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Thread: The Bread Aso Rises -- But not so much
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Old 03-20-2022, 11:43 AM
Laker14 Laker14 is offline
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Quote:
Originally Posted by turneronce View Post
I make a crusty Italian bread every couple of weeks, use tap water, AP flour, some whole wheat and have no problems with several rises. Perhaps it helps that I make a biga that I let sit in the fridge overnight, and I work the dough between rises (usually four). No magic here, just a bit of work.
nice!