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<blockquote data-quote="BadgeBunny" data-source="post: 2033021" data-attributes="member: 1242"><p>This makes two loaves at a time. Don't double it -- it's impossible to knead that much dough effectively ... <img src="/images/smilies/lookaround.gif" class="smilie" loading="lazy" alt=":lookaroun" title="Lookaround :lookaroun" data-shortname=":lookaroun" /> (Please do not ask me how I know this ... lol)</p><p></p><p>BTW, there is also a book out there called "Artisan Bread in Five Minutes a Day". What it amounts to is you make the dough and let it sit in the refrigerator, breaking off and using only what you need each day or two, for a week. Then, on the weekend for me, make a new batch and put it in the fridge for the next week. Pretty easy too ... Doesn't take that much planning ahead. I've used that technique to have fresh rolls on the table with dinner within an hour or so when I didn't get around to using a more conventional recipe during the day ...</p></blockquote><p></p>
[QUOTE="BadgeBunny, post: 2033021, member: 1242"] This makes two loaves at a time. Don't double it -- it's impossible to knead that much dough effectively ... :lookaroun (Please do not ask me how I know this ... lol) BTW, there is also a book out there called "Artisan Bread in Five Minutes a Day". What it amounts to is you make the dough and let it sit in the refrigerator, breaking off and using only what you need each day or two, for a week. Then, on the weekend for me, make a new batch and put it in the fridge for the next week. Pretty easy too ... Doesn't take that much planning ahead. I've used that technique to have fresh rolls on the table with dinner within an hour or so when I didn't get around to using a more conventional recipe during the day ... [/QUOTE]
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