Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Whist our courses are postponed, I am here & applying all my knowledge on how to support immunity & the gut microbiome though making our bread as targeted & as nourishing as possible. Please use our free recpies, or join the online course.
Folding, rolling and sealing the edges of dough to produce the final shape of a loaf. After shaping, the dough may be placed in a tin or proving basket to help retain the shape during the final proof.