What's the secret behind bakery's bread that stay soft for days?

[@michaellim]

If you wan t to succeed making this recipe, I suggest you watch the whole video without skipping. Otherwise you might miss any information that is important. And as for the “BREAD IMPROVER”, please google it for more detail information. Wish you all good luck and success.

[@gracelilyyoshua328]

🍞 improver: wonder if it's good for Health? Could you please look into sourdough 🍞? Thanks 😊

[@bananagod5530]

@@gracelilyyoshua328 idk. But my culinary school said you can substitute it with a crushed up Vitamin C(Unflavoured)

[@SaltyMikan]

@@bananagod5530 Because it basically is vitamin C

[@michaellim]

Grace Lagot, I will.

[@bernisesvetlanaborja6757]

Thank you for this!

[@Li-zr9pi]

Another thing that I really like about your video ... is not just writing a warning or an information ... but SHOWING possible errors or situations that viewers will experience and HOW to solve them. Examples speak more than words or writing 👍

[@billydiptaklai2831]

After having done to watch this very long details video, I am very impressed by this and am very thankful for sharing this recipe to every one of your fans. Once again much obliged Michael chef.

[@ememe1412]

From industrial bakeries, the long lasting soft bread texture mostly comes from improvers and additives (notably and controversially, palm oil). In artisan or homemade breads, the softness is extended by manipulating the proteins and content of (tangzhong, flour choice, egg additions for example) choice of hydration, adding fat (butter, milk), sugar and yeast.

[@judymangan7889]

Merry Christmas to you Mike, may God bless you and guide you through the new year!!

[@Therese678]

This guy is seriously master chef,blessed ur heart Michael Lim,from 🇨🇦

[@armidaloya]

Why would anyone give a thumbs down is beyond me.. he’s sharing knowledge, don’t watch if you don’t appreciate him.

[@graceawo5438]

What makes the bread last long. Any preservatives.

[@craiggodard6419]

I didn't give a thumbs down but whay did we have to sit through him slooooowly cutting multiple slices of bread .. get to the point!

[@_stealth_y]

Thanks for the reminder, I added my thumbs down

[@graceedeke4121]

A new subscriber watching from Uyo, Southern Nigeria,Africa.Amazing video.I love it. Yummy bread.

[@feliciatpc]

I dare NOT to add in any improver or softener since homemade.... the soft dough you made naturally achieved soft bread truly. Another tip I have encountered, leave the whole loaf without cutting it, the bread stay soft after 24hrs! This is my experience hee... thanks the tutorial😍👍

[@LIZZIE-lizzie]

@ Felicia Tan Never heard of the stuff, bread improver, let alone use it. Nothing was wrong with baking bread without it, was there? Why start now after not using it for fifty years?

[@feliciatpc]

Dear LIZZIE SANGI Sangi, the bread improver / softener are processors to enhance the bread quality if added and mostly pastry shop will require to meet competition. In my opinion the ratio of the recipe highly important. I have one fixed recipe where I regularly make and suits my family liking. Lastly Michael here is generous with his tutorial and let us the followers to experience the difference. He is a kind man. Thank you dear bro.

[@bonyboy2010]

Felicia is right ! Thanks Michael for his generosity in sharing his knowledge :)

[@catherinedavid3662]

I could just eat a slice of that bread with thick butter on, it looks delicious! Many thanks for recipe Michael, I’ll be making one tomorrow.

[@tapsars7911]

My thoughts exactly Catherine . A moderately hot bun with just room temperature butter .........yummz !!

[@zarnapobari2049]

If I dont want to use egg then any option

[@sijinchen5175]

Thank you very much for sharing this wonderful recipe, Mr. Lim!

