High-rise bread

[allen ives]

I bake a lot of bread, but have to resort to wrapping loaves in pieces of teflon to assist their rising during cooking. What do commercial bakers put in their loaves to make them rise so much?

[incitatus]

OK matey.... commercial ovens tend to have steam injection facilities that allow the bread to rise better. You can simulate this by throwing ice cubes into your oven. The yeast for commercial bread is very carefully chosen, and flour improvers assist the rise. You can give your own yeast a boost by including some vitamin c (ascorbic acid) in the yeast broth. try that and it should help. And it still moves....

[allen ives]

Hmm....