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3/20/2019 12:57:24 am
A loaf with more moisture will stay softer for longer so there's a good argument for baking bread with a high moisture content as well as for baking at a high temperature, allowing the heat to penetrate the loaf quickly, with the minimum of moisture loss. 6/1/2023 07:41:10 am
Nice idea! Thanks for sharing this very informative one. Keep posting! Leave a Reply. |
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