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If you want to keep the crust of hotdog or hamburger buns "soft," after the last rising - and before the baking - brush the top with melted butter. Just make sure the butter isn't too hot or you'll deflate the dough. Bake them at 350 deg. for approximately 20 minutes and give them another brushing of butter on all surfaces. Also, don't forget to use milk ...


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I can offer an example from work experience. When making flatbread, I shared this with a co-worker. We were docking the rounds to keep them from puffing up like little pillows, for this we want flat breads that are flat. Docking correctly allows for small "pillows" of air, yet the overall product does not rise much. I baked one without docking to demonstrate ...


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If you want the dough to be strong and stretchable before baking it: What works best for me is to use a high-gluten flour (such as bread flour, and sometimes I even add more gluten) and to knead the heck out of the dough. That builds a very solid gluten structure that can pass the windowpane test. If you want the final, baked crust to be softer or ...



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