The slower the dough, the better the bread
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In the modern world, faster, it seems, is better.
50 years ago sliced bread was invented.
For the first time, bread could be made and baked in less than an hour.
Faster = more efficient = cheaper = better, right?
Bread just isn't like that.
Amazing things happen when you make bread slowly.
You get fuller flavour, slower-release (low GI), and longer natural shelf life.
Sometimes to go forward, you have to look back.
