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Interesting article on baking bread and temps from...

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    Interesting article on baking bread and temps from...

    ... Thermoworks. Perhaps more technical and OCD than most are willing to do, but still an interesting read:


    #2
    Yep, I read that article in my email this morning.

    Comment


      #3
      Yeah, I read it too. Interesting.

      Comment


        #4
        Thanks for sharing, that is a good article. It now has me wondering about the friction factor of my mixer...

        Comment


        • RonB
          RonB commented
          Editing a comment
          I wouldn't worry about it. Pro bakers have to meet schedules and plan to have different doughs ready to bake at specific times. We can just put dough in the oven when it's ready.

        • MattTheGR8
          MattTheGR8 commented
          Editing a comment
          Frankly, I won't need to worry about it any time soon. I still need to master the basic skills before I worry about minor points like friction factors.

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