In other news, I'm trying to bake bread but I'm afraid this humidity may ruin it.
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Replying to @aurabogado
when I worked in a bread factory the proof box was the most humid and disgusting place to work. I say it can't hurt the proofing
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Replying to @roborobb
Ok wait you worked at a bread factory?! Please send all notes.
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Replying to @aurabogado @roborobb
Also, I feel like there's less flour and more water in the measurement (and I don't have a scale). And I'm still learning baking tbh.
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Replying to @aurabogado
water temp is really the key in most baking. It should ideally be room temperature that might require ice water in hot climate
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Replying to @roborobb
Been playing around with slightly warmer than room temp... Also is it just me or does same amount of flour weigh more in different places?
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Replying to @aurabogado
sifted flour makes a difference. In commercial stuff we only used sacks that were weighed and measured small amounts with volume
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Replying to @roborobb
Might be my imagination/limited experience. I always sift tho. No scale but been thinking about it....
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Replying to @aurabogado
I'm interested to see how your bread turns out. I've been wanting to try making my own pita
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Haven't tasted it yet but looks good; could sound more like a drum when I hit it tho so we'll see about the fluffinesspic.twitter.com/N9AyqZvwsM
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Replying to @aurabogado
This is the exact type of bread I enjoy. That looks like great crust! Hope you can enjoy it with butter or olive oil and sun dried tom. :)
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