Profile PhotoZziwa
Post count: 49

The biggest population of bakeries in Africa ae adapted to the chorelywood technique where dough is subjected to high speeds to develop gluten structure so there is no fermentation done and all yeast does is to prove the bread before baking it

And for a fact there is no fermentation the bread is always very white instead of the creamy colour and flavourless so there is concrete dependency on synthetic flavours to enhance flavour

But  i would recommend you to watch Dr lin previous episode 9 on youtube to get the basics and how to go  about the bread flavour and fermentation. And why sponge and dough system is your best friend