This is not drying out (moisture leaving the dough) but moisture going further _into_ the flour... Weigh the dough before and after... there should be no (or minimal) difference. Calling it drying out is confusing and inaccurate. This tip has two parts: 1) time - to hydrate the flour and 2) chill - to reduce spread and get more loft. Next up: Portion with a scale (try 45 grams) and then you are ready for the big leagues!

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