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The Wood-Fired Blog

So Many Variables in Bread Baking

Aug 22, 2012

When I said that I was going to follow the same formula, but increase the water, in order to see if I could replicate (and hopefully fix) the problems that I encountered a couple of days ago with my too-dense, under-proofed, really crusty whole wheat loaves. The good news is that I bumped the water from 78% water to 84% water, and it made a huge difference. The dough was... Read More



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