Dough & Co

Baking in Johannesburg means working with the Highveld's temperamental humidity and Gauteng's water chemistry — both of which affect dough fermentation and final texture in ways that generic recipes don't account for. Dough & Co engages with the technical side of bread-making, where seasonal adjustments, proper hydration, and timing aren't shortcuts but necessities. The altitude here sits around 1,750 metres, which changes how yeast behaves and how long bulk fermentation takes. Load shedding presents its own obstacle: maintaining consistent oven temperatures without mains power requires either backup systems or careful scheduling. This is the reality of production-scale baking in South Africa's interior — the craft demands local knowledge and problem-solving that goes well beyond following a recipe.