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Have you ever had a bread recipe tell you to heat the milk until it steams only to have to let it cool again before adding it to your dry ingredients? Well, here’s why… Milk contains an enzyme called glutathione, which can inhibit gluten development, making your bread structure weaker. The good news is glutathione is destroyed at about 72C/162F. So when you scald milk to 82C/180F you get rid of that gluten inhibiting property in milk. If you don’t have a thermometer, look for the beginnings of s
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