Two things about that: that is a wild generalisation, and so what? Wild generalisation: sure there are equipment which shapes the dough automatically at that s

Two things about that: that is a wild generalisation, and so what? Wild generalisation: sure there are equipment which shapes the dough automatically at that scale. Not every bakery has the volume to justify investing in it. So depending on where you buy your bread it might have been formed by such a machine, or by a dude in the back. And even where the bread is made at massive scale: so what? The only question which should be asked: does it taste good? If they gave the dough the proper time to rest and rise then it will taste good. The fingerprints of the person forming the dough is not the important ingredient there.