Suzanne Liccardo

November 11, 2021 at 7:44am

Would you offer some guidance for sharing with someone who does not have a Kitchen-Aid-type machine with dough hook? Would an overnight or longer rest in the fridge be possible to develop more of the gluten, such as the principle in a no-knead recipe? What about making/shaping the night before to be baked the next day? I would really appreciate knowing answers to all. Thank you.

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