All ingredients for baking must be of high quality to achieve the best taste, texture and shelf life of the bread. In baking all ingredients must be at room temperature, yeast should be activated or bloom before using to ensure that yeast is active, always wash your hands before touching the dough to avoid contamination. Wear proper uniform and sanitize the area, a clean space produce long shelf life breads. A bake bread can be reheated by soaking the bread into whole milk,take out excess milk and bake again in a preheated 350 F oven for 10-15 minutes.A shape dough can also be frozen,sealed in plastic bags and thaw,arrange in baking sheet sand bake in a preheated 350 F for 20-25 minutes or until golden brown.Important:the key to success in bread making is to follow the exact recipes an addition or omitting ingredients can change the composition of the bread and can also lead to failure. A baker should always knead the dough until elastic to achieve the best texture of bread. The hydration level of each dough using first class bread flour(hard flour) is for every 1 kg off lour is to 600 ml-620 ml of liquid. Liquid includes(water, whole milk, yogurt, melted butter, oil,eggs).When using oven always remember that electric oven bakes faster than gas oven. "Always remember that in every trials & failures comes success and triumphs, trust in God and obey his command sand everything will follow".

Baker's notes are a way for bakers to keep track of their recipes and processes. Here are some tips for taking effective baker's notes:

1.     Record everything: Be sure to write down every step in the recipe, including measurements,times, and temperatures. This will help you reproduce the recipe accurately in the future.

2.     Be specific: Use specific language to describe each step in the process. For example, instead of "knead the dough," write "knead the dough for 10 minutes until it is smooth and elastic."

3.     Include observations: Note any observations or changes that you make during the process. For example, if the dough seems too dry or too wet, record that observation and any adjustments you make to the recipe.

4.     Include tips: Include any tips or tricks that you discover during the process that might be helpful in the future. For example, if you discover a way to shape the dough that makes it easier to work with, write it down in your notes.

5.     Review your notes: After you've made a recipe, review your notes to see if there are any areas that could be improved or clarified. Update your notes accordingly to make the recipe easier to follow in the future.

6.     Keep your notes organized: Store your notes in a dedicated notebook or folder for easy reference. You may also want to consider keeping digital copies of your notes for easy access on your computer or mobile device.

By keeping thorough and organized baker's notes, you'll be able to reproduce your recipes accurately and make improvements to your processes over time.

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