[@kearamaevallecera1392]

Gratefully, i found this video. It is a gem 💎❤️ . Now, I finally known the secrets behind on soft bread. Unlike any other bread tutorial videos on KZbin, they really don't show us the secret behind of soft bread making. They just made it already soft for the sake of the viewers. Sadd. Again thanks sire!🙌

[@randezchannell]

In Indonesia,Bread Improver is the one of Comoditi in Bakery Business, Isnot the secreat anymore. Amilase Enzim or Aspergillus Oryzae is the Softener for Food Industries

[@alenkiu9886]

Thank you so much for sharing this corporate secret that is being used by almost all bakeries all around the world. I have been wondering this very question for years, but never got to find out since I don't have any friends working in a bakery to disclose this information. I have had my suspicion on bread improver for some time and had also tested it, but the recipe I used called for the use of 3/4 teaspoon of bread improver in 450g of bread flour. And of course, as expected, the bread turns out to be the same, with or without bread improver. So, I thought I was mistaken. Little did I know that it's actually because I am not using enough bread improver. It makes total sense now. Really thank you for this. I hope you won't get accused of espionage. Also, I also suspected some other factors that contribute to a very soft bread: using highly bleached flour (against unbleached); using more oil (or butter/margarine); using lesser yeast and let it proof longer; using pao flour; using tangzhong (pre-cooked flour). Some of these factors, I have personally tested them but with mixed results. Thank you again, Michael!

[@rosemaryosteen2835]

I did watch the whole video , but you never mentioned or show the secret dough enhancer , Thank You ..looks wonderful, love your video .. Yummy

[@Puddin916]

Hi Rosemart, I had the same question. During my research I discovered via King Arthur Flour.com the carry a soft roll dough improver to be used in breads like the above recipe. It comes in a 16 oz. bag. They also carry a Whole grain one as well to be used with heavy wheat, rye breads. Also, Amazon carries several brands, some with chemical enhancers, which I dont, but some natural ones as well, like (Ascorbic Acid) vitamin C, you can also use diastatic malt powder, or simple dried milk each are suppose to give you the same results with regards to the breads sustainability. Hope I was of some help to. Happy baking!

[@MaZEEZaM]

This was SO INFORMATIVE!! Ok, bread is softer but is it maintaining moisture too? None of these bread improver videos are very informative.

[@donna1739]

You have so many awesome recipes, thank you for sharing your talent.

[@DesolAK]

Thank you for covering all the important information

[@fannybastemeyer5313]

I'm in the Netherlands do you know where I can find the bread improver?

[@michaellim]

www.de-zuidmolen.nl/bak-ingredienten/broodverbetermiddelen/ if you google search broodverbetraar you will find many in Netherlands.

[@CherimoyaLush]

Thank you Michael. God bless you more and more to continue your good works!!!

[@faridaaminy9734]

Hi Michael, this bread looks delicious and simply amazing thanks for sharing. Haven't seen your videos lately. Hope all is well.

[@ChristineChang99]

If I'm using plain flour and use bread improver would it be possible

[@annerenwick4756]

Yes, you make your bread in the normal way but add the bread improver to it . I've been using it for a long time now and the bread stays fresh for a longer time.

[@margaretlim1348]

Hi Anne, how much improver to add to 200g flour? Or the ratio to it. I wonder if 40g of improver to 500+ g too much? Or is it typo mistake?

[@bibitolaboseoyedemi3394]

Thanks for a great job with this recipe. Please what is the quantity { percentage) of improved to use in commercial baking? Waiting eagerly for your response.

[@michaellim]

In commercial baking, dough improvers, also known as bread improvers, are commonly used to enhance dough handling properties, gas retention, and improve crumb structure and texture. The quantity of a dough improver to be used can vary significantly depending on the type of improver, the specific formulation of the dough, and the baking process. The exact amount depends on the specific product and manufacturer's instructions, so it's essential to refer to the product's guidelines for the most accurate recommendation. Always ensure to comply with any local regulations and industry standards when using such additives in commercial baking.

