Dough conditioners vs. dough enhancers

Dough conditioners vs. dough enhancers

Hello all. I know that this is a touchy subject for some, but I’d like to reintroduce this question. To preface my question, a little bit of context:

I am a recent member of this site, but have been baking on an amateur level for nearly ten years, purely as a hobby. Within the past five years I’ve been moving into the cottage food industry, selling dessert loaves at local farmers markets. I’ve also sold sandwich breads on the rare occasion, and am trying to move more in this direction. I have tried different recipes for about three years and now have a repertoire of five breads that people seem to like, but the main problem for my customers has been shelf life (am I right??). My booth focuses mostly on educating customers about what non-store bought bread looks likes, tastes like, smells/feels like, etc. Despite this effort, my customers want an additional 1-2 days out of my loaves (my bread currently gets 2-4, depending on the loaf).

To address this popular request, I’m considering dough enhancers (natural, such as lecithin, ground ginger, or Apple cider vinegar),  or dough conditioners to improve the texture and shelf life of my loaves for the market. My time line is usually as follows: prepare dough 2-4 days before market and store appropriately, depending on the bread; bake and package the day before market; deliver loaves immediately, or sell the following morning at market. Can anyone suggest some good resources on the subject of dough enhancers vs. conditioners that clarifies the difference between the two, which methods would be better for different loaves, and how the proper quantities? I know everyone will have varying opinions about this topic, but I’m open to all suggestions and credible resources.

 

Thanks so much for your help!!

Source: Fresh Loaf