The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix. So can you use fermentation to clean up the bread label?
Yes, you can! Unfortunately, the reality of this happening is overshadowed by the inability to extend your fermentation systems due to the need for capital investments. And if fermentation is the cure-all to clean up labels, why isn’t everybody doing it?