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One critique about my bread shaping changed everything in 3 days
A baker at a farmers market in Portland told me my loaves looked deflated before baking. She said I was overworking the dough, so I started doing fewer folds and letting it rest longer. My crumb opened up completely, and I sold 12 loaves last Saturday instead of my usual 4. Anyone else get a random comment that fixed a process they'd been stuck on?
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