was thinking last night about how to properly develop crumb in a loaf of bread, partially because i was getting sick of my ciabatta loafs slowly getting flatter over time.
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really think if i just spend a ton of time slapping a loaf of systematically rolling, tucking and turning it then i can solve this problem by developing gluten enough to keep a more uniform loaf shape
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of course i will show, just talking about this now beforehand.
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Replying to @strnglft
the alternative, which works surprisingly well, is a low-yeast dough with a 24 hour rise just knead when you make it and let it rest, rest, rest
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big fan on "no knead"
12:51 PM - 22 May 2020
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