Subscribe & Gab Free eBook now


* indicates required

24 hours Dough Proofing Experience with Bread, glowing and rich in result

Most challenges I have seen while consulting with bread bakers has been that of their bread not rising well to that of the bread getting a short shelf life. If you are a bread consumer, you would have noticed some bread which spoil easily.

Aside the above, other have also asked what could happen if a dough is fermented or proofed for a long time before baking. This I had to experiment.

So I mixed the my recipe of a quarter bad of 50kg flour and added just half teaspoon of yeast. I made sure there was enough milk in this recipe. I shaped into pans and kept them to proof. 

Book Your Space Now for my end of year workshop:

November Special Micro Bread Baking Live Training - Make 2017 A Better Year For Yourself

I must confess that I finished adding the dough into pans around 4pm and it was until 9am the following day when I started baking this bread. Not only did the bread rise naturally, but it was a great, glowing and retained its nutrition and weight. The rich content was very noticeable.

Aside the richness, this bread had a shelf life of 8 good days. I never added any artificial preservative on this bread but with just my among natural preservatives.

Order and read my book from Amazon Kindle
Micro Bakery Black Book
Order this ebook at Kindle Store. Click Here or image
The truth is that the longer your proofing and lesser your yeast, the nice your bread will be. If you are an over night baker, your bread will compete favorably in the market place with the right packaging

Top Ten Articles on Starting Your Micro Bread Baking Business

 How to bake Bread, I advise you read it up.

10 Basic Equipment you need to start your bread baking business

Top 10 reasons you should start a bakery business

How to bake commercial bread step by step 

The 10 Commandments of Bread baking business.

Basic Items needed to start bread baking in your own locality

No comments:

Post a Comment

Contact Form


Email *

Message *