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How can a nation be great if its bread tastes like Kleenex?

– attributed to Julia Child (but I read it in Eric Pallant’s Sourdough Culture a History of Bread Making From Ancient to Modern Bakers”)

Up next khorosan + polenta laminating khorosan If I’m working with a small batch of dough (say for 2-4 loaves) sometimes — about an hour or so into bulk fermentation — I’ll laminate the dough.
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