Published On Jan 15, 2017
Tasks
We often get our students to bake and change elements of their bread to learn about what impacts the dough. Not every dough has to be perfect. You learn more from imperfect breads.
So with one had the better oven spring? ... one baked straight from the fridge, the other allowed to rise to room temperature for 1 hour 15 minutes following an overnight fridge proofing
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