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Saw a bakery display and finally got why proofing baskets matter
Stopped at a small shop in Portland last weekend and their loaves had that perfect round rise and crust pattern, while mine always come out flat and pale. I mean, is it really just the basket shaping or am I missing something else before the final proof?
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the_lucas15h ago
Nah, the basket just shapes the dough, your real problem is probably overproofing or weak gluten development.
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