In all my years of bread making, I have not come across this technique. I will try it. I do have a question, would this technique work with other flours - such as whole wheat and rye? I ask this because at high altitude my doughs using a good proportion of rye or whole wheat flours are too dry and heavy, no matter how much liquid I add. I've lived at 8500' and 10,300' and have learned how to adapt breads, except for the whole wheat and rye.

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