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The dough at mid-point of Bulk Fermentation
The dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.

The dough at mid-point of Bulk Fermentation

The dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.

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