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It will cut deeply with no tearing the bread or roughing it up too much (it is possible to deflate the risen dough by seeking to use knife that doesn’t cut very well for scoring). Introducing diastatic malt—an enzyme that can help change starches into sugar—for the dough guarantees browning, https://ananya-lipe-facebook72593.popup-blog.com/28492667/fascination-about-fooded-co

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