Undamaged

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
  • Doesn’t absorb much water until it is heated to 130°F (55°C)
  • Gelatinizes between 130°F (55°C) and 145°F (65°C). This helps form the crumb of the loaf.

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