When are 3 times then the bakers secret weapon is used in bread making?

This question is a bit tricky because it's unclear what "the baker's secret weapon" refers to. It could be a specific ingredient, a technique, or even a piece of equipment!

To answer this question, I need more information. Could you please tell me:

* What is the baker's secret weapon? (e.g., sourdough starter, a special flour blend, a specific kneading technique)

* What kind of bread are we talking about? (e.g., sourdough bread, white bread, baguettes)

Once I have this information, I can tell you when this "secret weapon" is used in the bread making process.