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This starter is a combination of flour and water that is certainly allowed to ferment for many times to create its attribute taste and leavening electrical power. The starter is then coupled with more flour, drinking water, and salt to develop the dough. Following various rounds of fermentation and folding, the dough is formed into loaves and baked
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As a substitute, you want to coax it along progressively and gently by very first delicately folding the rectangle of dough into thirds like a business letter in one direction, then repeating once more in the other course. This turns the dough into a little, uniform loaf shape that can be simply manipulated into a cylinder right after it relaxes fo