April 8, 2009 - 11:13am
Punch after a mix
I have a question for everyone out there. How can you skip the punch in a bagueete process? In a large scale operation?
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I have a question for everyone out there. How can you skip the punch in a bagueete process? In a large scale operation?
Try a longer primary fermentation. If the the primary is currently 1.5 hours, go to 2.5 hours. Not only should you be able to skip the punch but your bread will have better flavor.