[@zaafirarafa6633]

Hey Michael. I hope you are doing ok !. Si, i noticed the protein percentage on your AP flour as 11.5, so if mine is a little lower than that(as that's what's available where i live), adding bread improver should be enough or do i have to add gluten and softeners as well? If the protein content is 13%, is the improver still called for?

[@michaellim]

The protein content of your flour will indeed affect the structure and texture of your bread. Generally, bread flour has a higher protein content (around 13-14%) than all-purpose flour, leading to more gluten formation and a chewier texture, which is often desirable in bread. If your all-purpose flour has a lower protein content than what's used in the recipe (less than 11.5%), adding a bread improver can help enhance the dough's elasticity and rise. However, if the protein content is significantly lower, you may also want to consider adding vital wheat gluten to increase the gluten potential. Bread softeners are used to make the crumb (the inside of the bread) softer, and whether you want to use them depends on the texture you're aiming for. If your flour has a protein content of 13%, it's closer to bread flour in terms of protein. You might not need a bread improver, as the higher protein content should provide enough structure and elasticity for most bread recipes. But again, this can depend on the specific bread you're making and the texture you're aiming for. In any case, making bread is often a process of trial and error, and you may need to experiment a bit to find the perfect combination for your specific flour and desired end result. Good luck!

[@zaafirarafa6633]

@@michaellim thank you. May Allah bless you with the best of health, wealth and good fortune ! May all your wishes come true and may those wishes be fortunate and full of blessings for you. Ameen.

[@vgvg8246]

I used sponge-dough method,and my bread stays soft for 5 days. Yes, I deliberately keep a few slices to see how long it stays soft.

[@shabana0106]

what is this sponge dough method ? can u please explain . i know tangzong method but not sponge dough .

[@wami2953]

@@shabana0106 Google that.

[@marizaguerra8814]

vwhat’s mean aponte dought?

[@carlaedwards2663]

Thanks Michael

[@hudharizzy795]

HI where can I get this brand of bread improver can you link it please

[@maryp.7591]

Sir. what is the size of your loaf pan?

[@jasminetay9820]

Thank you for this.. no wonder my bread always turns solid after 24 hours... and always soft right out of the oven..

[@sujathamicheal932]

Super sir 👍👍. What is bread improver

[@mnp870]

What is bread improver????

[@acularp]

It improves bread

[@rosemaryosteen2835]

Where is the recipe n the secret dough enhancer ..where can you buy it .. would like to know this ..Please .Thank you👍👍

[@Puddin916]

Hi Rosemary, I had the same question? King Arthur has a soft roll dough improver for 7.99 it's a 16 oz bag. You only are suppose to use at best 2 Tablespoons before mixing your dough. Also, you can go to Amazon.com they carry sever brands, some with chemicals, which I dont like, and there some using simple ascorbic acid (vitamin C) food grade. Hope this answers your question. Oh and if you add simple things like, dry milk powder, or diastatic malt powder it will also give you the same results add 2 1/2 tsp to your dry ingredients. It will give you a lighter texture, and browner bread as well as a great rise (oven spring) ok!

[@OdileFeria]

What is the bread improver that you use.

[@jayaswain4963]

Excellent recipe 👍

[@syedazli6580]

how about dough softener. does it different from improver..and how if I want to add in this recipe. Hope u reply

[@vandanabengani6811]

Hi Michael .Is not too much bread improver wt u added because on paket wt i got on it it's is written 2-4gm to add for 1kg flour.plz do reply big confusion.

[@michaellim]

There are so many kind of bread improver out there nowadays. Just follow the instruction provided on the packet that you bought.

[@vandanabengani6811]

@@michaellim Thanku so much for replying .Plz do suggest me how much can I add to 400gm dry flour.Wn I added one teaspoon bread improver to 400gm I didn't get good results it was like iwas baking with out it.plzplz

[@thedang4phim]

Can I use dough enhancer instead of dough improve Michael !?

