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Food, Cooking, and Restaurants
Reply to "bread question"
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[quote=Anonymous]It’s the vital wheat gluten (you call it gluten flour) making the bread chewy. Try replacing that with ap flour. Whole wheat flour will also have higher gluten. Don’t change knead time, it’s necessary to activate the existing gluten in the flour. I agree about the sugar, makes it rise too fast then fall…so keep it at the level you like. [/quote]
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