Must all bread, regardless of its use in sandwiches, go through the oven?

The correct response indicates that all types of bread must pass through the oven, which is significant for several reasons. Baking is a crucial step in the bread-making process as it ensures the bread undergoes necessary chemical transformations. This process develops the flavor, texture, and appearance that consumers expect in baked bread. The heat of the oven creates a crust on the exterior while cooking the dough inside, resulting in the specific characteristics of bread that are essential for its quality and safety.

Furthermore, in a food service environment, baking all types of bread ensures consistency and adherence to food safety standards. The baking process helps eliminate harmful bacteria or pathogens that could be present in uncooked or improperly handled dough. Thus, incorporating all bread types into the baking process provides assurance of quality and safety for the end products used in sandwiches or served to customers.