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Hot take: I almost passed on the crumb class in Tulsa but the rye loaf changed my mind
Signed up for a two hour rye class at a bakery on 11th in Tulsa mainly because a buddy needed a body to fill a seat. Watching the instructor weigh his starter on a $20 scale and hold the dough at 78 degrees made me realize my hydration guesses were costing me an open crumb. I always figured rye meant dense bricks, so what finally convinced you to change how you handle a sticky dough?
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