I'm trying to recreate Martin's Potato Rolls (or really just supermarket, commercial bread in general).
I understand that they use dough conditioners (enzymes, ascorbic acid among others) and the closest recipe I can find online including these type of ingredients is Chefstep's Brioche Buns.
Just hoping someone to help me shed some light on commercial bread in hope I can some-what recreate the process at home.
Personally I want to recreate Martin's Potato Rolls as they are amazing, and being from the UK I cannot obtain any.
Thanks guys, any help is appreciated
