The ___________________ the mixing, the ___________________ folds needed to develop proper dough strength.
Correct Answer:
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Q11: Naturally leavened breads baked the same day
Q12: The weight of the mature culture used
Q13: If you add a smaller portion of
Q14: Do not refrigerate a just-fed build. It
Q15: If you have 1 pound of a
Q17: As the time a shaped dough spends
Q18: There is usually no need to reduce
Q19: Matching
-_levain culture
A) baked into loaves that are
Q20: Matching
-_final build
A) baked into loaves that are
Q21: Matching
-_elaborating
A) baked into loaves that are large
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