

That’s what happens if you’re a) allowed to do it and b) want to erase “time” from the ingredient list. All those dough conditioners are unnecessary even if you don’t use sourdough if you only give the dough enough time to autolyse: Actually have the water seep in, not just wet the particles, where enzymes then change the chemical structure, e.g. turning starch into maltose. Those enzymes come with the flour, they’re how the seeds themselves turn storage into ready energy.
German industrial bakeries have long lines of essentially bioreactors taking the dough through various processes over a day or so, which is the same pace that traditional bakeries use, just scaled up and highly controlled. Also for pre sliced bread they’re baking like 2m long loaves, in a conveyor oven. That American label is the bread equivalent of a beer brewed in a day, which is about at least four weeks too fast.
I don’t even know whether I understand I just hear MacOS users griping about fullscreen, and a quick google gave quite recent results. Especially with fullscreen being incompatible with other windows on top (each fullscreen window necessary is on its own workspace) which would be highly annoying in Blender. You can configure blender to have file open dialogues, render results etc. in its main window, but certain stuff like preferences always open a second one.