What are dough Conditioners and how to use them for bread baking

There are big differences between commercial bread making and home bread.  You may have wondered why your bread is small in size, not smooth, not yummy, not big, crumbling after baking, smells like alcohol after a day while the bread you buy from Shoprite, BB bread in Kumasi, A1 etc looks good, yummy, chewy etc.

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.