[@wnsabu]

Michael is that ok to use bread Improver when making bread in bread machine? I really appreciate it, thanks.

[@hx8jdragon381]

Hello Michael, thank you for sharing your recipes. Have you tried using bread improver on a bread with tangzhong starter?

[@normaazar4709]

You deserve more than 1.000.000 followers

[@laysieegerl947]

After adding the raisins in the mixing bowl. How long do you mix it again for?

[@michaellim]

Till the raisins are well incorporated into the dough. Roughly 1 to 2 minutes.

[@alinakhawaja920]

Beautiful recipe Very soft

[@wongyokesin4999]

Can I used bread flour instead plain flour.? I have tried your yogurt dinner rolls. It's nice and chewy when it's warm after next day I had to toast as it's a bit hard.

[@hibahiba-pf3sz]

سلام ماهو 40غرام لم افهم

[@mayuribhaban5113]

Is there any option for egg?

[@stephanieteo1724]

Hi,I like your recipe for bread,may I know how to keep the bread soft for days,must I keep in the fridge or just wrapped in plastic in room temperature? Thank you

[@niekevanleeuwen5315]

Hi Michael.... ik heb een vraagje..., waar kan ik Bread Improver kopen?? Alvast bedankt 🙏🏼 en heel erg bedankt voor al je recepten ..., super 😁 👌🏼👍🏼

[@3stherzsy941]

Hi michael lim , ur bread looks so delicious!! can i know what is the brand and model of the mixer pleaseeee?

[@davidbotha5762]

Kenwood

[@wnsabu]

Does anyone know where to find bread improver in Toronto? Thanks

[@yourcat9403]

In my country, bread improver is something you want to add nothing more than 1,5% from flour weight. Bcs this material man made, not natural. You can get the same result by using tangzhong method and using bread improver like i said.

[@michaellim]

in My country, 30 gr. bread improver for 1kilo of flour. Some brands of bread improver may need less or more. So always read the instructions on the packaging. Every country is different.

[@rajashreenat]

What is a bread improver?

[@foursisters674]

I'm super related when i knead my sticky dough on hand😊😊😊....i loved to watch ur tuitorials sir....i've learned a lot into ur videos...thank u so much😊more subscriber's to subscribed😇

[@rifia319]

In indonesia, we called "donat madu" its the softest (like a cotton) donut in here. And maybe they use bread improver too.

[@dc9198]

Can we skip bread improver ?

[@mgsv5297]

Dipti Chiddarwar of course, the bread will come out just as tasty without it.

[@michaellim]

MGS V, you are absolutely right. As long they don't complain the bread turns hard the next day. I personally like to eat bread fresh on the same day it was made, so no need to add any improver. Yet every bakeries are using it and it didn't stop consumer from buying it.

[@michaellim]

Dipti Chiddarwar, yes you can skip bread improver.

[@dc9198]

@@michaellim thank u very much for reply

[@Soulveda_tp]

Dear chef, can we substitute butter with oil? If yes, then plz specify in what quantity ?

[@gabrielaramirez843]

Bread improver is one gram per 100 flour in Mexico

[@tmt9794]

Can this recipe be for buns as well? Minus the raisins?

[@Therese678]

Wow amazing,I tell my self,let’s make the bread,thank u Chef 😘🇨🇦

[@ellievakkers]

Hi Michael, I like to know what bbread improver is can you tell me Thanks

[@montse1456]

What si bread improver? . Thank you.👏🏼👏🏼

[@dianv2218]

Bread Improver is a mix of various acids and enzymes that serve to strengthen the gluten in the flour and feed the yeast, both of which yield a better loaf. The idea is to give bread a similar texture and taste to sourdough-based loaves, without having to go through the laborious feeding process usually involved with that method. (Copied from someone else).

[@hibahiba-pf3sz]

سلام ارجوك أرد ماهو 40غ

[@cintiamaramis4151]

4 gr or 40 gr bread improver ?

