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I really like the flavor and texture. There are many sweeteners out there, from day syrup to molasses to agave, to experiment with. They all style and behave in a different way. Perform a little exploration and mess around.
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This gluten enhancement presents the bread framework and the feel you like. To knead bread dough, press it Using the heel of your hand, fold it around and switch. Repeat this process till your bread dough reaches the appropriate texture.
PJ thanks a great deal for this recipe. My only question is "If I เรียนทําเบเกอรี่ กทม desired to make just one loaf, how am i able to pare this recipe down to try this?"
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