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2nd Increase: Permit it increase once again for one more hour until finally it’s doubled in size. Dump the dough onto a frivolously floured surface area and pound the air out. I'm a beginner bread maker (I am at present resting your bitter dough from the fridge for any bake https://condonearme36036.blogunok.com/29172369/not-known-facts-about-baguette

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