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10h (edited) • 🔬 Science & Innovation
The Japanese water roux technique that transforms your bread.
Watch how 25g of bread flour and 75ml of milk become the secret to softer, fluffier loaves that stay fresh longer. Cook until it reaches 150°F (65°C) and you see those characteristic lines when you stir.
This small step makes a big difference. https://youtube.com/shorts/V50tk6RfYN0
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The Japanese water roux technique that transforms your bread.
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