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Quality! Really want to give bagels and pretzels a go.
Just banged a loaf made of pizza dough into the oven. 65% hydration holds its shape so much better. Worried it might be slightly over proofed, but hoping for a good spring. Weirdly it also proofed a lot better/expanded a lot more while in the fridge compared to higher hydration loaves.
Nef
@GoatandTricycle
First attempt at pretzels, no prizes for guessing first shaped
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