Top 5 bread secrets that will make your bread last. //How to prevent bread spoilage.

Top 5 bread secrets that will make your bread last long and not spoil after two days.you're welcome to my channel in today's video I'm going to share with you five things that you doing wrong that that is making your bread not to last your bread to crystallize to get strong after two days stick to the end of this video because the fourth one will blow your mind is something that people are neglecting but actually creating negative impact on your brain and I'm going to take time to explain them one by one now the first one is improper me mix in when when you do not know how to mix and you just pour in everything and within 5 7 minutes 10 minutes REM you remove the dough and you think you have done the mixing well brother or sister check well you have not mixed mixing is one thing that can actually help you to have a good bread loaf of bread or destroy everything that you have done and you think that what is it that you'll be thinking what is it that I did did wrong my recipe is bad no your recipe is not bad just calm down and mix properly number two is the quantity of butter now due to the high cost of raw materials in bread baking some persons have you reduce your the quantity of butter to the lowest that can know destroy your product because butter egg and vegetable oil use these three things binding agent they hold all things together and make the bread to be one so when the quantity of butter is too low it leads to bread crystallization bread crystallization is when your bread gets strong become strong after 2 days and probably scatter so if you want a good loaf please give the allow the spirit of baking to use you and you know try and increase the quantity of butter give the required quantity there is a required quantity and there is a quantity that is like Lish for you to have high quality bread maybe you want people to feel that the butter is here you can use it can lavish like that but for those of you that are supplying to ro sites and other chanels you just need the required quantity now if you find out that the required quantity always lead to high cost then give it to give 80% and use vegetable oil as a supplement that will still give you good result now the third thing I'm going to reveal to you that actually destroy bread is the baking temperature now some of you use eyes to mix and the I cool down the dough now when you when it eventually rise to the quantity you want you take it to the oven remember the dough is very cold now when you increase the temperature maybe to 180 120 because you've heard from people that baking temperature is 180 to two something and then you increase the temperature like that the external part of the bread will be baked and then the internal due to the cold the heat will not be transmitted the same way and so the external part will be well baked the internal part will not be properly baked that create a separation between the extern and the internal part of the bread this can lead to bread crystallization and bread spoilage eventually so you have to know the baking temperature if you use eyes the baking temperature when you do not use I and every oven every oven behave differently my oven behave differently from your oven even if it's the same product even if it's the same brand let me use that yes the right word the same brand or the same company that produce this our ovens my oven will still have a different you know slight different behavior and so you don't just go to somebody's bakery or watch on RUclips and see the way this person is using this temperature and come and use apply it no now the temperature in gas oven is always higher fast compared to electric oven and the temperature of shakal oven is always also high so you you have to you have to know you have to know that these ovens do not work the same way and so what you need to do is not just to apply what you read in a book or what you hear me say just like that temperature is 180 you go and put it now it may be reading 180 on the on the thermometer external thermometer that is there but the inside may be 280 the inside may be 220 and so what you need to do is when you pick the first time and observe that this it does not give you the result next baking you you should either reduce it or increase it depending on the result you saw so is you use your own experience your own you know what you are seeing what the what the openen is giving you is what you will use to decide the temperature you will be using to bake your bread so don't just turn on the oven you know preheat it to a certain temperature that you don't even care some of you that you know pay to help me to reach more persons by • Top 5 bread secrets th...

[@rebeccapatapu1927]

Watching you all the way from Papua New Guinea..too good you are

[@RebiLevi]

Thank you so much

[@obotulinda8934]

I want to start a bakery business. You have encouraged me.

[@nextlevel2933]

Hi Rebi you gives lot of ideas, what is your big Company what do have alone build? Nothing right!! You Play Albert Einstein and gives lot ideas on your white board but you doing nothing Why need Courage, hard work, investment pleasure, and above all, taking the first step. On a white board I will show you how I build a company similar to Smith and Wesson or Heckler & Koch OR Lock Head Martin without much money. Now what are your successes compared to the arrogant self-proclaimed Elon Musk😂😂😂

[@obotulinda8934]

Thanks so much

[@sesankolawole9737]

Thanks for this update sir. Im about starting a bakery in Lagos. Will you recommend a locally fabricated oven for me. The deck oven is too expensive for me. Thank you sir.

[@ugochinnamdi9275]

Aah you have spoken as the real baker you are, so intelligently. Please make bread making video for home bakers

[@cynthiaobende679]

Hi, how can I reach u directly?.
I have seen most of your videos..and you are very simple and realistic. Great job SIR

[@MugabiJB]

😂😂Joseph's bread of many colors

[@Official_mmk]

Thanks for this God bless you more but u don’t finish your statement. 1- What’s the solution if we want our bread to be baked from inside? u did not give a straight solution .
2- if we do not use fan then what do u want us to use for cooling our breads
Thanks

[@RebiLevi]

Stop using ice, or allow your bread to bake slowly.

[@RebiLevi]

Allow your bread to naturally get coot

[@luckyawute842]

I wish you are in gh

[@RebiLevi]

I train Ghanaians online and we have amazing results

[@WilheminaOkolie]

Thanks so much for teaching.
How does bread fall after baking

[@bimsytorry7382]

I am a baker, but I think I need more guidance to successful
Baking.How can I reach you.

[@AlphaBah-ul5st]

Thanks a lot I am learning a lot from you how to start my bakery business

[@raphaelkorie8255]

How long do you mix then (slow and fast)?
Why dont you use ice water during spiral mixing?

[@NurseifunanyaRM]

Thanks for the teaching

[@scottthomas1032]

Wish is the best between gas oven and electric oven ?

[@FeliciaGyamfi-Osew]

Thanks for the advice but please if someone is not in Nigeria and the person is outside how can you visit to show the person.

[@RebiLevi]

Contact me let's talk

[@amadinsaviour9145]

Hello sir good day to you. Plz I have a problem with my bunnies, they are dying one by one showing the same symptoms before they die. They become paralyzed and unable to eat and die do you have an idea of what might be wrong

[@RebiLevi]

Take one to the vet doctor

[@ellaprins]

Good morning. doing a very wonderful job sir. Please can I have your contact, i am watching from Cote D'Ivoire.

[@adesholaismail1890]

Sir I have been calling your number but not going

[@RebiLevi]

Direct or WhatsApp