Periodically folding a dough, particularly a wetter dough, during the bulk fermentation can help develop the gluten more effectively than early kneading.Periodically folding a dough, particularly a wetter dough, during the bulk fermentation can help develop the gluten more effectively than ea...all »Periodically folding a dough, particularly a wetter dough, during the bulk fermentation can help develop the gluten more effectively than early kneading.«
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