BONUS EPISODE: Bread and Bliss with Roly Allen
The Doctor's Kitchen Podcast
00:00
The Benefits of Bread?
Most loaves i make, i suppose, are about five or six hours old by the time they get in the oven. So already that's five or six times older than an industrially produced loaf. But you can put your loaf in the fridge to prove. Every five degrees you lower the tempe by the proving time doubles. A good saudo should be expensive not because of the ingredients, but because the baker has had to look after it for a long time before it goes in the oven. The bacteria then have really worked on the carbohydrates in the erm loaf.
Transcript
Play full episode
