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.