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Hot take: the bakery owner in Tucson told me to stop proofing my dough on the counter, and my loaves came out better the very next bake
I was at this little spot on 4th Ave last Saturday and she said the counter is too cold this time of year so I should proof in the oven with just the light on, and now I'm wondering what other 'obvious' habits I've been getting wrong, has anyone else had a bakery owner drop a tip like that on you?
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