I think ommercial ovens make a big difference. My $800 Samsung “convection” oven will never heat as evenly or forcefully (maybe the wrong word). For example, commercial ovens can set and bake through cookies faster and at lower temperatures than home ovens. Also, home ovens vent their steam due to safety regulations, whereas commercial ovens give you control over venting. This helps not only for breads, but also for goods like muffins and cheesecakes. I also think because commercial bakers bake more product at once, that gives them another steam advantage even if they don’t have steam injection ovens. The steam from neighboring goods accumulates. I notice this in my own baking when, for example, I bake four loaves of bread at once.
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