why do bakers keep their bread warm? and what do you think causes the holes in the loaf of bread?

Question

scientific reasons please!!!!

Answer 1

As most people have said already the bread has air pockets in it which is caused by the temperature of the oven whilst baking. They do not purposely keep their bread warm, this is a cooling down process. However they do tend to put warm bread on their shelves to encourage the public to buy it due to the smells it produces. I remember many years ago when I was a lad going into a bakers, ording a hot buttered bloomer which is a loaf cut down the middle and buttered, then into the chipshop next door, filling it up with chips and then going back to work. As I worked in a brewery at the time it was a great lunch. Giant chip butty washed down with a pint and everything was freshly made. Happy days.

Answer 2

bakers probably keep there bread warm to keep the bacteria and germs off of it. a lot can go on in a bakery. also i think warm bread tastes better.


there are holes in the bread because when they knead it and then put it in the oven some air holes might have gotten into the dough so it pops when the hot air cookes it, causing holes in bread.

Answer 3

The holes are formed when the bread rises and the yeast produce carbon dioxide. I'd guess the CO2 then escapes though.

The bread stays soft when it's warm. Though I didn't think bakers did keep it warm, it just stayed that way when it was out of the oven.

Answer 4

right here in California a loaf of bread from a food market that's processed, crammed with chemicals, and artifically flavored expenses $4 the place I stay close to San Francisco. some greater much less high priced so-referred to as bread like which could be cutting-edge in enormous container decrease value grocery shops like Rainbow which dont exist the place I stay. i purchase Semi-Freddie bread from Berkeley for $2 for a baguette, Santa Cruz bakery or dealer Joe bread that's dense and no man made aspects or chemicals. I additionally like German flat difficult pumpernickel interior the connoisseur part of a industry. I dont save at supermarkets because of the fact the products are all pretend and GMO and thats why individuals are so sickly. i attempt to purchase much less bread and greater finished wheat crackers like Ak-Mak or from small self reliant bakeries interior the section, so this is sparkling no remember if this is not too a strategies away. Supermarkets shop products on cabinets for months, subsequently the preservatives. some bakeries have stable corn rye or challah yet they're nearer to $5 a loaf.

Answer 5

The bread is usually kept war to make it seem fresh, the holes are made by the yeast eating the sugar and making co2 which causes the holes to appear in the bread

Answer 6

Yeast (the leavener that makes bread rise) is a living organism and it has to be kept at body temperature. If you do not keep yeast (bread) warm the yeast will die and the bread will not rise. The holes in the bread are caused by the yeast fermenting and giving off gasses during the fermentation process.

http://www.dlc.fi/~marianna/gourmet/i_yeast.htm

Answer 7

It's kept warm so it stays soft, when it gets cold it goes harder and people are less likely to buy hard bread.
The holes are from air in the bread which escapes when the yeast activates whilst being baked.
Hope that clears things up for you :)

Answer 8

bread is warm cos it's just come out of oven, they dont' keep it warm, there is no point
the holes comes from the yeast used when making the dough, the yeast reacts with the sugar and warm water, and starts to produce oxygen, this when in the dough, helps the bread rise

Answer 9

the holes are air pockets caused by the yeast in the baking process, sorry but i have no idea why they keep the baked bread warm, if its befor the baking its to allow the yeast to make the bread rise.

Answer 10

Smell makes it sell better when warm..
Holes = Air