Part 2/7:
It all starts with the iconic sesame seed bun. The journey begins in a vast industrial mixer, where simple but vital ingredients—flour, water, liquid yeast, and salt—are combined to create a sponge-like dough. This isn’t merely any dough; it is enhanced with protease, an enzyme that modifies proteins, resulting in that soft, fluffy texture that we associate with freshly toasted McDonald's buns.
After mixing, the dough undergoes kneading, transforming it into a smooth, elastic mass, preparing for an important fermentation phase. The dough is then allowed to rest in a fermentation room, where it sits for four hours. During this critical stage, yeast ferments the sugars in the dough, enhancing both flavor and texture.