‘Magic! I have never made such good bread.’
When Douglas called to our bakery with a Grander Energy Board and said that this will change the structure of the bakery water and the way the dough fermentation behaves, I could not believe it, but he was quite convincing, so we ran a trial.
I was so amazed at the reaction that I bought a small Grander Energy Cylinder that I place between three water tubs in the prover room over night along with tomorrow’s flour bags. This harmonises the temperature between the flour and the water. Both the Grander Water Effect and the temperature of the products help with our long cycle fermentations to give amazing tasting breads.
Many thanks to Douglas and Quest Utility Services for this simple innovation and our new fantastic breads.