Bosch Mixer-makes bread only needs rise once?
I have a new Bosch mixer and was looking for different recipes for whole wheat bread (6-10 loaves) for some variation on our every-day sandwich bread. I came across quite a few recipes that direct you to shape the dough into loaves and place in loaf pans directly after mixing- leaving out the bulk ferment. This seems odd to me. Maybe I'm so used to using primarily long-rising sourdough and making poolish/ bigas with my commercial yeast, but mix then shape? Huh?? Here are a couple of examples of the recipes:
The Bosch mixer claims:"The Bosch Universal Mixer has achieved its dedicated following among bread lovers not only because it lasts, but also because it produces. It makes better bread, faster and easier, because no one else has the patented three-arm stainless steel BreadMaster dough hook design plus the strength to run it in up to 15 lbs. of tough dough. The BreadMaster dough hook vigorously incorporates oxygen as its unique design stretches and folds dough against itself, processing 100% of your dough every four rotations around the bowl. By comparison, other mixers merely stir the dough, never achieving the Bosch's level of gluten development. Proper gluten development produces light bread with great texture. Merely stirring the dough produces "brick bread." Bread from the powerful Bosch Mixer needs to rise only once before baking, letting you make as many as nine loaves of fabulous fresh bread and have them out of the oven in just 75-80 minutes!" -from the PleasantHillGrain website.
Could this be an acurate claim- the gluten is actually better developed?
What is going on with the yeast in there? Would there be any difference between instant, active dry or rapidrise in this method?
Has anybody tried this? Results?
Would there be any benefit to skipping the bulk ferment? Any detriment? Would it just be forfeiting flavor or would the short rise have any other negative effects on the dough?
I've noticed that these recipes always include "dough enhancer". Is the use of dough enhancer because of the "one rise" method, or could it be left out?
So in summary, this just seems odd and goes against some of my newfound knowledge of bread making so I'm wondering if this "method" is valid (because after all, it's just sandwich bread) or if it is...I don't know how to describe without sounding like a bread snob! Oh no, have I turned into a bread snob? Does anybody else think this is a weird way of making bread or is it fine?