Today was pretty standard, nothing special happened. Except
for Benjamin being pretty slow with the shaping so that the fiscelle
were only done by
7am...which is really late. William and I were on the biological breads
and my shaping is really good for them
now...when working with a wetter dough,
you can shape so much faster while
still building up enough force without tearing the surface, but it’s not easy
handling wet dough if you’re not used to it.
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