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I thought at first that protein content was very important, but later I realized that it isn't so.Between 7-10% is good. Some (1%)salt and baking soda(1%). 10% needs a little more kneading and more water. Two things are really important: 1- humidity. Dough must have humidity all time, don,t let it get dry. 2- kneading technique.perhaps you are not ...

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