Should I punch my bread dough down, few hours into cold ferment after 2 hour room ferment : r/Baking
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Amish White Bread
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:max_bytes(150000):strip_icc()/easy-french-bread-recipe-428154-hero-01-5c38d12ec9e77c000135cbcd.jpg "How (and Why) to Punch Down Dough in Breadmaking")