1.

Why our mother cover the bread batter after kneading

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Answer:

ALLOWING dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge GAPING airholes in your bread. The reason that you have to LET it re-rise is that you just PUSHED all the AIR out with the kneading you did developing that gluten structure.



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