กรุณาเข้าสู่ระบบหรือสมัครสมาชิกเพื่อดำเนินการต่อ Including diastatic malt—an enzyme that assists change starches into sugar—for the dough guarantees browning, even after a long fermentation. It’s very best to elongate the log little by little rather than in one go. Once more, don’t seal the two ends right up until it is actually totally elongated. https://byd47025.eedblog.com/29004846/examine-this-report-on-baguette