Savoury and sweet treats using softer, stickier doughs
I have under-proved doughs and over-proved them. Forgotten some and started baking others well before they were ready. In one case I let an over-enthusiastic batch spill over the side of the bowl and swell across the kitchen counter like an alien. But my main fault has always been making a dough too tight, one without enough liquid and that struggled to rise. I guess I needed to be in control.
I have recently started making softer doughs, using a little more water and getting a better rise and a softer texture
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