A REVIEW OF PROFESSIONAL COURSE FOR MAKING JAPANESE BREAD.

A Review Of Professional course for making Japanese bread.

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I doubled the recipe and cooked it as just one huge loaf. I needed to double the thickness on the parchment paper (or it is going to tear when lifting the dough), I sprayed the sides on the Dutch oven with cooking spray, and added 10 minutes to your cooking time immediately after eradicating the highest (half an hour lined at 450F and 30 minutes un

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