[@floraseasyrecepies2581]

What is bread improver ?

[@ArtU4All]

Flora Z Google

[@acularp]

it improves bread

[@evamararo5797]

i love the video so why 11g of yeast instead of 6 g?does the bread smell very yeasty?what ratio should the yeast be to flour

[@michaellim]

Tell me why you think it should be 6 gr. instead of 11 gr.

[@evamararo5797]

@@michaellim I've been reading a few other baking recipes and some say when using the ratio method the yeast should be 1% of your total flour. So here if we were to use the ratio method it would have been 5.6 so. Round off to 6. But what was confusing me is that some people double the yeast and I wanted to know what the science is behind adding more yeast to bread dough.

[@michaellim]

I wonder have you ever question them about? Nevertheless, everyone should learn how to read the instruction that comes with every product they buy. The instructions always stated very clearly on the packaging of the yeast on how much you should use. Different yeast production will give you different instructions depending on the manufacturer, and country of production. People tend to question and question while their answer is right in front of them, especially those have little to no baking skill. It is not a surprise, a lot of baking channels have mass up people’s mind thinking all cakes needs baking powder for instant.

[@evamararo5797]

@@michaellim not all packaging has instructions of how to use it and the ratio to use it with. That's why we are asking to gain more knowledge in it........good day

[@michaellim]

All professional products will always come with instructions. Unless they are from 3 world country where laws doesn’t apply. To gain knowledge not only from questioning, it also base on self discipline, lots of patient, using your common sense, and getting your hands dirty and experiment it to prove the answers you got is legitimate, rather than relying on just informations itself.

[@adeelasarwar4]

Michael Lim wonderful bread 👌❤ Plsd sir I don't like raisins, so I don't want to add it. Can you tell me if there's any problem if I don't add raisins in the dough❓

[@michaellim]

You can skip the raisins.

[@adeelasarwar4]

@@michaellim thanku for reply 👍😊

[@DapoerNjonjaOng]

Love your recipe

[@tapsars7911]

Hey Michael, what a nice video ! It was a treat watching and it was a psychological torture too ........guess why ? The breads were so super delicious to look at that they left me drooling . Oh ! To have a couple of those buns with butter or cream cheese !! Great show . Thanks .

[@tracey_liu]

Can i know the brand and the model of your mixer please. Thanks

[@askann195]

May I know what is the brand of the mixer and the model?

[@lucyyeap4684]

Hi Michael can I leave out the bread improver

[@michaellim]

Yes, of course.

[@gracieleong2508]

Can I use a bread machine to bake the bread? Thanks.

[@andreaagcaoili4905]

Can i use wheat flour?✌️

[@cherryreyes2466]

Hello sir. What is the size and flour capacity of your stand mixer? Does flour capacity = dough capacity?

[@arsulaksono881]

If I leave milk, butter/egg/fats, but just bread improver, will it make the bread soft ?

[@PurpleYum16]

Does bread improver change the taste of bread? Does it lessen the sweet taste?

[@michaellim]

Not at all with this amount used. And then again, different from country to country and the production company.

[@PurpleYum16]

@@michaellim Thanks for the reply! Appreciate it 💜

[@gracelilyyoshua328]

Thanks Michael 😊

[@larmanilily1589]

Coucou Chef Michael toujours TOP TOP TOP vous nous surprenez à chaque fois I love you 😘je testerai prochainement cette recette et vous ferez un retour👋👋

[@zarnapobari2049]

Any option for egg

[@ariainman5383]

I know I should have a scale...but I do not. Can you list ingredients in cups and tablespoons or teaspoons. Thanks

[@ariainman5383]

Your Breads are BEAUTIFUL. Michael I do not own a SCALE....can you post cups, teaspoons tablespoons....It would be such a favor..Thanks

[@conniegant7781]

Aria Inman www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&ved=2ahUKEwiuqd7l6-rnAhUSTN8KHcwwCUwQFjADegQIAxAB&url=https%3A%2F%2Fwww.thecalculatorsite.com%2Fcooking%2Fcups-grams.php&usg=AOvVaw1e-4A5iBgDN1nIYWPAmUHD. I hope this helps you.

