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The dough hook order mistake that cost me a whole Saturday
I used to always add flour first, then water, then yeast, like the recipe said. Last weekend I tried it backwards, water and yeast first, then flour, because my stand mixer was acting up. The dough came together in half the time and the crumb was way more even than anything I got in 4 years of baking. Has anyone else found that the order you load the bowl matters more than the mixer speed?
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