As the proportion of rye in a bread formula increases, bannetons provide lateral support for the fragile loaves as they proof.
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Q8: In the Detmolder system, the sourdough is
Q9: In the recipe for Horst Bandel's Black
Q10: Black Bread includes all of the following
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Q12: Dough folding is not required for sourdough
Q14: Above 50 percent rye flour, rolls tend
Q15: Breads leavened only by sourdough will require
Q16: Rye breads favor a low initial oven
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Q18: As a rule, sandwiches made with rye
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