This batch which I baked last night turned out to be the best recipe among the previous few with direct method. I always belived with recipe using "slow ferment dough" method, as its produce a softest texture bread without failed. I adapted this recipe quite awhile & overlook it's method suits me well until days back when I had a chance to browse through my entire downloaded hardcopy.
What's more can i say? the taste is authentic , this will definitely list in my favourite recipe card .
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