overnight fermentation is beneficial for certain types of bread, especially lean doughs with minimal added ingredients, it is not necessary for all. For instance, when making sourdoughs or fermentation-dependent breads, an overnight rise at cool temperatures allows for the development of complex flavors through the fermentation process. However, for sandwich breads or rolls, which require a quicker turnaround, overnight fermentation is unnecessary. Instead, machines are used to produce these items early in the morning, ensuring that they are fresh when customers purchase them.

The Use of Ready Mix in Commercial Baking

Another interesting aspect of commercial baking is the use of ready mix. A baker I know tried to replicate custard tarts that were available in the shops, but found it impossible to achieve the same quality at home. Upon consulting a professional baker, I learned that even the custard tarts sold in shops are made from a ready mix. The egg custard filling is a pre-made powder that is mixed with water and then poured into the tart shells before baking. This method ensures consistency and saves time, making it ideal for commercial production.

Understanding the differences between no knead recipes, overnight fermentation, and commercial baking techniques is crucial for anyone involved in the baking industry. Whether you are a home baker or a professional, achieving consistency and high quality is key. Professional bakeries often utilize advanced techniques that involve long fermentation periods, precise control, and sometimes the use of ready mixes, all for the purpose of delivering the best possible product to their customers.