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Perfecting Kneading Techniques for Bread Dough
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[QUOTE="chassis, post: 46879, member: 6798"] Where (what country or region) are you located? Which flour brand, type and grade do you use? What is your recipe? I use 66% hydration with Caputo Tipo 00 and Semolina Rimacinata flours in the US and use 100 slap-folds (French folds) for kneading. It results in a consistently smooth and elastic dough. [/QUOTE]
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Perfecting Kneading Techniques for Bread Dough
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