WHY YOU NEED BREAD OVEN THERMOMETER FOR YOUR BREAD BAKING... Free Bread Lesson

If you use fabricated oven of any kind to bake bread (which I highly recommend as long as it's galvanized padded oven), you will need to hang oven thermometer inside the oven.

There are reasons baked bread collapse inside the oven and also once you bring it out. Temperature is the issue. 

The first 15 minutes of your bread baking is crucial and very important. It's called oven spring. That's when your yeast acts and your dough rises to fill your pan. After fifteen to twenty minutes, your bread will stop rising as yeast is killed in the rising bread dough. The rest time is cooking. 

You need to place your oven thermometer to read the temperature of your oven as you bake. Very compulsory to achieve good bread output.

You see it rising and once oven is 180 celcius, you will need to tune down your oven heat. This is why you need thermometer to monitor your oven temperature. And you need a good oven and oven regulator.

When there is too little heat, your bread won't bake well, it will come out saggy, uncooked and wobbling. Too much heat and your bread won't rise or have the right volume, could burn and and feel dry in texture.

You must master the art and science of oven temperature regulation.

Do not open oven for the first 20 minutes of baking during the oven spring. This is because opening oven will alter the temperature of oven and will result in bread being baked collapsing to center, especially your butter bread.

Finally let me state this: Not all oven is for bread and this could be one reason you are having issues with your bread coming out wrongly. 

Galvanized padded Ovens are quality ovens made with galvanized padded materials. They are for bread and pastries. They bake bread because bread flour is hard flour made from hard wheat.

Soft flour is used for pastries and cake and any oven, most of which people buy cheaply can bake cake. Soft flour is made from soft wheat.

Also never bake bread without adding industrial ingredients as this is what makes it commercial. 

This is me Chef Henry Omenogor, The Go-to Expert in Bread Baking and Science.

Six reasons your bread spoil fast and what you need to do

Does your bread spoil after few days? It's frustrating to have your bread go bad in one day or more as this leads to your bread baking business collapsing as a result of customers rejecting your bread. 

No one want to eat a bread that has gone mould, smelling, not even elastic or tasting awful. Once customers start negative talk about your brand, you are in trouble. 

These mini bread loaves above from our bakery last very longer than 12 days shelf life. There are bread and products that last 20 days and more. There is no reason why your bread should get spoiled in few days. Let's see six things or reasons your bread spoils fast and what you should do.

1. Wrong Water: If you are stating a bakery, the first thing you need to do is to know the type of water for bread baking. Not all water is used for baking bread. You don't just buy pure water, or fetch water from tap or from borehole. This is one reason your bread goes bad very easily in one or two days.

2. Wrong yeast. Yes yeast is the active ingredient that will activate your dough during mixing. Yeast for bread must be active, not expired and not exposed to air. I went to train a client in Port Harcourt in Rivers State. The woman walked across the road and bought tied yeast. We used it and our dough could not rise. This yeast was tied and may have expired or exposed to air and weak. Don't buy tied yeast. Buy packed yeast. 

Buy your Complete Bread baking Package - BREAD BAKING UNIVERSITY SERIES (Videos and ebooks) for N12,000 or Ghc250 or $50. BUY THIS BOOK SERIES ONLINE Click here or Contact us directly as below

Whatsapp directly on +233552689454(Ghana) or +2349028854666(Naija) or email bakersatworkofficial@gmail.com

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

3. Too much yeast: Yeast, there are bakers and bakeries from everywhere from Enugu, Lagos, Kinshasa, Waliwali, Techiman, Accra, Tema, Wenchi, Asaba, Nairobi, Nakuru, Mombasa, Homa Bay, Kitale, Monrovia, Kakata, Voinjama, Free Town, Fish Town, Kribi, Kumba, Bafoussam, Bafia, Bamenda, Abuja, Duala, Adis Ababa, Gondar, Adams etc who want their bread to proof fast and end up addi g too much yeast. Some also do not know the right percentage of yeast to add in their bread baking. You need to be consistent and know what quantity of yeast you should add to every quantity of flour you measure. It is important or your bread will go bad easily.

4. Wrong use of Salt: This is very critical. Unfortunately, most bakers neglect this aspect of bread baking. A wrong recipe will give you bad bread, the one that will spoil very easy. Salt act as preservative in your baking as well as gives it taste. Don't take spoons and start measuring salt. Your salt if wrongly used will give your bread wrong structure. Your bread will spoil easily and crumbles like garri when baked, then spoils fast. You need to use the right quantity of salt.

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

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5. Antimould: Let me say this clearly. You don't need a preservative to make your bread stay long. There are all sorts of preservatives that is week and not having any impact on your bread lasting longer. You need bread Antimould and you need to use ANTIMOULD STRONG. This will give your bread a fresh, long lasting taste and life.  Some people are duplicating ingredients. Preservative is a component in Antimould just as you have baking soda as a component in baking powder. You need to use the right ingredients for consistency, rich bread and good bread.

Whatsapp +233552689453 (Ghana) or +2349028854666(Naija) for your antimould strong today. We diver nationwide.

6. Wrong Recipes: So I went to Techiman in Bono Region of Ghana, I met a baker who owns a baking shop. He makes good local bread but it spoils very fast. He is using a local recipe that he got from a local baker. He is not using Industrial ingredients. He was wondering why his bread is not big and spoils fast.

I asked him some questions and understood what was wrong. Recipes, and a PERFECT one will improve your business. In totality, you need to make.commercial bread that's long lasting and has volume for customers to be happy. From the ingredients you are using to how to mix and proof and then bake, everything is science and you must not take it for granted or your baked bread will go bad in a day. 

You need a PERFECT BREAD RECIPES from Butter Bread, Sweet or Sugar Bread, Chocolate Bread, Cassava Bread, Cake Bread etc. You should should strive to be the best in your community. Make adjustments and improvements to be the best in your own industry. 

Buy your Complete Bread baking Package - BREAD BAKING UNIVERSITY SERIES (Videos and ebooks) for N12,000 or Ghc250 or $50. BUY THIS BOOK SERIES ONLINE Click here or Contact us directly as below

Whatsapp directly on +233552689454(Ghana) or +2349028854666(Naija) or email bakersatworkofficial@gmail.com

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

11 secrets about salt in bread baking and how to use it.

There is lots of confusion and questions about the ideal quantity of salt that should be added to bread baking during dough mixing by bakers and those who want to know about bakers percentage in bread baking. Let me state this: baking is about science, and bread recipes are what bakers should follow

Why your baked bread get spoiled after two days

On daily basis, bakers who are either starting or experienced contact me, especially on the challenges they face  with their baked bread getting spoiled between one to two days of production.

Even in my  1 Week Online Distance Bread Baking Class as well as in my Complete Bread Baking Video and EBook Courses, I have written, taught and coached exclusively about this major challenge and solutions that are sweeping bread bakers off their feet.

5 Bread Baking Equipments you should know

Starting a bread baking business or other pastry business successfully require knowing, using and mastering the right equipments if you must succeed. If you want to become a pastry chef or Master Baker, then pay attention to these equipments.

8 basic reasons why most bread bakery fail and how to succeed

As I consult on bread baking, bakery and baking management at our company BAKERS@work, I work with bakeries and bakers that are either starting up,  are operating already for years but needed improvements and those that have collapsed. I am called-in as a consultant to revive the bakeries.