I want to tell you all how to bake bread.

Add ascorbic acid. It helps the yeast from dying in CO2 and Alcohol, it's by products… it's own shit.

Use cold water to beat the flour so gluten develops. Temp the water cold so you can beat the shit out of the flour mix and pull off at a temp that activates the yeast.

You will know that the dough is ready when it forms a single ball and isn't schmoo.

Bake at 500 degrees.

The reason why you add cold water is that after mixing the dough you want it to reach a temperature for the yeast and have the gluten developed through mechanical mixture.

Failing to do either is to make a poor product.

If your bread is tight you need to up the hydration. If the bread is soggy and smells like yeast pussy, you need to cut back the hydration.

If you bake at home just squeeze half a lemon into the mix before you press start on the mixer. They never tell you shit right. You'll be fucking amazed.

Just always makes me laugh about night shift bakers, bread shitters, and no recipe online anywhere ever mentions using ascorbic acid. All real bakers use that. Anyone who's worth a shit. But they never tell you in thier books do they? Never online. No one. They just waste your time with starters… lavaine and goopy bullshit.

Not trying to beef on baker(s).

But if you ever actually baked bread at night…

Most enjoyable job one could ever have. Making sourdough. Mixing and moulding. Making bread. God bless.

But if they don't say add ascorbic acid they are lying to you.