Lesson learned: Full-grain flour absorbs liquid far more slowly and gradually than all-objective flour. Allowing the dough relaxation awhile (and take in its liquid) in advance of kneading usually means It's going to be a lot less sticky and much easier to knead. Special attribute: Most of the whole wheat https://byd26936.dailyhitblog.com/32066555/learn-to-bake-bread-at-home-no-further-a-mystery