I currently have a home-based specialty bakery based off my grandmother's bread recipe. I use a liquid starter and the result is a soft sweet bread with a thin crust on the top but the bottom is fairly soft. I'm working on a business plan to start a wholesale bakery (not in my home).
I had my bread tested and it has a water activity level between .92 and .94. I understand that bread with water activity above .85 has to be sold refrigerated or with preservatives. Everything I've read says the standard water activity level for bread is .95. If this is so, how do bakeries or anyone sell fresh preservative-free, non-refrigerated bread? I am going to try to bake my bread at a lower temp for longer time to see if this lowers the water activity level. I don't want to use preservatives or refrigerate it because refrigeration causes staling. Can anyone PLEASE help???