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That 'no knead' 24 hour dough actually works, I was wrong
Tried it after seeing it on a random thread last Sunday and my 3rd loaf finally got that open crumb I've been chasing for months, the hydration math still seems crazy but the results don't lie. Anyone else find the long ferment fixes sticky dough issues or did I just get lucky with my kitchen temp?
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river_jones4d ago
30 hours works even better if your kitchen runs cool, the extra time builds more structure.
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