Advanced Topics

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Anything too geeky to post about elsewhere.

"dough percentage" pros and cons?

Michel Suas' Advanced Bread and Pastry Book

How do you pronounce, 'lame'?

Challah braids losing definition during rise & bake

final hydration formula

Calculating Final Dough Hydration from Baker's Percentages

The second rise...

Steamed Bread Chemistry ?

Many questions about bread chemistry and technique

Levain building method question

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