Six Essential Tips You Can Do Right Now to Improve Your Baking Success

[@RCT479]

Thank you 🙏 sir.

[@nobsbaking6391]

Get your FREE e-book which goes into further detail on this video. Just send me an email or say I want a copy in the comments. No cost, no obligation. Cheers JP

[@MrBearbait75]

Thank you for helping us just getting into bread baking to understand the steps and related outcomes if we do or don't do one of the steps! Blessings

[@rjross100]

Hey JP. I’d love a copy of your e-book Sir.

[@mayshack]

9:51 - Regarding bakeries and commercial dough conditioners, do you mean they skip the BF when you say "this step?" They just go from mixing to shaping and final proof? Also, thanks all the information-- it's always exciting to see you post a new video or get an email from you.

[@nobsbaking6391]

Many bakeries produce NO TIME Doughs where the rest step is reduced to only a few minutes. This rest is usually directly after the dividing and rounding process. This is achieved through the use of high-speed mixing and potentially both oxidation and reduction additives.

[@mayshack]

@@nobsbaking6391 Is the Chorleywood Baking Process an example of this? You're sounding awfully familiar.

[@nobsbaking6391]

@mayshack yes. This is a high speed mixing process.