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If you let the yeast/water/flour mulch for 25 minutes before adding the salt and then letting it rise normally, it makes even the most amateur breadmaker (hello!) look pretty durned good. Something to do with the yeasts breaking down the proteins in the flour without salting slowing down the action or something. https://octodon.social/media/knVXRq5CQTieWcSFhbs
@Zoonie Noted - thanks for the tip!