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Welcome to Crouton Texture Trials!
Welcome to bcaut.com, where crouton texture trials are the main event. Feel free to browse the forums on bread ratios, oven heat tests, and herb pairings, then add your own trial notes when you are ready. Guests are welcome to read along and join the conversation.
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This post details one way to save an overly slack bread dough "puddle" and figure out how it got that way and what you can do to prevent it happening in future bakes with the same ingredients. Source
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