Long fermentation is necessary to develop a dough made by the short mix technique.
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Q19: If you want to scale dough for
Q20: In the modified straight dough method, the
Q21: If active dry yeast is used, it
Q22: Made-up loaves and rolls to be retarded
Q23: Instant dry yeast is usually mixed directly
Q25: The mix technique with the least amount
Q26: Active dry yeast and instant yeast are
Q27: French bread dough is sometimes made only
Q28: Crisp-crusted breads are usually baked in loaf
Q29: Lids for Pullman loaves should be greased
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