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@Jonny69
Probably been asked a million times before but I’ve missed it – does anyone here use ascorbic acid (vitamin C) as a flour improver? According to here you need 20-30mg per kg of flour and it’ll increase volume by around 20%. Been curious about this for a while as I think it’s always used in commercial bread, but not tried it myself.
Same goes for using glycerol as a humectant. I think it’s this stops the bread from staling so quickly.