[@judynga3138]

Thanks Micheal ☺️

[@reewatcharee8426]

Thank you!!

[@MeethiDukan]

Is the bread improver tooo much i live in warm country. Usaly they say 4gm plz do rply me

[@brkumawenberu4304]

You are amazing men. The bread 🍞 tells about itself...I'm yummy 😋.

[@andreindrawan77]

Hi michael, love your recipes. But i have a question, I can still taste the flour when i eat the bread.. what do you think that went wrong? Thanks

[@bjunejkt]

Hi Michael, have you try make a cake from cassava flour?

[@onedeathbyflame]

Is that an emulsifier?

[@easypitsy]

Hi Michael, thanks for sharing your bread recipe. I baked one yesterday with different recipe, I will try yours. However, I need to buy a new mixture (heavy duty) that suits for bread dough, could you please share the brand name of your mixture you are using as mine is not heavy duty mixture. Thanks.

[@henrietteblumenthal2835]

Perfecto! Made in Japan. Thank you.

[@henrietteblumenthal2835]

Papa Jose Él es japonés y trabaja como un japonés, exacto, no cómo un belga.

[@sujathamallika3562]

I do not have bread improver. Pls tell me without that good coming ? Thanks

[@mesenfantssontmonsoleil5969]

Remplacer par 1cuillere de levure chimique

[@bunhernawati2626]

Thanks for Michael Lim.God Bless You All.Verry Good 👍👍👍🇮🇩

[@patrickpatrick4933]

Bonjour. Si on ne met pas de "Bread Improver", les proportions et la méthode reste t'elles inchangées ? En Belgique, nous avons un "Renforçateur pour pain et pistolets". Ingrédients : farine de blé, sucre, émulsifiant E472e, huile de colza, améliorant de farine E300, enzymes de blé. J'ignore si c'est le même produit que vous proposez, mais je préfèrerais ne pas en utiliser. MERCI pour votre attention et vos recettes géniales.

[@umarani5051]

What is different between maida & all purpose flour

[@aaliguy9986]

It's the same thing. Maida is all purpose/white flour.

[@luisdourado5201]

Same

[@acularp]

10 letters

[@princessfloveecastillo]

How kuch bread improver should i put if my recipe has 4cups of flour

[@malidabare5570]

Subscribed from Sri Lanka

[@jaleelpavia7004]

Thank you for this video and recipe ❤️

[@anasyousafch5268]

This is looking soooo tempting😍 Can u plz teach us how to make best pizza dou in resturant style???!!!????

[@sharonkhor7433]

Hi nice vid. I’m lactose intolerance, can I substitute the butter with margarine? Does the recipe same as making donut ? Thanks

[@farzanafiroz1958]

Coconut oil is a great substitute for butter

[@merlynschutterle7242]

@@farzanafiroz1958 My Mayo heart doctor told me coconut oil is about the worst thing you can put in your mouth.

[@farzanafiroz1958]

@@merlynschutterle7242 how about I can't believe it's not butter? It's non dairy too 😁

[@merlynschutterle7242]

@@farzanafiroz1958 The Mayo docs are pushing Benecol. It makes the toast wet but has no flavor. My son is a Mayo doc and is lactose intolerant. He doesn't have any trouble with the substitutes. Smart Balance is a pretty good substitute too. Benecol is very expensive compared to the others, but how much is our health worth? I had 5 bypasses myself.

[@fluffgirl1000]

what is bread improver

[@devbachu7072]

Lively my king thanks

[@simmilodha1215]

Instead of egg can I put flax egg