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Pro tip: Let your dough rest longer than you think
I was at a farmer's market in Portland last summer and talked to this old baker named Helen. She told me she lets her bread dough rest for a full 45 minutes after shaping, not the 20 minutes most recipes say. I tried it on my next batch and the crumb was way more open and airy. Has anyone else found that extra rest time makes a big difference?
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ben4021mo ago
Most things in life get better if you just wait a little longer.
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