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/ck/ - Food & Cooking

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>> No.19831187 [View]
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>> No.19742994 [View]
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I made bread, and it was very nice, but I fail to achieve big bubbles. The bread was soft and nice, but I want that big loose crumb structure. I used a very high protein content flour, kneaded by stretching the dough once every half an hour over 3 hours.

I used olive oil in the dough. Was this a mistake?

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